Serving and saving with your Hotpoint food freezer food freezing facts

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This book has been planned to help you enjoy the features
of your new Hotpoint Food Freezer and Combination
Refrigerator-Freezer so that you may "Live Better ... Electrically."
Your new appliances give you convenience and ease in
meal preparation never before possible. You con serve your
family better meals, more economically, with less effort
on your port. The Hotpoint Food Freezer and Combination
Refrigerator-Freezer ore the products of the thorough engineering
and superior workmanship that hove established Hotpoint's
outstanding position in the electric appliance field.
The material in this booklet has been prepared by
Hotpoint Home Economics Institute. Every suggestion,
recommendation and recipe is the result of thorough testing in
the Hotpoint Kitchens. We ore proud to welcome you to the
millions of Hotpoint appliance users. We know you will find
new pleasure in your Refrigerator or Freezer as you
learn to use its many features.
c
Cordially yours,
ll~-....J~
HOTPOINT HOME ECONOMICS INSTITUTE
0 N T
10 Rul!!s For Freezing . . .
Refreezing Foods That Have Thawed
Freezing Vegetables
Freezing Fruits
Freezing Meats
Freezing Game
Freezing Fish
Freezing Poultry
Freezing Cooked Foods
Freezing Cakes and Frostings
Freezing Pastry . .
Freezing Cookies
Ice Cream and Other Desserts
Freezing Breads
Freezing Eggs
Freezing Dairy Products
Lunch Box Ideas
Freezing Salads .
Containers for Packaging .
Freezer Wrappings . .
Recipes . .
Maximum Storage Periods
E N T s
Page
2
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20
21
22
24
25
26
27
28
29
32
36
ten
1
rul
WALTER C LINTON }ACKSON LIUAR.Y
T HE UNIV!RSITY OF NORTH CAROLINA AT C REE~S B O R O
H OME ECONOMICS PAMPHLETS COLLEcnON
Gift of Paul Hessling
successful preparation
and freezing of foods
Freeze the best
Freeze only foods of high quality. You can take from your Freezer only
what you put into it, so make sure the food warrants its space in the Freezer.
Choose fruits and vegetables that are fully ripe, and meats that are at their
peak of quality before they are frozen.
Choose best variety
Some varieties of fruits and vegetables are more successfully frozen than
others. Lists of varieties produced in your locality that are best suited for
freezing are available from your State College or University Experiment
Station. You will want this information particularly if you raise products
for freezing.
Prepare food immediately
Vegetables and fruits you wish to freeze should be firm and fully ripe. Pre­pare
and freeze them as soon as possible after they are gathered. They begin
to lose freshness and quality from the moment they are harvested.
Choose correct packaging materials
Frozen foods will dry out if not properly wrapped or packaged. Always
use moisture-vapor-proof wrapping materials and containers that have
been specially designed for use in Freezers.
Follow reliable instructions
Scald most vegetables and some fruits before freezing to preserve their
original color, flavor and quality. After scalding, cool foods thoroughly
before packaging. Use generous amounts of ice water or cold running
water. Allow about the same length of time for cooling foods as for scald­ing
before packaging them.
Use meal-sized packages
Wrap meat in meal-sized packages. If two or more cuts are wrapped
together, such as chops, ground meat patties, etc., place two layers of
wrapping material between the cuts to make them easier to separate later.
2
... ~.·.~i.!.i "
Fill container properly
When placing liquid or semi-liquid food in containers, leave about Y2
inch at the top of containers to allow for expansion during freezing.
Freeze correct quantities
There is an established maximum of food your Freezer is designed to freeze
at one time-approximately 3 pounds per cubic foot Freezer capacity. In
normal position, the control dial will maintain sufficiently low tempera­tures
in the Food Freezer to freeze recommended quantities of food. If you
have a large quantity of food you wish to freeze, store part of it in the Fresh
Food Compartment of your Refrigerator until the first quantity is frozen.
Freeze quickly
For freezing, place packages flat against refrigerated surfaces of freezing
area (see Instruction Book). After packages are frozen solid they may be
rearranged and stacked.
Store immediately
Commercially frozen food can be stored any place in the Food Freezer .
These foods should not be allowed to thaw before being placed in the
Freezer.
Here are a few of the materials you will find helpful for preparing foods
for the Freezer:
A large kettle with dose-fitting lid for scalding vegetables and fruits.
A fine sieve or small colander to put vegetables in for scalding.
Assortment of knives-for cutting up meat, fruits and vegetables.
Rolls of absorbent paper towels or soft cloth towels for draining foods.
Proper freezer packaging materials for various types of food (see pages
28 and 29).
Small loading funnel for fruit and vegetable containers, to keep sealing
edge clean.
Glass marking pencil for labeling packages.
REFREEZING FOODS THAT HAVE THAWED
Refreezing frozen foods that have thawed is never a good idea,
and should only be attempted in case of an emergency. If the
food has not completely thawed, it should be refrozen as
quickly as possible. Usually foods that are refrozen have lower
quality and less flavor-vegetables may toughen and fruits
may become soft and mushy. Shellfish cannot be kept above
10°F safely because of bacteria growth. Once foods have com­pletely
thawed, use them as quickly as possible for they will
not keep as long as fresh food.
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freezing
vegetables
PREPARATION FOR FREEZING
1. Only young, tender vegetables at their peak of maturity
should be chosen for freezing. Don't freeze those that are
overripe, bruised or show signs of decay.*
2. Sort, clean and wash vegetables in cold water. Prepare as
you would for table use, keeping those of the· same size all
together. Large pieces take longer scalding.
