Show expert gives advice on preparing food foad for fo affre freezing ez in T improper preparation and freezing in of meat fruits and vegetables tables in utah cold storage lockers are resulting in much distasteful distaste lul f lood food miss elna miller state agricultural extension service nutritionist states only products of high quality should be selected for storage miss miller explains when storing meat a good quality animal should be selected and ripened after killin killing for two weeks the animal should should then be cut into desired sizes and wrapped in heavy parchment paper it is important that parchment I 1 paper be used as lighter paper tends to absorb the moisture of the meat all large pieces of fat should be trimmed and wrapped separately meat has a much better flavor if cooked while still frozen vegetables should be as fresh as 1 possible and as ripe as desired for immediate use before storing the vegetables et ables should mould be scalded in boiling water from two to six minutes to protect the color and flavor if not scalded vegetables continue to and lose flavor and color after scalding the ve vegetables 0 eatables I 1 should be immediately cooled and taken to the freezer lockers as soon is possible lack of proper freezing has been the main cause of spoil d vegetables miss miller reports the ve vegetables eatables should be used 49 ours after being removed from the locker it if they cannot be kept frozen the taste Is much better it if the vegetables are cooked while still f frozen rozen fruits to be stored must first be cleaned and then covered with dry sugar or if they are to be satisfactory is she declares has generally cene rally proved to be better when preparing for freezing the fruit should bt be t taken a ken to the locker as quickly as possible fruits also taste better if eaten before they have completely thawed |