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Show .NOTEBOOK FREEZER TIPS FROM BALL CORPORATION CAN SAVE TIME, MONEY Freezing foods as a means of preserving is something almost everyone does, either in a large freezer or in a small compartment compart-ment above their refrigerator. But large or small scale, doing it the right way can mean sav-ings-monetarily, and in the quality of the food being preserved. pre-served. To ensure best results, follow these tips from the Ball Corporation Corpo-ration home economists. Keep freezer set at zero degrees de-grees F. to keep foods in top condition while frozen. The most reliable containers for freezing soft or "runny" foods are rigid -either plastic freezer boxes or Ball Can-or-Freez jars. These should be used for such foods as fruits packed in syrup or sugar, as well as stews and meats. Flexible bags are best for roasting turkeys or hens, all cuts of meat and other products with irregular shapes, as well as for vegetables and some fruits without with-out syrup or sugar. If reusing these bags, be certain they contain con-tain no holes that would allow dry freezer air in and cause freezer burn. Remember that the secret to proper freezing is to act quickly. Fast action retards enzyme activity, ac-tivity, especially in fruits and vegetables. ., $&e package with the date, type of food and other specifics which might be forgotten for-gotten before the food is used, r t like number of servings, or seasonings sea-sonings and other ingredients to be added before serving. To ensure en-sure proper rotation, keep a chart or notebook near the freezer with the same information, informa-tion, crossing out foods as they are used. If there is a large quantity of food to freeze, don't put it all in the freezer at once or the temperature tem-perature may be brought up, partially defrosting other foods. When freezing foods, leave out the seasonings and add them prior to serving the food. The flavor of most herbs and spices tends to disappear in the freezer. freez-er. Pepper, however, gains in bitterness. bit-terness. Salt, when added to dishes that contain fatty substances, sub-stances, tends to quicken the process of rancidity. Remember that foods such as onions, potatoes, pasta and starches in general become tasteless taste-less and soggy when frozen. In these times of higher food costs, freezing foods the right way is really the only way to save time and money. |