3. Work with small amounts that can be packaged in a short
time-generally, one pound of vegetables is convenient.
4. Scald all vegetables before packaging. Proper scalding stops
the ripening process so that vegetables are held at their
peak of freshness. It also brightens the color, preserves
*Some varieties of vegetables are better adapted to /reez·
ing than others. For complete in/ormation, write
your State Department of Agriculture Extension Service.
vitamins and softens vegetables so they pack more easily. With­out
scalding, vegetables fade in color and develop off flavors in
just a few months. See methods below.
5. Chill vegetables quickly to stop the cooking and to decrease
chances for spoilage.
BOILING WATER METHOD
a. Select large utensil of 4- or 5-quart capacity.
b. Fill with one gallon of water for each pound of vegetables to
be scalded at one time. Use two gallons for each pound of leafy
vegetables. Bring water to boiling.
c. Scald one pound of vegetables at a time. Place vegetables in wire
basket, colander, or cheesecloth bag. Immerse in boiling water
and cover. Count scalding time immediately. Refer to page 5 for
scalding time.
d. Chill vegetables thoroughly and quickly by plunging them into
ice water, or under cold running water (50 to 60°F). Test for
coolness by biting a piece of food-when it feels cool to the
tongue, it is thoroughly chilled.
e. Remove from water and drain on towels.
STEAM METHOD
Use a pressure cooker, vegetable blancher, or the Thrift Cooker in
the Hotpoint Range.
a. Fill utensil with 1 or 2 inches?of water. Bring the water to the
boiling point.
b. Place vegetables in a wire basket or rack above the boiling water.
Cover and begin timing immediately. Refer to table, page 5, for
steaming times. Keep heat on HIGH while they are steaming.
c. If using a pressure cooker, the petcock should be left open.
d. Chill the vegetables immediately after scalding by plunging them
in cold running water (50°F)"or ice water. Remove vegetables
from water promptly after they are thoroughly chilled.
e. Drain thoroughly on toweling or absorbent paper. Package vege­tables
in moisture-vapor-proof containers. Leave one-half inch
head space in package. (See page 28 for packaging instructions
and suggested materials.)
f. Place package against as many freezing surfaces as possible in
Freezer.
VEGETABLE
ASPARAGUS
BEANS:
Green Snap
ar Stringless
BEANS:
Lima
BEETS
BROCCOLI
BRUSSELS
SPROUTS
CARROTS
CAULIFLOWER
CORN ON COB
CORN,
WHOLE KERNEL
CORN,
CREAMED-STYLE
PREPARATION
Wash in cold water, remove tough part of
stalk, sort according to size of stalk. Cut
spears to fit containers, or cut in 2-inch
lengths. Scald according to size of stalk.
Sort and wash in cold water. Lift out of water
and snip ends. Cut snap beans in 1 or 2-inch
pieces. Leave " French" beans whole or slice
lengthwise in strips.
Wash and sort pods in cold water. Scald, cool
in ice water and squeeze beans out of pods.
Select young tender beets of deep red color,
medium size about 2 inches in diameter. Sort
out small beets to pack whole. Cook until
tender, then rub off peels, slice or dice.
SCALDING
Boiling
Water Steam
Small stalks
2 min. 3 min.*
Medium stalks
3 min . 4 min.
3 min .* 4% min .
Small
2 min .* 4 min.
Medium to large
3 to 4 4 to 5
min. min.
PACKAGING
Chill immediately. Drain . Pack whole
stalks parallel with heads in alternate
direct ions, leavin'g no head space.
Seal.
Chill immediately in ice water. Drain.
Pack in Freezer boxes, cartons, or
polyethylene bags, leaving Y2-inch
head space. Seal.
Wash again in running water. Drain.
Pack in cartons, bogs or boxes, leav­ing
%-inch head space. Seal.
Chill immediately. Drain . Pack small
beets whole. Slice or dice large beets.
Pack in containers, leaving %-inch
head space. Seal.
Select tender uniform heads of dark green 3 min.
color. Let stand Y2 hour in salted water (4
teaspoonfuls salt in 1 gallon water) to re·
5 min.* Chill immediately. Drain. Package in
cartons with heads in alternate direc­tions,
leaving no head space. Seal.
move insects. Wash and remove woody stems.
Split lengthwise into pieces so buds are not
more than 1 Y2 inches across. Scald.
Choose firm , bright green medium-sized
sprouts. Clean, removing wilted or discolored
leaves. Cut sprouts from main stem, sort ac·
cording to size and scald .
Select tender, small carrots. Remove tops,
wash and peel. Leave small carrots whole.
Cut others into 14 -inch slices, cubes or length­wise
strips. Scald .
Select compact, tender, white heads. Trim
and wash. Break into flowerets 1 inch wide
and approximately 1 Y2 to 2 inches long .
Soak in salted water until ready to scald.
Select young corn with thin, sweet milk. Husk
and remove silk. Wash ears carefully. Sort
according to size.
Scald corn on cob. Cool quickly in cold water.
Stand corn on end (nail in cutting board will
hold it firmly). Cut off whole kernels with
sharp knife.
4 min.* 5Y2 min.
3 min.* 4% min .
3 min.* 4Y2 min .
Small ears
7 min.* 9 min.
Medium ears
9 min . 10 min.
Large ears
11 min. 12 min .
4 min.* 4min.
