32 MASS. EXPERIMENT STATION BULLETIN 43 7 



texture, after thawing, to a greater extent than others. Local conditions of soil 

 and climate also affect the freezing qualities of fruits and vegetables. Varieties 

 that are suitable in some sections may be inferior to others when grown in another 

 part of the country. These factors should be considered when planning the home 

 garden. In general those varieties that are of good quality when cooked fresh 

 are good frozen. Your State College can supply further information on varieties 

 suitable for freezing. 



10. Question: Can I use a sirup like Karo for freezing fruits? 



Answer: Yes, Karo or other types of corn sirup may be used in freezing 

 fruits. In general it is recommended that from 1/3 to 1/2 of the sugar called 

 for may be replaced by one of these sirups. Some sirups are on the market 

 which it is claimed can be used in larger amounts. 



11. Question: Should I pack vegetables dry or in a brine? 



Answer: As a rule, a dry pack is more satisfactory than a brine pack and 

 is to be recommended. 



12. Question: Should boiling water or steam be used for blanching vegetables? 



Answer: Boiling water rather than steam is recommended for blanching 

 vegetables for freezing in the home, as it can be controlled more accurately and 

 easily. 



13. Question: What types of packages should be used for frozen foods? 



Answer: There are many types of containers available that are satis- 

 factory for frozen foods. They should be made of a moisture-vapor-resistant 

 material that can be sealed tightly. Each home processor must select the one or 

 ones best suited to the products handled and the available storage conditions. 



14. Question: Why must the moisture be wiped out of the inside of a cello- 

 phane bag before it is sealed? 



Answer: When cellophane bags are heat-sealed, the part where the seal 

 is made must be dry so that a satisfactory seal can be made. 



15. Question: How should foods be frozen and stored? 



Answer: According to the Department of Agriculture: 



Freeze foods as soon as possible after they are packed. Keep packages cold 

 in the refrigerator until all are ready for freezing. If you take food to a locker 

 plant, carry packages in an insulated box. At the locker plant, have foods frozen 

 in the fast-freezing room, if one is available, before placing in your locker. If 

 you have a home freezer, be sure the temperature oi the freezing compartment 

 is 0°F. or lower. 



Follow these rules to speed freezing: 



Don't freeze too many packages at once. The manufacturer of 3'our freezer 

 can tell you how much food to freeze at one time or in a 24-hour period. 



Place packages against freezing plates or coils, but spread them out so air can 

 move between them. 



