PROCEDURES FOR HOME FREEZING OF VEGETABLES, FRUITS, AND PREPARED FOODS Classified notes on review of literature « AGRICULTURE HANDBOOK NO. 2 U.S. DEPARTMENT OF AGRICULTURE • ••« M tl M > From the collection of the n 0 Prepnger |n a V JJibrary p San Francisco, California 2008 PROCEDURES FOR HOME FREEZING OF VEGETABLES, FRUITS, AND PREPARED FOODS Classified notes on review of literature ELSIE H. DAWSON and GLADYS L. GILPIN, food specialists, and HOWARD REYNOLDS, bacteriologist BUREAU of HUMAN NUTRITION and HOME ECONOMICS AGRICULTURAL RESEARCH ADMINISTRATION AGRICULTURE HANDBOOK NO. 2 UNITED STATES DEPARTMENT OF AGRIClfLTURE SEPTEMBER 1950 Acknowledgment is made to Suzanne S. Alexander, Eileen A. Carbery, Olivia Hammerle, Betsy L. Harris, Mildred Staley, and M. Patricia Trimble for valuable assistance in reviewing the litera- ture, and to Mary E. Kirkpatrick and Beatrice M. Mountjoy for contributions to subject matter. For sale by the Superintendent of Documents, Washington 25, D. C. Price 40 cents. • •SM&4tl M> CONTENTS Page PURPOSE OF THE LITERATURE REVIEW 1 THE CLASSIFIED NOTES ,. 1 SELECTION OF PROCEDURES 1 Preheating 1 Cooling 2 Varieties 2 Packaging 2 Storage 2 PROCEDURES FOR HOME FREEZING OF VEGETABLES ... 3 Artichokes '• 3 Asparagus 3 Beans 4 Lima - 4 Shel 1 , green 5 Snap, green 5 Soybeans, green 6 Wax 6 Beet greens "! Beets ■? Broccol i 8 Brussels sprouts •'• • 8 Cabbage 9 Cabbage, Chinese 9 Carrots 9 Cauliflower 10 Celery H Chard, swiss 11 Collards 11 Com, sweet 12 Eggplant 13 Kale 14 Kohlrabi 15 Mushrooms 15 Mustard greens 1^ Okra 16 Onions 1 " Parsnips 1^ Peas 1*^ Peppers, sweet 1^ Pimientos 20 Potatoes 20 Pumpkin 21 Rutabagas 21 Spinach 22 Squash 23 Succotash 24 Sweetpotatoes 24 Tomatoes 25 Turnip greens 26 Turnips 26 PROCEDURES Ft)R HOME FREEZING OF FRUITS 27 Apples 27 Applesauce 29 Page Apricots 29 Avocados 31 Blackberries 31 Blueberries 32 Boysenberries 33 Cantaloups 33 Cherries, sour 33 Cherries, sweet 34 Cranberries 35 Currants .' 35 Dewberries 36 Elderberries 36 Figs 36 Gooseberries 37 Grapefruit 37 Grapes 38 Huckleberries 39 Loganberries 39 Melons— Persian, Honeydew, Crenshaw 39 Nectarines 39 Olives, ripe 4U Oranges 40 Peaches 40 Pears 42 Persimmons 43 Pineapple 43 Plums and prunes 44 Raspberries 45 Rhubarb 46 Strawberries 47 Watermelon 48 Youngberries 48 PROCEDURES FOR HOME FREEZING OF BAKED GOODS 49. Breads 49 Biscuits 49 Muffins . f 50 Yeast bread 51 Yeast rolls 5 3 Cakes 56 Plain , 56 Chocolate 58 Fruit 59 Spice 5 9 Gingerbread '<9 Cupcakes 59 Sponge and angel food W) Cake fros'tings and fillings 61 Cookies 61 Bar 61 Drop 62 Refrigerator 6 3 Rolled 65 Pies 65 Frui t, general 65 Apple 69 Berry 72 Cherry 13 Mince 7 3 Peach 74 lUiubarb 75 Fruit, deep-dish 75 Cream 76 Custard 77 Pumpkin 7 7 Pumpkin, squash, sweetpotato 77 Pastry ' 78 Pie fillings 78 PROCEDURES FDR HOME FREEZING ()F PREPARED AND COOKED FOODS 79 Meats, poultry, fish 79 Fried meats and poultry 79 Meat loaf and meat balls 79 Roast meats and poultry 79 Shrimp, cooked 80 Combination dishes 81 Creamed 81 General 81 Chicken 8 2 Chicken a la king 8 2 Fish dishes 83 Beef, veal, and Brunswick stews 83 Soups 84 Vegetables 85 General 85 Page Beans , baked g 5 Potatoes g7 Scalloped . 87 French-fried 87 Mashed 87 Succota-sh 87 Sweetpotatoes, candied 88 Sweetfjotato puffs 88 Vegetable purees 88 General 88 Squash puree 89 Salads 90 Frul t 90 Meat and poul try 90 Vegetable 90 Sandwiches and sandwich fillings 90 FYuit 91 Baked apples 91 Cranberry sauce 92 Pudding 92 Steamed 92 Sauces 93 Velva Fruit 93 Meals, precooked 94 LITERATURE CITED gg 11 PURPOSE OF THE LITERATURE REVIEW Freezing as a method of home food preservation lias expanded rapidly during postwar years. Users of home freezers and freezer locker plants require sound information on methods for preparing, pack- aging, freezing, and storing a wide variety of foods and food products. Wliile much information is available in the rapidly growing literature on frozen foods, recommendations reaching users of home freezers are often contradictory or lack adequate research basis. This is especially true in the area of frozen prepared and precooked foods, where insistent demand for information that is not available or complete emphasizes the need for continued research. For tliese reasons, the Bureau of Human Nutrition and Home Economics felt that a critical review of methods recommended for the preservation of foods by freezing and storage in home freezers and freezer locker plants would be of value in promoting uniformity in recommended procedures and directing further research into those areas where available information is incom- plete or conflicting. To make a critical evaluation of recommended procedures, the Bureau sponsored a Conference on Home FYeezing, which was lield March 14-17, 1949, in Washington, U. C., and attended by food-freez- ing specialists from institutions in various sec- tions of the country. In preparation for this conference, several members of the Bureau staff collaborated in reviewing recent literature on food freezing. From the assembled information the following classified notes were developed to guide the conterence discussions and serve as a working tool for use by conferees. Rapid exhaustion of the limited initial supply of mimeographed copies and continued demand for the notes indicated tliat a printed publication would be of value to those engaged both in research and in the dissemi- nation of information on home-freezing methods. THE CLASSIFIED NOTES file classified notes based on the literature review are arranged in I'our main sections. In the first section on vegetables and the second section on fruit, information is tabulated on: Tlie preparation of the food, chemical treatment, heat treatment, cooling and type of pack recommended for freezing. In the third and fourth sections on prepared foods, information is tabulated on: Formula, preparation, packaging, freezing temper- ature, storage, thawing and heating for serving. Within each section the procedures which the authors considered most applicable to home freezing are set apart in one column. Other procedures noted in the litera ture review are given in a sep- arate column. Tlie authors wish to emphasize that the notes are not presented as a complete review of food- freezing literature. Publications reviewed were largely limited to those giving directions based on laboratory research or reporting concrete ex- perimental data, and appearing within tlie last 10 years. To the extent that recent literature is covered, tlie presentation of the review in the classified notes, pages 3 - 95, serves certain functions not served by an annotated bibliography or the narrative review. Tlie grouping of proce- dures from various sources provides for ready comparison of recommendations that have been made by different workers I'or the preparation ol' foods for freezing. It also emphasizes the incompleteness or conflict of information — which in turn indicates the need for further research. SELECTION OF PROCEDURES The selection of procedures considered most applicable to home freezing was based not only on preponderance of opinion as expressed in available publications, but also on unpublished data in Bureau files, the authors' research experience, their evaluation of available information, and careful consideration of practical household usage. In the category of preparation, lye peeling, wliich provides a rapid and economical method for peeling some fruits and vegetables, was not con- sidered as a practical metliod for household use because of the difficulties involved in proper control of the process, and potential dangers in- volved in its use. Among the chemical treatments, the use of cal- cium salts for the firming of some products, par- ticularly frozen apples, which is being used successfully in commercial practice, was also considered to be a procedure that would be gen- erally impractical for household use. Its success- tUl application normally requires preliminary ex- perimental testing to determine tlie concentrations and treatments required for particular varieties and stages of maturity, as well as more careful control than the average household worker is pre- pared to exercise. Wliile there is considerable variation in rec- ommended procedures found in the literature, the authors believe that those listed as most appli- cable to home freezing of fruits and vegetables are generally suitable for the production of sat- isfactory frozen products. Information on the preparation and freezing of prepared and precooked foods is more limited and conflicting. In many instances there is reason to believe that the methods selected as most applicable do not result in products that are entirely satisfactory. Preheating Steam versus boiling water. --Directions are given in tlie notes for preheating both in steam and in boiling water. Preheating in boiling water is in many cases considered the preferred method lor household use because unilorm contact wltli the heating medium can be readily attained and sul'ficient heat treatment to inactivate enzymes is fairly certain. Preheating in a liousehold steamer requires more attention to details of procedure to assure ade- quate heating of all portions of the vegetable or fruit. Unless fruits and vegetables are steamed in relatively Oiin layers, inferior frozen prod- ucts may result because of insufficient preheat- ing of central portions. However, since better retention of flavor and soluble nutrients is re- ported for some foods that are preheated in steam, tills method was selected when reports indicated tliat steaming yielded satisfactory products. Time- temperature relationships. — Wliile reports in Uie literature give much attention to the prob- lem of time-temperature relationships required for preheating different vegetables, recommenda- tions vary considerably. Some of these variations are due to differences in methods of counting time. T^iough it did not seem feeisible to include this detail in the outlines, in some cases preheating is timed from the moment of immersion of the pre- pared vegetable in boiling water. In otlier in- stances, time is counted when the water returns to boiling. With a specified heating time, the latter procedure provides for considerably more heat treatment than tlie former. Proportion of water. — There was general agree- ment in the literature that the best proportion of vegetable to water to use is 1 pound of pre- pared vegetable to approximately 1 gallon of water. Tlierefore this information is not reported in the notes . Cooling Essentially the same cooling procedure is rec- ommended by all investigators. As soon as pre- heating is completed, the vegetable is plunged Into colli running water liaving a temperature of ">0° to 00° F. or into water to which ice has been adiled. Some vegetables that are mashed or pressed tlirougli a sieve are cooled in air or by floating the pan in cold water. References are not given lor tliis step in the preparation of vegetables for freezing except where additional information is given . Varieties The notes do not include specific recommendations as to varieties of fruits and vegetables and other •factors sucli as maturity, although it is recognized tliat they are important to the quality of the frozen products. Because tlie varieties available and the quality of fruits and vegetables vary with tlie region in which they are grown, detailed infor- mation on selection for freezing should be souglit from horticulturists and food-freezing specialists in local areas. Packaging Only in the sections on prepared foods lias in- formation on packaging been included in the classi- lled notes. Tlie packaging requirements for most I'ruits and vegetables are very similar, the major prerequisite being that the package be moisture- vapor-proof. Tills publication does not attempt to evaluate the varioustypes of packaging materials on the market. Storage Wliere information was available on the storage life of frozen prepared foods i t has been included in the outline. Time did not permit a review of the literature on storage life of frozen fruits and vegetables. However, the storage life of these products is generally longer than that of precooked foods. Most frozen fruits and vegetables, when properly prepared and packaged, are satisfactory during storage for 9 to 12 montlis at 0°F. or lower. PROCEDURES FOR HOME FREEZING OF VEGETABLES Procedures considered most appli- cable to home freezing Preparation: Pull oft outside bracts and cut ot't tops of buds. Trini butt to a cone and submerge in water as quickly as possible. Heat treatment: Preheat iii boiling water 7 minutes (75).!/ Cooling: Cool in ice water or cold running water. Pack: Pack dry, without brine (148) . Preparation: Sort according to thickness of stalk. Wash thoroughly. Cut or break oft tender portion ol stalk. Leave spears in lengths to fit the package or cut in 2-inch lengths Heat treatment: Preheat in steam: Small stalks— 2 minutes (100,183). Medium stalks — 3 minutes (180,183) Large stalks — 4 minutes (100,183) • Other procedures noted from the literature review Preheat in boiling water (preferred): Small stalks — 2 minutes (54,100, 158,165) . Medium stalks — J minutes (54, 165, 167) . Large stalks — 4 minutes (54,100, 148,158,165,167) . Heat treatment: Preheat in boiling citric acid solution 7 minutes. Use 1 tablespoon citric acid or 1/2 cup lemon juice in 3 quarts water (148) • Preheat in 0.75-percent citric acid solu- tion 7 minutes at boiling temperature (75)- Cooling: Cool in cold running water 5 minutes (148). Heat treatment: Preheat in steam: Small stalks — 3 minutes (165) . 3 1/2 minutes (130,148). Medium staJks — 4 minutes (167) . Large stalks — 4 1/2 minutes (130,148). 5 minutes (165,167) . No stEilk size given — 2 to 3 minutes (171) . 3 minutes (57) . 3 1/2 minutes (87) . 3 to 5 minutes (160) . Preheat in boiling water: Small stalks — 1 minute (171,180) . 1 1/2 minutes (38) . 3 minutes (130,148) . 4 minutes at 92° Cor 3 minutes at 100° (74). Medium stalks — 2 minutes (38,180). Large stalks — 3 minutes (38) . 4 minutes (130) . No stalk size given — 2 1/2 minutes (117) . 3 to 5 minutes (160) . Steajn is preferred to boiling water (74,130). No signiticant difference between steam and boiling water (158,180). See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Asparagus- con. Cooling: Cooling: Cool promptly In ice water or in Cool in cold water spray 3 to 4 minutes (57) . cold running water. / Cool in cold running water 3 tx> 5 minutes (148)- Place in iced water 60" P. or lower until cool to the tongue (158) • Cool in cold running water 4 minutes (130). Pack: Pack: Pack dry, without brine (100,148, Brine packs in enamel-lined cans were un- 158,160,167,171); or in 2-percent satisfactory (165) . brine (54, 160) . Freezing in brine had detrimental effect on flavor and texture (74) . Beans: Lima Preparation: Shell, sort according to size, and wash. Chemical treatment: Sodium chloride or alkjili in blanching water increases color and palatabllity. Salts of iron, zinc, and aluminum are detrimental to color (186) . Heat treatment: Heat treatment: Preheat in steam: Preheat in steam: Small beans — 2 minutes (130, 148, Small beans — 171). 1 1/2 minutes (100) . Medium beans — 4 minutes (167) . 1 to 2 minutes (171) . Large beans — 4 1/2 minutes (167) . 2 to 3 minutes for 6 months' storage (180) . 3 minutes for 12 months' storage (180). 4 minutes (167) . Medium-sized beans— 2 I/2 minutes (130, 148). Large beans — 2 minutes' (100) . 3 minutes (130, 148). Preheat in boiling water (preferred) : Preheat in boiling water: Small beans— 2 minutes (158) . Size of bean not given — Medium beans — 3 minutes (167) . 2 minutes (117) . Large beans — 4 minutes (87) . 2 to 3 minutes (160) • 3 1/2 minutes (167) • Small beans — 1 minute (130, 148) • 1 to 2 minutes (54) . 1 1/2 minutes (100) . 2 to 3 minutes for 6 months' storage (180). 3 minutes for 12 months' storage (180) • Medium-sized beans — 1 1/2 minutes (130, 148) . 2 to 3 minutes (54) . 3 minutes (167) . Large beans — 2 minutes (100, 130) . 2 1/2 minutes (148) • 3 minutes (158) . 3 to 4 minutes (54) . 3 1/2 minutes (167). Utiscalded beans are inedible (180) . Boiling water is preferred to steam (130. PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Beans - con. : Cool iiig: Cooling: Cool promptly in ice water. Cool in cold running water 5 minutes (130,148) . Cool in ice water below 60" F. (158) . Pack: Pack: Pack dry, without brine (54,100, Pack dry or in brine (100) . 158, leo, 167, 171). Pack dry or in 2-percent brine (160) . No appreciable difference in dry and brine pack (85, 167) . Cover with 2-percent brine If container is not moistureproof (54) . Shell, green Preparation: Shell beans. Do not wash them. Heat treatment: Heat treatment: Preheat in steam: Steam blanching is preferred (148) . 1 3/4 minutes (42,130,148). Preheat in boiling water: 1 minute (42,79,99,130,148). Cooling: Cool in cold running water about 3 minutes. Pack: Pack: Pack dry, without brine (79) . Pack dry or in brine (79) . Snap, green Preparation: Wash in cold water, then remove ends. Leave whole, slice lengthwise, or cut into 1- or 2-inch pieces. Heat treaOnent: Heat treatment: Preheat in steam: Preheat in steam: 4 minutes (167) . 2 minutes (6, 100, 171) . 2 to 3 minutes (158,160). 3 minutes (148) . 3 1/2 minutes (183) . 3 to 4 minutes (180) . 4 1/2 minutes (121) . Preheat in boiling water: Preheat in boiling water: 3 minutes (117,121,158,160,162, 2 minutes (47,51,79,116,148,158). 167). 2 to 3 minutes (158,160). 4 to 4 l/2 minutes depending on maturity (70). Preheat in steam under pressure: 1 minute (canned-bean flavor) (180) . Cooling: Cooling: Chill in cold water. Cool in a minimum amount of cold water (180) . Cool in cold running water (100) : 2 minutes (116) . 3 minutes (]21) . 3 to 5 minutes (148) . Pack: Pack: Pack dry, without brine (47,54, 158, Brine pack has better texture (100) . 160,167,171,180); or in 2-percent brine (M, 160) . PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Beans- con. : Soybeans, green Preparation: Squeeze beans out of pods after heat- ing and cooling. Wash in cold wateij, and drain. Heat treatment: Heat treatment: Heat in pods 5 minutes in steam Preheat in steam: (100) , or in boiling water (38, 6 minutes in the pod (167) . 100,158,162,167) . Preheat in live steam: 4 to 6 minutes in the pod (180) . Prefer steam to boiling water (180) . Preheat in boiling water: 2 minutes in the pod (118) . 3 minutes in the pod and 2 minutes after shelling (88) . 3 or 4 minutes in the pod (180) . 4 minutes in the pod (130,148) . 5 minutes in the pod and 1 minute after shelling (165) . Preheat 1 minute in the pod; after shelling, 1 to 2 minutes for small, 2 to 3 for medium, and 3 to 4 minutes for large beans (54) . Blanching after shelling not needed (130) . Cooling: Cooling: Cool pods in cold water. Cool rapidly (88) . Cool for at least 5 minutes before shelling (130,148). Pack: Pack: Pack dry, without brine (38,54,100, Pack dry or in brine (38,100) . 158,167) . Cover with 2-percent brine if container is not moistureproof (54) . y/g^x Preparation: Wash in cold water, then remove ends. Leave whole, slice lengthwise in- to strips, or cut into 1- or 2-inch pieces. Heat treatment: Heat treatment: Preheat in steam: Preheat in steam: Whole beans— 3 l/2 minutes (130, Cut beeins — 148). 2 minutes (100) . Cut beans — 3 minutes (130,148) . 2 1/2 minutes (163) . Strips~2 minutes (100,130,148). 2 to 3 minutes (160) . Preheat in boiling water: Preheat in boiling water: Whole beans — 2 1/2 minutes (130, Whole beans— 2 to 3 minutes (1&4) . 148). Cut beans— 2to3 minutes (31,43,51,160). Cut beans— 2 minutes (31,43,54,96, 100, 130, 137, 148, 160 , 163) . Cooling: Cooling: Cool in cold running water. Cool in cold running water: 3 to 5 minutes (148) . 4 minutes (130). PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued Procedures considered most appli- cable to home freezing Pack: Pack dry or iii brine (31,54,160, 1&4) . Preparation: Wash well. Remove tough stems and imperfect leaves. Heat treatment: Preheat in boiling water: 2 minutes (42,117,118,130^.48,158). Cooling: Cool in cold water. Pack: Pack dry, without brine (100,118, 158) . Preparation: Wash, place in boiling water ]/2 minute. Peel, slice l/4 inch thick or dice into quarter-inch cubes. Heat treatment: Preheat in boiling water: 2 1/2 minutes (40,96,99,130,148) Cooling:- Cool in cold water. Pack: Pack dry, without brine (38^160). Preparation: Wash and leave whole. Peel and slice after cooking. Heat treatment: Preheat in boiling water: Cook until tender (40,42,99,118, 130,148,160,163,167) . Other procedures noted from the literature review Pack: Pack dry or in 2-percent brine (31,54,160). Pack dry (43) • Heat treatment: Preheat in steam 3 minutes (130,148) . Preheating in steam not recommended (100) . Preheat in boiling water: 1 to 2 minutes (158) . 1 1/2 minutes (100) . Cooling: Cool in cold running water 5 minutes (130,148) . Heat treatment: Preheat in steajn: Slices or cubes — 2 to 3 minutes (17J) . Whole, small— 3 1/2 minutes (130,148 163). Steajn preferred to boiling water (130). Preheat in boiling water: Slices or cubes— 2 to 3 minutes (38,100). Whole, small — 2 1/2 minutes (163) . 3 to 4 minutes (100) . 25 to 30 minutes (96, 161) . Wliole, mature-^O to 50 minutes, until tender (42) . Cooling: Cool in cold running water 5 minutes (130,148) . Pack: Pack dry or in 2-percent brine (160) . PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Beets - con. Mature-con. Broccoli Brussels sprouts — Procedures considered most appli- cable to home freezing Cooling: Cool in cold water: Pack: Pack di^y, without brine (148,167). Preparation: Wash, peel, and trim. Split length- wise into pieces not more than 1 1/2 inches across. Chemical treatment: Soak in solution of 4 teaspoons salt to 1 gallon cold water 1/2 hour (158) . Heat treatment: Preheat in steam: 5 minutes (40,45,158,163) . Preheat in boiling water: 3 minutes (38,54,100,160) . Cooling: Cool promptly in cold water. Pack: Pack dry, without brine (38,100, 148,158,160,167,171) . Preparation: Trim; remove outer coarse leaves. Wash thoroughly. Sort into small, medium, and large sizes. Heat treatment" Preheat in steam: Small — 3 minutes (100) . Medium — 4 minutes (100) . Large — 5 minutes (100) . Preheat in boiling water (preferred): Small— 3 minutes (38,100). Medium — i minutes (38,79,100). Large — 5 minutes (38,79,100). Other procedures noted from the literature review Heat treatment; Preheat in steam: 3 to 3 1/2 minutes (100) . 3 to 4 minutes (171) . 3 to 5 minutes (163) . 4 to 6 minutes, dependingon size (148) 5 1/2 minutes (167) . Preheat in boiling water: 3 to 3 1/2 minutes (100) . 3 to 4 minutes (38,54,160). 4 minutes (38,45,54,142,158,160). 4 1/2 minutes (167) . 3 to 5 minutes (40,79,148). 5 minutes (161) . Preheating in steam gave better product than preheating in boiling water (5) . Cooling: Cool in cold water 4 to 5 minutes (148). Pack: Pack dry or in brine (100) . Pack dry or in 1 l/2-percent brine (38) . Pack dry or in 2-percent brine (160) . Pack in 2-percent brine (51) . Heat treatment: Preheat in steam: Axillary buds — 2 or 3 minutes (171) . No size given — 3 to 4 minutes (163) . 5 minutes (130,148) . Medium— 5 l/2 minutes (167) . Preheat in boiling water: No size given — 3 to 4 minutes (163) . 4 minutes (130, 148) . Medium — 4 l/2 minutes (167) . Boiling water is preferable to steam (148) PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Procedures considered most appli- Other procedures noted from the literature Vegetable cable to home freezing review Brussels sprouts - Heat treatment: con. Preheat in steam under 10 pounds pressure: Cooling: Axillary buds— 1 minute (171) • Cool promptly in cold water. Cooling: Pack: Cool in cold running water 8 minutes (130) . Pack dry, without brine (38, 100, 167) . Pack: Pack dry or in brine (100) • Pack dry or in 1 l/2-percent brine (38) . OoViViaCTP Preparation: y^Aljlja^x: Trim outer coarse lea;ves from head. Cut into medium to coarse shreds or wedges, or separate head into leaves. Heat treatment: Heat treatment: Preheat in steam: 2 minutes (130,148) . Preheat in boiling water (preferred^' Preheat in boiling water: 1 1/2 minutes (38,130,148). Cut sections— 3 to 4 minutes (38) . Cook until tender (167) . Cooling: Cooling: Cool in cold water. Cool shredded cabbage 2 minutes (148) . Cool leaves in cold running water 3 minutes (148). Cool in cold running water 2 to 3 minutes (130). Pack: Pack: Pack dry, without brine (38) . Pack dry or in 1 ]/2-percent brine (38) . Cabbage, Chinese — Preparation: Preparation: Wash, cut crosswise into 1-inch Cut individual lea;ves from stem (146,148). pieces. Heat treatment: Heat treatment: Preheat in steam: 2 minutes (148) . Preheat in boiling water (preferred): Preheat in boiling water: 1 1/2 minutes (79) • 70 seconds ( 146, 148) . Cooling: Cooling: Cool in cold water. Cool in 2-percent citric acid solution (79) . Cool in cold running water 5 minutes (148). Pack: Pack dry, without brine (148) . Carrots Preparation: Top, wash, peel. Small tender carrots may be frozen whole; others cut into 1/4- inch cubes or thin slices, or frenched. PROCEDURES FOR HOME FREEZING OF VEGETABLES— continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Carrots - con. Heat treaUneriL: Heat treatment: Preheat in steam: Preheat in steam: Frenched — 2 minutes (130,148). No size of piece given — 2 or 3 minutes (171) . Diced or sliced — 3 minutes (100, Diced or sllced~4 l/2 mljiutes (167) . 