|
C!96Ǿ7raFh՜0ӵ\kM_U}Vß[$^ *x KeK&̡9O~ZoA|E #d&VE)IfdRI#fci]O~Ͼ(mgzlM4֓\ VeKۨ!Nl 7)19*4 榱D!vQ,$+qt%\C+_t i}$z/-f3,+1{[<HqN^\4iZ-<7tXng:yZ;SVZ8,O>9G N]j_ Hശu
[VR\i^`lyu]SRl~}u9goKhx w$4Hn>GL wƣ2wc i)? o#f
R_
hIZtgS};JJX>8KUV$eGHe7ȧuqi.XW*srchSZQ%6R[MH;O0ci<=Jm4ޏvjF]xSbCGX]mnŗngfxbTߴ!ß BNR
s\sn#q
15ȍ wgwy[NK4&0,]I*C ?f!RC&r|nf(Eu81y| ]%5uhi,K{!ޖ
VzQ{] '`Ռ}[oq徯sXYǨݰfY IPԧAkm~_3e <xo]K'Ye~KdYN1qhJ:~C^h.Qqlogcp (WRE J M 1L\,2* %K Ѱ W/} 1x lyy[O
C,DibxUXQ%NR榦'O/ ]09fSy`a cYb^9f/e_K3S '^cB1cIE}~xk>#+Z;VtcCԚ{ռm>՚+U{4ovIuu 9cE}/SciXM6{tAf]LUȚ+_i6s=I!mef*.a&͊TwBjF;> M&Ilj1kı@,>u
Q^ItHP)_7Ǟx>X
|Np چ+?0x%MaN*u*uGܭ rGn.. wxsC+ie|91ruf7;pҥVs(uVns7)> kvl~ #W4 gtVV iU㉇. V4_T Z ֏wkMwFG__!7-w~$<;u>kv56w70wnw}/_
?g˻k= 2p$nwHhr\G hH`K,UĝΕOft{K-VuKAm-ϝ:w,6ljM*n4H ήͣ|a̷ 63HxVī*
E6/`5jVnV23֗.$O
J.O*x*UiEy]84Qo< xQ}oÿ-'UkclVHmgs V_ @.N|R-N`#qM"$gROo Ggmm.w8[Wx;3$Ky敒S9R< .,~? v%XO;=ns eIv U`tU4ԓ^1=vR]FS_筗'
I4Smjڧkjk
|
Subscribe
to our FREE
weekly newsletters
|
|
|
more lists
|
|
|
|
|
|
Freezer
Storage
Times
Meats:
- Beef
- 8 to 12 months
- Hamburger
(minced meats) 4 to 6
months
- Beef
or calves liver - 3 to 4
months
- Lamb
- 8 to 12 months
- Poultry
(whole) - 6 to 8 months
- Broilers
& cut-up poultry 4 to 6
months
- Turkey
- 6 to 8 months
- Giblets
(except liver) - 2 to 3
months
- Poultry
livers - less than 1 month
- Veal
- 6 to 8 months
- Hot
Dogs - 2 to 3 months
Fresh
Vegetables:
Vegetables should be blanched (To
immerse in boiling water, then draining
and sensing with cold water, generally in
order to loosen skin or save color) before
freezing. Place in a wire basket and
immerse in boiling water for no more than
4 minutes. Then cool immediately by
plunging vegetables into ice water. Drain,
wrap and freeze immediately.
- Asparagus
(in 2 Inch pieces) 6 to 8
months
- Beans,
green or wax - 8 to 12
months
- Broccoli
- 12 months
- Brussels
sprouts - 8 to 12 months
- Carrots
(sliced) - 12 months
- Carrots
(small whole) - 12 months
- Cauliflower
- 12 months
- Corn
on the Cob - 8 to 12 months
- Peas
- 12 months
- Spinach
- 12 months
Fruits:
- Raspberries,
cranberries, and blueberries may be
frozen without sugar or syrup. Wash
well and pack. Freeze immediately. - 12
months
- Strawberries:
Wash well, slice if desired. Sprinkle
with sugar (use 1 lb. to approximately
4 to 5 lbs. berries) and mix gently. -
12 months
- Cantaloupe
And Watermelon: Fruit should be ripe
and firm. Dissolve 1/3 cup sugar and
1/3-cup orange juice in 2 cups boiling
water. Cool to 70 degrees. Pour over
fruit that has been cut into balls or
cubes. - 6 to 8 months
Sandwiches:
- Use
butter instead of mayonnaise as a
spread. Day-old bread is best. Fillings
containing jelly, salad dressing and
mayonnaise make bread soggy. Ideal
fillings: salmon, tuna, cream cheese,
Cheddar cheese, cooked egg yolks
(whites tend to become rubbery), peanut
butter. -Less than 1 month
Egg
yolks or egg whites:
To freeze yolks, add 2 tbs. sugar or 1
tsp. salt to each cup of yolks. Nothing
need be added to the whites. Never freeze
eggs in the shell.
