How to Correctly Freeze Food for Quick and Easy Preservation

Package all foods to be frozen in moisture-proof wrapping or containers to prevent drying. Be sure to seal them tightly. They should be frozen at zero degree Fahrenheit or below.

Heavy-duty aluminum foil is an excellent wrap to use because it can be pressed and shaped to fit the item. Put an extra layer of foil around any sharp protrusions. Heavy plastic wrap, plastic bags, and freezer paper are also suitable. Freezer bags, which require a special sealer, permit you to boil foods right in the bag. In any case, be sure to eliminate as much air as possible when using wraps.

When freezing soft or liquid foods, use tempered glass jars, plastic containers, and coffee or nut cans. Leave at least half to one inch of expansion space at the top for liquids. Foil baking dishes are great for foods that will be reheated.

Packages may be labeled with masking tape and a freezer pen. Indicate the contents, quantity, and the date of freezing on the bag or container. Also include such information as, "dilute before using," or "needs seasoning."

What Not to Freeze

Foods with a high moisture content, such as lettuce, raw tomatoes, cucumbers, radishes, celery, and boiled potatoes do not freeze well. Neither do cottage and cream cheeses, as well as sour cream. Mayonnaise, light cream, and milk should not be frozen either as they tend to separate or curdle upon freezing. Other items that freeze poorly are custard pies, meringue, cream fillings, and cake frostings which are made with brown sugar or egg whites. Foods made with gelatin may separate and fried foods tend to turn rancid and become soggy when frozen.

Baked Goods

Yeast breads may be kept frozen for up to six months. Cool freshly baked bread completely before wrapping and freezing it. Yeast dough can be frozen and stored for a maximum of five weeks if wrapped in greased plastic bags, each bag containing enough dough for one baking.

Cakes are best frozen without frosting; if you do frost one, use confectioner's sugar and butter. To freeze a cake, first chill it in the freezer, then wrap it, protecting the icing with an inner layer of waxed paper. It is not recommended to freeze cake batter.

Precooked pastries and unbaked pie crust freeze well. To prepare an unbaked pie for freezing, brush the inside of the bottom and top crusts with shortening and don't prick the top until you are ready to bake it.

Eggs and Cooked Dishes

Crack open eggs; either separate whites and yolks or stir whole eggs. Add ¼ teaspoon salt or ¾ teaspoon sugar to each ½ cup of egg yolks to keep them from becoming gummy.

Stews, casseroles, meat pies, and spaghetti sauces freeze well. It is best to add salt and spices prior to reheating, because some spices change when frozen.

Fish, Meat, and Poultry

Fish should only be frozen when it is absolutely fresh. Scale and clean fish thoroughly. Fish that weigh two pounds or less are best frozen whole and will be kept better when frozen in water. For larger fish, it is better to cut them into steaks or fillets. Place wax paper between fillets and steaks before wrapping.

If practical, remove extra fat from meat and bones. Because meat is subject to freezer burn (dry spots), rewrap packaged meats or add another layer to the store wrapping. Chops and patties should be separated with wax paper. Freeze meat quickly because freezing slowly will reduce the quality of the meat. Place the portions, in a single layer, along the sides of the freezer and on the top shelf.

Remove poultry innards and freeze them separately. Wash and dry the entire bird and trim excess fat. Don't stuff raw poultry before freezing it.

Vegetables and Fruits

Most vegetables must be balanced prior to freezing to destroy enzymes that cause loss of color and flavor. Leave them in the boiling water for two to four minutes, depending on thickness. (Note: Whole carrots take 5 minutes and corn on the cob takes 6 to 8 minutes.) Rinse and pack the vegetables immediately afterwards.

Usually, fruit retains its flavor with freezing, but the texture is softer. A few fruits, such as cranberries, blueberries, raspberries, grapes, and figs can be packed dry (unsweetened) if they are to be cooked later. Freeze them in a single layer on cookie sheets, then package them.

If a fruit will be cooked after thawing, add syrup. If it will be served uncooked, add sugar. For fruits that tend to darken, also add ascorbic acid dissolved in water -- ¼ teaspoon per quart for fruit per sugar pack; ½ teaspoon per quart for syrup.

For a sugar pack, pit and halve or slice fruit, then sprinkle it with ascorbic acid and 2/3 to ¾ cup sugar per quart of fruit. Stir until juicy. Insert crumpled wax paper under the container lid to hold the fruit under the juice.

For a syrup pack, allow one cup syrup per quart of fruit. Dissolve two cups sugar in one cup of hot water. Cool, then pour it over the fruit and pack in a containers.