130,147,148) . Whole~4 1/2 miiuites (130,147,148). Whole, small — 5 minutes (100) . Steam recommended because water blanch removes much of the sugar content (12) . Preheat in boiling water: Preheat in boiling water: Frenched— 2 minutes (130,148). No size of piece given — 3 minutes (12, 117, Diced or sliced — 3 minutes (42, 160). 100,130,142,148,165) . Diced or sliced— 3 1/2 minutes (167) , Whole, small — 5 minutes (100) . 2 to 3 minutes (54) . Whole— 4 1/2 minutes (130,147,148) j 4 minutes (142) . Boiling water preferred to steam (130,147,148) . Preheat in steam under 10 pounds pressure: 1 minute (171) . Cooling: Cooling: Cool rapidly in cold water. Cool in cold running water 5 minutes (130,147,148). Pack. Pack: Pack dry, without brine (12,&4,100, Pack dry or in brine (100) . 167,171). Pack dry or in 2-percent brine (54,160) . Cauliflower Preparation: Break or cut into pieces about 1 inch across. Wash well. Chemical treatment: Chemical treatment: Soak in solution of 4 teaspoons Dip in 4-percent sulfur dioxide solution salt to 1 gallon water 30 minutes for 2 minutes with no heat treatment, or (158). add 0.125 to 0.150 percent sodium sulfite and 5 percent salt in the blanching water. Use 4 to 1 proportion of water to vegetable and boil 2 l/2 minutes (80) . Heat treatnent: Heat treatment: Preheat in steam: Preheat in steam: 4 minutes (130,148,171) . Sectioned heads— 3 to 4 minutes (171) . Medium pieces— 5 minutes (130,148,167). Pieces 1/2 to 1 inch by 3/4 inch by 1 1/2 inches— 5 minutes (121) . Preheat in boiling water (preferred) : Preheat in boiling water: 3 minutes (130,148,158). Small pieces— 2 1/2 minutes (100) . 1-inch pieces — 3 to 4 minutes (M, 142, 160) . Medium pieces — 3 1/2 minutes (100) . 4 minutes (130,148,165,167). Pieces l/2 to 1 inch by 3/4 inch to 1 1/2 inches— 4 minutes (121) . Preheat in steam under 10 pounds pressure: 2 minutes (171) . PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Cauliflower - con.— Cooling: Cooling: Cool quickly in cold water. Cool in cold ruiming water: 3 minutes (121) . 4 to 5 minutes (148) . 5 minutes (130) . Pack: Pack: Pack dry, without brine (100,158, Pack dry or in brine (100) ■ 160,107) . Pack dry or in 2-percent brine (160) . Pack in 2-percent brine (54) • Celery Celery is not generally recoramended lor freezing. May be cooked and frozen for use in hot dishes (166) . Heat treatinent: Cook until tender, in steam or small amount of water (130,148) . Cooling: JFloat pan containing vegetable in cold water, stirring frequently until cooled (148). Cool 8 minutes (130) . PacK: Pack dry (148) . Chard, swiss Preparation: Wash thoroughly in cold numing water. Cut off large tough main stems. Heat treatment: Heat treatment: Preheat in steam: 3 minutes (130,147,148). Preheat in boiling water (preferred): Preheat in boiling water: 2 minutes (42,54,118,130,146,147, 1 1/2 minutes (100,161) . 148) . 2 to 3 minutes (160) . Preferred to steam treatment (148) . Cooling: Cooling: Cool in cold running water or in a Cool in cold running water 5 minutes large volume of cold water. (130,147,148) . Pack: Pack dry, without brine (M, 160). CoUards Preparation: Trim and wash thoroughly in cold running water. Heat treatment: Heat treatment: Preheat in steeun: 3 minutes (130,148) . Preheat in boiling water (preferred): 2 minutes (130,137,148,160). Preheat in boiling water: 1 1/2 minutes (38) ■ 2 to 3 minutes (160) . PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued Vegetable Collar ds - con. Corn, sweet: Whole-kernel - Procedures considered most appli- cable to home freezing Cooling: Cool in cold nuining water. Pack: I Pack dry, witliout brine (38,160). Preparation: Husk, remove silk, wash, and sort ears according to size. Cut ker- nels from cob after preheating. Heat treatment: Preheat iii boiling water: On the cob — 4 1/2 minutes (166) Other procedures noted from the literature review Cooling: Cool in cold running water about 5 minutes (130,148) . Heat treatment: Preheat in steam: On the cob: Small ears— 6 1/2 minutes (130,148). Medium ears — 8 1/2 minutes (130,148). Large ears — 10 1/2 minutes (130,148). No size given — 5 1/2 minutes (166) . 7 1/2 minutes (87) . Cut from the cob — 1 to 2 minutes (171) . 2 1/2 minutes (148) . 5 minutes (167,180) . Preheat in boiling water: On the cob: Small ears — 6 minutes (117,130,148). Medium ears — 8 minutes (130,148). Large ears — 8 minutes (117) . 10 mijiutes (130,148) . No size given — 2 minutes (38,117) . 2 to 3 minutes (12) . 3 minutes (100) . 5 to 7 minutes (158) . Cut from cob: 4 minutes (167) . 5 minutes (183) • Preheat in water at 160° F. : Cut from cob — 60 seconds (18) . Preheat in steam under 10 pounds pressure: Cut from cob — 4 minutes (171) . Prefer scalding on cob, then cutting corn (18, 148, 166, 180, 185) • Preferable to freeze cut com rather than com on cob (165) . No significant difference between steam and water scald; time required is different (165) . Live-steam scald is more desirable than water scald (180) . PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Corn, sweet - con. : Cooling: Cooling: Whole-kernel-con. Cool ears in cold water. Cool cut com in cold running water 5 minutes, com on cob 10 to 15 minutes (148) . Cool 7 1/2 minutes in cold water (87) . Cool 15 minutes (130) . Pack: Pack: Pack dry, without brine (38,167). No appreciable difference between dry and brine packs (35, 165) . Brine pack superior in appearance and flavor (16) . On cob_ Preparation: Husk, remove silk. Wash and sort ears according to size. Heat treatment: Heat treatment: Preheat in steam: Preheat in steam: Small ears— 7 minutes (100, 167) . Medium ears — 9 minutes (100,167). Large ears — 11 minutes (100) . Small ears — 6 1/2 minutes (130,148) . 9 minutes (166) • Medium ears— 8 1/2 minutes (130, 148) . Medium to large ears — 12 minutes (166) . Preheat in boiling water (preferred): Large ears— 10 1/2 minutes (130,148). Preheat in boiling water: Small ears— 7 minutes (38,100,158). Medium ears— 9 minutes (38, 100,158). Large ears— 11 minutes (38,100, 158). Small ears— 6 minutes (130,148) 6 1/2 minutes (167) , 8 minutes (166) . Medium ears — 8 minutes (130,167). 8 1/2 minutes (148) . Medium to large ears — 12 minutes (166) . Large ears — 10 minutes (130,148). Preheat 6 to 8 minutes (12, 171) . Preheat in live steam: 10 minutes in live steam best for flavor but corn slightly sticky (180). Preheat in steam under 10 pounds pressure: 4 minutes (171) . At 190° f. the time required to inactivate the enzymes in center of cob overcooked the com; l/2-inch hole drilled through cob decreased blanching time by at least 2 minutes (15) . Cooling: Cooling: Cool in cold water. Cool 10 to 15 minutes (148) . Cool 15 minutes (130) . Pack: Pack: Pack dry, without brine (167) . Wrap each ear individually (100,148). Eggplant Preparation: Wash, peel, cut into ]/3- to l/2-inch slices or cubes. 863235 O - 50 - 2 PROCEDURES FOR HOME FREEZING OF VEGETABLES —continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Eggplant - con. — Chemical treatment: Lemon Juice: Dip in 3 teaspoons lemon Juice per quart water. Dip again in lemon Juic6 and water alter heating and cooling (168) . Heat treatjnent: Heat treatment: Preheat in steam: 5 minutes (100,130,148) . Preheat in live steam: 2 to 3 minutes (171) . Preheat inboiling water (preferred) : Preheat in boiling water: 4 minutes (79,99,100,130,146,148, 3 to 4 minutes (160) . 160,163). 4 1/2 minutes, using 6 quarts water to 1 pound vegetable (168) . Boiling water preferred to steam blanch (130,148). Cooling: Cooling: Cool in cold running water. Cool in 2-percent citric acid solution, then in cold water (99,146,148,163). Rinse in solution ol 4 1/2 teaspoons citric and ascorbic acid mixture to 1 quart water, then in cold water (163) . Cool 2 minutes in 2-percent citric acid solution, then 4 minutes in water (130) . Pack: Pack: Pack dry, without brine (100,160). Pack dry or in 2-percent brine (150) . Kale Preparation: Wash young succulent leaves in cold running water. Remove large tough main stems. Heat treatment: Heat treatment: Preheat in steam: 2 minutes (148,171). Preheat in live steam: 2 or 3 minutes (171) . Preheat iii boiling water (preferred): Preheat in boiling water: 2 minutes (45,118,137,160,163,170). 1 to 2 minutes (45, 158) . 70 seconds (42,99,146,148). 1 1/2 minutes (38,100). 2 to 2 1/2 minutes (163) • 2 to 3 minutes (160,170). Boiling-water blanch preferred to steam blanch (42, 148) . Preheat in steam under 10 pounds pressure: 1 minute (171) . Cooling: Cooling: Cool in cold running water. Cool in cold running water 5 minutes (148) • Pack: Pack dry, without brine (38,100, 160) . PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued Vegetable Procedures considered most a cable to home freezing ppli- Other procedures noted from the literature review Kohlrabi Preparation: Cut oil' tops and roots; wasli, arid (lice in l/2-iiicli cubes. peel, Heat treatment: Heat treatment: Preheat in stejuii: 1 2/3 minutes (99,1-18). 1 3/4 minutes (130) . 2 to 3 minutes (54) . Steam-blajiched samples were somewhat lacking in flavor (42) . Preheat in boiling water: Preheat in boiling water: 1 minute (42,99,130,148). 70 seconds (146) . 2 minutes (118) . 2 to 3 minutes (54) . Cooling: Cooling: Cool in colli water. Cool in cold rimning water 5 minutes (130,148). Pack: Pack: Pack dry, without brine (54). Pack dry or in 2-percent brine (54) . Mushrooms Prepai-ation: Sort according to size. Wasli thorougiily in cold water. Trim ends ol' stems and cut larger mushrooms into 4 or more pieces. Chemical treatment: Chemical treatment: Lemon jiu.ce: Detore scalding dip 5 minutes in solution containing 1 teaspoon lemon juice per pint water (167) . Citric acid: Belore scalding dip 5 minutes in 1-percent by weight citric acid solution (26, 167) . Citric acid: Before scalding dip 5 minutes in 1- or 2-percent citric acid solution (14) - Heat treatment: Heat treatment: Preheat in steam (preferred) Preheat in steajn: Small, whole — 3 1/2 minutes (146, Cuts and buttons — 2 l/4 minutes (14) . 148). Large, whole — 5 minutes (li:. Slices— 3 minutes (148) . , 146) . Small to medium, whole — 5 minutes (167). Medium and large — 3 1/2 minutes (14) . Large~4 1/2 to 6 minutes (146,148) . Preheat in boiling water: Preheat in boiling water: Small, whole — 2 minutes (20, 39,163). 36,38, Small sizes and buttons — 3 minutes (148, 161) . Large, whole — 4 minutes (20, 39,112,148,163). Slices — 2 minutes (148) . 36,38, Small — 2 to 3 minutes (112) . 3 minutes (146) . Medium size — 5 minutes (161) . Large— 4 to 5 l/2 minutes (140,148). Larger sizes — 3 to 4 minutes (20,36,38,39,163). 4 minutes (112) . Depending on size — 2 to 4 minutes (13,164). PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Mushrooms - con. Mustard greens Okra Procedures considered most appli- cable to home freezing Cooling: Cool in ice water or cold running water and draJln. / Pack: Pack dry, without brine (38,163, 167) . Preparation: Wash young, tender leaves thoroughly in cold running water. Remove tough main stems. Heat treatment: Preheat in steam: 1 1/2 minutes (130,146,148). Preheat in boiling water: 1 1/2 minutes (38,100). Cooling: Cool in cold running water. Pack: Pack dry, without brine (38,100,160)^ Preparation: Select young tender pods. Wash tiioroughly, cut off stems so as not to rupture seed cells, freeze whole or slice crosswise after scalding (79) • Heat treatment: Preheat in steam: Small pods — 3 minutes (148,160). Large pods — 4 minutes (148, 160) . Other procedures noted from the literature review Cooling: Cool in cold running water 2 minutes, then cool in 2-percent citric acid solution 2 minutes, and again cool in cold water 2 minutes. Drain 15 to 20 minutes (146,148). Pack: Dry or in light brine (112) . Dry or in 1 l/2-percent salt solution (38,163) . Use of 2-percent brine will improve the color (l&l) . Use of 2-percent brine makes texture more tender than dry pack (36,39) • Use of salt solution preferred (38) • Heat treatment: Preheat in steam: 90 seconds (42) . Preheat In live steam: 2 to 3 minutes (171). Preheat in boiling water: 3/4 minute (130) . 50 seconds (42, 146, 148) • 1 minute (99) . 2 minutes (118) . 2 to 3 minutes (160) • Preheat in steam under 10 pounds pressure: 1 minute (171) . Cooling: Cool in cold running water 5 minutes (130,148) . Heat treatment: Preheat in steam: 3 to 4 minutes (160) • PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Procedures considered most appli- cable to home freezing 'Ipat trpatmenl-con. Preheat in boiling water (preferred): Small pods — 2 minutes (79,118). Large pods — 3 minutes (79,148). Cooling: Cool rapidly in cold water. Pack: Pack dry, without brine (54,148,. 160). Preparation: Peel, wash, slice. Heat treatment: Preheat in live steam: 3 minutes (180) . Cooling: Cool in iced water. Pack: Pack dry, without salt (180). Preparation: Top, wash, peel, cut in 1/ 2-inch cubes or lengthwise in slices 3/4 inch thick. Heat treatment: Preheat in steam: Cubes — 3 minutes (12) . Slices — 5 minutes (167). Preheat in boiling water: Cubes — 2 minutes (54) . Slices — 3 minutes (54) . Other procedures noted from the literature review Heat treatment-con.: Preheat in live steam: 2 or 3 minutes (171) . Small pods — 3 minutes (280) . Large pods — 6 minutes (180) . Live steam is sligiitly superior tc" hot-water scald (180) . Prelieat in boiling water: 2 to 3 minutes (79) . 3 minutes (54) - 3 to 4 minutes (160) . Small pods — 3 minutes (180). . Large pods — 6 minutes (180) . Cooling: Cool in ice water (180) • Cool in running water 5 minutes (148) • Pack: Pack dry or in 2-percent brine (160) . Heat treatment: Unscalded samples oxidized and turned brown, odor and flavor were strong, texture was tough (180) . Heat treatment: Preheat in steam: Cubes — 1 2/3 minutes (148) • 1 3/4 minutes (130) . Slices — 3 minutes (130,148). Steam preferred to boiling water (12, 130) . Preheat in live steam: Slices or cubes — 2 to 3 minutes (171) . Preheat in boiling water: Cubes — 1 minute (130,148) . 2 to 3 minutes (54) . 5/8-inch cubes — 3 minutes (118) . Slices — 2 minutes (130) ,148) . 2 to 3 minutes (54) . 4 minutes (167) . PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Parsnips-con. Peas: Field (blackeye) __ Cooling: Cool rapidly in cold water. Pack: Pack dry, wiUiout brine (12, 54,ie7). Preparation: Shell peas, discarding those ttiat are liard. Do not wash peas (148) . Heat treatment: Prelieat in steam: 3 minutes (148) . Preheat in boiling water (preferred) 2 minutes (148) . Cooling: Cool rapidly in cold water. Pack: Pack dry, without brine (148) . Preparation: Wash peas before or after shelling. Discard immature and tough peas. Heat treatment: Preheat in steam: 1 1/2 minutes (100) . Preheat in boiling water (preferred) : 1 minute (4,5,38,45,52,117,158, 162). Heat treatment-con.: Preheat in steam under 10 pounds pressure: 1 minute (171) . Cooling: Cool in cold running water 5 minutes (130,148) . Pack: Pack dry or in 2-percent brine (54) . Heat treatment: Preheat in live steam: 1 minute (171) . 3 minutes for 1 year's storage (180) . Preheat in boiling water: 1 minute (79) • 3 minutes (180) • Boiling water preferred to steam (148) • St.eajn-pressure scalding gave a brownish overcooked product (180) . Cooling: Cool in cold running water sminutes (148). Cool tlioroughly in ice water (180) . Heat treatment: Preheat in steam: 6mall~l 1/2 minutes (130,148). Medium to J.arge — 3 l/2 minutes (167) . Large — 2 minutes (130,148). All sizes — 1 minute (171) . 2 minutes (52) • Less splitting of skins and less loss of solids at 190° F. than at 212° (68) . Preheat in boiling water: Small— 45 seconds (130,148). 2 minutes (165) . Medium to large — 2 1/2 minutes (105,167). Large— 1 minute (130,148). Depending on size — 1 to 3 minutes (12) . PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Peas-con.: Oreen-con. Cooling: Cool rapidly in cold water. Pack dry, without brine (12,38,100, 158). Peppers, sweet — Preparation: Wash, cut out stem, halve, remove seeds, slice if desired. Heat treatment: Blanching is not necessary but makes packing easier (38, 100) . Heat treatment-con. : All sizes— 1 1/2 minutes (100,107). At 210° if. (99°C.)— 30 seconds (34). At 71° C. — 2 minutes (better thiamine retention than at higher temperatures or for longer periods) (55) • At 190° F. —2 minutes (98) . At 80° or 85° C. — 2 minutes (2) . Better to use temperatures slightly below boiling for 2 minutes than shorter periods in boiling water (77) . No difference with boiling water or at 188° to 200° P. (165) . Moderately long period below boiling (78) . No significant difference between water and steam blanching (55) • Overblanching produces texture and flavor changes that may be as objectionable as those resulting from underblanching (77)- Preheat in boiling water or steam: Steam or water at 99° C. for 1 minute showed no difference in ascorbic acid content (144) . Steam or boiling water at 200° to 210° f. for 1 minute does not completely inacti- vate enzymes (37) • Boiling water preferred to steam (130) . Cooling: Cool in cold running water 3 minutes (130,148,162). Cool in running water 3 to 5 minutes (107) . Pack: Pack dry or in brine (100) . Pack dry or in 1 l/2-percent salt solution (38) • Pack dry or in 2-percent brine (12) . Brine and dry packs were indistinguishable from each other in color, texture, and flavor, when cooked (103) • No appreciable difference in quality between dry and brine packs (165) • 2 to 3 percent sugar added before freezing (28). PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Procedures considered most appli- cable to home freezing Heat Ireatmont-coii. Preheat in steam: Slices— 3 minutes (118) . llalVes— 4 minutes (148). Preheat in boiling water: Slices— 2 minutes (31, 148, 160) . Halves— 3 minutes (31,148,160) Cooling: Chill promptly in cold water. Pack: Pack dry, without brine (100,167); or in brine (31,45,100,158,160) . Preparation: Wash, remove seeds, and slice or cut as desired. Heat treatment: Preheating is not necessary but makes packing easier (38) • Preheat in steam: 2 minutes (38) . Preheat in boiling water: 2 minutes (38,45,100,158,160). Cooling: Cool promptly in cold water. Pack: Pack dry, without brine (100,160, 171) ; or in brine (38,45, 100, 158) • Other procedures noted from the literature review Heat treatment: Preheat in boiling water: 2 minutes (38,45,99,100,158,163). 2 to 3 minutes (31,160). Uo not scald (167) . Not necessary to scald peppers it' cut fine (163) . Pack: Pack in 1 l/2-percent brine (38) . Brine preferred to dry pack (160) . Pack in brine, using 1 teaspoon salt to 1 cup water (31,45,158,160). ■ Heat treatment: Preheat in live steam: 1 or 2 minutes (171) . Preheat in boiling water: 1 to 2 minutes (160) . Preheat in steam under 10 pounds pressure: 1 minute (171) . Pack: Pack in 1 1/2-percent brine (38) • Pack in brine (1 teaspoon salt to 1 cup water) (45, 158) . Preparation: For new potatoes: Select potatoes the size of walnuts. Scrub them vigorously in cold water to remove skins, or wash and scrape them. for french fries: Use mature potatoes suitable for french frying. Wash, peel, and cut into sticks 1/3 inch square. PROCEDURES FOR HOME FREEZING OF VEGETABLES--cOntinued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Potatoes-con Heat treatment: Preheat in steam: New potatoes — 5 minutes (148) . Sticks — 3 minutes (148) • Preheat in boiling water: Sticks — 2 minutes (148) . Cooling: Cool in cold running water 3 to 5 minutes (148) . Pack: Pack dry, without brine (148) . Pumpkin Preparation: Wash, cut into quarters or smaller pieces, and remove seeds. Al'ter prelieating, remove pulp and mash or put tnrough sieve. Heat treatment: Heat treatment: Steajn until soft (31,38,79,99,130, Steajn until soft, 30 minutes (100). 148,1(30). Steam quarters or smaller pieces 30 to 45 minutes, depending on thickness of pieces (151) , Steam under 10 pounds pressure 10 minutes (171) . Cook until done in pressure cooker, mash, and sweeten to taste (79) . Cooling: Cooling: Cool in air. Float pan in cold running water (148) • float pan in running water to cool 8 minutes (130) . Pack: Pack dry, without brine (31,38,99, 100,171) . Rutaoagas; Cubes Preparation: Cut off tops, wash, peel. Dice into 1/2- inch cubes. Heat treatment: Heat treatment: Preheat in steam: Preheat in steam: 2 minutes (100) . 70 seconds (148) . 1 1/4 minutes (130) . 2 to 3 minutes (100) . Steam preferable to boiling water (148) . Preheat in boiling water (preferred): Preheat in boiling water: 2 to 3 minutes (100) . 1 minute (130, 148) . Cooling: Cooling: Cool in cold running water. Cool in cold running water 3 minutes (130,148). PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Rutabagas-con. ruhos-cnn. Puree Soybeans . Spinach _. Spinach, New Zealand I'aok dr>, wi LhouL brine (100). Hreparatioti: tut (blf Lops, wash, peel, cut In pieces, cook unlll tender, anil press througti a sieve. Pack: Pack dry, without brine (171). See Heans, page 6. Preparation: Use only young tender leaves. Remove large tough stems. Wasli thoroughly in running water. Hea t t rea tmen t: Preheat in steam: 3 1/2 minutes (130,148). Preheat in boiling water (prelerred); 1 1/2 minutes (.38,100). Cooling: Cool in cold running water. Drain and gently press out ex- cess water (162) . Pack: Pack dry, without brine (38,100, 160, 167, 171) . Preparation: Wash thoroughly in cold running water. Cutof'l'large tough stems. Cliemical treatment: SullUr dioxide: tlold in 4-percent SfJ solution lor 2 minutes with no heat treatment (80) . Heat treatment: Preheat in steam: 1 to 2 minutes (171) . 1 3/4 minutes (57) . 4 minutes (167) . Preheat in boiling water: 1 minute (162) . 1 to 2 minutes (171) . 2 minutes for very tender leaves (165) . 2 to 3 minutes (12,160). 2 1/2 minutes (87,130,148). 3 minutes (1©7) . 3 minutes for more mature leaves (165) . Samples blanched 2 minutes at temper- atures over 85° C. were satisfactory in color £ind flavor (2,77) . Agitate basket well during blanching (130) Preheat 1 1/2 minutes with 0.125 to 0.150 percent sodium sulfite and 5 percent salt in blanching water (80) . Preheat in stean: under 10 pounds pressure: 1 minute (171) . Cooling: Cool in cold running water: 3 minutes (148,102) . 5 minutes (130) . 22 PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Spinach, Heat treatment: Heat treatment: New Zealand-con. Preheat in steam: 2 minutes (42, 148) . Preheat in boiling water: Preheat in boiling water: 2 minutes (54, 160) . 70 seconds (42, 148) . 2 to 3 minutes (160) . Cooling: Cooling: Cool in cold running water or a Cool in cold riiiuiing water 5 large volume of cold water. minutes (148) . Pack: Pack: Pack dry, without brine (54,160). Pack dry or in 2-percent brine (o4) . Squash: Summer Preparation: Wash, cut in l/2-inch slices. Cut Zucchini into 1/4-inch slices (38) . rieat treatment: Heat treatment: Preheat in steam: Preheat in steajn: 5 minutes (137) . 2 to 3 minutes (171) . 3 to 4 minutes (160) . 4 V-i minutes (130,148) . Preheat in live steam: 1 3/4-minute scEild in live steam gave negative tests immediately after processing and after 2 weeks' storage at 35° F. (180). Preheat in boiling watei': Preheat in boiling water: 4 minutes (38,100,160,167). 3 to 4 minutes (38, 100, 160) . For Zucchini, 2 to 3 minutes (38) . 