Cheese:
Wrap well in tinfoil. It may crumble
after long storage, but flavor will not
change.
- Cheddar
and processed cheese - 6 to 8
months
- Cream
cheese - 2 months
- Cottage
cheese - 2 weeks
Butter:
- Wrap
well in foil - 6 to 8
months
Milk:
Ice
Cream:
Cakes:
- Frosted
- 2 months
- Unfrosted
- 3 to 4 months
Fruit:
Pies
(baked
or unbaked)
Bread
and rolls:
Cookies
(baked or unbaked)
Freezer
temperature
should be no higher than 0 degrees- F.
Freeze
foods
as quickly as possibly by placing them
directly against the sides of the
freezer.
Label
foods
for easy identification. Write the name of
the food, number of servings, and date of
freezing. Different colors of freezing
tape are a good idea.
Arrange
freezer into sections for each food space
permitting.
Freezer
Wrappings:
Heavy-duty aluminum foil, transparent
wrap, plastic bags, and freezer bags.
Freezer
Containers:
Plastic ice cream containers, empty
coffee cans, ovenproof casseroles, jars
(leave air space a top to allow for
expansion during freezing).
If you are short of freezing
containers, line the containers
with plastic bag, fill with desired food,
and let freeze solid. Then remove plastic
bag from container. This method is ideal
when using casseroles as the container,
for food may be removed from the plastic
bag when needed, and heated in the
original container.
When freezing meals, quart
containers can hold 4 servings, pint
containers, and 2 servings.
Use wide-mouth containers
for freezing to avoid the necessity of
complete defrosting before removal.
To prevent sticking, spread
food to be frozen (berries, hamburgers,
cookies, etc.) on a cookie sheet and
freeze until solid. Then remove to plastic
bags and store.
Meats:
Do
not refreeze meats:
However,
once it has been cooked, you may freeze
the food again, as this is not considered
refreezing.
- Undercook
foods that must heated before serving
to avoid a warmed-over
taste.
- Slice
meats before freezing. It will thaw
more quickly.
- You
may cook meat, poultry and fish while
still frozen. Increase cooking
time.
- Never
stuff poultry or roasts before
freezing.
- Do
not unwrap meat when thawing.
Thawing
of meat and
poultry:
allow 2 to 2 1/2 hours per pound at room
temperature, and 5 to 6 hours per pound in
the refrigerator. Coffee retains that
fresh-ground taste when stored in the
freezer.
Vegetables and Potatoes:
- Do
not freeze celery, lettuce, cucumbers,
carrots or raw tomatoes.
- Rice
hardens when frozen.
- To
cook frozen vegetables, do not thaw
them before cooking to avoid loss of
Vitamin C. Cook minimum time in as
little water as possible.
- Mashed
and stuffed potatoes freeze well.
However, omit potatoes from stews,
soups, etc. that are to be frozen as
cooked potatoes become mushy when
frozen in liquid.
Desserts:
- Cakes
that have been frozen dry out more
quickly when thawed than those that are
freshly baked.
- Cake
defrosts in approximately 2 hours at
room temperature. Thaw without
unwrapping.
- The
cookie crumb crust of cheesecake
becomes soggy when frozen.
- To
freeze an unbaked fruit pie, do not
pierce the top crust to prevent fruit
from drying out. For easiest handling,
freeze unwrapped just until frozen;
then wrap immediately.
- To
bake a frozen pie, remove from freezer,
unwrap, make several slits in top crust
and pop into the oven. Allow 15 to 20
minutes extra baking time.
- To
freeze a baked fruit pie, first cool it
thoroughly at room temperature, then
wrap and freeze.
- Defrost
baked pies at 400 degrees for 10 to 15
minutes.
Foods
containing
macaroni, spaghetti, or rice tastes warmed
over when thawed and re-heated, so add
these ingredients when reheating rather
than before freezing.
Mail
this article to a friend (or yourself)
You will be returned to this page after
your mail has been sent.
|
|
|
Tell a Friend About This Site!
Copyright© 1999-2002 Practical Kitchen.com • All rights are reserved.
No portion of this website may be reproduced without written permission.
|
|
|