—Lancaster Farming, Saturday. June 25. 1977
58
Good management is key to successful freezing
By JOANNE SPAHR
Editor’s Note: It’s that
time of year again - time to
freeze, can, and eat the fresh
produce available in large
quantities to homemakers.
To help those individuals
choosing to preserve their
fruits, vegetables, and meat,
Lancaster County Extension
Home Economist Doris
Thomas held a series of
seminars on freezing and
canning earlier this month.
Her discussion on freezing
will be printed in Lancaster
Farming in two installments
this week and next week.
LANCASTER, Pa. - “Your
success with freezing
depends entirely on how you
manage the freezer,”
declared Doris Thomas,
Lancaster County Extension
home economist, to a group
of women from all stations of
life who gathered earlier this
month to participate in her
seminar on home freezing.
Discussing some of the
positive and negative
aspects of freezing, Mrs.
Thomas pointed out that this
method of food perservation
is easier than canning, and
that the products taste better
than when they are canned.
In fact, foods that are frozen
and kept at or below 0
degrees F. taste more like,
fresh foods than those
preserved by any other
method.
On the negative side,
freezing is more expensive
both in the cost of the freezer
and its upkeep as well as in
the cost of freezing
materials. (Those materials
can be reused, however).
Also, preparation of frozen
foods takes more preplan
ning than the preparation of
canned foods.
“It takes organization to
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have all the foods ready to
serve at the same time,”
explained the home
economist, “and, it also
takes longer to prepare foods
after they’ve been frozen.
This is due to thawing.”
If, after weighing the pros
and cons, the homemaker
should decide to preserve
her foods by freezing, good
management is the key.
And, according to Mrs.
Thomas, that good
management begins with
getting top quality produce.
“Your finished product is
only as good as what you
begin with,” she pointed out.
Ideally, vegetables and
fruits should be frozen within
the same day they are
picked, and varieties should
n
The use of adequate packaging materials is important to the success
in freezing.
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be carefully chosen, since
some varieties of fruits and
vegetables freeze better than
others.
Purchasing adequate
packaging materials is also
a key factor to success. Mrs.
Thomas stressed that using
the plastic containers found
in the “deli section” of the
supermarket is a definite
taboo in freezing.
“If you are going to use
plastic materials,” she said,
“be sure to get the rigid
plastic type. We are
creatures that don’t like to
throw things away, but the
small containers we get at
the deli counter in the food
market are just like “one
way jars” - they were meant
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to be used once and thrown
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According to the home
economist, the deli con
tamers-are not air tight nor
are they sturdy enough for
freezing.
“Don’t shortchange
yourself when you freeze,”
Mrs. Thomas pointed out,
“or you may end up with
freezer bum.”
Although food doesn’t spoil
in the freezer, it can lose its
color and taste, and just
generally become tough and
inedible. This is known as
freezer burn. Proper
packaging can help to
alleviate this problem.
According to Mrs.
Thomas, the most practical
packaging material which
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can be used for freezing is
the plastic bag and card
board box combination. She
noted that boxes and bags
can be reused, but she
revealed that she doesn’t
encourage this practice
because the bags don’t
always get as dean as they
should when they are washed
for reuse.
When selecting plastic
bags, the homemaker should
be careful to purchase only
those that can be used in the
freezer.
For odd-sized packages
such as meats and poultry,
laminated freezer paper or
aluminum foil can be used.
(Continued on Page 59}
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** Jfc
Doris Thomas
Lancaster Co.
Extension Home
Economist
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