FREEZING

WHY QUICK FREEZE?

Quick-frozen foods offer a number of advantages that are not found in foods prepared
by other methods of preservation. More food value is retained. The frozen product
resembles fresh food in colour, flavour and texture. Less time is required for preparing
food for freezing. Fuel is saved because heat is needed only for blanching vegetables.
There is no danger of food poisoning while the goods are held in their frozen state.

Fruits that are eaten raw may be held in their ripe state and served out of season.

For quick freezing, select fruits and vegetables at the proper degree of maturity for
“good eating’. Good quality meats and poultry are a necessity for satisfactory results.
Freezing will not make poor products over into good ones, so quality is a MUST. Speed
is an essential in quick-freezing. Prepare and freeze products immediately after harvest-
ing, handling small quantities at a time to avoid loss of colour, flavour and appearance.
Follow directions carefully for preparation, blanching and packaging. Put your
packaged fruits and vegetables into the locker plant with as little delay as possible,
where they will be held at zero storage.

FROZEN VEGETABLES

Practically all vegetables except those which are eaten raw as salad vegetables,
namely lettuce, celery, radishes, cucumbers, tomatoes, cabbage and onions quick-
freeze satisfactorily. Select young, tender vegetables of the proper variety. Prepare
and wash as for canning. Vegetables for quick-freeze require a preliminary blanch.
This is a MUST. Steam or boiling water for a specified length of time may be used for
blanching. |

WATER BLANCH

Place the prepared vegetables in boiling water for the length of time specified on the
chart. Use a large covered kettle with a capacity of 6 to 10 quarts. Put the vegetables

in a colander or thin cotton bag. Blanch only one pound at a time.