3 1/2 minutes (130,148). Water preferred (130) . Preheat in steam under 10 pounds pressure: 1 minute (171) . Cooling: Cooling: Cool rapidly in cold water. Cool in cold running water about 5 minutes (130,148) . Pack: Pack dry, wiUiout brine (a8, 100, 160,171) . Winter Preparation: Wash, peel, cut into pieces, and remove seeds. After precooking, remove pulp and masli or press through a sieve. Heat treatment: Heat treatment: Cook until soft (31,38,99,146,168). Preheat in steam: Until tender (130,148,162). Until soft (30 minutes) (100) . Steam preferred (130) . PROCEDURES FOR HOME FREEZING OF VEGETABLES— continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Squash-con.: Heat treatment-con.: Winter-con. Preheat in boiling water: Until tender (148,162). Bake until tender (99,168)- Preheat in steajn under 10 pounds pressure: 5 minutes or less (168) • Cooling: Cooling: Cool in air. Float pan in running water to cool (148) . Pack: Float pan in cold running water 8 minutes (130) . Pack dry, wittiout brine (31,38,100). Succotash Preparation: Prepare corn and beans separately according to directions given for each vegetable. After preheating and cooling mix equal proportions of kernel corn and lima beans, soybeans, or snap beans (12,50, 148) . Heat treatment: See Corn, page 12, and Beans, pages 4 through 6 — Lima, Soybeans, or Snap . Cooling: See Beans and Com. Pack: Pack dry, witliout brine (99,148). Sweetpotatoes Preparation: Grade according to size after cooking and pack sliced, or mashed. . Wash. Peel whole, Chemical treatment: Citric acid or lemon juice: Dip slices or whole potatoes for 5 seconds in solution containing 1 tablespoon citric acid or 1/2 cup lemon juice to 1 quart water (148) . ' 0.2 to 0.4 percent (pH 5 or below) citric acid blended with the sugar and added to sweetpotatoes improved color and flavor. Use of lemon juice better than citric acid for flavor and texture (174,175) . Heat treatment: After peeling, dip in solution of 1 part lemon juice to 8 parts water (79,168). Heat treatment: Cook until tender (148, 163). Steam in a pressure cooker at 10 pounds pressure 10 to 30 minutes according to size (168,171). Bake until soft (168) . PROCEDURES FOR HOME FREEZING OF VEGETABLES— continued Vegetable Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Sweetpotatoes-con . _ Cooling: Allow to s tand at room temperature until cool (148) Pack: Pack: Pack dry, without brine (171) . Mix mashed sweetpotato with a little orange juice (163) . Add 15 percent sugar to improve product (174). Roll slices in sugar, pack, freeze (79,168) . Tomatoes: ^ Whole, quarters, or slices Not satisfactory as frozen product (130). Preparation: Wash firm, ripe, perfect tomatoes. Heat in steam or boiling water for 1 minute to aid in removal of skins (154) . Leave whole, quarter, or slice (163) . Slice and freeze tomatoes on trays (163) . Heat treatment: Preheat in steam or boiling water: 2 minutes, then peel (147,148). Preheat in live steam: 1 to 2 minutes (171) • Preheat in stear under 10 pounds pressure: . 1 minute (171) . Blanching and cooling do not appear to be necessary (154) . Pack: Pack dry, without brine (171) . Wrap whole in cellophane or aluminum foil before freezing (163) • Pack frozen slices in cartons (163) . Freezing: -Freeze rapidly, -20° or -30° f. (108) Juice Preparation: Preparation: Alternate process: Wash, sort, trim, crush, Wash, sort. trim; c rush or grind. Heat to boiling, express juice. preheat to 150° F. to 175° J. Express juice. Cool and pack. heat to boiling or to above 200° F. Cool (26) . Simmer quarters or eighths 5 to 10 minutes, drain juice, add 1 teaspoon salt to 1 quart juice (54) . Heat to 185° to 195°F. , press out juice and cool immediately. Add 2/3 to 1 percent salt for flavor (154). Juice is more satisfactory than sectioned tomatoes (154) . ' PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued Vegetable Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Turnip greens Preparation: Wash youiig tender leaves in cold running water. Cut ofl' large tough stems. Heat treatment: Heat treatment: Preheat in steam: Preheat in steam: 100 seconds (148) . 70 seconds (42) . 1 3/4 minutes (130) . Preheat in boiling water: Preheat in boiling water: 1 1/2 minuter (100) . 40 seconds (42) . 60 seconds (99,130,140,148). 2 minutes (118,137) . 2 to 3 minutes (160) • Boiling water preferred to steam blanch (148) . Couling: Cooling: Cool in cold running water. Cool in cold running water 5 minutes (130,148). Pack: Pack dry, without brine (100,160). Turnips Preparation: Wash, peel, and cut into 1/4- to 1/2- inch cubes. Heat treatment: Heat treatment: Preheat in steam: Preheat in steajn: 3 minutes (38,100). 70 seconds (42, 146, 148) . 1 1/4 minutes (130) . 2 to 3 minutes (38,100). 3 minutes (12) • 3 1/2 minutes (167) . Steam recommended, as water removes too much of the sugar (12). Preheat in boiling water (preferred) : Preheat in boiling water: 2 minutes (38,54,100). GO seconds (42,130,148). 2 minutes (118) • 2 to 3 minutes (38,54,100) . 2 1/2 minutes (167) . Water-blanched product somewhat superior to steam-blanched (42) . Cooling: Cooling: Cool in cold water. Cool in cold running water 5 minutes (130,148). Pack: Pack: Pack dry, without brine (38,54, 100). Pack dry or in 2-percent brine (54) • 26 PROCEDURES FOR HOME FREEZING OF FRUITS Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Preparation: Wash, peel, and core. Slice medium-sized apples into twelfths large-sized into sixteenths. Chemical treatment: Ascorbic acid in sirup pack: Add 1.5 gm. ascorbic acid per quart sirup to prevent darken- ing (158). Ascorbic acid in sugar ])acl.: Add 1.2 gm. ascorbic acid per pound sugar. Dissolve in 1/4 cup water before adding to fruit (8) . Sodium chloride: Hold in 1-percent salt solution (2 tablespoons salt in 1 gallon water) until used (44, 100, 148). Chemical treatment: Ascorbic acid in sirup pack: Add ascorbic acid to sirup: 0.6 gm. per quart sirup (46) . 1.5 to 2.3 gra. per quart sirup (158) . 1.8 gm. per quart sirup (8) . 0.114 percent of weight of apples in 37.5-percent sirup (94) . Ascorbic acid penetrated too slowly to be entirely satisfactory (119) . Sodium chloride: Hold in 0.1-percent salt solution until used (119) . Hold in 0.1- to 1.0-percent salt solution until used (149) . Sodium sulfite or sulfur dioxide: Hold slices 5 minutes in freshly mixed sodium sulfite solution (1 1/2 teaspoons sodium sulfite to 1 gallon cold water) . Drain. Pack in 1 pound sugar to 5 or 6 pounds fruit (168) . Hold slices 5 minutes in solution of 500 p. p.m. SOo and 0.1 percent CaCL.^ with pH adjusted to 2.7 to 2.9. Drain. Hold 6 hours before freezing (44) . Hold 2 minutes in solution of 2,800 to 3,000 p. p.m. SO.,. Drain 1 hour, then sweeten. Hold 3 to 4 hours before freezing (93, 94) • Calcium chloride: Add calcium cUoride: 0.1 percent to sirup (119). 0.03 to 1.5 percent to salt solution (119) • 0.1 to 1.0 percent to water used for preheating (119) . 0.5 percent to water in which apples are blanched (81 , 82) . 0.5 percent to salt solution, rinse be- fore blanching (82) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Apples-con.: Chemical treatment-con.: Sliies-con. Hold fruit in calcium chloride solution: 0.2- to 1.0-percent solution for 5 minutes (61) . 0.5- to 1.0-percent solution for 30 minutes; rinse (81, 82). 0.5- to 1.0-percent solution for 2 to 20 minutes after blanching (149) . As apples ripen, more calcium is required for flm.ing (61) . Heat treatment (for pie slices): Heat treatment: Steam slices 1 1/2 to 2 minutes (148, 158) . Cool in ice water (148) . Preheat in steajn: 1 minute (148) . 1 1/2 minutes (61) . 1 1/2 to 2 minutes (149) . 2 to 3 minutes (38) . 3 to 4 minutes (100) . Preheat in boiling water: 1 1/2 minutes (148) . 1 1/2 to 2 minutes (158) . 1 1/2 to 3 minutes (38) . 3 to 4 minutes (100) . Preheat in light sirup: 1 1/2 to 3 minutes (38) . Pack: Pack: Sugarless pack: Pack dry. Add no sugar or sirup (100, 148) . (For steamed or sulfited apples only.) Sirup pack: Sirup pack: Slice directly into 25- to 50- percent sirup, depending on tartness of fruit. Press fruit down and use enough sirup to cover (158) . Concentration of sirup recommended: 25-percent.^ 33 1/3-percent (119) . 40- to 50-percent (158) . 50-percent (100) . 60-percent (8) . Sugar pack: Sugar pack: Sprinkle 1 pound sugar evenly over 5 pounds fruit. Allow to stand a few minutes, then stir carefully until each slice is coated (8, 167) . Preparation: Proportion of sugar to fruit by weight recommended: 1 to 3, or 1 to 4 (158) . 1 to 3 (100) . •Juice — Wash fruit, crush, press out juice (56, 166) . Chemical treatment: Chemical treatment: Ascorbic acid: Add 1 1/2 teaspoons per 3 gal- lons of Juice (166) . Addition of enzyme preparation clarifies juice (166) . See footnotes, pa^e 95. PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Apples-con.: Heat treatment : hiic-e-c-oii. Heat juice promptly and rapidly to 170° to 175° F. in the upper part of a double boiler (166) . Flash pasteurizing and vacuiunizing preserved rich fresh flavor and white color (30) . Applesauce — — Core and slice apples. Add 1/3 cup water to each quart apples. Cook until tender. Cool and strain. Sweeten to taste. ?/ Use 1/2 to 3/4 cup sugar to 5 cups sauce (148) . Mix 1 pound sugar with 10 or 12 pounds fruit after cooking (168) . Apricots: Halves and slices — Preparation: Sort, Welsh, halve, and pit. Peel and slice if desired. Chemical treatment: Chemical treatment: Ascorbic acid in sirup pack: Ascorbic acid in sirup pack: Add 1.5 gra. ascorbic acid per quart sirup (equals 250 rag. per pint finished pack) to prevent darkening (158) . Adii ascorbic acid to sirup: 0.3 gm. (0.03 percent) per quart sirup (29). 0.1 percent per quart sirup for equal weights of apricot halves and sirup or for 11 ounces sliced fruit and 5 ounces 40-percent sirup (66) . 1.2 gm. per quart sirup (150 mg. per 4 ounces sirup and 12 ounces fruit) (62, 164) . 1.5 to 2.3 gm. per quart sirup (1/4 tea- spoon per 1 to 1 1/2 cups sirup) (158) . Ascorbic acid in sugar pack: Ascorbic acid in sugar pack: Use 1.2 gm. ascorbic acid per pound sugar used (equals 185 mg. per pint finished pack) . Dis- solve ascorbic acid in 1/4 cup water before adding to sugar (62). Use 185 mg. ascorbic acid per pound finished pack of 1 part sugar to 5 parts fruit (02) . Sulfur dioxide (for apricots for Sulfur dioxide: pie) : Immerse halves in 0.4-percent sulfur dioxide solution for 3 minutes. Drain. Pack in sirup or sugar (76) . Use 100 p. p.m. SO in 40-percent sirup (29) . ^ Citric acid: Hold 1 to 2 minutes in solution of 1/4 teaspoon citric acid in 1 quart water be- fore packing in sugar or sirup (158) . Heat treatment: Preheat in steam: 3 to 4 minutes (73, 100). Until heated through (72, 100). Preheat in boiling water: 1/2 minute (165) . 3 to 4 minutes (100) . See footnotes, page 95. 863235 O - 50 - 3 PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Apricots-con.: Halves aiiil slices-con. Heat treatment-con.: Preheat for 3 minutes in 15- to :i5-percent sugar sirup at near tioiling temiierature (72) . Preheating imparts cooked flavor (73) . Water cooling causes loss of soluble ^ solids (73) . Pack: Pack: Sirup pack: Sirup [lack: Cover with 40-percent sirup (66, 158) . Concentration of sirup reconunendeti: 15- to 25-percent (72) . 40- to 50-percent (158) . 60- to 70-percent (148) . 1 part sugar dissolved in cold water (15 cups sugar |ier gallon water), to J parts fruit (165) . Sugar pack: Sugar pack: Mix 1 pound sugar with 3 or 4 pounds fruit. Stir gently until sugar is partly dissolved, and pack (100, 158) . Proportion sugar to fruit by weight recommended: 1 to 2, or 1 to 3 (72) . 1 to 3, \1 to 4, or 1 to 5 (100) . 1 to 4 (165). 1 to 5 (62) . Crushed Preparation: Peel, pit, and coarsely crush apricots. Pack: Pack: Sugar pack: Sugar pack: Thoroughly mix 1 pound sugar with each 5 pounds fruit (76) . Use 1 pound sugar to 3 pounds fruit (38) . Puree Preparation: Pit, then press soft-ripe fruit through a sieve (76) . Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent by weight (76). Citric acid: Use 0.5 percent (76) . Heat treatment: Heat apricot quarters to boiling point in Just enough water to prevent scorching. Cool, press through sieve (148). Pack: Pack: Sirup pack: Sweeten with heavy sirup (76) . For dessert puree: Use equal volumes of 50-percent sirup and fruit puree (132) . Sugar [lack: Sugar pack: Mix 1 pound sugar with each 4 pounds fruit puree (76) . Use 1 pound sugar to 3 pounds fruit puree (38) . Mix 2/3 cup sugar with each cup fruit puree U48) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Avocados: 1),,,...,^ Preparation: Peel, halve, arid pit; mash pulp. nil ft* Chemical treatment: Ascorbic aci(i : Use 0.02 to 0.03 percent by weight (76). Citric acid: Use 0.5 percent (76) . Lemon juice: Use 4 teaspoons lemon juice with pulp from two avocados (148) . Pack: Pack: Sirup pack: Sweeten with lieavy sirup (76) . Sugar pack: Sugar pack: Mix 1 pouiid sugar with 4 pounds fruit puree (76) . Use 3 tablespoons sugar with pulp from two avocados (148) . For ice cream: Use 1 pound sugar to 5 or 6 pounds fruit (76) . Blackberries: Uliole Preparation: Sort, wash, and drain carefully. Pack: Pack: Sugarless pack: Pack without sugar or sirup (158) . Sirup pack: Sirup pack: Cover with 40- to 50-percent sirup (38, 100, 112, 158). Concentration of sirup recommended: 50- to 60-percent (148) . Sugar pack (for pie or jam) : Sugar pack: Add sugar in proportion of 1 pound sugar to 4 pounds fruit (38, 158) . Proportion of sugar to fruit by weight recommended: 1 to 4 (112) . 1 to 4 (158) . 1 to 4, or 1 to 5 (38) . Freezing temperature: Tlie rate of freezing needs to be only great enough to prevent fermentation (60). The lower limit of freezing velocity is 2.5 to 3 mm. per hour (60). C n ished Sugar pack: Add 1 pound sugar to 3 pounds berries; stir until sugar is well dissolved (100) . Preparation: ui ee Sieve washed berries. PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Blackberries-con.: Chemical treatment: I'uroe-con. Ascorbic acid: Use 0.02 to 0.03 percent by weight (76) . Citric acid: Use 0.5 percent (76) • Pack: Pack: Sirup pack: Use heavy sirup (76) . For dessert puree: Use 1 part 67-percent sirup to 3 parts by volume of black- berries (132) . Sugar pack: Sugar pack: Mix 1 pound sugar with 4 pounds puree (76) • Proportion of sugar to fruit by weight recommended: 1 to 3 (38, 100) . 1 to 5, or 1 to 6 for ice cream (76) . Blueberries: niio 1 e Preparation: Sort, wash, and drain. Heat treatment: Heat treatment: Preheat in steam 1 minute (173) • Preheat in 75-percent sirup 1/2 minute (173) . Pack: Pack: Sugarless pack (for preheated berries) : Sugarless pack: Pack dry, without sugar or sirup (100, 148, 158, 165, 167) . Sirup pack (preferred); Dry pack develops off-flavor (83, 104). Sugar pack superior in flavor (173) . Sirup pack: Cover with 40-percent sirup (158, 165, 167) . Use 50-percent siruji (100,101). Sugar pack: Proportion of sugar to fruit by weight recommended: 1 to 4 (158) . 1 to 5 (100,165, 167, 173). 1 to 5, or 1 to 6 (148) . Crushed Sugar pack: Mix 1 pound sugar with 3 pounds fruit (38) . Puree Preparation: Press fully ripe berries through fine sieve (83) . Heat treatment: Add 1/2 cup water for each 2 pounds crushed fruit. Heat to boil. Press through sieve (115) . Pack: Pack: Sugar pack: Sugar pack: Blend with sugar to sweeten (83) . Add 2/3 cup sugar to 1 cup fruit puree (148) Mix 1 cup sugar with 6 to 8 cups fruit puree (115) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Boysenberries: Wiole Cantaloups: Slices, cubes, balls Crushed Cherries, sour For nie- Same as Blackberries, page 31. Same as Blackberries, page 31. Preparation: Cut in half, remove seeds, and peel. Cut in slices, cubes, or balls. Pack: Sugarless pack: Not recommended (148) . Sirup pack: Cover with 30-percent sugar sirup (76) . Sugar pack; Mix with sugar, losing 1 pound sugar to each 4 pounds fruit. Stir until sugar is partially dissolved, ajid pack (165) . Preparation: Crush in food chopper, using coarse knife; mix thoroughly I pound sugar with 3 or 4 pounds fruit (38) . Preparation: Stem, sort, wash thoroughly, drair. Ellid pit. Pack: Sugar pack: Add 1 pound sugar to each 4 pounds fruit (38, 76, 96, 100, 148, 158) . Pack: Sirup pack: Concentration of sirup recommended: 45- to 50-percent (112) . Sirup pack: For dessert puree: Use 1 part 67-percent sirup to 2 parts by volume of boysen- berries (132) . Chemical treatment: Ascorbic acid: No advantage (76) . Sodium sulfite: Sulfiting causes off-flavor (76) . Heat treatment: Preheating causes off-flavor (76) . Pack: Sugarless pack: Freeze without sugar or sirup, with weLxed paper between layers (38) . Sirup pack: Concentration of sirup recommended: 30- to 40-percent (76) . 40-percent (161) . Sugar pack: Sugar pack develops off-flavors (76). Use 1 pound sugar to 5 pounds fruit (148, 167) . "ack: Sugar pack: Proportion of sugar to fruit by weight recommended: 1 to 3 (165) . 1 to 3, or 1 to 4 (158). 1 to 3, 1 to 4, or 1 to 5 (38, 100). 1 to 4, or 1 to 5 (76, 148) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Cherries, sour-con. : For Jessort C rustled ■ Juice Cherries, sweet — Pitted Crushed- Procedures considered most appli- cable to home freezing Pack-con. : Sirup pack: Cover fruit with 60- to OS-per- cent sirup (112) . Sugar pack: Crush coarsely and add 1 pound sugar to 3 pounds fruit (38,100). Preparation: Crush, heat to boiling point. Press through a sieve (115) • Pack: Sugar pack: Add 1 cup sugar to G cups fruit puree (115) . Preparation: Crush, heat just to boiling, and extract juice in jelly bag (148) Pack: Sugar pack: Freeze without added sugar or sweeten to taste (148) . Preparation: Stem, sort, wash, and drain. Chemical treatment: Ascorbic acid: Add 1.5 gm. to each quart of cold sirup to prevent darkening of cherries (158) . Pack: Sirup pack: Cover with 40-percent sirup (38, 100, 148, 158) . Chemical treatment: Other procedures noted from the literature review Ascorbic acid: Add 500 mg. ascorbic acid. dis- solved in 2 tablespoons cold water, to each 3 pints fruit. Mix with fruit before adding sugar (86) . Pack: Sirup pack: Pack in 40 or 50 percent sucrose sirup (38) . Sugar pack: Add 1 pouixl sugar to each 3 l'ai:k-con. : Sirup pack: Use 40- to 50-percenl sirup cor:taining 40 to 50 jiercent corn sirup (12G) . Sugar pack: Add 1 pound sugar to 2 or 3 pounds fruit (38, 100) . Pack: Sugar pack: Add 1 part sugar to 2 or 3 parts juice by weight (100) . pounds fruit (38) . Pack: Sirup pack: Cover with 40- to 50-percent sirup (38, 100, 148) . Cover with 40-percent sirup containing 40 to 50 percent corn sirup solids (126). Chemical treatment: Ascorbic acid: Use 0.25 percent dissolved in the sirup (76). Ascorbic acid of no advantage for Montmorency cherries (76) . Pack: Sirup pack: Use 40-percent sirup for Napoleon cherries (76). Sugar pack: Add 1 pound sugar to each 4 pounds f rvd t (158) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Cherries, sweet- con.: Pack- con. : Sugar pack: For dessert puree: Mix 1 part 67-percent sirup with H parts by volume of Mont- morency cherry puree, or with 3 parts by volume of Bing cherry puree (132) . Ji li re Preparation: Crush, heat just to boiling, aiid extract jmce iii jelly bag (148) . Pack: Pack: Sugar pack: Sugar pack: Freeze without added sugar, or sweeten to taste (148) . Add 1 part sugar to 3 parts juice (38). Cranberries. rtiiole Preparation: Stem and sort, discard imperfect and soft berries. Wash carefully and drain. Pack: Sugarless pack: Pack whole without sugar or sirup (38, 96, 148, 158, 167). Sirup pack: Cover berries with 50-percent sirup (100, 158) • Sugar pack: Add 1 pound sugar to eaclc 4 pounds fruit (158) . Puree Preparation: Cook berries, press through a sieve (148) . Pack: Pack: Sugar pack: Sugar pack: Add sugar to taste. Cool (148). Use equal amounts of sugar and fruit (38, 100) . Sauoe See Prepared and Cooked Foods, page 9Z. Currants Preparation: Wash in cold water. vvhole Pack: Sugar pack: Add 1 pound sugar to each 3 pounds fruit. Stir gently until partly dissolved (148) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Currants-con.: Crushed I'tick-con. : Sugar pack: Pack: Sugar pack: Add 1 pound sugar to each 4 pounds crushed berries (167) . Aiid 1 pound sugar to 3 pounds fruit (99, 100). Juice Preparation: Crush and heat berries sliRhtly to start flow of juice. Press hot fruit in a jelly bag to extract juice. Cool (148). Dewberries Same £is Blackberries, page 31. Elderberries Same as Blueberries, paj?,e 32. Figs; Whole or slices — Preparation: Wash, sort, and cut off stems. Peel; leave whole or slice. Chemical treatment: Ascorbic acid: Use 0.15 percent in sirup (64). Sulfur dioxide: Hold 2 to 3 minutes in 2,000 p. p.m. SO-^ solution for sliced fruit (&1) . Too little benefit to justify- use for sirup pack (76). Pack: Pack: Sugarless pack: Pack without sugar (100, 158) . Sugarless pack not recommended (38) . Sirup pack: Sirup pack: Cover with 35-percent sirup (38, &1, 76). Concentration of sirup recommended: 35- to 40-percent (25) . 40- to 50-percent (100) . 40-percent (158) . 50- to 60-percent (148) . 35-percent best, 20-percent causes flavor loss, 50-percent is too sweet and shrivels fruit (38) . Sugar pack: Use 1 pound sugar to 4 pounds fruit (100, 158) . Use 1 pound sugar to 5 or 6 pounds fruit (64). Sugar pack not recommended (38) . More subject to oxidation than sirup pack (&1) . p J I Preparation: unisiieii Crush or coarsely grind figs (64) . Chemical treatuent: Sulfur dioxide: Recommend 50 p. p.m. in fruit (61). Pack: Sugar pack: Add 1 pound sugar to 4 or 5 pounds fruit (64) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Figs-con.: iSiree Gooseberries- Grapefruit: Sections - Procedures considered most appli- cable to home freezing •Juice Preparation: Sort, remove stems and blossom ends, and wash. Pack: Sugarless pack (for use iii pie) ; Adil no sugar or sirup (38, 96) . Sirup pack (preferred) : Cover with 50-percent sirup (&4). Preparation: Wash and peel. Section, removing all membranes and seeds. IJack: Sirup pack: Cover with 30- to 40-percent sirup meule partly with excess juice (161) • Preparation: Squeeze juice from fruit, trying to avoid any oil from rind (134) . Handle rapidly and pack immediate- ly (137). Other procedures noted from the literature review Pack: Sirvip [lack: For dessert puree: Mix 1 part 67-percent sirup with 3 parts by volume Calimyrna fig puree (132) . Sirup pack: Cover with 60-percent sirup (161) • Sugar pack: Mix 1 pound sugar with 3 pounds fruit. Stir gently until enough juice is drawn from the berries to partly dissolve the sugar (100, 146, 148) . Chemical treatment: Ascorbic acid: Soak 15 minutes in aqueous solution containing 1 part ascorbic acid in 150 parts juice. Add 0.05 percent ascorbic acid to 5 ounces sirup and 11 ounces fruit (135) . Pack: Sirup pack: Concentration of sirup recommended: 20- to 30-percent (135) . 25- to 30-percent (76) . 30-percent for pink grapefruit (161) . 40-percent for white grapefruit (161) . 60- to 70-percent (148) . Pack in own juice for fresh fruit flavor (135) . Preparation: Sweeten if desired (40, 14«) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Grapes: Whole - Procedures considered most appli- cable to home freezing Preparation: Wash arid stem. Leave seedless grapes whole, cut Tokays in half fiid remove seeds. Pack: Sugarless pack: Not recommended (38) . Sirup pack: Cover with 40-percent sirup (38, 40, 161). Preparation: Wash, stem, and press through a sieve. Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent b> weight with a 1 to 4 sugar pack (76) . Citric acid: Use 0.5 percent with a 1 to 4 sugar pack (76) . Sugar pack: Mix 1 pound sugar wiUi 4 pounds f rui t puree (76) . Preparation: Crush and heat grapes in top of double boiler to 140° to 145° F. Extract juice. Sweeten if desired (148) . Remove tartrate crystals by freezing, thawing', and straining Juice (76, 148) . Other procedures noted from the literature review Pack: Sugarless pack: Sugarless pack not recommended except for native types used for Juice pressing (38). Whole Muscadine grapes may be packed dry without sugar (177) . Sirup pack: Concentration of sirup recommended: 35- to 40-percent (38) . 40- to 50-percent (40) . 50-percent (146, 177) . Sugar pack: Use 1 pound sugar to 5 pounds Muscadine grapes (177) . Heat treatment: Boil crushed grapes 2 minutes before press- ing through sieve (115) . Pack: Sugarless pack: Add no sugar or sirup (177) . Sirup pack: Sweeten with heavy sirup (67-percent) (132). Sugar pack: Add 1 cup sugar to 8 cups puree (115) . tor ice cream: Add 1 pound sugar to 5 or 6 pounds fruit puree (76) . Preparation: Hoil crushed grapes 2 minutes. Pour off juice (115) . 38 PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Huckleberries Same as Blueberries, pagt; 32. Loganberries: Same as Blackberries, page 31. Pack: Wliole Sirup pack: Concentration of sirup recomiwerided: 55-percent (112) . Sugar pack: Proportion of sugar to fruit by weight recoiiunended: 1 to 3 (112) . Puree Same as BlaclAerries, page 31. Sirup pack: Melons: For dessert puree: Use 1. part 67-percent sirup to 2 parts by volume of loganberries (132) . Persian, Honey dew, Crenshaw Same as Cantaloups, page 33. Nectarines: Halves, quarters, Preparation: Sort, wash, pit, and peel if desired. Cut in halves, quarters, or slices. Chemical treatment: Chemical treatment: Ascorbic acid: Ascorbic acid: Put fruit directly into 40- percent sirup containing 1.12 gm. ascorbic acid per quart sirup (76). Add ascorbic acid to sirup: 1.5 to 2.3 gm. per quart sirup (158) . 1.4 to 1.6 gm. per quart sirup (175 to 200 mg. for 12 ounces fruit plus 4 ounces sirup) (62) . Ascorbic acid plus citric acid: Use 0.03 percent ascorbic acid plus 0.5 percent citric acid (76) . Citric acid: Before packing, hold 1 or 2 minutes in solution of 1/4 teaspoon citric acid in 1 quart water (96, 158) . Pack: Pack: Sirup pack: Sirup pack: Puree Cover immediately with 40- percent sirup (25, 76, 158) . Same as Peaches, page 40. Concentration of sirup recoinmended: 30- to 40-percent (76) . 