HOME FREEZING 21 



Instructions for Home Freezing 



Detailed instructions for home freezing and the use of home-frozen foods are 

 provided in several excellent and readily available publications as indicated in 

 Appendix I. It is of the utmost importance that instructions be followed care- 

 fully if high quality home frozen foods are to be obtained. Attention must be 

 given to the selection of raw materials, preparation, blanching, selection of 

 packages and packaging, freezing, storing, thawing, and cooking. The general 

 procedures recommended by the United States Department of Agriculture (19) 

 and others for home freezing fruits and vegetables are presented in tables 7 and 8, 

 and the approximate yield of frozen fruits and vegetables from fresh produce is 

 indicated in table 9. Procedures for freezing meat, poultry, and fish are given in 

 table 10, and the approximate amount of trimmed meat cuts from the several 

 animals is given in table 11. Table 12 gives directions for freezing eggs. 



Use of Ascorbic Acid to Prevent Browning of Peaches 



The use of small amounts of ascorbic acid either alone or in combination with 

 citric acid has proved very effective in preventing discoloration and flavor changes 

 in some frozen fruits, especially peaches, after they have thawed. If powdered 

 ascorbic acid, as indicated in table 7, is not available, ascorbic acid or vitamin C 

 tablets may be obtained from drug stores or other sources of supply for vitamin 

 preparations. Ascorbic acid may be obtained in 50 or 100 milligram tablets. 

 It should be added to peaches at the rate of 150 to 200 milligrams per pint. The 

 tablets may be crushed and mixed with the appropriate amount of sugar or they 

 may be dissolved in a small amount of sirup or fruit juice and mixed with the 

 prepared fruit. 



There are also several commercial products on the market consisting of a mix- 

 ture of ascorbic and citric acids, which are quite satisfactory. They should be 

 used according to the directions of the manufacturer. 



