MASS. EXPERIMENT STATION BULLETIN 437 



Table 2. — Freezing Budget for Fruit, Vegetable, and Meat Supply 



Family of four to six, 12 cubic feet freezer space. 

 (From Tressler, Evers and Long, 16) 



Month 



Produce 



Prepared"* 



January 



March 



May 



May-June 



June 



June-July 



June-October 

 July 



July- August 

 July-September 

 July-October 

 August-September 



September 



October 



November 



Beef (2 quarters) 200 pounds 



Pork (1 hog) 100 pounds** 



Veal (1 calf) 100 pounds 



Asparagus 15 pints 



Strawberries 30 pints 



Chickens (12 broilers) 16 pounds 



Peas 30 pints 



Rhubarb 10 pints 



Spinach, other greens 30 pints 



Raspberries, other berries 30 pints 



Chickens (24 fryers) 48 pounds 



Beef (1 quarter) 100 pounds 



Green beans 30 pints 



Cauliflower, or mixed vegetables 15 pints 



Broccoli, or Carrots 15 pints 



Sweet corn 45 pints 



Peaches 25 pints 



Assorted fruit juices 10 pints 



Lima and shell beans 10 pints 



Lamb (1 carcass) 50 pounds 



Pumpkin or Squash 10 pints 



Pork (1 hog) 100 pounds** 



* A carcass dresses out to about 50 percent of its original weight by the time it is trimmed, 

 boned, etc., and ready for the freezer. 



** A portion of this meat would be cured for use as hams, bacon, etc. 



Explanation : The fruits and vegetables in this budget are to be used as soon as 

 fresh produce is no longer available from garden or local markets, 

 to be replenished if need be before the next producing season with 

 commercially prepared frozen fruits and vegetables purchased in 

 dozen lots. The meat supply should be drawn on continuously 

 to supply all the meat needs. As the freezer empties, surplus space 

 may be utilized with fish, leftovers, baked goods, cooked foods, 

 ice cream, etc. 