40- to 50-percent (25) . 60- to 70-percent (148) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Slices or sections I'acU: Wash pickling brine from olives and replace with fresh 2 -per- cent brine (38), or pack freshly cured olives without brine (38, 76, 148). Preparation: Wash and peel; slice, or section by removing Membranes. Pack: Sirup pack: Cover with own juice (76, 135) Preparation: Squeeze juice from fruit, trying to avoid any oil from rind. Handle rapidly and pack immediate- ■ ly (137). Preparation: Wash, sort, pit, peel, and slice. Chemical treatment: Ascorbic acid in sirup pack: Add 1.5 gm. ascorbic acid to each quart sirup (158) . Ascorbic acid in sugar pack: Add 0.8 gm. ascorbic acid, dissolved in I/4 cup cold water, to each 4 pounds fruit and 1 pound sugar (7) . Pack: Cover with the liquid brine used in pickling (148) . navor and texture are better when brine is used (38) . Chemical treatment: Ascorbic acid: Add 0.05 percent ascorbic acid to sirup used in proportion of 5 ounces sirup to 11 ounces fruit (76) . Pack: Sirup pack: Concentration of sirup recommended: 20- to 30-percent (135) . 40-percent (137) . 60- to 70-percent (148) . Preparation: Sweeten if desired (40, 118) . Chemical treatment: Ascorbic acid in sirup pack: Add ascorbic acid to sirup: 0.672 gm. per quart sirup (46) . 1.12 gm. (0.1 percent) per quart, 50-percent sir\ip (184) . 1.5 gm. per quart sirup (3 teaspoons per gallon) (168) . 1.5 gm. per quart 65-percent sirup (7). 1.5 to 2.3 gm. per quart 40-percent sirup (158) . 2.0 gm. per quart 35-percent sirup (7) . 2.8 gm. per quart 50-percent sirup (41) Ascorbic acid in sugar pack: Use 0.575 gm. for 3 pints fruit (96) . Use 0.8 to 0.0 gm. ascorbic acid per pound sugar and 4 pounds fruit (7) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Peaches-con.: SI ices -con. Chemical treatment-con. : Chemical treatment-con. : Citric acid plus ascorbic acid: 0.1 percent citric acid plus 0.05 percent ascorbic acid in 50-percent sirup as effective as 0.1 percent ascorbic acid (181, 184) . O 5 percent (1.25 gm.) citric acid and O.C percent (150 mg.) ascorbic acid in 250 gm. 50-percent simp not as good as 0.06 percent ascorbic acid alone (46) . Citric acid: Dip for 1 or 2 minutes in solution of 1/4 teasDoon citric acid in 1 quart water ?/ (158) . Use 1 1/3 ounces citric acid in 1 gallon of water (100) . Use 1 teaspoon lemon juice per pint of water (71) . Only moderately effective in sirup pack (168) . Sodium sulfite (for peaclies for Sodium bisulfite: pie or jam) : Use not more than 1/2 teaspoon sodium bisulfite per gallon water (168) . Immerse peeled halves in 0.4-per- cent sulfite solution for 3 minutes (76) - Pack: Pack: Sirup pack: Sirup pack: Put peaches directly into 40-per- Concentration of sirup recommended: cent sirup, using enougli sirup to cover (7, 71, 158) . 30- to 40-percent (71) . 50-percent (17) . Use 50-percent for more acid varieties (24). 45- to 65-percent sirup retards browning better than 35- to 45-percent sirup (7) . Sirup pack superior to dry sugar pack (125) Peaches deteriorated more rapidly thein berries (182) . Sugar pack: Sugar pack: Add 1 pound sugar to each 4 pounds fruit and mix well?' (158) . Proportion of sugar to fruit recommended: 1 to 3 (7) . 1 to 3, or 1 to 4 (158) . Pjtiiched Sugar pack: Sugar pack: Add 1 pound sugar to 4 pounds fruit (76) . Add 1 pound sugar to 3 pounds fruit (38, 100) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF FRUITS— continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Peaches- P\iree — ■con.: Preparation: Peel, Jialve, pit, and press through a sieve . Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent by weight (76) . Citric acid: Use 0.5 percent (76) . Heat treatment: Steam 7 minutes, before putting through sieve (115) . Heat peach quarters to boiling point in Just enough water to prevent scorching. Put through a sieve (148). Pack: Pack: Sirup pack: Sweeten with heavy sirup (76) . Sugar pack: Sugar pack: Mix 1 pound sugar with 4 pounds fruit puree (76) . Use 1 pound sugar to 3 pounds puree (38) . Add 1 cup sugar to 8 cups puree (115) . Add 2/3 cup sugar to 1 cup puree (148) . Pears: Halves, slices. quarters, Preparation: Wash in cold water, peel, core, and cut in halves or quarters. Slice or dice if desired. Pears not recommended for freezing (25) . Chemical treatment: Chemical treatment: Ascorbic acid: Ascorbic acid: Use 1.4e3ii. to each quart cold sirup (62). Use 1.4 to 1.6 gm.per quart sirup (equals 175 to 200 mg. per poiuid pack of 12 ounces fruit and 4 ounces sirup) (62) . Pack: Pack: Sirup pack: Sirup pack: Cover immediately with 40- to 50-percent sirup (76) • Concentration of sirup recommended: 30- to 40-percent "(62) . 60- to 70-percent (146) . Puree Preparation: Press through sieve (76) . Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent by weight (76). Citric acid: Use 0.5 percent (76) . 42 PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Pears-con.: Pack: Pack: Puree-con. Sirup pack: Sweeten witli heavy sirup (76) . For dessert puree: Mix 1 part 67-percent sirup with 3 parts by voliome of Beurre Hardy pear puree (132) . Sugar pack: Sugar pack: Mix Ipound sugar with 4 pounds For ice cream: Add 1 pound sugar to fruit puree (76) . 5 or 6 pounds fruit puree (76) . Persimmons: Not reconunended except as puree (148) . Preparation: Puree Sort, wash, and cut into sections. Press through a sieve (38, 76) . Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent by weight (76) • Citric acid: Use 0.5 percent (76). Pack: Pack: Sirup pack: For dessert puree use: Mix 1 cup 67-per- cent sirup with 4 cups frvut puree (76) . Sugar pack: Sugar pack: Tlioroughly mix 1 pound sugar with Use 1 pound sugar to 4 or 5 pounds fruit 4 pounds fruit puree (38, 76) . puree (38) . For ice cream: Add 1 pound sugar to 5 or 6 pouncis fruit puree (76) . Preparation: Pineapple Pare, core, and remove other woody parts. Slice, dice, crush. or cut into wedges or sticks. Heat treatment: Heat to boiling for about 3 minutes after mixing 1 pound sugar with 5 pounds fruit. Cool (29) . Pack: Pack: Sugarless pack: Pack without sweetening, adding excess juice (76) . Siruf pack: Sirup pack: Cover with 30- to 40-percent Concentration of sirup recommended: sirup (76, 118, 137, 161) . 40-percent (137) . 50-percent (99) . 60- to 70-percent (148) . Sugar pack: Sugar pack: Mix 1 pound sugar with 4 pounds 1 pound sugar to 3 pounds fruit is too fruit (76, 99) . sweet (118) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Plums, prunes: Halves or quarters Preparation: Sort, wash, halve or quarter, aiiii pit fruit. Chemical treatment: Chemical treatment: Ascorbic acid in sirup pack: Ascorbic acid: Use 1.5 to 2.3 gm. ascorbic acid to each quart sirup (1/4 teaspoon to 1 to 1 1/2 cups sirup) (158) . Use 0.1 percent (76) . Sulfur dioxide: Recommend 100 p. p.m. in SO2 if stored 6 months or longer (76) . Pack: Pack: Sirup pack: Sirup pack: Cover promptly witli 40- to 60- percent sirup, depending on tartness of fruit (158) . Concentration of sirup recommended: 40- to 50-percent (38) . 50- percent (19) . 50-to 60-percent (100, 163) . 60-percent (76) . 60- to 70-percent (40, 148) . Sugar pack: Use 1 part sugar to 3 parts plum halves or quarters (76) . Use 1 pound sugar to 4 pounds fruit (165) . Add 1 pound sugar to each 3 to 5 pounds fruit. Mix until enough juice is dravin out to cover fruit (158) . ^, Preparation: ruree Use fully ripe fruit. Wash, halve, pit, and press raw fruit through a sieve (38) . Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent by weight (76) . Citric acid: Use 0.5 percent (76) . Heat treatment: Heat treatment: Heat just to the boiling point, adding only enough water to keep the fruit from burning. Cool and press through a sieve. Sweeten and pack (148) . Steam for 7 minutes, or add 1 cup water to 4 pounds fruit and boil 2 minutes (115) • Pack: Sirup pack: For dessert puree: Use 1 part 67-percent sirup to 2 parts by volume of Santa Rosa or Claret plum puree (132) . PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Plums, prunes - Pack: Pack-con. : con. : Sugar pack: Sugar pack: Puree-con. Add 1 part sugar to each 3 or 4 Use 2 1/3 cups sugar for each cup puree (148) . parts raw fruit puree (3S, 100) . Use 1 cup Sweetose sirup for each cup Mix thoroughly and promptly (38, puree (148) . 100) . Use 1 cup sugar to 8 cups puree (115) . 1 11 na Preparation: Cover red plums witii water; heat to 180° to 190° F. until soft; strain. Cool juice and treat with pectic enzyme 34 hours; filter and sweeten to 30° to 35° Balling. Dilute with half water (27) . Raspberries: lA/Vi 1 Preparation: Preparation: Wnole Sort, wash carefidly in cold water, Omit washing if berries are not dusty (100) . drain thoroughly. Pack: Pack: Sugarless pack: Sugarless pack: Add no sugar or sirup (96, 158), Freeze loose on trays before paclcing (38) . Sirup pack: Simp pack: Cover with 40-percent sirup Concentration of sirup recommended: (91, 100, 161). 30- to 40-percent (161) . iO- to 60-percent for Mack raspberries (100). 40- to 50-percent for red, purple, and yellow raspberries (100) . 40- to 68-percent, 1 part sirup to 3 parts fruit (91) . Sugar pack: Sugar pack: Add 1 pound sugar to 4 pounds Proportion of sugar to fruit recommended: berries (40, 54, 143, 158, 163) . 1 part sugar to 3, 4, or 5 parts fruit (38) . 1 part sugar to 2 to 5 parts fruit (76) . 1 cup sugar to 5 cups fruit (161) . 1 part sugar to 3 or 4 parts by weight for black raspberries (100) . 1 part sugar to 4 parts by weight for red, purple, and yellow raspberries (100) . 1 part sugar to 4 parts berries for red raspberries (163) . Dry sugar not recommended for black rasp- berries (163) . Crushed Sugar pack: Add 1 pound sugar to 3 pomuls crushed berries (96) ■ 863235 O - 50 - 4 PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Raspberries- Puree Rhubarb: One-inch pieces Preparation: Press through a sieve. Pack: Sugar pack: Mix 1 pound sugar wiUi each :j pounds fruit pui-ee (38) . Preparation: Crush and heat berries slightly to start flow of juice. Press hot fruit in a jelly bag to extract juice. Cool (148) . Preparation: Wash, trim, and cut into 1-inch pieces. Heat treatment: Preheat in steam: 1 1/2 to 2 minutes (76) . Preheat in boiling water: 1 1/2 minutes (40, 96, 100, 148, 163). Cool in cold water, drain (100) . Pack: Sugarless pack: Pack raw without sirup or sugar (40, 45, 137, 158, 163). Pack preheated rhubarb without sugar or sinjp (38, 40, 76, 96, 100, 148). Sirup pack: Cover raw fruit with 40-percent sirup (45, 158). Sugar pack: Mix 1 pound sugar with 4 or 5 pounds raw fruit (45, 158) . Preparation: Add 1 cup water to 2 pounds rhubarb euid boil 2 minutes. Press throu^ a sieve or grind. Mix 1 cup sugar with 6 cups puree (115) . Pack: Sirup pack: For dessert puree: Use 1 part 50-percent sirup to 1 part by volume of Ranaree raspberry puree (132) . Sugar pack: For black raspberries add 1/2 cup water for each 2 pounds fruit. Heat to boiling point. Mix 1 cup sugar witli 6 to 8 ciqps fruit puree (115) . Preparation: Sweeten if desired (40, 148) . Heat treatment: Preheat in steam: 2 minutes (148) • Preheat in boiling water: Boiling water preferred to stesun (148) . Preheating not essential; sometimes used for sugarless pack (100) . Pack: Sirup pack: Concentration of sirup recoramencied: 40- to 50-percent (100) . 45-percent (169) . 60-percent (163) . Sugar pack: Use 1 pound sugar with 4 pounds preheated fruit (96) . 46 PROCEDURES FOR HOME FREEZING OF FRUITS--continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Rhubarb-con.: Sail.-. Preparation: Preparation: Cook in a TO-percent sirup, cool (16;') . Preparation: Prepare as a sauce (96) , • luice Cut rhubarb in pieces 4 to 6 inches long, add :> quarts water for eacli 10 pounds rhubarb, and just bring to a boil. Press hot fruit in jelly bag to extract juice. Cool. Sweeten to taste if desired (118). Strawberries Preparation: Sort aiKl wash berries in cold water. Drain well and remove liulls. Ber- ries may be cut in halves, sliced, crushed, or left whole. Whole Pack: Pack: Simp [lack: Sirup pack: Cover fruit with fjH-percent sugar sirup (38, 100, 118) . Concentration of sirup recoiiui-ended: 10- to GU-I ercent (38) . 50- to 60-percent (92, 10(1, 148) . 65-percent (146) . 70-percent (17) . 1 part sugar dissolved in cold water to 4 parts fruit (105) . Sirup preferred (38, L12, 146, liS) . Sugar pack: Mix well 1 pound sugar with 4 pounds fruit ?/ (53, 122, 158, 165) . Sugar pack: 1 pound sugar to 3 or 4 pouniLs fruit (158) . 1 pound svigar t o 4 or 5 pounds fruit (100) . Sugar pack preferred ?^ (53) . Chemical treatment: Slices The addition of 4.89 percent methoxyl pectin resulted in jellied products (3). Sugar pack: Mix gently with sugar in propor- tion of 1 pound sugar to 4 pouniis berries (53, 100, 146) . r I 1 Sugar pack: LrusnGu Add 1 pound sugar to 4 poiuids crushed fruit (100, 146) . Preparation: Puree Press berries through a sieve (76). Chemical treatment: Ascorbic acid: Use 0.02 to 0.03 percent by weight (76) . Citric acid: Use 0.5 percent (76) • See footnotes, nage 95. PROCEDURES FOR HOME FREEZING OF FRUITS --continued Fruit Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Strawberries-con. : nirfH'-con I'ack: Pack: Sirup pack: Use heavy sirup' (76) . For dessert puree: Use 1 part 67-percerit sirup to 2 parts bv voliuije of fruit puree (131i) . Sugar pack: Sugar fiack: Aiid 1 pound sugar to 1 poiuids fruit puree (76) . Add 1 cup sugar to fi cups puree (115). For ice cream: Add 1 pound sugar to 5 or 6 pounds fruit (76) . Watermelon Not recommended (70) . Kecomiiiendeil only as puree (148) . Youngberries: Whole Same as Blackberries, page 31. I'ack: Sin.p pack: Concentration of sirup recoraraencied : 45- to 50-percent (112) . 75-percent corn sirup solution (141). Same as Blacliierries, page 31. Sirup pack: For dessert puree: Use 1 part 67-percent sirup to 2 parts by volume of young- berries (132) . 48 PROCEDURES FOR HOME FREEZING OF BAKED GOODS Procedures considered most appli- cable to home freezing Formula: Use standard recipes (50, VM, i;!;*) • Use double-acting baking powder (50,69). Preparation: Roll and cut dough before treezing (50, 109, 130, 139) • freeze as quickly as possible (130). Packaging: Stack one on another in airtight container (109) • Place two sheets of waxed paper between layers (1) . S to rage : 1 month (1, 109) , Thawing and baking: Bake on greased baking sheet: Thawed, 12 to 15 minutes at 425° -F. (50) . Unthawed, 30 to 25 minutes at 425° (50) . Formula: Use standard recipes (50,130) Other procedures noted from the literature review formula: Sodium aliuniiium sulfate baking powder best, tartrate next, phosphate tJiird (u9) . Preparation: Thin biscuits are more successful Uian thick ones (50) • Packaging: Place in containers in which to be baked; overwrap with moistureproof paper (1) . Pack cut biscuits in waxed tubs, stack one on top of the otlier with two layers of cello- phane between each two biscuits (50) . Pack in closely fitted moistureproof wrap- pers (178) . Place moisture-vapor-proof material on in- side of carton; place pieces of the wrapping material between biscuits and fold lining tightly around biscuits; seal with tape (130) . Freeze on pan, package within 34 liours (130). Storage: 2 to 3 weeks (50) . About 2 to 4 weeks (1) . 1 month with tartrate and phosphate baking powder (69) . 4 months with sodium ctluminum sulfate baking powder (69) . Many months (178) . Thawing and baking: Partially thaw before baking (1) . Thaw in package (178) • Thaw completely (109) . Bake wnile frozen on greased baking sheet, or partially thaw 30 minutes at room temperature (50) . Remove from package, defrost at room temperature 1 hour, bake in hot oven (425° F.) about 15 minutes; or bake without defrost- ing in 300° oven 15 minutes, finish in hot oven 10 to 15 minutes (130). More certain of success wiien frozen after baking (50) . Formula: Tartrate baking powder gave best product (69). PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Breads-con.: Preparation: Preparation: Hisi-ui Is-con. : Hakeii before freezing-con. I'repare and bitke as usual. Cool, freeze immediaLely (1) . Packaging: Cool to room temperature (13u) . Packaging: I'iace biscuits in cardboard boxes, wrap in moisture-vapor-proof material, lieat-seal (1,G9). Pack in frozen food containers and fill spaces witli wajced paper (1). Place moisture-vapor-proof material on in- side of (-arton, place pieces of the material between biscuits and fold lining tightly around biscuits, seed with tape (i:X)). Storage: Storage: 3 months (1) . 2 to 8 weeks (50) . Store at 0° F. Baked frozen more satisfac- tory than raw frozen at nearly all storage periods (0 to 12 months) (69) • Tnawing and heating: Thawing and heating: Thaw in wrapper in slow oven ^50° F.) 20 minutes (69) . Thaw at room temperature, wrapped. Warm at 250° to 300° F. if desired (1). Thaw at room temperature, wrapped in pack- age, reheat in hot oven (425° !••) 5 minutes (130) . Place hard- frozen biscuits on baking sheets and reheat in moderate oven (375° F.) 15 minutes (130) • Bake 15 minutes at 300° V. (50) . Mull ins: Unbaked I'ormula: Formula: Use standard recipes (50,130). Use double-acting baking powder (50) . Preparation: Preparation: Prepare as usual; fill paper baking cups two- thirds full. Place batter in container in which it can be baked; less leavening is lost (50) . freeze (50,130) • Packaging: Packaging: After freezing in paper cups, package within 34 hours. Nest cups and wrap in moisture-vapor- proof material or place in cello- pliane-lined cartons (130) • Heat-seal or seal with tape Freeze batters in pans and overwrap with moistvireproof paper (1) . Fit paper cups of batter into box lined with moisture-vapor-proof material, fold liner over cups, seal with tape, tlien freeze (130) . (50, 130) . Pour batter into any moistureproof con- tainer (148) . Pour batter into waxed tubs (69) • Storage: About 2 to 4 weeks (1) . 2 weeks (118) • 2 months (69) . Flavor, tenderness, texture less satisfac- tory when stored over 2 montlis (69). PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Breads-con.: Muffins-con. : Unbaked-con. Baked before freezing Yeast bread: Unbaked Procedures considered most appli- cable to home freezing Thawing and baking: Thaw at room temperature 1 hour, bake same as fresa muffins (130) ' Formula: Use standard recipes (50,130). Preparation: Prepare as usual, bake, cool (130) freeze as quickly as possible (1,130). Packaging: Use moisture-vapor-proof material or bags and heat-seeil. Place in cardboard boxes for added pro- tection (1,69,148) . Other procedures noted from the literature review Thawing and heating: Thaw in package at room tem- perature about 1 hour (1,130). Reheatinoven at 250° to300°P. (1) formula: Use standard recipes (1,50) ■ Preparation: After first rising, shape into loaves or flatten bulk dough to 1- or 1 l/2-inch thickness (1) . Grease all surfaces, freeze immediately (1) . Thawing and baking: Thaw at room temperature (1) . Remove muffin cups from cartons, place in muffin pans, bake in slow oven (300° f.) 15 minutes, finish in hot oven (425°) 15 to 20 minutes (130) . Thaw at room temperature 1 hour, bake at 400° F. tor 35 minutes (69) . Thaw in refrigerator or at room temperature before baking, or bake unthawed (50) • Packaging: Lane box with moisture-vapor-proof material; optional to leave in cups (130) . Pack in moistureproof paper or frozen-food containers. PUll spaces with waxed paper (1). Pack in folding waxed carton, overwrap with moistureproof cellophane, heat-seal (148) • Storage: About 3 months (1) . 6 montlis (148) • 12 months (69) • Thawing and heating: After thawing at room temperature, reheat in hot oven (400° F.) 5 to 8 minutes (130) • Thaw in slow oven (250° f.) 45 minutes (69). Texture is coarser and less uniform than fresh bread (97) • formula: Dry yeast made better bread than compressed yeast (69) . Decrease amount of yeast 50 percent (97) • Increase sugar 50 percent (97) • A 50-percent increase in fat made an un- acceptable product (97) . Doughs containing 75 to 100 percent whole- wheat were not satisfactory (97) . Preparation: Shape into loaves or freeze bulk dough (148) • Roll dough to thickness of 1 inch (50, 159). freeze bulk dough after one rising (32,130). Doughs could be held longer with no risings before freezing (97) - PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Breads-con.: Yeast bread-con. Unbaked-con. Haked before freez- ing Packaging: Wrap flattened dough In moisture- vapor-proof material witl^i two sheets of waxed paper between layers of dough (1) . I'ieeze loaves in pans wrapped in moistureproof cellophane, heat- seal (148) . Storage: Not over 2 months (50, 69j 97) . Thawing and baking: Tliaw wrapped dough in warm, moist place (1) . Sliape bulk dough into loaves (1) . Let rise in pans in a warm place (!)• Bake at 400° F. 30 to 40 minutes (130) . Formula: Use standard recipes (50, 136) . Packaging: Pack in moisture-vapor-proof material sealed with tape (130) . Pack in cellophane bags with cardboard cartons (69) . Pack in moistureproof cellophane, heat-seal, pack in waxed cartons (97) • Package dough as a sheet, seal (50) . Wrap loaf in raoistuieproof cellopliane, in waxed carton overw rapped witli moistureproof material, heat-seal (148) . Pack bulk dough in moistureproof cellophane- lined cartons, overwrap, heat-seal (148). Freezing temperature: Sharp freeze at once (32) . Freeze at -10° F. (97) . Storage : 2 weeks (159) . 2 to 4 weeks (1) . 1/2 to 2 months (50) . 5 to 8 weeks at 0° F. for white bread (97) . Not over 4 or 5 weeks at 0° F. for bread containing more than one-half whole-wheat flour (97) . Yeast may weaken on long storage (148J. Longer storage required longer rising period (97). Thawing and baking: Place sheet dough in 200° F. oven, with door open and pan of steaming water in oven; as edges thaw, turn into center (50) . Thaw dough completely, shape, let rise (159) . Completely thaw in unopened container, proceed as witti fresh dough (33) . Thaw in wrapper 1 1/2 to 2 hours at room temperature (97) . Let wrapped bread stand overnight in refrig- erator; knead, shape, allow to rise (130) . Place in pan of water at 30° C. until thawed and doubled in bulk (4 1/2 hours) (69). Bake 35 minutes in hot oven (400° F.) (69). Better to bake bread before freezing (43, 69, 159). Easier and more sure to bake bread before freezing (43) . Formula: Use recipe witli more fat and sugar than for fresh product (50) . Dry yeast made better bread tlian compressed yeast (69) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Procedures considered most appli- cable to home freezing Preparation: Prepare aiid bake bread as usual (50, 136) . Cool quickly (32, 43, 50, MS) . Packaging: Wrap in moisture-vapor-proof material (1, 32, 43, 69, 130, 148) . Heat-seal (32, 148) or seal wi th tape (130) . Thawing arii heating: Tliaw in wrapping at room temperature (1, 50, 136, 159) Use immediately (130) . Use plain or sweet, recipe (1, 49) . rich dough Other procedures noted from the literature review Preparation: Cool thoroughly and quickly (32, 43, Cool to room temperature (1) . 148) . Packaging: Wrap well, seal, freeze quickly (136) . Tie in stack (69) . I'ack in metal foil or other moisture-vapor- proof paper, in outer cardboard container (43) . Pack in moistureproof paper or frozen-food containers; fill spaces with waxed paper (1) . Wrap in heavy WEixed paper (39) . Pack in moisture-vapor-proof bags or paper (32, 148) . Use cellophane laminated with wax (21) • Freezing temperature: Sharp freeze at once (32) . The quicker the freezing the better the quality (21) . Storage: 2 weeks (130) . About 3 montlis (1) . 6 or more months (43) . 11 montlTS (69) . 12 or more months (50) . Tliawing and heating: An electric fan decreases thawing time (99) . Heating in package improves product (159) . Heat in wrappings for about 30 minutes in a 250° F. oven (136) . Time for tliawing at room temperature: 30 to 40 minutes (33) • 1 hour (130) . 2 hours (99) • 5 hours (69) • More pleasing, fresher aroma from rolls frozen as dou^ (114) • Product from frozen dough often poor; better to freeze baked rolls (58) • Formula : Any successful recipe may be used; those rich in fat and with more sugar may be most desirable (50) . Increase fat and sugar (136) • Better flavor and moisture content witli milk than with water (49) . Increased sugar gave a better flavor (49) . Increased yeast (2 cakes per cup liquid) did not improve product (49) . 