(For ears with thicker milk.) Scald corn on 4 min.*
cob. Cool quickly and cut kernels from cob
-not too deeply. Scrape remaining corn from
cob with back of knife.
* Preferred method
Chill immediately. Drain. Package
compactly in freezer containers, leav·
ing no head space. Seal.
Cool quickly, drain and pack into con­tainers,
leaving Y2-inch head space.
Seal.
Chill immediately. Drain. Package
compactly, leaving no head space.
Seal.
Chill twice as long as you scald. Wrap
several ears together in freezer pa­per.
Place in polyethylene bag. Seal.
Package quickly in cartons after cut­ting
from cob. Leave Y2-inch head
space. Seal.
Package in moisture-vapor-proof con­tainers,
leaving V2-inch head space.
Seal.
5
SCALDING
VEGETABLE PREPARATION Boiling PACKAGING
Water Steam
EGGPLANT Select firm ripe eggplant 6 to 9 inches in di- 4min.* 5 min. Drain well. Separate slices with freezer
ameter. Wash, peel and slice in h-inch slices. paper. Package compactly and seol.
Scald. Cool in citric acid solution (4¥2 tea-spoonfuls
powdered citric acid to 1 quart warm water). Remove from solution and chill
in cold water.
GREENS: Select young, tender leaves. Wash thoroughly Beet greens, kale, Chill in cold water and drain Beet greens, and lift out of water to drain. Remove tough chard, mustard thoroughly between absorbent towels.
collards, kale, stems and imperfect leaves. Cut in pieces, if and turnip greens Pack in freezer cartons or bags and
mustard greens, desired. Scald. 2 min.* seal.
spinach, Collards
Swjss chard, 3 min.
turnip greens Spinach
1¥2 to
2 min
KOHLRABI Select young and tender plants. Cut off taps. Cubes Chill immediately. Drain. Package Wash; peel or dice in Y2-inch cubes. leave 1 min. 1 Y2 min.* compactly in containers or freezer
small kohlrabi whole. Scald. Whole wrapping. Seal.
3 min. 3¥2 min. MUSHROOMS Choose tender, fresh mushrooms with white, Slices and quarters Chill in cold water. Drain and pack-tight
caps. Cut off base of stems. Sort as to 3 min. 3¥2 min.* age, leaving ¥2-inch head space. Seal.
size. Slice large mushrooms but leave button- Whole
size (under l-inch diameter) whole. Before 4 min. 5min.
scalding dip 5 minutes in citric acid solution
(3 teaspoons pure citric acid to 1 quart
water). Scald. OKRA Choose young tender pads. Carefully cut off 3 to 4 3 to 4 Package in containers alternating
stem, allowing juice to leak out. min. min.* stems and ends. leave %-inch head
space. Seal.
PEAS Young tender peas which are sweet and not 1 min.* 1¥2 min. Chill immediately. Drain. Package
starchy are best. Shell, discard over-mature compactly, leaving %-inch head
peas. space. Seal.
PEAS, Select tender, well-filled pods. Shell, discard- 2 min.* 3 min. Chill immediately. Drain. Pockage
BLACK-EYED ing hard peas. Scald. compactly, leaving %-inch head
space. Seal.
PEPPERS AND Wash. Cut out stem end, remove seeds. Slice, 2 min. 4 min. Chill, drain and pack into containers.
PIMIENTO dice or leave whole for stuffing. Peppers leave ¥2-inch head space, if cooked;
may be frozen without heating, if desired. no head space if uncooked.
Do not scald pimiento.
POTATOES, Choose regular-shaped, ripe potatoes. Peel Cool to room temperature. Package
FRENCH-FRIED and slice lengthwise for frying. Soak at least in freezer bags or cartons, separating 30 minutes in salted ice water. Drain thor- layers with freezer paper. Seal.
'
oughly. Fry in deep fat heated to 375°F for
3 minutes. Drain well but do not salt.
POTATOES,
I Wash. Cook until almost tender and cool to Pack in freezer containers, allowing
SWEET room temperature. Peel; cut in halves, slice Y2-inch head space. Seal.
or mash. Cold candying syrup may be added,
l if desired.
SQUASH, ' Select tender squash with soft rind. Cut in 3 min.* 4¥2 min. Chill immediately, drain and pack-
SUMMER Y2-inch slices. age. leave Y2-inch head space; seal.
SQUASH, Select ripe hard-shelled variety. Peel, cut in Chill quickly by floating pan in ice
WINTER l-inch cubes,cook until soft.Mash,if desired. water. Package without seasoning,
leaving Y2-inch head space. Seal.
*Preferred method
6
GUIDE TO
COOKING TIME
(for a pproximately
1 pint)
Vegetable
Asparagus
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Corn, cut
Corn on the cob
(thaw before cooking}
Green Beans, cut
Frozen vegetables are partially cooked when prepared for
freezing and it is only necessary to finish cooking them before
serving. Most vegetables are cooked from the frozen state or
partially thawed. Corn on the cob should be completely
thawed before cooking. Leafy vegetables should be partially
thawed; if cooked from completely frozen state, the outer
edges will be cooked while the center is still icy. There will be
some variation in length of time required for cooking frozen
vegetables because of variety, maturity, size, length of scald­ing
time before freezing and whether the vegetable is frozen
or partially thawed before cooking. Follow instructions
printed on package or follow the GUIDE FOR COOKING
FROZEN VEGETABLES below. The COOKING TIME chart
below will serve as a guide for timing the cooking process
of home-frozen vegetables.
