HOME FREEZING 33 



Remember that thick or heavily wrapped packages take longer to freeze than 

 those of medium size with only enough wrapping to protect the food. 



After freezing, store food at 0°F. or lower. At higher temperatures, frozen 

 foods lose both eating quality and vitamin values. 



To keep track of the amount and kinds of frozen foods in the freezer, post an 

 up-to-date list near the freezer. List the foods as you put them into the freezer, 

 and check them off as you take them out, so packages won't be lost or forgotten. 



16. Question: What happens to the food in a home freezing unit when the 

 current fails or there is a breakdown? 



Answer: Under these conditions the temperature in the cabinet grad- 

 ually rises, and the frozen products thaw out if the unit is shut down long enough. 

 The length of time required for the food to thaw out and possibly spoil will de- 

 pend upon the size of the cabinet and the amount of food in it. Tests have shown 

 that frozen foods may be safely held in freezer cabinets of 10-12 cubic feet capacity 

 for 3-5 days after the current has been shut oflF. If it looks as though the freezer 

 will have to be shut off for any prolonged period of time, it would be advisable 

 to try to transfer the food immediately to a locker plant or other frozen food 

 storage facility. Dry ice may be added to the cabinet to help maintain a low 

 temperature. If the electricity is shut off or the freezer fails, do not open the 

 cabinet. Food in a loaded cabinet will usually stay frozen for at least 2 days. 



References 



1. Atherton, R. N., Briwa, K., Foss, E. W., and Dorsey, L. M., 1946. Food- 

 freezer questions answered. Univ. of Maine Ext. Cir. 227. 



2. Benson, K. E., 1939. A cost analysis of home canning and the acidification 

 of non-acid vegetables in order to reduce the thermal treatment necessary 

 for preservation. Master of Science Thesis, Univ. of Mass. 33 pp. 



3. Crowther, G. W., 1947. When you buy a freezing cabinet. Univ. of Conn. 

 Spec. Cir. 129 (revised). 16 pp. 



4. Fellers, C. R., Chenoweth, W. W., and Cole, W. R., 1944. Home canning 

 of vegetables — fruits and meats. Univ. of Mass., Ext. Leaflet 142. 24 pp. 



5. Filinger, G. A., 1945. Preserving food in home frozen food cabinets. Kans. 

 Agr. Expt. Sta. Cir. 230. 28 pp. 



6. Foley, M. E., and Cole, W. R., 1944. Vegetable budget for one person for 

 one year. Univ. of Mass. Ext. Leaflet 200. 2 pp. 



7. Gortner, W. A., Erdman, F. S., and Masterman, N. K., 1948. Principles 

 of food freezing. John Wiley & Sons, New York, N. Y., 281 pp. 



8. Gortner, W. A., Fenton, F., Volz, F. E., and Gleim, E., 1948. Effect of 

 fluctuating storage temperatures on quality pf frozen foods. Ind. Eng. 

 Chem. 40:1423-1426. 



9. Hepler, J. R., 1946. Vegetable and fruit varieties for freezer lockers. 

 Univ. of N. H. Ext. Mimeo. Release 6805. 1 p. 



10. Lee, F. A., and Gortner, W. A., 1948. Freezing rate — a much discussed 

 topic. Farm Res. (N. Y. (Geneva) Agr. Expt. Sta.) 14 (2):7. 



11. Masterman, N. K., 1944. Using the home freezer. N. Y. Agr. Col. (Cor- 

 nell) Ext. Bui. 658. 35 pp. 



12. Masterman, N. K., and Lee, F. A., 1943. The home freezing of farm 

 products. N. Y. Agr. Col. (Cornell) Ext. Bui. 611. 48 pp. 