53 PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Breads-con.: Yea-st rolls-con. Unbaked-con. Preparation: Shape rolls after one rising (130, 148) . Grease all surfaces (1, 136) . Packaging: Place shaped rolls in shallow container or in paper baking cups (148), wrap with cellophane or metal foil, heat-seal (111)- Freeze immediately (49, 114, 130) . Storage: Not over 6 weeks (109, 139, 140). Formula-con. : Doubling the standard proportion of yeast caused yeasty flavor (10) . Ingredients influenced quality of dou^is while frozen, during reconditioning, and while baking (10) . Preparation: Rolls frozen before rising are excellent (49). Frozen shaped rolls had better flavor than rolls made from frozen dough (1) . Dough frozen in ball or in 1/4-inch tliick sheet not recommended (49) . Shape roll or form into sheet 1 to 1 1/2 inches thick, grease all surfaces, freeze immedi- ately (1). Roll to 1-inch thickness (159) . Freeze bulk dough after one rising (32, 109, 140). Packaging: Wrap close together in shallow packages, lay cellophane or waxed paper on top, and thin, stiff paper tetween layers (10) . Airtight cartons, sealed (109, 139) . Moistureproof wrappings or containers, two sheets of waxed paper between layers, air spaces filled with waxed paper (1) . Place shaped rolls in shallow pans, cover with cellopliane, seal, freeze immediately (136) . Place moisture-vapor-proof material on inside of container. Place pieces of the material between rolls, fold lining material tiglitly around rolls, seal witli tape (130) . Wrap pans of shaped rolls in moistureproof celloplmne, heat-seal; or put cloverleaf rolls in paper baking cups, pack in folding waxed cartons overwrapped with moistureproof cellophane, heat-seal (14S) . Place biscuits on metal pan, freeze, package within 24 hours (130) . Freezing temperature: Freeze at -lo" F. (139, 140) . Sharp freeze at once (32) . Storage: 2 weeks (159) . 2 to 4 weeks (1) . 1/2 to 2 montlis (50) . 1 month (114, 148) . Few weeks only (136) . Short time (58) . Wlien stored over 6 weeks, off-flavors and odors develop (140) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Breads-con.: Yeast rolls-con. Unbaked-con. Baked before freezing Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Thawing and baking: Tliaw in warm, moist place (1, 130, 136) , let rise until light, and bake at usual temperature (33, 49, 136). Formula : Use standard plain or sweet-dough recipes (1, 49, 58, 114, 130, 136). Preparation: Prepare and bake as usual (1, 49, 58, 114, 130, 136). Cool quickly (1, 32, 43, 50, 130, 136, 148) . Wrap and freeze immediately (114). Packaging: Wrap in moisture- vapor-proof material and heat-seal (1, 32, 43, 114, 130, 148). Tliawing and baking: Tliaw, let rise, shape, proof, and bake (140). Thaw and let rise 2 to 2 1/2 hours, bake at 400O to 4250 F. for 15 to 20 minutes (114). Tliaw in package at room temperature, let rise, bake (148). Tliaw at room temperature, shape, allow to double in bulk, bake at 4000 F. (139) . fully risen rolls are better when baked without thawing than when thawed and then baked (49) . Thaw in warm, moist place. Shape bulk dough and let rise, place rolls in pans to rise (D- Place in warm, greased muffin tins to rise for 1 to 2 hours (50) • Thaw in warm, moist place (80o to 850 F. ) until light (2 hours), bake at usual tem- perature (136) . Tliaw and let rise to double in bulk, shape (109) . Tliaw completely, shape, allow to rise (159) . Tliaw completely in unopened container; proceed as with fresh dough (33) . Kemove from package, set in warm place or arrange on pan over slightly steaming water for 1 to 1 1/2 hours (130) . Better to bake before freezing (43, 49, 58, 159) . Fewest chances for failure wlien baked before freezing (49) . Baking rolls before freezing is easier and surer than freezing dough (13) . Formula : Better flavor and moisture content with milk than with water (49) • Increased sugar gave a better flavor (49) . Use recipe with more fat and sugar than for fresh rolls (50) . Increased yeast (2 cakes per cup liquid) did not improve product (49) . Preparation: Cool thorouglily and quickly (43, 148) . Packaging Metal fo paper ( Cellophane or metal foil (114) Metal foil or other moisture- vapor-proof paper (43) PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Breads-con.: Yeast rolls- Bakod before I'reezing-con. on. Packaging-oon. : Place In cardboard container (13,130). Cakes: Plain: Unbaked Thawing aiid heating: Reheat in sealed wrappings about 15 minutes in 250° 300° F. oven (1, 50) . Use immediately (49, 58) . Formula : Use standard recipes (32, 130, 1361 Packaging-con. : Heavy waxed paper (99) . Place moisture- vapor-proof material on in- side of container, place pieces of the mate- rial between rolls, and lold lining material tightly around rolls; seal witli tape (130) . Fill spaces with waxed paper (1) . Freezing temperature: Sharp freeze at once (99) . Storage: Short time (58) . 1 month (114) . About 3 months (1) . 6 or more montlis (43) . 12 montlis (49, 50, 148) . Thawing £uid heating: Reheat in wrappings in a 250° F. oven for 15 to 20 minutes (136) . Thaw in 250° to 350° F. (49). Place unopened package in 350° F. oven for 20 minutes (33) . Reheat in wrappings at 400° F. for 25 minutes (114) . Tliaw 1 hour in wrappings, remove from pack- age, heat in hot oven (400° F.) 5 minutes (130) . Remove wrappings and place in bun warmer or paper bag in oven (50) . Tliaw at room temperature and heat in package (159) . Thaw unopened package at room temperature 30 to 40 minutes (33) . Thaw at room temperature 2 hours; use of an electric fan shortens thawing time (99) . Rolls stale rapidly after thawing and reheating (58) . If held after taking from freezer, rolls acquire stale flavor (49) . oven, in wrappings Formula : Use double-acting baking powder it oatter packaged in carton or jar (50, 114) . Caikes made with synthetic veinilla unpalat- able after 6 months (59) . 56 PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Cakes-con.: Preparation: Preparation: Plain-con.: Unbaked-con. Prepare as usual . Pour batter into greased baking pan (130, 148), package, and freeze immediately (114). Freeze and then wrap (32) . Packaging: Packaging: Wrap in moisture-vapor -proof material, seal by heat or with tape (1, 32, 50, 130, 148). Moisture-vapor-proof cartons, tubs, or cello- phane (1, 32, 50, 130, 140, 148) . Cylinder type of carton with slip-on lid (114) . Waxed tubs (69) . Line metal baking pans, except stainless steel, with waxed paper (1, 50) • Line pan witli parchmient, wrap in waxed paper and laminated cellophane, lock-fold, seal with Scotch tape (59) . Storage : Storage : 2 montlis (32, 50, 59, 69) . 2 weeks (148) . 2 to 3 weeks (1). 6 to 8 weeks (32) . 2 to 3 months (50) . 4 months (140) . Several months (114) . After 2 raonttis cakes were compact with heavj- layer at bottom (59) . Thawing and baking: Thawing and baking: Loaf cakes: Tliaw 1 hour at room temperature (69) . Thaw completely at room temperature (1, 50, 136, 148). Bake as for freshly prepared Thaw 1 to 2 hours in container (130) . Tliaw in refrigerator overnight or several hours at room temperature (114) . batter (130) . layer cakes: Bake without thawing (1, 50). Completely thaw batters in baking pans; if in cartons, thaw until soft, then transfer to pan and complete thawing (50) . Allow longer baking time (1). Cakes stored at -10° F. required 56 minutes to reach soft consistency, 81 nu.nutes for pour-soft coiisistency; when stored at 0°F. , 5 minutes less was required (59) . Loaf cakes partially thawed at room temper- ature tend to hump during baking (50) • After thawing, transfer to greased pajis lined with waxed paper, leave at room tem- perature 10 to 20 lainutes, then bake (114) . After thawing, bake as for freshly prepared batter (130) . Baked before freezing Prebaked preferred to unbaked; has better volume (58, 59, 69) . Formula : Formula : Use stajidard recipes (32, 50, 114, Use ingredients of highest quality (114) . 148). Vanilla gives disagreeable flavor (-58) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing other procedures noted from the literature review Cakes-con.: Formula-con. : i'lain-con. : Baked before freezing-con. Phospliate baking powder best, tartrate next sodium aluminum sulfate unacceptable (69) . Cakes made with lard change flavor after 4 montlis (59) . Preparation: Preparation: Mix and bake as usual (32, 50, 114). Cool in pan; remove to cake rack and cool 45 minutes longer (114) . Remove cake from pan (50, 136) . Freeze without frosting or filling (1, 32, Cool thoroughly before wrapping (1, 32, 43, 50, 136). 43). Freeze immediately (114) . Packaging : Packaging: Wrap in moisture-vapor -proof material (1, 32, 50, 58, 69, 114, 148, 178), heat-seal, and store in cartons (1, 50, 69) . Package in amounts to be used at one time (.50). Freeze in pan in which baked, with collar fitted around sides (148) . Overwrap with moistureproof cellophane, heat-seal (32, 114, 148) . Storage: 4 months (1, 43, 50, 59) . Place in metal container or heavy carton (1 69) . Freeze in cake pan or carton covered with foil (43). Storage : Stored at 0° F. (1, 43, 50, 58, 59, 69, 148): Not more than 2 raontlis (58) . 3 to 4 months (1) . 4 or more months (43) . 4 to 8 months (50) . 6 months (148) . 11 months (satisfactory) (69) . Tliawing and heating: Flavor changes after 4 months, especially in lard cakes (59) . Loaf: Thaw in wrapper at room tem- perature 2 1/2 hours, or with an electric fan 90 minutes, or in a 300° F. oven 30 minutes (50) . Layer: Thaw In wrapper at room tem- perature 1 hour, or with an electric fan 40 minutes, or in a 300° K. oven 10 minutes (50) . Cakes with synthetic vanilla were un- palatable after 6 months (59) . Thawing and heating: Tliaw large cake in original wrapping: 2 hours at room temperature (1, 114) . 80 minutes with an electric fan (1) . 20 to 30 minutes in a 300° F. oven (114) . A very sliort while in a 250° to 300° F. oven (1) . Chocolate Unbaked product better than prebaked PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Formula : Use stajidard recipe (50) • Formula : Use standard recipe (50) Better to freeze unbaked rather than baked product (69) . Formula: Use standard recipe (50) . Gingerbread kept better than plain, spice, or chocolate cake (95) . Formula: Use standard recipes (50, 130, 148^ Preparation: Fill paper cups one-lialf to two- thirds full (50) . Packaging: Pack cups in a top-opening box, overwrap with moisture-vapor- proof material, heat-seal (50) . Tliawing aiid baking: Kemove cups from package and thaw before baking (50, 130) • Formula : Use standard recipes (50, 130, 148) Preparation: Fill paper cups one-half to two- tliirds full (.50) . After baking cool the cupcakes (50) Formula : Use one and one half times as much sugar as in plain cakes (139). Storage : 8 months for prebaked and unbaked (69) . 4 months (greatest decrease in volume occurred in first 2 months) (139) . Storage: Baked, 12 months (50) . Unbaked, 8 to 9 months (50> . Layer cake: Unbaked better than prebaked cakes through 6 nronths' storage (69) . Loaf cake: Unbaked better tlian prebaked at 4 raontlis' storage (69) . Storage : Loaf, 4 months; unacceptable after 6 months (69). Preparation: Pour into paper baking cups in muffin pans, freeze (148) . Packaging: When frozen, pack cups in folding waxed cartons, overwrap witli moistureproof cellophane (148) . Thawing and baking: To hasten thawing, remove paper from frozen cupcakes and place the cakes in greased muffin pans (50) . Bake without defrosting in slow oven (300° f .) until fully risen axid rounded (15 minutes). Finish at 350° (20 minutes) (130) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Cakes-con.: 1 'ac kaging : Cupcakes-coii. : Baked before Place cupcakes in a top-opening box overwrapped with moisture- I'reezing-con. vajx)r-proof cellophane, heat-seal ino) . Ttiawing and heating: Tliaw at room terai)erature 40 to 60 minutes, or witli an electric fan no minutes , or in a 300° F. oven 10 minutes (50) . Sponge and angel food: Unbaked Not as fine grained as baked Freezing egg wlutes more practical than frozen cakes (114) . freezing cake (114) . Formula : Formula : Use standard recipes (50, 114, Use fresh or frozen whites (114). 136, 148) . Preparation: Prepare batter as usual, pour immediately into baking pan (1, 50, 135) . Packaging: Packaging: Wrap pan in moisture-vapor- Waxed tubs (69) . proof material, seal, freeze at once (114, 136) . Storage: Sponge: 1 month (69). Sponge and angel: 2 weeks (50) , Thawing and baking: 6 months (148) . Bake without thawing (1, 50, 136). Thawing and baking: Baked before Partially thaw (50, 135) . freezing Formula : Use standard recipes (50, 114, 130, 136) . Preparation: Bake as usual. Cool thoroughly Preparation: (130, 136) . Bake and cool 1 liour inverted; remove from Remove from jian (114) . pan (114) . Packaging: Wrap in moisture-vapor-proof Pac kaging : material, heat-seal (50, 69, 114, 130, 136) . Cellophane or metal foil (114) . Cellopliane bags (69) . Place in box (50, 69, 114, 136) Cellopliane or locker paper (136) . for jjreater protection. PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Cakes-con.: Sponge ajid angel food-con. Baked before freezing-con. Cake frostings and fillings Cookies: Bar Uibaked — Procedures considered most appli- cable to home freezing Tliawing and heating: Thaw in wrappings (50, 114, 133) : 2 hours at room temperature (50) . 75 minutes with an electric fan (50) . 15 minutes In a 300° P. oven (50) Formula: Recommended: Confectioner's sugar and fat (50, 59, 136) . Cooked-candy type with honey or corn sirup (50, 136) . Fudge (50) . Penuche (50, 136) . Fruit (136) • Apricot (50) . Raisin (50) . Nut (50, 136) . Not recommended: Soft frostings (50, 136). Boiled icings (50, 69, 136) . Creajn fillings (50, 136) . Thawing: Thaw in their original sealed packages in the refrigerator (50) Other procedures noted from the literature review Storage: Sponge: 1 month (69) . Do not keep for long periods (136) . Tliawing and heating: Thaw in wrappings at room temperature (136) : 1 hour (130) . 2 to 3 hours (114) . Thaw in slow oven (300° f.) 20 to 30 minutes (114) . Little difference between freshly baked cookies, tliose baked before freezing, and Uiose freslily baked from frozen dough (50) • Formula : Most recipes are successful (1, 43, 50, 136, 148). Thawing : Thaw at room temperature (136) . Some frostings thiawed at room temperature tend to become grainy (50) • If paper sticks to the frosting, loosen it before thawing (50) ■ Keep iced cakes in the refrigerator until serving time (50) . 863235 O - 50 - 5 61, PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Cookies-con.: Preparation: Bar-con. : Unbaked-con. Use standard procedures (50) . I'ackaging: Packaging: Bulk dough: Tub or cartons (50) . Place in frozen- food containers of suitable size and shape (1, 50, 136, 148) . Shaped in pans: Round containers (136) . Cellophane-lined cartons, overwrapped with moistureproof sheeting, heat-sealed (148). Place in baking pans (1, 50, 136) , wrap in moistureproof cellophane, heat-seal (148) . Storage : Storage: 6 months (50) • About 3 months (1, 118). S to 9 months (.50) . Thawing and baking: Thaw in unopened package (33) or, if frozen in pan, bake imme- diately (1, 50, 133, 148). Baked before freezing Formula: Most recipes are successful (1, 43, 50, 136, 148). Preparation: Cool thoroughly (136) . Packaging: Pack in top-opening box or tubular carton with waxed paper between layers and in air spaces (.50, 136) . Storage: Storage : 6 months (148) . About 3 months (1) . 12 or more months (.50) . Thawing : Thaw in wrappings (33, 50, 136, 148 at room temperature (33, 136) . Drop: Unbaked Formula : Most recipes are successful (1, 43, 50, 130, 136, 148) . Preparation: Use standard procedures (50) . Packaging : Packaging : Pack dough in round (43, .50, 136) or square frozen-food containers (1, 43) . 12-ounce waxed tubs (69) . Pack dough in moistureproof cellophane in waxed carton overwrapped with moistureproof sheeting, and heat-seal (148) . Pack bulk dough in airtight containers (139) Freezing temperature: 0° F. or lower (43, 139) PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Cookies-con.: Drop-con. : Unbaked- con. Baked before freezing Refrigerator: Unbaked Storage: 6 montlis (43, 50) • Thawing and baking: Thaw at room temperature until soft enough to be dropped by spoonfuls on greased baking sheet (1, 50, 136, 139, 148). Bake at 400° F. 10 minutes (139) . Formula : Most recipes are successful (1, 43, 50, 130, 13S, 148) . Hreparation: Mix and bake in usual way (50) . Cool (1, 43, 130, 136) . Packaging : Pack in frozen-food containers with waxed paper crumpled around and between cookies (1, 43, 130, 136). Storage : 12 months (43 50) . Thawing : Thaw at room temperature in container (1, 33, 136, 148) . Formula : ' Use standard recipes (1, 43, 50, 69, 130, 136, 148) . Preparation: Shape into roll (1) or chill and slice (1, 43). Storage: About 3 months (1 , 148) . 5 to 9 months (50) ■ 6 to 12 months at 0° F. or lower (43) . After 7 months at 0° F. , compared favorably with fresh cookies (69) . After 1 year at 0° F., flavor and texture unchanged (139) . Thawing and baking: Without defrosting place on baking sheet, bake in 350° F. oven 10 to 12 minutes (130). Completely thaw in unopened {ackage (33) . Thaw at room temperature in waxed tubs 1 hour (69) . Packaging: Tube cartons (43) . Frozen-food containers, cooky jars, or canisters with tight-fitting covers (1) . Box with top opening (136) . Line carton with moisture-vapor-proof material, separate cookies witli the material, fold lining tightly around cookies, seal with tape (130) . Freezing temperature: 0° F. or lower (43) . Storage : About 3 months (1) . Several months (130) . 5 months (148) . 5 to 12 months at 0° F. or lower (43) . 12 or more months (50) . Thawing: Let stand 1/2 hour (130). Unwrap and place on serving plates or thaw in containers (50) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Cookies-con.: Packaging: Packaging: HetriE^era tor-con. : IJnljake'1-con. noil: Wrap shayied roll in moisture- vapor-proof material, seal with heat or tape (130) . Pack bulk dough in tube or square con- tainers; wrap chilled roll or separate slices with paper (43) . Wrap shaped roll in locker paper (1) . Slices: Pack in tubular or square containers or Place in layers in frozen- food containers with two layers waxed paper between layers (1) . form into roll, wrap in cellophane; cover with stockinette; or slice chilled dough, pack with cellophane between each two (50) . Pack in round or square containers or roll, wrap in moisture-vapor -proof cellopliane, cover with stockinette (136) . Wrap shaped roll in moistureproof cellophane, pack in waxed carton, overwrap with moistureproof cellophane, heat-seal (148) . Wrap in cellophane, drug-store fold, tie in stockinette (69) . Freezing temperature: 0° F. or lower (43) . Storage : Storage: r, months (43, 50, 69) . About 3 months (1 , 148) . 6 to 9 months (50) . 6 to 12 months at 0° ¥. or lower (43) . Thawing and baking: Thawing and baking: FVozen in roll: Frozen in roll : Slice and bake as usual on Thaw 1 hour in refrigerator before slicing greased cooky sheet (1, 130, 136). (69, 136) . Frozen slices : Open wrap at one end, slice amount needed, Bake without thawing (1, W) . bake in 350° to 375° F. oven 10 minutes (130). Frozen slices: Thaw 1 hour in refrigerator (50) . naked before freezing Formula : Use standard recipes (1, 43, 50, 130, 136, 148) . Preparation: Cool thoroughly before packing (1, 43, 50, 130) . Packaging: Packaging: Pack in frozen-food container with Tube cartons, paper between cookies and waxed paper between layers and in spaces (1, 50, 135) . crumpled paper on top, outer carton for protection (43). Frozen-food containers, cooky jars, or can- isters with tight-fitting covers (1) . Top-opening box or tubular carton, according to size (50, 136) . Folding waxed carton, overwrapped with mois- tureproof cellopliane, heat-sealed (148) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Cookies-con.: Refrigerator-con . Baked before freezing-con. Rolled: Unbaked- Storage: ^ months (43, 148) Thawing: Thaw at room temperature in wrappings (33, 136) . Formula : Rolled butterscotch cookies (139) . Packaging: Pack bulk dougli in airtight cartons (139) . Storage : 1 year (139) . Thawing and baking: Thaw at room temperature until soft enough to roll, bake at 350° if. (139) . Packaging-con. : Line carton wltli moisture-vapor-proof material, separate cookies with same material, fold lining tightly aroiuid cookies, seal with tape (130) . FYeezing temperature: 0° F. or lower (43) . Storage : About 3 montlis (I) . T to 12 raontlis at 0° F. or lower (43) . 12 or more months (50) . Several months (130) . Thawing : Thaw In original containers for a short period (1) . Unwrap and place on plates immediately or thaw in container if cookies lose crisp- ness in air (50) • Let stand 1/2 hour (130). Freezing temperature : 0° F. or lower (139) . Storage : 1 year at 0° F. ; flavor and texture un- changed (139) . Pies: Fruit, general: Unbaked Better to freeze unbaked pies tlian baked pies 2/ (49, .50, 58, 95, 136, 159) . Formula: Use steindard recipes (32, 50, 105, 114, 127, 130, 136, 139, 148). Pies frozen unbaked have flakier, more tender crust and fresher flavor than those baked before freezing (.50, 136) . Baked frozen pies rate higher tlian unbaked (127). Crusts of pies frozen unbaked crumjjle easily (148) • Formula: Filling: Fresh or frozen fruits (especially cherries) are better than canned fruits (49, 50) . Loose-pack frozen fruits may be used frozen, others are thawed slightly (50) • See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF BAKED GOODS— continued Food Pies-con.: IniiL, .general -con. I'nhaked-con. Procedures considered most appli- cable to home freezing Preparation: Prepare as usual but do not slit top crust before freezing (32, Fio, 109, 114, 139) . Packaging: Pack in glass, metal, or special paper pie plates (23, 32, 49, 50 106, 114, 130, 148, 159) . Cover witli paper plate (50, 114 136, IDR). Wrap in moisture- vapor-proof material (23, 32, 50, 58, 114, 127, 130, 136) . Heat-seal C50, 58, 114, 130, 130, 148) . If desired, cover with stockinette or paper box (32, 50, 13f5) . Other procedures noted from the literature review Formula-con. : Filling-con. : Sugar pack helps retard browning of fruit (133) . Use 200 mt; (95) . ascorbic acid jicr quart sirup 1)0 not use all of the juice from sirup pack (50) . I. utter in filling helps retain fresh flavor (10, 49) . Minute tapioca prevented boiling over of juices, cornstarch next best, starch least effective (49) . Spices discolored product and caused off- flavors (10) . Crust: Lard, hydrogenated lard, and hydrogenated vegetable fats are satisfactory (49, 50). Decrease fat (49) . 20 percent soybean flour substituted for equal amount of wheat flour iiicreeised tenderness and browning (113) . Preparation: Thicken fruit fillings before filling pie shell (148) . Prepare fresh fruit and place directly in unbaked pie crust; cover with sugar (22). Seal edges well and be sure top crust does not dip into filling (50, 13R) . Make top crust I/4 inch smaller in diameter than pie to avoid floating crust (10) . Lattice upper crust or pastry with hole iji center helped prevent boiling over (49) . Piepan lined with dough and frozen, then sugar-flour coated fruit quickly added to dough, lattice applied and frozen (10<5, 123). Freezing pastry before filling was added made no difference in crispness of under- crust (49) . Packaging: Wrappings : Cellophane (23, 32, 50, 114). Cellophane-lined parclunent (32) . Pliofilm bags (32) . Metal foil (114) . Acetate film and foil laminated glassine structure, polyethylene sheet (127). Waxed paper (139) . waxed cartons (148) . 66 PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Procedures considered most appli- Other procedures noted from the literature Food cable to home freezing review Pies-con.: Packaging-con. : Fruit, general-con. Overwraps : Unbaked-con. Ordinary wrapping paper (114) . Stockinette (32, 50, 136) . Paper box (50, 136). Pans (.50) . Cellophane (148) . Protect with rijig of cardboard cut taller than the pie (136) . Wrap before or after freezing (23, 130) . Thin paper plates and tin or aluminum pie plates are better than enamel or thick jjaper plates (49) . Freezing temperature: 0° F. or lower (58) . 0° F. (32) . Frozen in single layers at -7° to 3° F. (106) . -10° F. (22) . No difference between those frozen at -10° anu 0° F. (139) . Storage : Storage: 2 months (32, 148, 166) . 6 to 8 weeks (32, 148, 166) . 12 months (113) . Several months (130) . Low temperature (10) . -40° F. (95) . Thawing and baking: Thawing and baking: Remove wrappings , cut vent holes Bake in a 370° F. oven for 60 minutes (10) . in top crust, and bake without Bake in a 400° F. oven for whole baking time thawing (23, 49, 50, 58, 130, (50, 159). 