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) . 



