Freezing

Cheesecake (baked) — Prepare as usual, bake and cool. Tray freeze, wrap and refreeze in rigid containers to prevent crushing. Length of freezer storage: 4 weeks.

Homemade Ice Cream (plain or frozen in pies, cakes or rolls) — Prepare as usual. Freeze in container it is made in before re-packaging in rigid container. If container is only partially filled, fill to top with crumpled freezer wrap. Seal and freeze. Length of freezer storage: 1 to 2 months.

Ices, mousses, sherbets, fruit sponges, Bavarians — Use recipes with a gelatin, marshmallow or cooked base. Do not use whipped egg whites. For ices, mousses and sherbets: Mix and pour into rigid containers and freeze. For sponges and Bavarians: Be sure they freeze before they set to prevent leaking when thawed. Sponges and Bavarians can be frozen directly in molds. Thaw all in refrigerator only until soft enough to serve. Length of freezer storage: 2 months for mousses, sponges and Bavarians; 6 months for ices and sherbets.

Pudding (steamed) — Prepare as usual. Cool and package in baking mold. Overwrap and seal with freezer tape, or package in freezer bags. Thaw in refrigerator. Length of freezer storage: 2 months.

Freezing Combination Main Dishes

Making your own frozen prepared foods is economical. You can cook enough for several meals when you have the time with little extra effort. For best results, remember that freezing maintains, but does not improve, quality. Use only fresh, high-quality food ingredients. Underripe fruits and vegetables lack flavor and overripe ones are flat and tough, or soft and mushy after freezing. Meat or poultry that is tender before freezing will stay tender after freezing if it is properly prepared, packaged, frozen, and stored.

Cleanliness

Observe strict cleanliness in preparing food for the home freezer. Freezer temperatures of 0°F or below do not kill bacteria in food; they simply stop bacteria from multiplying. After the frozen food is thawed, bacteria will grow and multiply again. Strict cleanliness keeps the number of bacteria at a minimum before foods are frozen.

Foods to Use and to Avoid

You may use many of your own favorite recipes for freezing. Prepare the food in the usual way. Cook thoroughly but do not overcook. There may be further cooking when reheated.

Foods That Freeze Well

• Cooked chicken or turkey in casseroles.
• Stews, ragouts, goulashes made with beef, lamb, pork, or veal. Most vegetables used in these combination dishes, such as peas, carrots, celery, or small quantities of onion also freeze well. However, potatoes may not be satisfactory.
• Baked meat loaf.
• Cooked dried beans, such as bean soup and baked beans. Because freezing softens beans somewhat, cook until barely tender for best quality. Limit storage time to two weeks if seasoned with ham or bacon.
• Cooked rice and pasta, plain or with tomato sauces.

The flavor and texture of some foods become poor during freezing. Avoid using these foods.

• Cooked egg white toughens.
• Mature potatoes which tend to disintegrate, become watery, or darken. New potatoes are better.
• Fried foods tend to have a warmed-over flavor when reheated.
• Avoid freezing cured meats; salt hastens rancidity.
• Fresh salad greens, raw tomatoes, raw apples and grapes become soft, soggy, and mushy. Mayonnaise separates.To make entree salads, freeze some ingredients separately; add fresh vegetables, fruits, and dressings to other thawed ingredients.

Season lightly; some seasonings become stronger or bitter during frozen storage, others weaken. Add seasoning just before serving.

• Package individual servings.
• Crumb and cheese toppings should be added to frozen foods just before heating.
• In sauces and gravies, Clear Jelฎ, a modified starch, is recommended. When flour is used, thoroughly combine flour and fat. These may appear curdled when thawed but will usually recombine when stirred. (Cornstarch may be less successful.)
• Add unbaked pastry toppings to stews before freezing meat pies.
• Package poultry and dressing separately for freezer storage.
• Freeze soups or broths in ice cube trays, remove and store in freezer bag for use in small amounts.

Proper packaging prevents loss of moisture, changes in color and flavor, and transfer of strong flavors and odors among foods. Suitable packaging is particularly important in frost-free freezers.

Coated or laminated freezer paper, poly-ethylene films, and heavy-weight aluminum foil are good wrapping materials for freezing. Use wraps specifically labeled for freezing. Ceramic, metal, microwave plastic or glass containers may be used for hot or cold foods. Cool food in the refrigerator before putting into plastic freezer boxes. Leave some head space in all rigid containers.

When freezing combination main dishes in baking pans, line the pans with freezer wrap. Allow enough extra wrap to fold over top. Use a nonmetallic wrap for acid foods such as those made with tomato sauces.

Cool hot food quickly to stop the cooking, retard growth of bacteria, and help retain the natural flavor, color, and texture of the food.

To cool food quickly, put it into serving size pans lined with heat-resistant freezer wrap. Pack food tightly to avoid air pockets. Let stand at room temperature 30 minutes or cool in the refrigerator if longer than 30 minutes. Complete wrap. Fold ends over the top and seal with freezer tape. Label with name of the food, date, and "use by" date. It is also helpful to include the temperature, time and other directions for reheating and completing the dish.

Spread the pans or packages of food in freezer so food will freeze rapidly. Allow a 1-inch space around packages for air circulation. Follow freezer manufacturer's directions for placing food in the coldest section. You can freeze 2 to 3 pounds or one 8- by 8-inch pan of food per cubic foot of freezer space at one time. Leave the food for 10 to 12 hours until it is completely frozen. Then, remove wrapped food from the pans. Check the wrappings to make sure they are airtight and secure before stacking.

Store the frozen food at 0 degrees F, or below. Combination main dishes are best used within 3 months.

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