136, 148, 159, 166) for 15 or 20 minutes in a hot oven (450° to Bake in a 400° F. oven for 40 to 60 475° F.), then at 375° until done minutes (130) . (50, 159) . Bake in a. 425° to 450° F. oven for 15 to 20 minutes, complete baking at 350° (166) . Bake in a 450° F. oven for 35 minutes, then 15 minutes at 350° (58) . Bake at correct temperature for kind of pie, allowing 15 to 20 minutes extra (136). Thaw 1 hour at room temperature; bake as fresh pie (159) . Baked before freezing Fruit pies freeze successfully Prebaked pies recommended (127, 148) . (1, 58, 166) . Prebaked pies are unsatisfactory (10) . Quality better if pies are baked after freezing (49) . Crust of frozen baked pie not as flaky as fresh pie; lower crust on unbaked pie is apt to be soggy (1) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Pies-con.: Iruit, Jieiieral-con. liakeii before lree7.in;;-coii. hormiila: Use staiidard recipes (32, 13, 106, 114, 127, 130, 136, 148) • Kither fresh or frozen fruit is recommended (1, 43, 00) • Preparation: Prepare and bake as usual, cool (1, 32, 43, 130, 163) . Packaging: Use glass, tin, or special paper pie plate, cover with paper plate, wrap in nioisture-vapor-proof ma- terial, heat-seal (1, 32, 43, 114, 136, 148, 166) . Cover with stockinette (32, 136 ) or paper box (43, 136) . formula: I'illing: Kresh or frozen fruit (especially cherries) is better than canned fruit (49, 50) . May use frozen fruit after draining otf excess juice (1) . IJutter in filling helped retain fresh flavor ('1.9) . Minute tapioca prevented boiling over of Juices; cornstarch next best, starch least satisfactory (49) . Crust: Lard and hydrogenated I'ats are both satis- factory (49). Less fat is necessary in frozen pies than in fresh (49) . Use bland lard of higli shortening value ^J 20-percent soybean flour substituted for equal quantity of wheat flour increeised tenderness and browning (113) . Preparation: Latticed upper crust or pastry witJi hole in center helped prevent boiling over (49) . Sugar- flour coated fruit put into crust, lattice top applied moment before baking. (106) . Cool ajid slip pie onto a paper pie plate (32). Packaging: Heat-seal in cellophane or metal foil, wrap in ordinary wrapping paper (114) • Protect with ring of cardboard cut taller than the pie (136) • Tnin paper plates and tin or aluminum pie plates better than enamel or thick paper plates (49) ■ Moisture- vapor-proof material: Celloptiane (32, 114, 136, 148), pliofilm bags (32), cellopnane-lined parcliment (32) . Wrap tightly and seal (130) . Iteraove pie from plate after freezing; wrap in heavy waxed paper cartons (113) • Freezing temperature: 0° F. (32) . 0° F. or lower (43) . Storage: 2 or more montlis (43) . 6 to 8 montlis (148) • 12 monUis (113) . Many montlis (178) . Fruit pies freeze and store refisonably well (58) . Store at low temperature (10) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Pies-con.: FYuit, i^eneratcon. Baked belore tTeezing-con. Procedures considered most appli- cable to home freezing Thawing and heating: Remove wrapper and heat at once in a 400° -F. oven (130) , or thaw at room temperature in the pack- age (1, 123, 130, 148, 166, 178) • Other procedures noted from the literature review Better to freeze pies unbaked than to prebake them (67, 69, 114) . _Formula: Use firmer varieties of apples, since apples soften on freezing^ Use standard recipe for pastry ^ (50). Preparation: Steam apple slices (50, 58, 105, 130, 136) . 1 1/2 minutes (50, 105) cool, and drain (114) ; or dip slices in ascorbic acid solution (1 teaspoon ascorbic acid to 1 pint water) (130) • Do not slit top crust £/ (67, 69) . Thawing and heating: Thaw an hour or two at room temperature, place in 350" F. oven 10 to 15 minutes (1, 166) . Thaw in oven until warm (148) . Thaw at room temperature: 6 hours (123) . 8 hours (130) . Pies are better if thawed in Uieoven than at room temperature (49, 50, 123) . On thawing, pastry is likely to absorb moisture and lose crispness (178) . P ormul a: Greener apples had more flavor but were dry (105) . Apples that have not been pretreated to pre- vent oxidation become discolored. ^ Use a bland lard of high shortening value. V Lard used (105) . Hydrogaiated or plain lard preferred (69) . Hydrogenated cottonseed oil shortening was used (67) . Preparation: Crust: To prevent sogginess in lower crust, roll slightly thinner than usual, and sprinkle with flour or cornstarch or brush with egg white or melted fat just before add- ing the filling (130) . Prick holes or cut slashes in top crust (130). No difference in pastry made by hot water and conventional methods after 4 months' storage. Product of. conventional method was more flak>' on short storage (105). Filling: Apples left unpeeled (69) . Sugar and flour mixed and sprinkled over the fruit (67) . Steam sliced apples: 1 or 2 minutes (136) . 3 minutes (58) • Sprinkle lemon juice or ascorbic acid solu- tion on the filling (50, 136) . Dip slices in lemon juice (67, 130) . Dip slices for 1 minute in solution of 1 teaspoon sodium bisulfite to 1 quart water, drain, let stand 1 hour before freezing (58) . Spe footnotes, page 93. PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Pies-con.: Apple-con. : Unbaked-con. Baked before freezing Procedures considered most appli- cable to home freezing Packaging: Use gleiss, metal, or special paper pie plate (114) . Cover with paper plate ^J (114 , 145) . Wrap in moisture-vapor-proof ma- terial (69, 105, 114, 145) . Heat-seal ^ (114) . Cover with stockinette ^_/ (69), if desired. Thawing and baking: Place unwrapped pie in 425" F. oven 5 minutes. Remove and cut vents in top crust. Return to oven and bake 55 minutes longer. 2/ Baked apple pie may be frozen satis- factorily.2/ Other procedures noted from the literature review Prepara tion-con . : Filling-con. : Immerse apple slices in hot sirup (2 cups extra-sweet corn. sirup and 2 quarts water) for 1 l/2 minutes, cool rapidly in colander. Itiicken sirup with cornstarch and eidd spices (cinnamon and nutmeg) (145) • Dip slices in cold thick sugar sirup (75 percent sugar) with 800 mg. ascorbic acid per gallon added (67) . Better to add sugar than to use sirup or to omit sugar from pies (105) • Packaging: Wrappings: Cellophane bags '^J (105) • Cellophane (69, 105, 114, 145) • Metal foil (114) . Waxed paper (67) . Overwrap: Ordinary wrapping paper (114) . Storage: Store at 0° F. y 1 month, or longer (145) • 6 months or more (69, 114) • Crusts were crisp and tender (not stale or rancid) after 6 months (67) • Sirup held color of apples for 2 or 3 months (67) • Lemon juice preserved color 1 month (67) . IJndercrust was less soggy when stored 4 months than after 1 month's storage (105). Tliawing and baking: Bake in 425° F. oven 45 minutes (105) . Bake in hot oven (450°) 20 minutes; after 10 minutes prick top crust with a fork. Keduce temperature to 350°, bake 50 minutes (114) . Pastry thawed at room temperature was soggy; oven thawing was better (105) • Niethods of tliawing had no effect on flavor and texture of apples (105) . Better to bake apple pies before freezing (136) . Prebaked pies are not as desirable as pies frozen unbaked (67) . Prebaked pies are better than frozen unbaked and partially baked pies (105) . See footnotes, page 95. 70 PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Pies-con.: Apple-con . : Baked before freezing-con. Procedures considered most appli- cable to home freezing formula: Use standard recipe (114) Preparation: Mix sugar and flour and sprinlde over fruit (67) . Proceed as for fresh apple pie (114). Cool Uio roughly (136, 148) . Other procedures noted Irom the literature review Packaging: Use glass, tin, or paper pie plate, cover with second plate, heat- seal in cellophane or in metal foil, wrap in ordinary wrapping paper (114) . Formula: Hydrogenated or plain lard is preferable to vegetable shortening (69) • Hydrogenated cottonseed oil was shortening used (67) . Lard used ^ (105) • Tne greener apples had more flavor but were drier (105) • Better to add sugar than to use sirup or omit sugar (105) • Preparation: Prepare as usual, bake in hot oven (450° -F-) 15 minutes, reduce temperature to 350° and bake 35 minutes, cool thoroughly (114) . Filling: Dip in cold thick sirup (75 percent sugar) with 800 mg. ascorbic acid per gallon added (67) . Dip apples in lemon juice (67) . Apples were not peeled (69) . Steam apple slices 1 l/2 minutes (105) ■ Crust: No difference in pastry made by hot water and conventional methods after 4 montlis' storage. Conveti tionaJ. metliod preferred on snort storage (105) . Vents were cut in top crust (67, 69) • Packaging: Wrap in cellophane, using drug-store fold; cover with stockinette (69) . Seal in waxed paper (67) . Wrap in cellophane after removing from tins (105) . rtrap in cellophane, heat-seal, freeze; next day remove from freezer, cover with paper pie plate, secure with tape, cover witli stockinette. ^ Storage: Not more tlian 6 weeks. ^ After 1 month, some browning of fruit dipped in lemon juice occurred (67) . After 3 months, some browning of fruit dipped in sirup occurred (67) . 0 months at 0° F. (69) . 6 months or more (114) . Undercrust was less soggj' alter 4 montlis' than after 1 montli's storage (105). Crust satisfactory for 6 months (67). See footnotes, page 'jn. PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Pies-con.: Apple-con. : Uakeri before freezing-con. Thawing and heating: Unwrap, heat at 375° K 30 minutes. ^ Thawing and heating: Unwrap, heat in moderate oven (325° to 350° J*.) 30 to 40 minutes (136) . Bake in moderate oven (350° J-.) 30 minutes (69). Unwrap, leaving plate over top; heat at 425° P. 20 to 30 minutes (114) . Thaw in 425° F. oven (105) • Reheat (67) . Berry: I Inbakert Better to freeze unbaked than baked pies (136) . This method was consistently satisfactory (110) . Preparation: Preparation: Do not cut openings in top crust (136) . Berries coated with sugar- flour mixture (110) . Raw pie shell frozen before filling (110) . Packaging: Wrapped in cellophane within 24 hours after freezing (110) . Freezing temperature: 3° to 7° F. (110) . Tliawing and baking: Baking time same for raw frozen as for fresh baked pies (50 minutes at 400° F. (110) . Baked before freezing Baking before freezing recommended (148) . Preparation: Preparation: Cool, freeze immediately (110) . Coat berries with sugar-flour mixture (110, 123) . Blueberry and red reispberry pies baked 50 minutes (123). Packaging: Wrap pies in cellophane within 24 hours after freezing (110, 123) • Freezing temperature: Baked pies freeze faster than raw pies (110, 123). 3° to 7° F. (110). Thawing and heating: Tliawing and heating: Thaw in a 400° i""- oven 20 minutes (110) . Blueberry pies were best thawed in the oven or at room temperature 6 hours (110, 123). Raspberry pies were best thawed in the oven (110, 123) . Thawing 12 hours at room temperature was least satisfactory method (110, 123) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF BAKED GOODS —continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Pies-con.: Clierry: Unbaked Pies had a crisp lower crust when frozen unbaked (110) . Preparation: Preparation: Prepare pie as usual; seal edges well but do not slit top crust (50). Coat cherries with sugar- flour mixture. Freeze shell before filling (HO) . Packaging: Packaging: Leave pie in container in wliich it is to be baked; cover with paper plate, then wrap in moisture- vapor-prooi materisd; heat-seal (50). Wrap in cellophane within 24 hours after freezing (110) . Use paper pie plates with metal rims (50). Thick paper plates are not satisfactory, leave undercrust raw and doughy (50^ . Freezing temperature: 3° to 7° F. (110) . Storage: 2 to 6 months (50) . Thawing and baking: Thawing and baking: Remove wrappings, cut vent holes in upper crust, and bake without thawing at 400° F. 1 hour (50, 110). Bake 15 to 20 minutes at 450° F. , then about 30 minutes at 375° (50) . Baked before Preparation: Preparation: Prepare and bake as usual, cool, then freeze immediately (110) . Coat cherries with sugar- flour mixture (110, 123) . Bake in a 400° F. oven 60 minutes (110, 123). Packaging: Wrap in cellophane within 24 hours after freezing (110, 123) . Freezing temperature: Baked pies freeze faster than unbaked pies (110, 123). 3° to 7° F. (110) . Thawing and heating: Tfiawing and heating: Heat in oven (110, 123) . Heating in the oven produced a more crisp lower crus t tlian thawing at room tem- perature (110, 123) . Thawing at room temperature for 6 hours was better than for 12 hours (110, 123) . Mince: Unbaked Mince pies are better if baked before freezing (136) . Unbaked mince pies are better than prebaked. £/ Storage: 2 months (109) . 6 to 10 months (50) . See footnotes, page 96. 73 PROCEDURES FOR HOME FREEZING OF BAKED GOODP- -continued Food Procedures considered most cable to home freezing appli - Other procedures noted from the literature review Pies-con.: Thawing and baking: Mince-con : Unbaked-con. Pies baked without thawing were more tender and flaky and had better tlavor than thawed pies. 8/ Baked before freezing Mince pies freeze well (148) . Frozen unbaked mince pies are better than frozen prebaked. 2/ Formula: Formula: Use standard recipe.^ Fat to flour ratio: 1 to 4.^/ Preparation: Preparation: Cool rapidly and thoroughly (43, 136, 148) . Bake at 425° or 450° reduced to 375° F.^ Storage: 2 or more months at 0° F. or lower (43) . 6 to 10 months (50) . Thawing and heating: Thawing and heating: Unwrap and heat at 375° F. 30 to 40 minutes.?/ Unwrap and heat in moderate oven (325° to 350° F.) 30 to 40 minutes (136) . Peach: ,, , , , Unbaked pies are superior to tliose unuaKea baked before freezing (67) . Formula: Hydrogenated cottonseed oil shortening was used (67) . Lard was better than vegetable shortening after 4 months' storage.^ Preparation: Preparation: Steam sliced fruit (50, 136) 1 or 2 minutes (136) . Do not cut steam vents in crust (67) . Dip slices for 1 minute in solution con- taining 1 teaspoon sodium bisulfite to 1 quart water, drain, let stand 1 hour be- fore freezing (58) . Dip in sirup containing ascorbic acid or in lemon juice, as for apples (67) . Sprinkle lemon Juice or ascorbic acid solu- tion on the filling (50, 136) . Mix sugar and flour and sprinkle over the fruit (67). Packaging: Seal in waxed paper (67) . Storage: 1 month (109) . 2 to 6 monUis (50) . Crust was satisfactory after 6 raontlis atO°F Some browning occurred after 3 months in fruit coated in sirup; after 1 month in fruit dipped in lemon juice (67> . Thawing and baking: Thawing and baking: Cut vents in top crust and bake unthawed at 400° F. about 1 hour (50). Bake at 450° F. 15 to 20 minutes, then at 375° about 30 minutes (50) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF BAKED GOODS - -continued Procedures considered most appli- Other procedures noted from the literature Food cable to home freezing review Pies-con.: Peach-con. : Baked before Pies baked before freezing not as desirable freezing as pies frozen unbaked (67) . Formula: Pormula: Use standard recipe. ^ Lard and hydrogenated fat were used.^ Hydrogenated cottonseed oil shortening used (67) . 3 to 1 ratio flour to fat. 2/ Preparation: Preparation: Prepare as usual. £/ Mix sugar and flour and sprinkle over fruit (67). Dip slices in cold, thick sinp (75 percent sugar) with 800 mg. ascorbic acid per gallon added (67) . Dip slices in lemon Juice (67) . Sprinkle lemon juice over peaches. £/ Packaging: Packaging: Wrap in moisture-vapor-proof Seal in waxed paper (67) . cellophane, heat-seal, freeze, then wrap in stockinette.^ Storage: Some browning of fruit dipped in sirup occurred after 3 months (67) . Lemon juice preserved color and flavor for 1 month (67) . Crust was satisfactory after 6 months (67) . Thawing and heating: Reheat (67) . Reheat at 375° F. 50 minutes.^ Rhubarb: Storage: Unbaked - 4 months (109) • Pruit, deep-dish: Unbaked Deep-dish pies prevent the most common cause of failure, soggy lower crust (50, 159) . formula: Use standard recipe for apple, peach, cherry, or other frxilt pie (50) . Preparation: Cover fruit with pastry rolled 1/8 inch tliick; pull pastry around edge of dish and keep i t up from the f rui t (50) . Packaging: Pans deeper than standard piepans (50) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Pies-con.: Fruit, . deep-dish- con. : Unbaked-con . Thawing and baking: Unwrap, prick top, bake without tiiawing, individual pies about 20 minutes at 450° F., large pies 15 to 30 minutes at 450°, then about 30 minutes at 375° (50) . Baked bef:ore freezing Deep-dish pies prevent soggy under- crust, a common fault (43) . Eormula: formula: Use standard recipe (43) • Fresh or frozen fruit is best (43). Packaging: Wrap pie in baking tin in moisture- vapor-proof paper, place in paper carton (43) . Freezing temperature: 0° F. or lower (43) . Storage: 2 or more months at 0° ¥. or lower (43) . Creajn: IJr^VjgilrpfJ Chocolate and other cream pies are not satisfactory; they become curdled, lumpy, watery when thawed (58) . Cream pies are unsatisfactory (136) . Cornstarch- and tapioca-thickened cream pies freeze well (148). Chocolate and lemon pies are satisfactory (148). Formula: Use standard recipes (58, 127, 148, 166) . Preparation: Use standard procedures (58, 127, 148, 166) . Packaging: Packaging: Place in special paper pie plates; seal in cellophane before freez- ing or immediately after (23) . Place in folding waxed cartons in paper "baJce-a-pie" plates, overwrap with mois- tureproof cellophane, heat-seal (14«) . Storage: 6 to 8 weeks (148) . Thawing and baking: Thawing and baking: Remove from package eind bake with- out thawing (23, 148) . Bake one-crust pies the same as fresh pies, but for a slightly longer time (50) . Baking time varies with thickness of pie (23). Baked before freezing Chocolate and lemon chiffon pies freeze successfully (1, 166) . Meringue toppings tend to toughen, separate, and stick to the wrapping (1, 166). Fillings shrink and change color (178) . PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Pies-con.: Creajn-con. : , Baked before I'reezing-con. Pumpkin, squasn, sweetpotato: Baked before freezing Procedures considered most appli- cable to home freezing Custard: Unbaked Baked before freezing Pumpkin: Unbaked Formula: Use standard recipes (127, 148, 166, 178) . Preparation: Use standard procedure (127, 148, 166, 178) . Cool to room temperature (1, 148, 166) . Packaging: Pack in metal, glass, or special fiber pie plates, cover with an- other pie plate, and wrap in moistureproof material (1, 166) • i'hawing and heating: Cream and chiffon pies may be eaten when partially thawed — 20 to 30 minutes — or completely thawed — about 45 minutes (166) • Frozen unbaked custard pie is not satisfactory (58, 136, 148, 166) . Not recommended (1, 166) • Better to freeze pumpkin pie unbaked than baked (127, 136) . Formula: Use varieties of pumpkin without coarse fibers (50) . Preparation: Steam pumpkin until just soft enough to put through a sieve (50) Other procedures noted from the literature review Cornstarch- and tapioca- thickened pies freeze well (148) . Packaging: Use closely fitted raoisUireproof wrappers (178) . Slip pie onto paper plate with a second plate inverted over ttie top, wrap in moistureproof cellophane, cover with stockinette (148) . Storage : Niany monttis (178) . 4 to G months (148) . Thawing and heating: Do not reheat (1, 166)- Thaw in wrappings at room temperature or in oven until just wann (148) . Custard pie became curdled, lumpy, and watery when thawed (58) . Custard pie may coagulate during freezing and storage (148) • Custard may coagulate on freezing (148) • Baked pies freeze well (1, 148) . Baked frozen pies not acceptable (43) ■ Storage: Several months, provided pies are pro- tected against drying out (179). 863235 O - 50 - 6 PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Pies-con.: l^^ra[lkin, squash, sweetpotalo-con. : Baked before I'reezing-con. Thawing and heating: Partiailly thaw 1 to 2 hours at room tem- perature, heat 10 to 15 minutes in 350" 1- . oven (1) . Completely thaw at room temperature witii- out reheating (i) . Pastry: Unbaked and baked — Kaked and unbaked shells and grahani cracker shells can be frozen satist'actxjrily (1). Preparation: Preparation: Roll out and fit dou^h into pie l-orm in any convenient shape (130) . tins (138). Unrolled fi'ozen dough takes a long time to thaw (138) . Dough rolled flat and frozen is too brittle (1:38). Packaging: Wrap tightly in moisture- vapor- proof material, seal with heat or tape (130). Storage: Several weeks (130) . Thawing and baking: Bulk: Defrost overnight in ret rigerator, or more quickly at room temperature, being careiul not to let pastry become too warm (130) . Pie fillings Pumpkin, mincemeat, and sweetpotato pie mixes freeze well (148) . P'ormula: Commercial mixes tested were not satis- factory (1) . Cloves became stronger during storage (1, 166) . Preparation: Apple filling frozen raw preferred to pre- baked filling (69). Packaging: Packaging: Pack in frozen-food containers (1, 50, 166). Pack in glass jars (50) . Thawing and baking: Thawing and baking: Partially thaw, add any extra Ingredients, bake as usual, allow- ing extra baking time if not com- pletely tliawed (1, 166) . Thaw in refrigerator or at room tem- perature or in cool water, if packaged in watertight containers, until soft enough to transfer to pie shell; slightly longer baking time may be necessary (50) . 78 PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Meats, poultry, fish: Fried meats ami poul try lliawina; and baking-con. : Fried meats do not freeze well be- cause they lose crispness and develop warmed-over flavor (50, 148, 166, 176, 178) . Preparation: Preparation: Cover with gravy or sauce to re- tard rancidity (166, 176, 178) . Cover with oil (176, 178) . Meat loaf and meat balls Formula: Formula: Use standard recipes for haii] loaf, beef loaf, liver loaf, and meat balls (50, 114, 159) . Use ingredients of best quality (114) . Preparation: Preparation: Use standard procedures; do not ovejTCook (50, 114, 159) • Cool quickly to room temperature, freeze immediately (114) . Cook until barely tender and take from heat at once (114) . Loaves are best if covered with gravy (159) . Packaging: Packaging: Pack in cartons with moisture- vapor-proof liners, heat-seal (114) . Allow 1/4-inch head space for pints, 1/2- inch for quarts (114) . Storage; Storage : 6 months (114) . Fat tends to become rancid (114) . Gradual loss of flavor, aroraa, and texture (114) . Thawing and heating: Thawing and heating: Heat in top of double boiler or in casserole in the oven (50, 114, 159). Meat balls: Heat in double boiler for 45 minutes and stir occasionally (114). Defrost overnight in refrigerator (114) . Thaw at room temperature until softened; then heat in saucepan (114) . Loaves : Heat in covered saucepan (50) . Roast meats and Formula: Formula : poultry Use standard recipes (19, 43, 148, 166). Freeze all roasts with exception of pork products (148) . Roast beef, pork, ham, chicken, turkey freeze satisfactorily (166). Freeze left-over meats (50, 148) . Preparation: Preparation: Leave in large compact pieces whenever possible (19, 43, 159, 176). Remove bones and extra fat when possible (43). If frozen in small pieces, cover with gravy or sauce to prevent stale flavor (50, 148, 166) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS -continued Food Meats, poultry, fish-con.: Roast raeatci aiid poultry-con. Shrimp, cooked - Procedures considered most appli- cable to home freezing PacKagiiig: PYozen dry: Pack in moisture- vapor-proof material, seal, and cover witli stockinette (50) . Frozen in sauce: Pack in tub-type cartons or glass Jars (50). Dressing: Wrap separately in noisture- vapor-prcof material (43, 50) . Other procedures noted from the literature review Thawing and heating: Frozen dry: Thaw quickly in sealed original package in refrigerator, at room temperature, or by setting container in water. Serve cold or reheat (50, 148) . Frozen in sauce: Reheat meats packed in gravy in double boiler, in covered casserole, in steamer, or over direct heat (50, 159) . Dressing: Place stuffing before completely thawed in greased casserole; add small amount of water, cover, and heat in 350° F. oven (50) . Formula: Pack dry, with cocktail sauce, or as shrimp Creole (79) . Preparation: Boil unpeeled shrimp 10 to 20 minutes in a solution of 10 per- cent of their weigfit of salt (89, 166) . Pacliaging: Pack compactly (43, 50) . Storage: 2 to 4 months (43) . 6 to 9 men tils (50) . 