GUIDE FOR COOKING FROZEN VEGETABLES
l.Select proper-sized, covered utensil. Add ~ to Yz cup
water, seasonings and vegetable. (If vegetable is frozen in
a solid block, rap unopened package sharply against counter
top to loosen pieces. Or permit vegetable to thaw enough
so that pieces can be separated with a fork.) Cover and
switch to HIGH.
2. When steaming vigorously switch to LOW and start count­ing
cooking time.
3. To thaw vegetables partially before cooking and speed up
initial steaming time, allow unopened package to stand at
room temperature for approximately 30 minutes.
Note. Some authorities recommend bringing water to a boil
before adding frozen block of vegetables and then start count­ing
the time after second boiling. This method is satisfactory.
However, it requires an extra step and more water.
Minutes to cook Minutes to cook
after steaming Vegetable after steaming
7 to 10 Green Beans, French Style 8 to 10
5 to 8 Kale 15 to 20
5 to 8 Kohlrabi 7 to 10
5 to 10 Lima Beans 12 to 16
5 to 8 Mushrooms (Saute) 10 to 15
3 to 5 Peas 5 to 7
Spinach 4 to 5
4 to 6 Swiss Chard 7 to 10
8 to 12 Turnip Greens 15 to 20
7
ASCORBIC ACID PACK
8
freezing
fruits
PREPARATION
'I ·'·
'• '•
1. Select only top quality fruits-fully ripe and sound. Tree. or
plant ripened fruit has better flavor and texture, although fruits
such as peaches and pears may be ripened at room temperature,
if necessary.
2. Sort fruits according to size and plan to package those of
similar size together.
3. Wash all fruits thoroughly in cold water, working with small
quantities at a time. Lift out of water and drain well.
PACKING
Sweetening fruits helps retain flavor, color and texture. The method
of sweetening depends on the fruit used.
a. Dry Sugar Pack. Suitable for fruits that make their own juice
when sugar is added. Fruit may be sliced or kept whole. Add
dry sugar in the correct proportions to the fruit (see chart on
page 10), stir gently until most of the sugar has dissolved in
the juice drawn from the fruit, then pour into containers.
b. Syrup Pack. Suitable for fruits which have comparatively little
juice, and those which darken readily. Pack sliced or whole fruit
in freezing containers and cover it with simple sugar syrup. Fruit
may be sliced directly into container partially filled with syrup
to prevent exposure to air. Cover with more syrup if necessary.
c. Unsweetened Pack. Suitable for special diets. Pack fruits with­out
adding sweetening agent, or cover the fruits witn water con­taining
ascorbic acid. Crushed or sliced fruit may be packed in its
own juice.
GUIDE FOR MAKING SYRUP
Cups of sugar Approx. Cups of water to Approx.
Percentage to be added per yield in add to 4 cups of yield in
of syrup pint of water pints white corn syrup pints
40% (light) 2% 1% 5 4Y2
50% (medium) 2% 121.! 3 3%
60% (medium) 3Y2 2 1% 2%
65% (heavy) 4% 21.4 Y2 21.4
Method: Dissolve sugar in boiling water or mix thoroughly
with cold water until dissolved. Chill before using.
Some fruits darken and change flavor when exposed to air.
To avoid this, add ascorbic acid (Vitamin C) to syrup. Dis­solve
1 teaspoon powdered ascorbic acid or twenty 100 milli­gram
tablets in 1 quart syrup. If tablets are used, crush and
dissolve before adding. Or use one of the ascorbic-citric acid
mixtures available on the market. Check the directions on the
package for the amount to be added to the syrup. If ascorbic
acid is added to dry-packed fruits, sprinkle dissolved ascorbic
acid over fruit just before adding sugar.
packaging
Package fruits in moisture-vapor-proof containers. Allow Y2
to 1- inch head space for expansion of fruit when frozen.
Crumple a piece of water-resistant paper and place on top of
fruit to keep it immersed in liquid until frozen. Seal and freeze
immediately. (For packaging instructions and materials see
page 28 .)
FRUIT
APPLES
APRICOTS
BERRIES:
BLACKBERRIES
DEWBERRIES
LOGANBERRIES
BOYSENBERRIES
BLUEBERRIES
ELDERBERRIES
HUCKLEBERRIES
CHERRIES, Sour
CHERRIES, Sweet
COCONUT
CRANBERRIES
CURRANTS
DATES
10
PREPARATION
Wash, peel and slice apples to about Y2-inch
thickness. If apples are Ia be packed in sugar,
prevent discoloration by submerging slices
for 15 minutes in a solution of 2 tablespoons
salt dissolved in 1 gallon water. Drain. Solu­tion
may be reused.
Select firm, fully ripe fruit of bright, uniform
color. Wash and sort as to size. Halve and
remove pits. Peel and slice, if desired. Heat
unpeeled fruit in boiling water Y2 minute.
Proper maturity is in;;>ortant. Immature ber­ries
should not be used. Wash in cold or iced
water ond drain thoroughly on absorbent
paper towels.
Select large, tender-skinned berries. Pick
over, wash in iced water and drain. If de­sired,
preheat in steam 1 minute to tenderize
skin.
Wash cherries in iced water. Remove from
water, sort ond stem. Freeze only uniformly
red, mature cherries. Place cherries on tray
and chill in refrigerator until firm enough to
remove pits. Use fork for removing pits; avoid
squeezing the pit out.
Prepare quickly in same way as •our cherries.
However, sweet cherries may be frozen
whole, with or without pits. Pits give an
almond-like flavor.
