Freezing Foods for the Home
FREEZING FOODS
1. Freezing storage space is valuable. Use it only for high quality meats, fruits and vegetables. Do not freeze and store excessively bulky products.
2. Place a variety of foods in your locker or home freezing unit. Avoid long storage of any items. Add new items as rapidly as storage space will permit.
3. If your locker plant or home-unit has a quick-freeze compartment, use it. The temperature of this compartment should be held at 0 or below. The time required for freezing should not be longer than 6 to 8 hours. If food is not frozen in 6 to 8 hours, it is not quick-frozen.
4. Do not place too much food in one package. The most suitable package contains the amount of any given product that will be cooked at one time. Be sure that proper wrapping material or containers are used.
5. Label each package with the name of the product, date frozen and locker number. Then keep an inventory, this will give you a constant check on what you have stored.
6. Be skeptical of poorly constructed home units and locker plants. The locker room should be held at a uniform temperature. This temperature should not be higher than zero degrees Fahrenheit,
Freezing
Foods
fortheHome
By
D. E.
BRADY, IVAN
D.
JONES
and
MARY
L.
McALLISTER
The use of frozen meats, fruits and vegetables has increased rapidly in the past few years. The construction of approximately
9,000 locker plants, as well as improvements in many types of home freezer units and farm refrigeration plants has made this development possible. Where consumers grow their own quality products and use recommended methods of processing, freezing has met with special favor. This method of preservation is slightly more expensive than canning, but to offset this it has many advantages.
Freezer locker plants and home units can assist in improving the nutritive value and palatability of many foods and in addition help make each home and community more self sufficient in its food supply. This is possible since
1. Freezing storage space is valuable. Use it only for high quality meats, fruits and vegetables. Do not freeze and store excessively bulky products.
2. Place a variety of foods in your locker or home freezing unit. Avoid long storage of any items. Add new items as rapidly as storage space will permit.
3. If your locker plant or home-unit has a quick-freeze compartment, use it. The temperature of this compartment should be held at 0 or below. The time required for freezing should not be longer than 6 to 8 hours. If food is not frozen in 6 to 8 hours, it is not quick-frozen.
4. Do not place too much food in one package. The most suitable package contains the amount of any given product that will be cooked at one time. Be sure that proper wrapping material or containers are used.
5. Label each package with the name of the product, date frozen and locker number. Then keep an inventory, this will give you a constant check on what you have stored.
6. Be skeptical of poorly constructed home units and locker plants. The locker room should be held at a uniform temperature. This temperature should not be higher than zero degrees Fahrenheit,
Freezing
Foods
fortheHome
By
D. E.
BRADY, IVAN
D.
JONES
and
MARY
L.
McALLISTER
The use of frozen meats, fruits and vegetables has increased rapidly in the past few years. The construction of approximately
9,000 locker plants, as well as improvements in many types of home freezer units and farm refrigeration plants has made this development possible. Where consumers grow their own quality products and use recommended methods of processing, freezing has met with special favor. This method of preservation is slightly more expensive than canning, but to offset this it has many advantages.
Freezer locker plants and home units can assist in improving the nutritive value and palatability of many foods and in addition help make each home and community more self sufficient in its food supply. This is possible since