3 to 8 montlis (50) . Storage life of cooked pork and turkey is less than that of beef (166) . Outer slices of roast may have stale flavor (50). Thawing and heating: Almost as much time is required to reheat frozen roasted poultry as to cook the raw bird; also dries out and skin becomes brown and tough (50) . Salt increases development of rancidity but flavor flat without salt (89) . Rancidity in storage increased with greater concentration of salt (89). Other seasonings had no effect on keeping quality (89) . Preparation: Remove head, cook with or without shell (79). Boil in water containing salt and any seasoning desired for 8 to 10 minutes (79) . Boil peeled shrimp 8 minutes in 2 1/2- to 5-percent salt solution (89) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS— continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Meats, poultry, fish-con.: Shrimp, cooked- con. I'reparation-con. : Boil peeled shrimp 5 to 10 minutes in solution of 5 percent of their weight of salt (166). Cool and freeze promptly (166) . Packaging: Packaging: Use higli wet-strength moisture- vapor-proof packaging materials (89). Laminated wet-strength kraft-cellophane bag in BSLM high-gloss carton with laminated waxed paper overwrap (89). High wet-strength thermoplastic-coated bag with carton and overwrap (89) . laminated and overwaxed one-piece telescope carton with different overwraps (89) . Laminated aluminum-foil bag gave slight metallic flavor to cooked shrimp, none to raw shrimp (89) . Storage: Storage: Store at 0° F. : Peeled and unpeeled, 3 months (89) . Unpeeled boiled shrimp, 6 months (166) . Raw with shells on, 9 months (89) . Peeled boiled shrimp, 3 months (166) . Shrimp cocktail, 6 weeks (89, 166). Shrimp Creole, 6 weeks (89, 166) . Combination dishes: Creamed : General Formula: Freeze almost any type of creamed dish except those containing hard- cooked egg white (130) . Formula : Use standard recipe with small amount of fat (43). Add 1/4 teaspoon gelatin per quart sauce before cooking (43) . Add potatoes upon reheating (130) . Omit skim milk, eggs, and cheese (178). Creamed dishes rich in fat become rancid (58). All sauces tend to curdle and lump after thawing and reheating (58, 172) . Solid pack or puree of "runny" or semifluid style most desirable (178) . Preparation: Preparation: Avoid overcooking (43) . Cool rapidly in pan of ice water (43). Sauces containing eggs should not be lieated above 150° F. or eggs will cause curdling (178) . Packaging: Packaging: Use wide-mouth containers (43) . Place food in layers with double thickness of cellophane (43) . Storage: 2 to 4 months (43) . PROCEDURES FOR HOME FREEZING OF PREPARED A^fD COOKED FOODS --continued Food Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Combination dishes-con.: Creanjed-con. : Cliickeri Korniula: For mul a : Cooked chicken and white sauce (S4), Use standard recipes with small amount of fat (43) . Add 1/4 teaspoon gelatin per quart to sauce before cooking to prevent separation (43) • Preparation: Prepare as usual (84) . Avoid overcooking (43) . Cool rapidly by setting pan of hot food in ice water (43, 84) . Packaging: Packaging: Pack in freezer cartons with Use paperboard containers with heat-sealing moisture-vafior-proof liners, heat- MSAT 300 cellophane liners (84) . seal (84) . Place food in containers in layers, using Wide-mouth containers are best (43). double thickness of cellophane to help separate food for reheating (43) . Freezing temperature: 0° F. or lower (43, 84) . ^10° F. for 2 hours (9) . Storage: Storage: 12 months (84) . Store at 0° F. 2 to 4 months (43) . Kept indefinitely at 0° F. (9) . Tlmwing and heating: Put frozen block in double boiled Chicken a la over warni water, bring water to king boil, and heat 30 minutes (84) . Formula: Formula: Cooked chicken, white sauce, green Use ingredients of best quality (114) . pepper, mushrooms, pimiento. Mushrooms may cause off-flavor (84) . seasoning (84) . Green pepper and pimiento lose flavor on long storage (166) . Preparation: Preparation: Simmer chicken until tender. Cook Prepare in usual way but shorten cooking mushrooms and green pepper in fat time; cook chicken until heated through 5 minutes, add flour, liquid, and and barely tender (114) . seasonings. When thickened add chicken (84) . Cool quickly by placing pan of hot food in ice water (84) . Package and freeze immediately (84 114). Packaging: Packaging: Use cartons with moisture-vapor- Use pint paf«rboard containers with heat- proof cellophane liijers; heat- sealing MSAT 300 cellophane liners (84). seal (84, 114) . Leave l/4-inch Iieeid space for pints, 1/2-inch for quarts (114) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS— continued Food Combination dishes-con.: Chicken 9. la king-con. Fish dishes Procedures considered most appli- cable to home freezing Beef, veax, and Brunswick stews- Freezing: Freeze at 0° F. in air circulated with fan (84) . Storage : 12 montlis (84) . Thawing and heating: Put frozen block in double boiler over warm water; bring water to a boil and heat 30 minutes (84) . Formula: Use standard recipes (111) . Fish a la king, fish in cheese sauce, fisli and rice, fish hash, clam fritters, fish chowder, fish in Creole sauce (111) • Newburg thermidor (176) . Preparation: Prepare food as if it were to be served immediately (111) . Packaging: Use lightly waxed fiberboard con- tainers witli heat-sealing moisture-vapor-proof cellophane liners (111) • Storage : Store at 10° F. (Ill) : Fish a la king, 8 months. Fish chowder, 5 months. Creamed fish, 5 months. Fish and rice, 8 months. Fish hash, 5 months. Thawing and heating: Heat and serve (111) . Formula: Use standard recipes ^or beef, veal, and Brunswick stews (114, 159). Use ingredients of highest quality (114, 134) . Other procedures noted from the literature review Freezing: 12 hours are required for temperature of food to reach 0° F. (8i) . Storage: 3 months (166) . 6 months (114) . Thawing and heating: Heat for 45 minutes in double boiler, stir only enough to prevent sticking (114). . Formula : Hard-cooked eggs become progressively tougher on storage (111) . Sliced olives or pickles may be used (111) - Potatoes best if added upon thawing (130) . Avoid sauces ricti in fat, because fat becomes rancid (58) . Preparation: Clam fritters: Prepare fritter mix with cooked clams, since raw ones do not freeze well (111) . Sauces containing egg should not be heated above 160° F. to prevent curdling (176) . Eggs may be added when sauce is thawed and heated (176) • Thawing and heating: Prethawing recommended, but many products may be heated from the frozen state (111) • Formula : Avoid rice (114) . Select vegetables that freeze well (carrots, celery, soybeans) (159) . Avoid potatoes, green peppers, and garlic (58). If milk is part of the recipe, omit until reheated for serving. Do not add potatoes and do not thicken gravy before freezing (166). PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Combination Preparation: Preparation: dishes-con.: Beef, veal, anrl Prepare foods in usual way, but Beef stew (124) : Hrunswick shorten cooking time for most of them (114). Beef shank or shoulder meat may be used; stews-con. remove gristle and other inedible tissue. Package when stew reaches room and cut meat into 1-inch pieces. Do not temperature (114) . dredge meat in flour. Braise meat at low heat without addition of liquid, until enougli broth is produced nearly to cover meat. Then add liquid to increase gravy. Cook vegetables separately in meat gravy. Brunswick stew (128): Cook liver until tender, discard broth. Boil other meat until it falls from bones, remove bones and gristle, and chop or grind meat. Strain broth and cook for 1 hour with finely chopped tomatoes and onion. Add cooked mashed potatoes, corn, catsup, seasoning, and meat. Cook for 1 hour, stirring well. Packaging: Packaging: Use frozen-food containers (114, 1-pound containers (124) . 124, 128) . Tightly folded aluminum foil bags (128) . Cellophane-lined cartons, heat-sealed (114, 128) . Storage : Storage: 6 months (114) . Store at -10° to 0° F. (128) . ■Thawing and heating: Thawing and heating: Thaw in casserole in oven or in Heat 45 minutes in double boiler, or defrost top of double boiler (159) . overnight in refrigerator or for several Use reheated foods at current hours at room temperature. Then heat in a meal; holding and reheating not recommended (114) . little butter or bacon fat. Stir only to prevent sticking (114) . Thaw in package, or tliaw quickly over boil- ing water (128) . Soups Fornjula : Formula: Use standard recipes of practical- Soups made from purees good (50, 159) . ly any kind (130, 166) . Freeze concentrated base only (159) . Recommended : Omit milk xintil reheated for serving (166) . Split pea (50, 148) . Pieces of onion and carrot better than Navy bean (50, 148) . potatoes (50) . Cream of corn (50) . Add potatoes and seasonings when reheating French onion (50) . (159, 166) . Cream of noodle (50) . Asparagus puree (148) . Meat stock (159) . Black bean (50) . Preparation: Preparation: After soup is prepeu-ed by standard After preparing vegetables, reheat without methods, cool quickly (130, 148) stirring in double boiler to drive out air by placing pan in cold water (130). (50). Add liquid to concentrated base at time of thawing (159) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Procedures considered most appli- cable to home freezing Packaging: Use watertight, moisture-vapor- proof containers (148) . Storage: 6 months (148) . Thawing and heating: Thaw cream soups in double boiler, clear soups in saucepan. Heat to serving temperature (130) . As a rule cooked vegetables lose color, aroma, and flavor, and taste somewhat like warmed-over vege- tables (19) . Formula: Avoid using root vegetables that have been stored Tor some time (50). Preparation: Boil in very small amounts of water, or steam; keep covered and cook short time (50) . Cool quickly to room temperature before packaging. Set in pan of ice wate) or place in front of fan (50) . Packaging: Pack in tub containers, jars, or heat-sealing cellopliane-lined cartons (50) . Formula: Use standard recipes (50, 99, 114, 166). Other procedures noted from the literature review Pac kaging : Use sturdy packages, friction-top, tub-type cartons, and glass jars (50) . Fill pint containers to 1/2 inch of top, quarts to 3/4 inch of top (130) . Use vegetable parchment bags placed in cartons (131) . Storage: Several months (130) ■ 6 months (131) . Thawing and heating: Tliaw at room temperature or in refrigerator (50). Heat solidly frozen soup in double boiler, stirring often (50) . Thaw directly over heat (148, 159) . Heat in parchment bags in boilingwater (131) • Preparation: It is not necessarj' to cook vegetables completely before freezing; vegetables heated longer than just enough to heat them throu^i gradually lose their color, aroma, and flavor (50) . Formula : Pectin added to prevent curdling when thawed (133, 150) . Cornstarch added as thickening agent (133, 150). Variety of bean: Small whites (133, 150) . Some varieties become mushy on cooking and freezing (30) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most cable to home freezing appli- Other procedures noted from the literature review Vegetables-con.: Beans, baked -con. Preparation: . Formula-con. : Proportions: 48 percent cooked beans by weight (133, 150, 152) . 52 percent sauce by weight (133, 150, 152). 1/2 ounce pork (150, 152). Meat: Must be excellent quality to keep as long as beans and sauce (50, 150) . Preparation: Prepare beans in the usual way, cook until barely tender (114) . Parts of mixture should be cooked separately (150) . Add pork, mustard, sal t, and water . hours at 250° F. (50). molasses, sugar. Bake 6 to 8 Chill quickly Beans: Blanch 4 minutes at 170° F. , soak in cold water for 16 hours, drain, and cook (150) . Cook 50 minutes in wire baskets at 15 pounds pressure (133, 150) . Do not overcook beans (114, 150) . Sauce : Tomato puree, sugar, salt, fresh ground onions, cornstarch, citrus pectin, all- spice, cinnamon, whole cloves, mace, fat, water (150) . Meat: Cut into 1/2 ounce pieces and cook In covered tray (133) . Cook 30 minutes at, 15 pounds pressure (133, 150) . Cook the pork with the beans (50) . Remove salt pork and onions before packag- ing (114) . Packaging: Packaging: Pack in noisture-vapor-proof cartons (99, 114, 133) . Fill each container with 48 percent beans, 52 percent sauce, and 1/2 ounce pork (150, 152). Leave 1/4- inch head space for pints, 1/2- inch for quarts (114) • Bake and cool in glass or pottery cetsseroles or in sturdy paper baking dishes, cover, wrap in cellophane, and heat-seal (50) . Pack in small earthenware crock covered with waxed paper (166) . Place layer of cellophane between layers (48). Storage: Storage : G months (114) . Store at 9° F. or lower (150) . Some fats tend to become rancid; there is gradual loss of flavor, aroma, and natural texture (114). PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Vegetables-con.: Thawing and heating: Thawing and heating: Beans , baked-con . Partially thaw at room temperature in package to prevent overcooking (50, 133, 150, 152). Heat to serving temperature in casserole or double boiler (50, 150, 152). Heat in double boiler 45 minutes (114) . Use reheated food at current meal; further holding and reheating not recommended (114) . Potatoes, scalloped Formula: Add slightly more liquid to prevent drying out (50) . Potatoes, french- fried Formula: Use stajidard recipe (130) . Select potatoes suitable tor ITench- trying. ^' Preparation: Fry in deep fat to light golden brown, li' Drain thoroughly on absorbent paper V (130) . Cool to room temperature ?/ (130) . Packaging: Pack in moisture-vapor-proof frozen-food containers, i: Packaging: Pack closely, fold moisture-vapor-proof liner around food, heat-seal (130) . Thawing and heating: Thawing and heating: Remove from package, place on baking sheet, reheat in hot oven (400° F.) 5 minutes.?/ Remove from package, place on baking sheet, reheat in hot oven (400" F.) 15 to 25 minutes (130) . Reheat in heavy frying pan over low lieat, turning frequently (130) . Potatoes, raashed- Formula: Use standard recipe, (50) . Preparation: Do not beat air into the potatoes (50) • Thawing and heating: Heat in double boiler, add hot milk and seasonings (50) . Succota-sli Formula: Use eitlier lima beans or mature, b\it not dry, shell beans (50) . Use equal proportions of beans and corn (50) . Preparation: Corn: Remove tlie husks and silk, boil corn in salted water for 10 to 12 minutes in covered pan, or steam it. Cut kernels from cob (50) . See footnotes, page 96. 87 PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Vegetables-con.: .Succo Lash-con. Hreparation-con. : Ueans: Sliell beans, cook in salted water to cover in covered pan un- til just tender (50) . Combine equal amounts of corn aiuJ beans with cooking liquors, and chill mixture rapidly (50) . Thawing and heatirig: Heat with or witiioul partial thaw- ing in covered saucejian over low heat (50) . Sweetpotatoes , candled Formula: Wiite sugar will give a 1 Tighter color (168). Brown sugar may be preferred for flavor (168) . Preparation: Preparation: Bake in oven or boil potatoes until soft. Cool, peel, slice, and dip in solution of 1 part lemon juice diluted with 8 parts water. Drain, roll in sugar (79, 168) . Steam under 10 pounds pressure for 10 minutes (168) . Packaging: Pack in airtight containers; seal (168) . Storage: Store at 0° F. or lower (168) . Sweetpotato puffs- Formula: Use standard recipe (50) . Thawing and heating: Remove from cartons without thawing, place on coolcj- sheet, bate 25 to 35 minutes in 350° to 400° F. oven (50) . Vegetable purees: Genera] — Formula : Formula : Keconimei^ded: Must be good quality to begin with (176, Asparagus (63, 148, 155 176, 178) . Beans, green (63, 159, 176, 178). 178) . Treat with lemon juice or ascorbic acid to prevent darkening (159) . Beans, lima (176, 178). Beets (63, 159, 176, 178) . Carrots (63, 65, 148, 159, 176, 178). Peas (50, 63, 148, 159, 176, 178) . Spinach (G3, 148, 159, 176, 178) . Squash (50, 63, 65, 159, 176, 178) . Sweetpotatoes (50, 159, 176, 178) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS— continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Vegetables-con,: Vegetable purees - con. : General-con. Preparation: Cooking time: Asparagus, 8 to 10 minutes (63). Preparation: Cook in water in preference to steam, but keep vessel closed (176). Asparagus tips, 4 minutes (65) . Beans, green, 20 minutes (63). Beets, 45 minutes (63). Carrots (quartered) 20 minutes (63, 65) . Peas, 8 to 10 minutes (63, 65) . Long steaming periods tend to cause more separation after thawing (153) . Cleaned, steam-blanched, and precooked vegetables pureed by passing througji a small Ritz disintegrator fitted with a a screen having perforations 0.O4 inch in diameter (63, 65) . Spinach, 8 to 10 minutes (63, 65) . Squeish, 20 minutes (63) . Squash, 30 to 40 minutes (153) . Cool, puree, and freeze (153) . Packaging: Packaging: Use rigid moisture-vapor-jiroof containers (50, 63, 65, 176, 178). Rigid leakproof, moistureproof containers (176, 178). Pack solid without bubbles or air spaces (159, 176, 178). 4-ounce wide-mouth, crown-sealed, glass jars (63, 65) . Tub containers (50) . Heat-sealing cellophane-lined cartons (50) . Place two pieces cellophane every inch or so throughout package to permit separating sections (50) . Storage: Storage: 1 year (65, 176, 178) . Store at 0° F. (63, 65, 153) . 6 to 9 months (50) . Thawing and heating: Thawing and heating: Thaw at room temperature or in the refrigerator. Heat for serving (159) . Thaw puree as it is heated for serving (159) . Thaw squash puree in double boiler (50) . Squash puree Formula: Formula: Use only well-matured squash of "dry" types that show little tendency to flow when cooked and pulped (168) . Pie filling may be made by aading all ingredients except milk (168) . Treat with lemon juice or ascorbic acid to prevent darkening (159) . Recommended varieties: Buttercup, Greengold, Golden Delicious, Golden Hubbard, and blend of Greengold and Hubbard (168) . Preparation, Packaging, and Storage: Same as for Vegetable Purees. Thawing and heating: Thawing and heating: Thaw at room temperature or in the refrigerator or as heated for serving (159) . Thaw in double boiler (50) . Thaw, transfer to casserole, bake in 400° F. oven (50) . Seasoning added after thawing (50, 178) . PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Salads: Fruit ■ Procedures considered most appli- cable to home freezing Meat and poultry Vegetable Formula: Recommended: Combine citrus fruits with non- acid fruits to prevent darkening (50). Not recommended: Raw grapes become flabby (50) . Raw apples become pithy (50) . Nuts discolor and become bitter (50). Crisp foods lose crispness (159) . Mayonnaise curdles (50, 159) . Packaging: Pack in waxed tubular containers with friction top (50) . Thawing: Thaw in sealed original containers (50) . Formula: Cooked meats and poul try (50) . Preparation: Cook, freeze, thaw; cut up and mix with other salad ingredients at serving time (50) . Packaging: Pack in moistureproof containers (50). Formula: Few vegetable salads are suitable for freezing (50) . Other procedures noted from the literature review Preparation: Omit saJad dressing until time of serving (50). Thawing: Allow to mellow in refrigerator (159) . Wliites of hard-cooked eggs not recommended because they toughen (50) . Packaging: Make a solid pack (50) . Formula: Raw vegetables lose crispness, flavor, color (50) • and color (50) Sandwiches and sandwich fillings- Formula: Recomnended: Cheese (1, 50) . Hard-cooked egg yolk (1, 50, 130, 159) . Sliced meats or poultry (50, 130) Ground meat or poultry (50) . Tuna or salmon (1, 50). Nut pastes (159) . Peanut butter (1) . Olives, pickles (1). Formula: Day-old bread better than fresh bread (130) . 90 PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Sandwiches and sandwich fillings- con. Formula-con. : Not recommended: Lettuce, celery, tomatoes, cucumber, watercress lose crisp- ness, color, flavor (1, 50, 136, 159) . Whites of hard-cooked eggs become tough (1, 50, 130, 136, 159). PYuit Jellies soak into bread (1, 50, 136). Fruit jellies soak into bread un- less spread with butter (130) . Mayonnaise separates on freezing (1, 130, 136) . Preparation: Preparation: Freeze filling or complete sandwich (159) . Spread with butter (136) . Packaging : Packaging: Wrap in double thickness of lieavy waxed paper for 1 week's storage; in moisture-vapor-proof material for more than 1 week's storage. Fold wrapping material tightly with drug-store fold (130) . Moisture-vapor-proof cellophane (136) . Locker wrapping materials (1) . Aluminum foil, pliofilm, or cellophane (130). Pack in box to prevent crushing (136) . Storage: Storage : 2 weeks (1, 130, 136) . 2 to 3 weeks (1) . Thawing : Thawing: Thaw at room temperature about 3 hours (1, 50, 136). Thaw at room temperature (159) .* 2 to 4 hours (19) . 3 to 3 1/2 hours (50) . 3 to -1 hours (1) . 'If to be toasted, start while partially frozen (159) . Fruit: Baked apples Prebaked frozen Rome Beauty and Stayman apples held at 0° F. for 1 montli rated higher than or as high as freshly baked apples that had been stored at 34° for 1 month (129) . Formula : Formula: Varieties i-ecommended: Cortland (86) . Rome Beauty ?/ (86) . Baldwin (86, 120) . Red Twenty-ounce (86) . Nortliern Spy (86, 120) . CaCl2(0.05 or 0.10 percent concentration) added to Mcintosh apples helped to retain shape and firmness (120) . Baldwin and Northern Spy apples retained shape and texture without CaClg (120) . Added ingredients: Sugar, cinnamon, water sirup. £/ Twenty-ounce (86) . Stayrnan Winesap.?' Added ingredients: Sugar, cinnamon ?/ (86, 120) . Brown sugar, pure maple sirup, or white sugar and mixture of nutmeg and lemon juice (86) . Corn sirup (145) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Fruit-con.: Haked apples-con. Preparation: Kemove core and score around mid- dle of apple, fill core cavity witli desired ingredients, bake. ?^ Preparation: Cored: Core cut out from stem end, leaving blossom end (86, 120) . Cool quickly (86, 145) . Skin peeled off top of apple (86) . Skin cut off around outside of apple (145) . Bake 35 minutes, covered with cold 30- percent sugar sirup (120) . Bake 40 to 60 minutes at 350° F. , baste (145) . Bake covered at 400° F. for 25 minutes, then uncovered for 20 minutes. ?' Bake at 400° F. until soft (86) . Vacuum! zed: Apples immersed in 30-percent sugar sirup, vacuumized (34 to 28 inches vacuum) for 15 minutes, then baked (120) . Glazed: Apples held in boiling 50-percent sugar sirup 6 minutes, baked at 350° F. for 25 minutes, sirup atided (120) . Packed with and without sirup. ?' Packaging: Packaging: Use quart tub-shaped cups, bottoms lined witb cellophane, three apples per container, each covered with two layers of cello- phane, covered with lid (8G) . Lily- tulip cups. ?/ Vapo-seal waxed paperboard cartons. ^J Fruit-enameled cans, sealed (120). Moistureproof cellophane (145) . Freezing temperature: -6° F. (86) . -10° F. (120) . •^10° F. (129) . Storage: 1 month at 0° F. (129) . 6 months at -6° F. (86) . Thawing and heating: Thawing and heating: Reheat in 300° F. preheated oven (145). Thaw at room temperature overnight, reheat for 10 minutes in 350° F. oven (120) . Cranberry sauce Preparation: Cook whole cranberry sauce, and package (130) . Pudding: Steajned — ' Fon.iula: Formula : Use standard recipes (136). Use fresh spices (136) . Preparation: Cool quickly (136) . Packaging: Pack in moisture-vapor-proof paper or containers (136) . See footnotes, page 95. PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Procedures considered most appli- Other procedures noted from the literature cable to home freezing review Pudding-con. : Thawing and heating: Steamed-con. Place while frozen, or after thaw- ing at room temperature, in a steamer; heat to serving temperH- ture (136) . Sauces Packaging: Use round containers (136) . Thawing: Thaw at room temperature until soft, stir (136) . Velva Fruit It is better to make and store fruit puree for making into Velva Fruit _ at a later time (157) . Formida: Formula : Recommended fruits: Addition of lemon juice improves flavor of Apricots (156, 157) . less acid fruits, but omit for acid fruits (157) . Fr\iit puree should be cool (70° F.) when Cantaloups (157) . Cranberries (157) . added to gelatin; if too cold the gelatin Grapes (Cmcord) (157) . will congeal, if too warm the mixture will Nectarines (156, 157). expand too much when whipped in freezer (157) . Peaches (156, 157) . Added stabilizer must produce overrun of Plums (156). about 100 percent with small compact air Prunes (156) . cells to insure smooth-textured product; Raspberries (91, 156, 157) . 275 Bloom gelatin is satisfactory (91, 155, 156). Rhubarb (157). Peacli and apricot purees are dry and grainy Strawberries (90, 157) . when too much overrun produced; 80- to 90- Recipe (157) : percent overrun is satisfactory. For 6 cups fruit puree highly flavored plum and berry puree, 100- to 110-percent overrun is recommended 1 1/2 to 2 cups sugar (156) . 2 tablespoons lemon juice Fruit mix need not be aged but certain (omit for acid fruits) amount of delay desirable to permit com- 1/4 teaspoon salt plete hydration of gelatin (156) . 