Weigh one part dry sugar to B parts shred­ded
coconut, adding sufficient coconut-milk
to moi5ten.
Wash in iced water, stem and eliminate poor
berries. Drain well.
Wash in iced water, stem and drain well.
Select tender fruit. Wash and slit to remove
pits. Leave whole or press through sieve for
puree.
PACKAGING
Syrup pack. Slice into container, cover with
40% syrup. Add Y2 teaspoon ascorbic acid to
each quart of syrup. Leave l -inch head space.
Sugar pack. Sprinkle Y2 cup sugar over each
quart of apples. Leave Y~-inch head space.
Seal.
Syrup pack. Pack in container; cover with
40% syrup to which ascorbic acid has been
added (% teaspoon ascorbic acid to 1 Y2 cups
syrup).
Sugar pack. Stir Y2 cup of sugar over each
quart of fruit. Treat with ascorbic acid before
adding sugar.
(1) Pack whole in a 40 to 50% •ugar syrup.
(2) For crushed or pureed berries, pack 3
parts of berries to 1 part of sugar. Make sure
sugar is diuolved. Allow 3.4-inch head space
for pints and 1 Y2 inches for quarts. Seal.
Blueberries may be packed in cold 40%
syrup or with sugar in a 5 to 1 ratio, or
whole packed without sugar or syrup. Leave
head space, seal.
Sour cherries are best packed with dry •ugar.
Mix gentty 1 part sugar to 4 parts fruit by
weight, until sugar is diuolved. Package; al·
low %-inch head space. Seal.
Cover with 40% sugar syrup which contains
ascorbic acid . Package, allowing head space.
Seal.
Allow head space when packing. Seal.
Cranberries may be packed whole, without
sugar, or in a 50% sugar syrup. They can
also be pureed and packed in an equal
amount of sugar-2 cups to 2 quarts of ber·
ries. Leave head space and seal.
Cover with cold 50% syrup or pack dry, us·
ing 3,4 cup sugar to 1 quart currants. Leave
head space and seal.
Pack into containers, leaving Y2-inch head
space. Seal.
FRUIT
FIGS
GOOSEBERRIES
MELONS:
CANTALOUPES
HONEYDEWS
WATERMELONS
ORANGE AND
GRAPEFRUIT
SECTIONS
PEACHES
PEARS
PINEAPPLE
PLUMS AND
PRUNES
RASPBERRIES
RHUBARB
STRAWBERRIES
PREPARATION
Use tree-ripened fruit. Sort, wash and stem.
Slice or leave whole. Peel if desired.
Stem, wash in iced water, drain.
Select firm, well ripened fruit. Cut in half
ond remove seeds (remove watermelon seeds
as you cut balls). Scoop out melon balls or
cut in %-inch cubes. These fruits may be fro­zen
alone or in combination.
Select firm fruit, free of soft spots. Peel with
sharp knife just below white membrane.
Remove all membrane. Cut sections from
divider-membranes. Drain.
Promptness in handling is important. Sort,
peel (skins may be loosened by scalding
whole peach 30 seconds in boiling water)
and pit. Peel and slice 1 quart of peaches at
a time.
Select pears which are fully tree-ripened.
Wash, peel and core. Cut in halves or quar­ters.
Heat in boiling 40% syrup for 1 to 2
minutes.
Select fully ripened pineapple. The leaf-like
center spines will pull out easily when pine­apple
is ripe. For easy peeling, cut unpeeled
pineapple into 3A-inch slices, peel slices. Re­move
all of core and eyes with small round
cutter. Fruit may also be cut into wedges,
crushed or diced.
Sort, wash in iced water. Halve and pit, or
leave whole.
These berries are fragile and care should
be used in handling them. Wash and sort
in iced water. Drain thoroughly.
Wash, trim and cut stalks into l-inch pieces
or in lengths to fit package.
Choose berries uniformly ripe at stage best
for eating. Process as soon as possible after
picking. Wash in iced water, drain, sari and
remove the hulls.
PACKAGING
Unsweetened pack. Fruit may be covered
with water, if desired. Leave head space and
seal.
Syrup pack. Cover with 40% syrup contain­ing
ascorbic acid. Leave head space, seal.
Pack whole without sugar or cover with 50%
syrup. Leave head space and seal.
Cover with orange juice or 40% sugar syrup.
Leave head space, seal and freeze.
Pack sections in layers. Cover with 40%
syrup containing ascorbic acid. Seal.
Pack immediately into cold 40% syrup in
containeri cover with more syrup to which
ascorbic acid has been added ('.4 teaspoon
ascorbic acid to 1 Y2 cups syrup). Seal.
Pack immediately in freezer carton. Add
40% syrup to which ascorbic acid has been
added ('.4 teaspoon ascorbic acid to 1 Y2 cups
syrup). Seal.
Pack round slices of pineapple in round
freezer cartons. Pack slices with two circles
of cellophane paper between each slice.
Seal and freeze. Pineapple requires no su­gar
or syrup. Leave head space at top of
carton; seal.
Pack in freezer carton. Cover promptly with
40% syrup to which ascorbic acid has been
added. Seal.
Add dry sugar to berries-4 parts of berries
to 1 part of sugar. Gently place in cartons,
allowing head space; or cover with 40%
syrup leaving head space. Seal.
Pack without sugar or cover with 40% syrup.
Allow head space; seal.
Sugar pack. Mix gently 4 parts berries to
part dry sugar by weight. Put in containers,
leaving head space. Seal.