2 tablespoons granulated gelatin Satisfactory overrun (100-percent) attained 1/2 cup water. in 1 gallon freezer only 5 to 10 minutes after addition of gelatin (156) . Sugars (155, 156) : Corn sirup makes dessert stiffer, more melt resistant, with more body than sugar does. Sirup used with berries, since they are thinner and can use stiffening properties Dextrose does not give extra stiffening; use with fruits high in pectin as apri- cots, peaches, prunes, and nectarines. 863235 O - 50 • PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued Food Velva Fruit-con. Procedures considered most appli- cable to home freezing Meals, precooked tVeparation: Make fruit puree; mix with sugar. Freeze as puree or make into Velva Fruit (157) . For Velva Fruit: Add lemon juice and salt, add cool puree (70° F.) to soaked gelatin, stirring continuously. Packaging: Pack at once in moisture-vapor- resistant cartons (157) . Fruit puree can be packaged in glass jars or tin cans (R- enamel cans for red or dark purees) (157) . Storage: Can be stored several months, but flavor and texture best a few days after freezing (157) . Thawing: Tliawing puree to make Velva Fruit: Place sealed container in cold or lukewarm (not hot) water, shake occasionally to speed thawing. A quart of puree will thaw in about 2 hours (157) . Other procedures noted from the literature review Choose foods that can be success- fully reheated after freezer storage, will heat uniformly, and have about the same storage life (51). Formula: Typical menus ^ (101) . (1) Steak, french-frled potatoes, peas. (2) Beef stew, hot bread, asparagus. (3) Meat loaf, candied sweet- potatoes, spinach. (4) Corned-beef-hash patties, home-fried potatoes, string beans. See footnotes, page k»6. Packaging: Waxed paper cups (90) , Tliaw ing : From refrigerator: Pour into a chilled bowl, and beat with a wooden spoon or electric mixer until mixture lightens in color, increases in volume, and has a smooth texture (157). Successful garnishes (51) : Cold: Cranberry sauce. Red cinnamon pears. Applesauce . Prunes stuffed with creajii cheese. Cherries stuffeil with cream cheese. Hot: Spiced pears. Peach halves stuffed wltli brown sugar and butter. Spiced sour cherries. 94 PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS- -continued Food Procedures considered most appli- cable to home freezing Other procedures noted from the literature review Meals, precooked- con. Fonuula-con. : (5) H£un steak, candied sweet- potatoes, turnips. (6) Breaded veal cutlet, home- fried potatoes, carrots. Food proved to be attractive as well as palatable. £'' Preparation: All foods partially precooked (11, 101). Packaging: Packaging: Use special cardboard package en- closed in cellophane (102) . Pack solid to eliminate air (51) . Throw-away-type plate: Ordinary pulp plate treated witli phenolic resin plastic coating on side which holds food; paper disc placed over filled plate and held in place with col- lar of transparent cellulose acetate^/ (101). Partitioned paper plate made nonabsorbent by being treated with a harmless colorless lacquer, or platter treated with specially treated cellophane, and heat applied to rim of plate to make cellophane adhere (11). Storage: Storage: Use before food with shortest storage life loses quality (51) . Store at -30° F. (11) . Thawing and heating: Thawing and heating: Rate of heat penetration depends on nature of food, ajnount, and shape (51). Preferably in specially developed oven that cooks in 15 minutes. Regular range requires 45 minutes 2/ (101) . Protein foods heat slowly (51) • Mashed vegetables heat more slowly than loose vegetables (51) . Meat and poultry tend to dry out unless covered with gravy or sauce (51) . Gravies tend to separate during thawing; to prevent separation, add raw starch to chilled gravy and mix (51) . Raytheon, Inc., electronic range (Radarange) heats food to serving temperature in less than 1 minute. 2/ Food uniformly cooked in Fro-Hot oven the remainder of the time required to make it a perfect meal (11) . Heat for 25 minutes in a 400° F. oven (102) . An aluminum sheet above the meal is adjusted so that its ends project over the long sides during cooking in tlie plate (102) . Cover with metal foil some foods that tend to dry out during reheating (51) . 1/ Numbers in parentheses refer to Literature Cited, page 96. 2/ Unpublished data. United States Bureau of Human Nutrition and Home Economics. 3/ United States Air Force, aih materiel command, Engineering Division, pre-cooked foods. (Memorandum.) PB 93531, 13 pp. 1948. (Available from Library of Congress, Photodupllcatlon Service, Publication Board Project, Washington 25, D. C, photostatic copy, $2.50, microfilm, $1.75. Make check or money order payable to Librarian of Congress.) LITKRATURE CITED (1) '\NDKRSON, L. W. , a/id WINTER, J. L). 1947. READY-TO-EAT COOKED AND BAKED FOODS. 8 pp. (Rev. ert.) Hort. Div., Minn. Univ. [Processed.] (2) ARICHI, A. L. , JOSLW, M. A., and MARSH, 0. L. 1936. ENZYME ACTIVITY IN FROZEN VEGETABLES. Indus, and Engln. Chem. , Indus . Ed. 28: 595-598, lUus. (3) MAKER, •;. L. 1941. PECTIN AS AID IN FREEZING FRUITS. Part 1--Its application In the freezing preservation of strawberries. Pectin indicates worth as protective agent. Part 2 — Its applications In the freezing preservation of peaches. Experiments give contradictory results. Food Indus. 13 (1): 55-57, lllus.; (2): 56, 97. (4) Barnes, a., tressler, d. k., and I'enton, f. 1943. THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING. Food Res. 8: 420-427. (5) BATCHELDER, E. L. , KIRKPATRICK, U. E. , STEIN, K. E. , and MARRON , I. ivl. 1947. EFFECT OF SCALDING METHOD ON QUALITY OF THREE HOME-FROZEN VEGETABLES. Jour. Home Econ. 39: 282-286. (6) STEIN, K. E., and SaTER, L. E. 1946. ASCORBIC ACID VALUES IN FROZEN SNAP BEANS AS AFFECTED BY HOME PROCESSING METHODS AND STOR- AGE TIMES. National Cooperative Project Conservation of Nutritive Value of Foods, Bureau of Human Nutrition and Home Economics Prog. Notes 1, 7 pp. [Processed.] (7) BaUERNFEIND, J. C, JaHNS, F. W. , S"MITH, K. 0., and SlEMERS, G. F. 1946. VITAMIN C STABILITY IN FROZEN FRUIT PROCESSED WITH CRYSTALLINE 1-ASCORBIC ACID. Fruit Prod. Jour, and Amer. Food Mfr. 25: 324-330, 347, lllus. (8) and SlEMERS, G. F. 1946. METHODS OF FREEZING SLICED APPLES WITH 1-ASCORBIC ACID. Fruit Prod. Jour, and Amer. Food Mfg. 26: 4-7, 27, lllus. (9) BOWES, C. 1943. QUICK FROZEN COOKED FOODS NOW IN DEMAND. Food Indus. 15 (2): 52-53, lllus. (10) BRIDE, E. L. 1946. TIPS ON FROZEN PASTRY. Food Indus. 18: 1856-1857, illus. (11) [BROCK, L. ] 1946. PRE-COOKED FROZEN FOODS REPLACE BOX LUNCHES. Frosted Food Field 2 (2): 25, illus. (12) BROWN, H. D. 1944. PROPER BLANCHING ASSURES GOOD RESULTS. Quick Frozen Foods and the Locker Plant 6 (6): 50-51, 54, illus. (13) and BEACH, F. H. 1941. FREEZING PRESERVATION OF VEGETABLES AND FRUITS. 7 pp. Ohio Agr. Col. Ext . Serv . [Processed. ] (14) BRUNELL, H. J., ESSELEN, W. B. , JR., and GRIFFITHS, F. P. 1943. METHODS FDR QUICK FREEZING AND DEHYDRATING MUSHROOMS. Food Indus. 15 (11): 74-75, 140-142, illus. (15) BULLIS, D. E. , and WiEGAND, E. H. 1945. BLANCHING EXPERIMENTS ON FROZEN CORN-ON-THE-COB. Fruit Prod. Jour, and Amer. Food Mfr. 24: 361-367, 377, illus. 96 (16) Caldwell, J. s., lutz, J- m., Culpepper, c. w. , and moon, h. ii. 1936. CORN FOR FREEZING. A study of comparative suitability for freezing preservation In thlrly- flve varieties and strains of sweet corn grown under eastern conditions. Canner 83 (fi) : [ll]-13, 20; (7): 11-14, IB, 32; (8): 15-lfi; (9): 13-14, 28. (17) LUTZ, J. M., and MooN, H. H. 1932. VARIETAL BEHAVIOR OF STRAWBERRIES AND PEACHES PRESERVED BY FROZEN PACK METHODS. Amer. Soc . Hort. Scl. Proc. 29: 282-286. (18) Campbell, h. 1940. SCAIDING OF CUT CORN FOR FREEZINfi. West. Canner and Packer 32 (9): 51-53, 55. (19) Carl, F. L., and Flory, J. 1948. FROZEN FOODS FOR THE FAMILY. Mo. Agr. Col. Ext. Clr. 555, 24 pp., lllus. (20) Carlton, h. 1939. HOME-PREPARATION OF FRUITS AND VEGETABLES FOR THE FREEZER-LOCICER. Tenn . Agr. Expt. Sta. Bui. 168, 11 pp. (21) CaTHCART, W. H. 1945. THE FUTURE OUTLOOK FOR FROZEN BAKERY PRODUCTS. Bakers' Weekly 128 (1): 43-44, 49, illus. (22) [CEASE COMMISSARY SERVICE.] 1945. COMMISSARY DEVELOPS FROZEN PIES AND MEATS. Quick Frozen Foods and the Locker Plant 8 (2): 57, 80, lllus. (23) Clark, J. n. 1945. FROZEN FOODS. N. J. Agr. Expt. Sta. Clr. 500, 23 pp., lllus. (24) 1945. FRUIT VARIETIES SUITABLE FOR QUICK FREEZING. Food Packer 26 (10): 66-67. (25) CRUESS, W. V. 1948. COMMERCIAL FRUIT AND VEGETABLE PRODUCTS. Ed. 3, 906 pp., lllus. New York, Toronto, and London. V26) 1948. COMPARISON OF CANNED AND FROZEN TOMATO JUICE. Canner 107 (8) : 16. (27) 1948. FREEZING PRESERVATION OF FRUIT JUICES. Food Manufacture 23: 405-407, lllus. (28) 1948. IMPROVED METHOD OF PACKING FROZEN PEAS. Fruit Prod. Jour, and Amer. Food Mfr. 27: 344. (29) AFIFI, A., and GlAZEWSKY, I. G. A. 1948. [experiments ON FROZEN FRUITS.] Frozen Food Indus, and Locker Plant Jour. 4 (1): [6]-ll, lllus. (30) and GlAZEWSKI, A. J. 1945. A NOTE ON FROZEN APPLE JUICE. Fruit Prod. Jour, and Amer. Food Mfr. 25: 5, 27. (31) DAVIS, E. , MUIR, J., and SPERRY, T. A. 1947. FREEZING FARM PRODUCTS. Wash. State Col., Ext. Serv. Bui. 230, 20 pp., lllus. (Rev. ed.) (32) DAWSON, R. M. 1947. HOIV TO PREPARE POODS FOR FREEZING. N. Dak. Agr. Col. Ext. Clr. A-116, 8 pp. (33) 1947. PREPARATION OF FOODS FROM THE FREEZER. N. Dak. Agr. Col. Ext. Clr. A-117, 8 pp. 97 (34) DIEHL, H. C. , and BERRY, J. A. 1933. RELATION OF SCALDING PRACTICE AND STORAGE TEMPERATURE TO QUALITY RETENTION IN FROZEN PACK PEAS. Amer. Soc . Hort. Scl. Proc . 30: 496-500, lllus. (35) and BeRRT, J. A. 1935. FREEZING TESTS WITH GOLDEN BANTAM CORN ON THE COB. West. Canner and Packer 26 (12): 13-15, lllus.; 27 (1) : 28, 30, 32. (36) and BiRDSEYE, M. 1938. STORAGE OF FRUITS AND VEGETABI£S IN COMMUNITY FREEZER LOCKERS. U. S. Ext. Serv. Misc. Ext. Pub. 47, 37 pp. [Processed.] (37) Campbell, h., and Berry, j. a. 1936. SOME OBSERVATIONS ON THE FREEZING PRESERVATION OF ALDERMAN PEAS. Food Res. 1: 61-71. (38) and WARNER, K. F. 1945. FREEZING TO PRESERVE HOME-GROWN FOODS. U. S. Dept. Agr . Clr. 709, 62 pp., lllus. (39) WIECAND, E. H. , and BERRY, J. A. 1939. PRESERVATION OF FRUITS AND VEGETABLES BY FREEZING IN THE PACIFIC NORTHWEST. U. S. Dept. Agr., Bur. Chem. and Soils MC-53, 58 pp. [Processed.] (40) DO REMUS, M., and StANEK, M. [l948.] FOOD PRESERVATION BY FREEZING. Nebr . Agr. Col. Ext. Clr. 9965, 20 pp., lllus. (41) DUBOIS, C. W. , and COLVIN, D. L. 1945. LOSS OF ADDED VITAMIN C IN THE STORAGE OF FROZEN PEACHES. Fruit Prod. Jour, and Amer. Food Mfr. 25: 101-103. (42) and TRESSLER, D. K. 1940. THE PREPARATION AND FREEZING OF CERTAIN VEGETABLES IN LOCKERS. (Beets, beet greens, swlsS chard, kale, curly mustard, kohlrabi, carrots, and green shell beans.) Refrig. Engln. 39: 107-108. (43) ECKBLAD, I. 1948. FROM FARM TO FREEZER. Wash. State Col., Ext. Serv. Bui. 375, 20 pp., lllus. (44) ESSELEN, W. B. , JR., HART, W. J., JR., and POLLERS, C. R. 1947. FURTHER STUDIES ON THE USE OF CALCIUM CHLORIDE TO MAINTAIN FIRMNESS IN CANNED AND FTIOZEN APPLES. Fruit Prod. Jour, and Amer. Food Mfr. 27: 8-13, illus. (45) LAWLER, K. M., and FELIJERS, C. R. 1946. HOME FREEZING IN MASSACHUSETTS. Mass. Agr. Expt. Sta. Bui. 437, 27 pp., illus. (46) EVANS, R. F. 1947. THE QUALITY OF DEFROSTED PEACHES AND APPLES AS AFFECTED BY ADDED CITRIC AND ASCORBIC ACID. 56 pp., lllus. Urbana. (Thesis, M. S., Univ. 111.) (47) FaRRELL, K. T. 1943. VITAMINS TESTED IN FREEZING, DEHYDRATING AND CANNING. Quick Frozen Foods and the Locker Plant 5 (11): 14-15; (12): 21. (48) FlENTON, F. 1946. PRECOOKED FROZEN FOODS ARE BOON TO HOUSEWIFE. Farm Res. [N.Y. State Sta.] 12 (3): 13. (49) 1947. FROZEN COOKED FOODS. Refrig. Engin. 53: 107-111. (50) and DARFLER, J. 1946. POODS FROM THE FREEZER. Precooked or prepared. N. Y. Agr. Col. (Cornell) Ext. Bui. 692, 100 pp. , illus. (51) and OLEIM, E. 1948. DINNERS FROZEN RIGHT ON THE PLATE. Karn Res. [n. Y. State Sta.] 14 (1): 5, lllus. (52) and TreSSLER, D. K. 1938. LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS. Food Res. 3: 409-416. (53) FIEGER, K. A., DUBOIS, C. W. , and KALOYEREAS, S. 1946. FREEZING EXPERIMENTS ON STRAWBERRIES. Fruit Prod. Jour, and Amer. Food Mfr. 25: 297-301, lllus. (54) FlUNGER, 0. A., and MACKINTOSH, D. L. 1943. PRESERVING FOODS IN FROZEN FOOD LOCKERS. Kans . Agr. Expt. Sta. Clr. 217, 38 pp., lllus. (55) fINCKE, M. L. 1939. VITAMIN VALUES OF GARDEN-TYPE PEAS PRESERVED BY FROZEN-PACK METHOD. 3. THIAMIN (VITAMIN b^). Food Res. 4: 605-611. (56) fORGACS, J., Ruth, W. a., and TANNER, F. W. 1945. FREEZING OF APPLE JUICE. Food Res. 10: 148-159, lllus. (57) OlEIM, E. G., TRESSLER, D. K. , and FENTON, F. 1944. ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING. Food Res . 9: 471-490. (58) Graham, J. 1947. FREEZING FRUITS AND VEGETABLES . Iowa State Col. Ext. Serv . Pam. 113, 20 pp. , lllus . (Rev.ed.) (59) GRAUL, L. S., and LOWE, B. 1947. HO* STORAGE AFFECTS FROZEN CAKES AND BATTERS. Food Indus. 19: 300-332, lllus. (60) HEISS, R. 1944. IMPROVING THE QUALITY OF PRESERVED [FROZEN] VEGETABLE AND FRUIT PRODUCTS. Chem. Abs . 38: 4053-4054. (61) HILLS, C. H. , NEVIN, C. S. , and HELLER, M. E. 1947. FIRMING APPLE SLICES. Fruit Prod. Jour, and Amer. Food Mfr. 26: 356-362, 379, lllus. (62) Hoffman la Roche, inc., Vitamin division. 1945 PROCESSING FROZEN PEACHES AND APRICOTS WITH ASCORBIC ACID. Food Packer 26 (12): 38-40. (63) HOHL, L. A. 1944. EXPERIMENTS PROVE VALUE OF FREEZING BABY FOODS. Quick Frozen Foods and the Locker Plant 6 (13) : 30, 36, lllus. (64) 1946. FREEZING CALIFORNIA FRUITS— FIGS. Food Packer 27 (11): 66, 68, 70, lllus. (65) and SMITH, M. 1944. COMPARISON OF VITAMIN CONTENT AND PALATABILITY OF FROZEN, CANNED AND DEHYDRATED VEGETABLE PUREES. Fruit Prod. Jour, and Amer. Food Mfr. 24: 54-56, 62. (66) and SWANBURG, J. 1946. FREEZING OF CALIFORUIA FRUITS. APRICOTS. Food Packer 27 (4) : 37-38, 68, 70, 72, lllus. (67) HOLLINGER, M. E. , and McCaRTNEY, G. 1947. HOW TO GIVE FROZEN PIES A "HOME MADE" TOUCH. West. Canner and Packer 39: 81. (68) HOWARD, L. B. 1948. REPORT OF THE CHIEF OF THE BUREAU OF AGRICULTURAL AND INDUSTRIAL CHEMISTRY, AGRICULTURAL RESEARCH ADMINISTRATION, 1948. 68 pp. 99 (69) HUDSON, li. U. 1948. ANALYSIS OF DATA OBTAINED IN A STUDY OF FACTORS INVOLVED IN THE FREEZING AND STORAGE OF CERTAIN PRECOOKED FROZEN FOODS. 106 pp., lllus. East Lansing. (Thesis, M. S., Mich. State Col.) (70) llUSTRlfLID, A., WINTER, J . D. , and NOBIJi:, I. 1949. HOW DO FLUCTUATING STORAGE TEMPERATURES AFFECT FROZEN POODS? [GROUND BEEF, GROUND PORK, STRAWBERRIES, SNAP BEANS.] Tests on foods In the 0 to -10 F range Indicate temperature changes do not seriously Impair quality. Refrlg. Engln. 57: 38-41, 88, 90, lllus. (71) JONES, T. H. 1944. QUICK-FROZEN PEACHES QUITE SATISFACTORY WHEN PROPER METHODS AND VARIETIES USED. Miss. Farm Res. 7 (5) : [l], 7. (72) JOSLYN, M. A. 1942. FROZEN APRICOTS. PRESERVATION FREEZING OF APRICOTS FOR SUBSEQUENT PROCESSING BY BAKERS, BABY FOOD FIRMS AND OTHERS. West. Canner and Packer 34 (8): 45-47, 49-51. (73) 1947. INVESTIGATIONS ON USE OF* LIQUID SUGAR IN FREEZING APRICOTS AND PEACHES. Quick Frozen Foods and the Locker Plant 9 (9): I-II, lllus. (74) and BEDFORD, C. L. 1940. ENZYME ACTIVITY IN FROZEN VEGETABLES. ASPARAGUS. Indus, and Engln. Chem. , Indus. Ed. 32: 7 02-706. (75) BEDFORD, C. L. , and .VlARSH, G. L. 1938. ENZYME ACTIVITY IN FROZEN VEGETABLES. ARTICHOKE HEARTS. Indus, and Engln. Chem., Indus. Ed. 30: 1068-1073. (76) and HOHL, L. A. 1948. THE COMMERCIAL FREEZING OF FRUIT PRODUCTS. Calif. Agr . Expt. Sta. Bui. 703, 108 pp., lllus. (77) and MARSH, G. L. 1938. BLANCHING VEGETABLES FOR FREEZING PRESERVATION. Part 1. Effect of blanching on quality control. Part 2. Inactlvatlon of the enzymes In vegetables. Food Indus. 10: 379-381; 435-436, 469, lllus. (78) and MARSH, G. L. 1938. MODERATELY LONG BLANCH FOR PEAS BELOW BOILING SUGGESTED. West. Canner and Packer 30: 37-40. (79) KALOYEREAS, S. 1946. FREEZING FOODS FOR HOME USE. La. Agr. Expt. Sta. Bui. 404, 16 pp., lllus. (80) 1947. THE EFFECT OF VARIOUS METHODS OF BLANCHING ON ASCORBIC ACID AND SOLUBLE SOLIDS IN CAULI- FLOWER AND SPINACH. Fruit Prod. Jour, and Amer. Food Mfr. 26: 134-135. (81) KERTESZ, Z. I. 1947. THE CALCIUM FIRMING OF PROCESSED APPLES. Farm Res. [N. T. State Sta.] 13 (1): 6, lllus. (82) 1947. CALCIUM TREATMENT IMPROVES PIE APPLES. Food Packer 28 (6): 30-31, lllus. (83) KIRKPATRICK, M. E. 1946. FROZEN BLUEBERRIES: HOME PROCESSING AND USE. Jour. Home Econ. 38: 291-292. (84) and MOUNTJOY, B. M. 1948. KEEPING QUALITIES OF PRECOOKED CHICKEN DISHES STUDIED. Frozen Food Indus, and Locker Plant Jour. 4 (5): 7, 32-33, lllus. lOU (85) KRAMER, A. and MAHONRY, C. H. 1940. COMPARISON OF ORGANOI£PTIC AND PHKSICOCHEMICAL METHODS FOR DETKRMININO QUALITY IN FRESH, FROZEN, AND CANNED LIMA BEANS. Food Res. 5: 583-592. (86) LEE, >. A. 1947. THE PRESERVATION OF BAKED APPIES BY FREEZING. VARIETIES OF APPLES GROWN IN NEW YORK STATE ADAPTED TO STORING IN THE FROZEN CONDITION AFTER BAKING. Fruit Prod. Jour, and Amer. Food Mfr. 26: 366-367, 11 lus . [Abstract In Food Manufacture 22: 462. 1947.] (87) and (iORTNER, W. A. 1949. EFFECT OF FREEZING RATE ON VEGETABLES. Refrlg. Engln. 57: 148-151, 184-187, Illus. (88) and WHITCOMBE, J. 1945. EFFECT OF FREEZING PRESERVATION AND COOKING ON VITAMIN CONTENT OF GREEN SOYBEANS AND SOY- BEAN SPROUTS. Amer. Dletet. Assoc. Jour. 21: 696-69 7. (89) LEWIS, H. 1947. WHAT EFFECTS DO COOKING TIME AND PACKAGING HAVE ON FROZEN BOILED SHRIMP? Food Freezing 3: 48-49, lllus. (90) LOEFFLER, H. J. 1946. RETENTION OF ASCORBIC ACID IN STRAWBERRIES DURING PROCESSING, FROZEN STORAGE, AND MANU- FACTURE OF VELVA FRUIT. Food Res. 11: 69-83. (91) 1946. RETENTION OF ASCORBIC ACID IN RASPBERRIES DirRING FREEZING, FROZEN STORAGE, PUREE. J. 1948- FREEZING mUITS AND VEGETABLES ON FLORIDA FARMS. Fla. Agr. Expt. Sta. Bui. 441, 30 pp., lllus. (138) SUNDERLIN, C. 1945. INTO THE FREEZER INSTEAD OF THE OVEN. Quick Frozen Foods and the Locker Plant 7 (8): 88-89, lllus. [Abstract in Baker's Dig. 19 (4): 100, 111. 1945.] (139) and COLLINS, U. D. 1941. AND NOW — QUICK FROZEN PIES, COOKIES, CAKES AND BISCUITS. Quick Frozen Foods and the Locker Plant 3 (7) : 13, 44. (140) Collins, o. d., and acheson, m. 1940. FROZEN BATTERS AND DOUGHS. Jour. Home Econ . 32: 381-382. [Abstract In Baker's Dig. 19 (4): 100. 1945.] (141) [Texas agricultural and mechanical College.] 1946. the effect OF CORN SYRUP UPON FREEZING OF BERRIES. Quick Frozen Foods and the Locker Plant 9 (1) : 132-133- (142) THIESSEN, E. J . , STARR, G. H. , and SWINGLE, K. 1944. QUALITY OF FROZEN VEGETABLES FROM WYOMING GARDENS. Natlonnl Cooperative Project Conserva- tion of Nutritive Value of Foods, Western Cooperative Project, Wyo. Agr. Expt. Sta. Prog. Rpt. 2, 9 pp. [Processed.] (143) TODHUNTER, E. N. , and ROBBINS, R. C. 1941. ASCORBIC ACID (VITAMIN C) CONTENT OF RED RASPBERRIES PRESERVED BY THE FROZEN-PACK METHOD. Food Res. 6: 435-444. (144) and SPARLING, B. L. 1938. VITAMIN VALUES OF GARDEN-TYPE PEAS PRESERVED BY FROZEN-PACK METHOD. 1. ASCORBIC ACID (VITAMIN C) . Food Res. 3: 489-498- (145) TRESSLER, U. K. 1948. FIVE DIFFERENT WAYS TO FREEZE APPLES. Farmers Fed. News 28 (12): 14, 31, 34, lllus. (146) and DUBOIS, C. W. 1940. FREEZING AND STORAGE OF FOODS IN FREEZING CABINETS AND LOCKER PLANTS. N. Y. State Agr. Expt. Sta. Bui. 690, 60 pp., illus. (147) and EVERS, C. F. 1947. THE FREEZING PRESERVATION OF POODS. 932 pp., illus. New York. (148) EVERS, C. F. , and LONG, L. 1946. INTO THE FREEZER—AND OUT. 223 pp., lllus. New York. (119) UNITED STATES BUREAU OF AGRICtrLTURAL AND INDUSTRIAL CHEMISTRY, EASTERN REGIONAL RESEARCH LABORATORY. 1947. FIRiiING APPLE SLICES. AIC-153, 2 pp. [Processed.] (150) [UNITED STATES BIUIEAU OK AGRICULTURAL AND INDUSTRIAL CHEMISTRY, WESTERN REGIONAL RESEARCH LABORATORY.] 1943. HOW TO COOK FOOD FOR QUICK FREEZING. FLAVOR AND VITAJilIN RETENTION IN PORK AND BEANS ARE IMPROVED BY THIS PROCESSING METHOD. FORMULA MODIFICATIONS YIELD A PRODUCT WITH GOOD CONSISTENCY DURING THAWING AND HEATING. FOOD INDUS. 15. (10): 69, 110. (151) 1943. INFORMATION SHEET ON FREEZING PRESERVATION OF PUMPKIN PIE STOCK. AIC-36, 2 pp. [Processed.] (152) 1943. INFORMATION SHEET ON FROZEN PORK AND BEANS OF THE TOMATO-SAUCE TYPE. AIC-10, 4 pp. [processed . ] (153) 1944. FREEZING PUMPKIN PIE PUREE. Wulck Frozen Foods and the Locker Plant 6 (7): 30. (154) 1944. FROZEN TOMATOES NOT TOO GOOD, JUICE HAS POSSIBILITIES. Food Indus. 16: 632-633, illus. (155) 1944. INFORMATION SHEET ON VELVA FRUIT— A NEW FROZEN FRUIT DESSERT. AIC-40, 8 pp., lUus. [processed. ] (156) 1944. VELVA FRUIT. THE NEW FROZEN FRUIT DESSERT. Food Packer 25 (5): 30-31; (6): 60,62,64, illus. (157) UNITED States Bureau of human nutrition and Home economics and bureau of agricultural and INDUSTRIAL CHEMISTRY. 1945. MAKING VELVA FRUIT AT HOME. U. S. Dept. Agr . AIS-22, 8 pp., Illus. (158) and BUREAU OF AGRICULTURAL AND INDUSTRIAL CHEMISTRY. 1946. HOME FREEZING OF FRUITS AND VEGETABLES. U. S. Dept. Agr. AIS-48, 24 pp., illus. (159) Vail, n. e. [n. (i.j PREPARED AND PRECOOKED FROZEN FOODS. 7 pp. Dept. Foods and Nutr., Kans . State Col. [Processed. ] (160) Van Blaricom, l. o. 1948. FREEZING FRUITS AND VEGETABLES FOR SOUTH CAROLINA. 4 pp. (Hort. Prod. Res. Lab., S. C. Agr. Expt. Sta.) Clemson. [Processed.] (161) Van huyne, f. o. 1947.. how to prepare fruits and vegetables for freezing. with suggestions for choosing suitable VARIETIES. 111. Agr. Col. Ext. Clr. 602, 16 pp., illus. (SI. rev.) (162) Chase, j. t. , Retzer, j. l., and Simpson, j. i. 1945. RETENTION OF ASCORBIC ACID IN VEGETABLES PRESERVED BY QUICK FREEZING. Inst. Food Technol . Proc. 1945: 13-20. (163) Warren, S. 1948. FREEZE FRUITS AND VEGETABLES. Pa. State Col. Ext. Cir. 317, 22 pp., illus. (164) WIEGAND, E. H. 1937. EXPERIMENTAL RESULTS ON THE PRESERVATION OF FRUITS AND VEGETABLES BY FREEZING. A PROGRESS REPORT. Oreg. Agr. Expt. Sta. Clr. 122, 13 pp. (165) WINTER, J. U. 1942. QUALITY IN FROZJIN FRUITS AND VEGETABLES. Minn. Agr. Expt. Sta. Bui. 362, 24 pp., illus. (166) 1948. HOW TO USE YOUR HOME FREEZER. 80 pp., Illus. St. Paul. (Rev. ed . ) (167) and HUSTRULID, A. 1944. FREEZING FOODS FOR HOME USE. Minn. Univ. Agr. Ext. Bui. 244, 24 pp., illus. (168) and HUSTRULID, A. 1945. WHAT'S NEW IN FREEZING POODS FOR HOME USE. Minn. Farm and Home Scl. 2 (3): 1, 11-12, illus. (169) and NOBLE, I. 1940. FROZEN FRUITS AND VEGETABLES FOR HOME USE. Minn. Univ. Agr. Ext. Bui. 200, 8 pp. (Rev.ed.) 105 (170) VVOODROOF, J. 0. 1941. FOODS SUITABLE FDR FREEZING PRESERVATION. FREEZING LOCKER PLANTS. Ga. Expt. Sta. Bui. 212, 34 pp., lllus. (171) 1944. PRESERVING FOODS BY FREEZING. Ga . Expt. Sta. Bui. 233, 42 pp., lllus. (172) 1946. PROBLEMS IN FREEZING COOKED FOODS. Quick Frozen Foods and the Locker Plant 8 (9) : 90-91, lllus. (173) and ATKINSON, I. S. 1944. BLUEBERRIES FOR FREEZING IMPROVED BY BLANCHING. Refrlg. Engln. 48: 275-278, 314, lllus. [Abstract In Food Indus. 16; 1048. 1944.] (174) and ATKINSON, I. S. 1944. FREEZING PROVIDES AN ANSWER TO SWEET POTATO PROBLEM. Food Indus. IR: 535-537; 629-631; 714-715, lllus. (175) and ATKINSON, I. S. 1944. PRESERVING SWEET POTATOES BY FREEZING. Ga. Expt. Sta. Bui. 232, 26 pp., lllus. (176) and ATKINSON, I. S. 1945. FREEZING COOKED POODS. Food Indus. 17: lf)41-1042, 1136, 1138, 1179-1180, 1264, 1266, lllus. (177) and ATKINSON, I. S. 1945. FREEZING MUSCADINE GRAPES. Food Packer 26 (12): 48. (178) and ATKINSON, I. S. 1945. FREEZING PRESERVATION OF COOKED FOODS. Ga . Expt. Sta. Bui. 242, 15 pp., lllus. (179) and ATKINSON, I. S. 1945. FREEZING PRESERVES MANY, BUT NOT ALL, COOKED FOODS. Canner 101 (20): 24, 26; (21): 30, 32, 34, 42, lllus. (180) ATKINSON, I. S. , CECIL, S. R. , and SHELOR, E. 1946. STUDIES OF METHODS OF SCALDING (BLANCHING) VEGETABLES FOR FREEZING. Ga. Expt. Sta. Bui. 248, 44 pp., lllus. [Reprinted in Quick Frozen Foods and the Locker Plant 9 (1): 78-79, 114; (2): 72-73; (3): 86; (4): 80-81, 116; (5): III-IV; (6): 74-75; (7): 66, 80, illus. 1946-1947.] (181) Cecil, s. r. , Atkinson, i., and shelor, e. 1946. ASCORBIC ACID IMPROVED FROZEN PEACH PACK. Food Freezing 1: 123-125, 148, illus. (182) and ShELOR, E. 1947. EFFECT OF FREEZING STORAGE ON STRAWBERRIES, BLACKBERRIES, RASPBERRIES, AND PEACHES. Food Freezing 2: 206-209, 223, illus. (183) and SHELOR, E. 1948. EFTECT OF STORAGE TEMPERATURE ON FROZEN FOODS. Refrlg. Engln. 56: 514-517, 550, 552, illus. '184) Shelor, e. , Cecil, s. r. , and Atkinson, i. 1947. THE PREPARATION OF PEACHES FOR FREEZING. Ga. Expt. Sta. Bui. 251, 70 pp., lllus. [Reprinted in Frozen Food Indus, and the Locker Plant Jour. 4 (5): 10-13, 36; (6): 6-9, 26; (8): 6-9; (9) : 8-10, illus.] (185) ShELOR, E., Cecil, [S. R., and ATKINSON, I.S.?] 1948. RESEARCH ON FROZEN SWEET CORN. Food Packer 29 (11): 34, 36, 42, 44, illus. (186) and TANKERSLEY, J. 0. 1941. FACTORS THAT AFFECT QUAI.ITY IN FROZEN LIMA BEANS. Food Indus. 13 (4) : 53-56, lllus. 106 U. S. GOVERNMENT PRINTING OFEICF O — 1950 M' ^^ 1