Syrup pack. Pack berries in freezer carton,
cover with cold 50% syrup leaving head
space. Seal.
11
12
FRUIT JUICES
Fruit juices may be used in a variety of ways, such as at the first
course at mealtime, or in cocktails, punches and mixed fruit drinks.
Press ripe, naturally juicy fruit through a juicer, fine strainer or
cheesecloth to extract juice. If the fruit has little natural juice, cut
in small pieces and simmer from five to ten minutes until soft. Once
juice is extracted, cool quickly- pour into water-tight containers
(see page 28), allowing sufficient head space for expansion, and
freeze immediately. (Ascorbic acid should be added to the juices
made from fruits that discolor. Add in same proportions as to orig­inal
fruit. See pages 10 and 11.)
PUREES
Purees are used in many delightful ways to add variety to your
menus. They may be used in recipes, as sauces, or for baby food.
Purees are excellent for freezing-an ideal way to preserve slightly
over-mature fruits.
Make frozen fruit purees by pressing steamed or slightly cookesl
fruit through a sieve. Chill quickly and pack in recommended mate·
rials (see page 28), allowing Yz to %-inch head space. If sweetening
is desired, add Yz to V3 cup of granulated sugar for each cup of
fruit puree.
SERVING FROZEN FRUITS
Frozen fruits properly prepared and packaged are used in the same
manner as corresponding fresh fruits. Frozen fruit is most popular
when eaten while still slightly icy.
Thaw all fruits in original containers before use. Do not remove
fruit from containers until ready to use, since color and flavor will
change on exposure to air.
WAYS TO THAW FRUITS
In the Refrigerator
At Room Temperature
In front of Fan
In cold running water
(Make sure package is water-tight)
5 to 7 hours
3 to 4 hours
1 hour
30 to 40 minutes
Follow your favorite fruit recipes, using frozen fruits in the same
manner as fresh fruits. Make allowances for additional sweetening
in the frozen product.
freezing meats
ALWAYS SELECT FRESH, HIGH QUALITY
MEAT FOR FREEZING TO BE
ASSURED OF GOOD RESULTS
1. Remove as much bone and fat as possible before packaging. Bone
takes up space and excess fat will become rancid more quickly.
2. Cut meat into meal-sized portions. Place rogether the number of
chops, ribs, steaks, etc., needed for one meal. Place two layers of
moisture-vapor-proof paper between portions so they will sepa­rate
easily.
3. Less tender cuts should be made intO ground meats, stew meats,
etc., instead of roasts and steaks.
PACKAGING
Good packaging means good results
1. Use moisture-vapor-proof material when wrapping all meat (see
page 29).
2. Use drugsrore or butchers' wrap. Pull wrapping material tight
against meat to force out air.
3. Butchers' paper is often used to protect the inner wrap from
punctures and hold it tight against the meat.
4. Label all packages. Seal and freeze at once.
SPECIAL HINTS
During freezing, salt speeds the development of rancidity in fat
meats. Spices and other seasonings actually retard this development.
Therefore, when making sausage for freezing, add all seasonings ex­cept
salt. Salt may be added during or just before cooking. Keep pork
cold while preparing and packaging it. It is important that cured
meats, such as ham and bacon, are wrapped in moisture-vapor-proof
material tO prevent drying out and mixing of smoke odors with
those from other packages in the Freezer.
THAWING
Meat should be left in the original package and may be thawed in
the Refrigerator or at room temperature. Allow approximately 5
hours per pound tO thaw meat in the Refrigerator and 2 hours per
pound when thawing at room temperature. Thawing may be
speeded up by placing meat in front of an electric fan.
13
cooking
Roasts. Tender cuts of meat, at least five inches thick, are best for
roasting. They may be roasted when frozen, but will need additional
cooking time. Frozen roasts require approximately one-third to
one-half again as long as unfrozen ones. For normal cooking time,
thaw these cuts first. A meat thermometer is a great convenience in
determining doneness of roasts. If a roast goes into the oven frozen,
thermometer may be inserted when meat is partially cooked.
Broiled Steaks and Chops. Tender cuts of lamb and beef, at least
one inch thick, are excellent when broiled. The procedure is much
the same whether these cuts are broiled while frozen or are first
thawed, except frozen meat should be placed farther from the heat or
cooked at a lower temperature than meat that is thawed. If steaks
are broiled while still solidly frozen, the time is about doubled. Meats
that can be broiled are also satisfactorily pan broiled.
Braised Meat. Less tender cuts of meat can be made more tender
by braising or cooking with moisture. If meat is to be browned
before cooking, it is desirable to thaw it first-otherwise it browns
very slowly. Also it is easier to thaw meats, at least partially, that are
to be coated with crumbs or flour, for the dry mixture will not adhere
to frozen meat. If solidly frozen meat is to be braised, cook it until
tender, then brown just before serving time.
Ground Meat. Ground meat may be thawed and cooked at the same
time in a covered skillet. Melt shortening on HIGH heat, add meat
and switch to LOW. Turn as it cooks and browns, breaking apart, if
desired. Keep cover on skillet between times. Frozen chicken pieces
may also be cooked in this way.
freezing game
PREPARATION
1. Game birds, such as quail and pheasant, are prepared in the
same way as chicken.
2. Rabbits and other small game. Cool in Refrigerator as soon
after killing as possible. Skin, dress and wash thoroughly. Package
in heavy paraffin cartons or wrap in heavy freezer paper. Freeze
immediately.
3. Large game, such as venison, moose, etc., are prepared for freez-ing
in the same manner as beef and veal.
Before freezing wild game and fish, consult Federal and State game
laws to determine whether game legally may be held in storage and,
if so, during what periods of the year it may be stored.
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freezing fish
PREPARATION
1. Scale, dress, remove head and wash. Small fish may be frozen
without further preparation except to trim off tails and fins.
2. Cut large fish into steaks or fillets ready for cooking. Place
layers of freezer paper between fillets when packaging.
3. Cut-up pieces of "lean" fish such as haddock and cod, should
be rinsed in brine made with one cup of pure 'table salt per
gallon of water, to reduce leakage during thawing. Keep in
solution not over 1 minute. Brine is unnecessary for whole
fish or fatty fish such as salmon or mackerel.
4. Wrap in moisture-vapor-proof material and freeze the fish
immediately.
GLAZING
An ice glaze gives additional protection to fish. To glaze, place
unwrapped fish in Freezer and freeze. When frozen, take fish
out and dip in near-freezing water. Place fish again in Freezer
to harden the glaze. This process is repeated until a good glaze
is formed; then store. Renew glaze about every 3 months.
THAWING AND COOKING
Thaw fish completely in container, then cook the same as fresh
fish. Fish should be slow-thawed in the Refrigerator to avoid
excessive leakage. For best results, cook fish while slightly
chilled. Fish steaks and fillets may be fried or broiled without
thawing.
SHELLFISH
Oysters, Clams, Shrimps and Scallops. Wash shells in run­ning
water and shuck, working quickly. Wash meat in brine
solution made of 1 tablespoon salt to 2 quarts cold water.
Drain, pack in freezer carton and freeze immediately. Shrimp
are best if they are frozen uncooked. Remove and discard
heads and black vein. Wash and package in freezer containers.
Crabs and Lobsters. Chill fish and remove back shell. Steam
or boil in water for 15 to 20 minutes. Cool thoroughly, then
pick edible meat from shells and package in proper containers.
Seal and freeze immediately.
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PACKAGING
PREPARATION
1. Clean poultry thoroughly and wash well in cold water.
2. Leave birds whole for roasting. Cut fryers into pieces. Cut
very young chickens in half for broiling.
3. Package in moisture·vapor-proof wrapping. Insert two
sheets of foil, cellophane, Plio.film or polyethylene between
halves of broilers or between layers of cut-up poultry for
easy separation. Freeze immediately.
4. Wrap giblets and freeze separately.
5. Freeze turkeys and roasting chickens without stuffing, to
prevent bacteria growth.
COOKING FROZEN POULTRY
Poultry may be roasted when frozen, but will require addi­tional
cooking time. To use normal cooking time, poultry
should be completely thawed. Chicken pieces may be cooked
as directed under "Ground Meat," page 14. Roast, broil or
pan-fry young and tender birds. Stuff just before roasting.
To thaw poultry, either place in Fresh Food Compartment
of Refrigerator or, if it is in moisture-vapor-proof wrapping,
thaw under cold running water. Poultry may be thawed at
room temperature if it is to be used immediately.
Leftover poultry can be used in many ways so the family
isn't eating a big holiday turkey for days. Cut cooked meat
from the bones. Package. This meat can be used later for lus­cious
casseroles or salads. If your family likes sandwiches, use
leftover poultry as the filling. Prepare and freeze whole sand·
wiches for future lunches or late snacks. (See page 26.)
16
freezing cooked foods
Freezing cooked foods saves time-and many cooked foods may be
frozen and stored for future use. It's good planning to cook extra
quantities of some foods for serving at a later time. Many bakery
products such as bread, rolls, cakes and pies may be kept fresh by
freezing for use weeks later. Other foods such as baked beans, stews
and soup stocks can be frozen with excellent results. It's less trouble
and more economical, too, to cook in large quantities.
PREPARATION
Main Dish Foods-The foods are prepared in the same manner as
for immediate serving with the exception of seasoning. During stor­age,
onion flavor becomes less noticeable and celery flavor more
pronounced. Spices also lose their strength during long periods of
frozen storage.
When Chili Con Carne, Spaghetti and Meat Balls, Chop Suey,
Chicken a Ia King and similar main-dish foods which require long
slow cooking are on the menu, prepare double quantities-and
freeze part of the food for future convenience.
Vegetables-Frozen cooked vegetables such as baked beans,
candied sweet potatoes, or French fried potatoes are short-order
specialties when there is a supply in the Freezer.
PACKAGING
After cooking, cool the food to room temperature. Package in meal­sized
quantities (or plan for company by doing an extra large pack­age
) and wrap in recommended materials (see page 28). After the
food has been properly packaged, it can be chilled in the Fresh Food
Compartment of the Refrigerator, then placed in the Food Freezer
for immediate freezing.
With a Hotpoint Food Freezer, you will not need to "eat to save."
Freeze leftover meat loaf, roasts, turkey or chicken, baked ham and
other pre-cooked meats to en joy later. Try packaging these pre­cooked
meats with heavy aluminum foil-reheat in the foil-it saves
juices, flavor and use of utensils.
SERVING
To serve these foods, thaw gradually over LOW heat adding a little
liquid if necessary to prevent foods from sticking to the pan. Or heat
slowly in a 300°F oven for 45 minutes to one hour.
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freezing cakes
and frostings
FOR BEST RESULTS, FREEZE CAKES AFTER BAKING
BUTTER CAKES
It is best to freeze a cake after it has been baked. Cake batter may
be frozen, but it is much slower to thaw the batter and then bake the
cake than to take a baked cake from the Freezer. Also, a cake made
from frozen batter may not be as high as a freshly baked cake.
ANGEL FOOD AND SPONGE CAKES
For freezing, use any good recipe for Angel Food or Sponge Cake
and bake according to directions.
Cool cake thoroughly, wrap in moisture-vapor-proof wrapping,
seal and place in sturdy outer package, as cardboard cake box.
FRUIT CAKES
Because baked fruit cakes improve upon standing, they are particu­larly
suited for freezing. The flavor of the fruit becomes blended
and mellow during storage. The cake remains moist because of the
presence of fruit and fat.
Baked fruit cakes may be kept for a year or longer in the Freezer.
This will relieve last-minute rush on holiday meals.
Bake the fruit cake according to your favorite recipe. Cool thor­oughly,
package, seal and freeze quickly .
FROSTINGS AND FILLINGS
Not all frostings freeze successfully. Confectioners' sugar or butter
frostings are more suitable than other types for freezing, particularly
when they contain a good deal of fat. Whipped cream and cream
cheese frostings freeze satisfactorily also.
Frostings of the candy types are satisfactory for use as fillings
only. Do not use as frostings unless the storage period is very short .
Seven-minute or boiled frostings are not satisfactory for freezing as
they will crumble too easily after they are thawed.
HOW TO PACKAGE FROSTED CAKES
To prevent frosting from sticking to wrapping:
1, Frost the cake, place unwrapped in the Freezer until the frosting
becomes hard .
2. Place the frosted cake in a sturdy box large enough so as not to
touch the frosting; cover the box with moisture-vapor-proof
wrapping and seal.
Thawing cakes-Thaw unfrosted baked cakes in the original wrap­pings
at room temperature. (A large cake will thaw in about 2
hours.) When thawing a frosted cake, loosen the wrapping, but do
not remove.
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Pies and tarts may be frozen successfully and stored up to 4 months
in your Hotpoint Food Freezer-either baked or ur.baked. lt may be
convenient to store them both ways, depending upon your meal plans.
PASTRY
Freeze pie shells either baked or unbaked. Pastry may be frozen in
bulk or rolled in ready-to-use circles. Freeze pie shells before wrap­ping,
then stack together with crumpled waxed paper between.Wrap
and freeze. Separate pastry circles with two layers of moisture-vapor­proof
paper, place on baking sheet or cardboard for support, slip
into moisture-vapor-proof bag and seal.
UNBAKED PIES
Preparation -Line pie plate with pastry (the lower crust may be
frozen in pie plate before filling is added to prevent the crust from
becoming soggy). Put in filling and cover with top crust. Do not cut
vent holes m top crust before freezing.
Fruit pies, vegetable pies made from sweet potatoes, pumpkin or
squash, mince pies and chiffon pies can be frozen. Cream and cus­tard
pies do not freeze well, either before or after baking.
Fruit pies may be made from fresh, canned, or frozen fruit. If
frozen fruit is used, make allowance for sugar already in the product.
Loosely packed frozen fruits require no thawing before they are
placed in pie shell. If the frozen fruit has been packed in syrup,
drain part of syrup to prevent a surplus. If you freeze your own
fruits, they may be packaged especially for pie fillings by mixing re­quired
amount of flour with the sugar used to sweeten them. You
will need two pint-sized packages of fruit for the average pie. Mix
two tablespoons of flour with the sugar required for each package .
Packaging-Wrap prepared pie in moisture-vapor-proof wrap­ping
and freeze. Pies which do not have a cop crust are handled
more easily if frozen unwrapped, then wrapped when the filling
is firm, and returned to the Freezer. There are also special pie con­tainers
on the market which will protect the pies in the Freezer.
Baking - To bake frozen pies, cut vent holes in the pie just before putting in oven. Frozen pies are better when baked without thaw-ing
as lower crust is less likely co become soggy. Two-crust pies
baked without thawing should be baked in hot oven (400°F) for at
least one hour or until golden brown. Bake one-crust pies in a
3 75 °F oven for 45 co 50 minutes. If pie is thawed before baking,
bake in same manner as fresh pie.
BAKED PIES
Prepare and bake in usual manner. Cool pie thoroughly before
wrapping for freezing. Wrap in moisture-vapor-proof covering.
Seal and freeze.
Thawing - A baked pie which has been frozen should be thawed
and warmed in a 275 °F tO 300°F oven for 30 to 40 minutes for
perfect serving.
If a baked pie is thawed at room temperature and not warmed,
the pie is similar in texture and flavor tO one that has been scored
in a RefrigeratOr.
freezing cookies
Cookie Dough. Depending upon the type of cookie, the dough
may be packaged in various types of packaging materials. Slice or
form dough in a roll and wrap in moisture-vapor-proof wrapping.
Or place in a freezer carton.
RefrigeratOr cookie dough which has been frozen may be sliced
and baked after thawing slightly in the Refrigerator.
Thaw drop cookie dough at room temperature until it is soft
enough co be dropped on the baking sheet. Bake as fresh cookies.
Baked Cookies - Frozen. Follow your favorite recipe for cookies.
Bake and cool thoroughly. Package them in cop opening boxes,
freezer cartons or coffee cans lined with freezer paper. Use waxed
paper or cellophane between each two layers of cookies. Crumple
waxed paper at the cop of the cartOn tO avoid excess air space.
Baked refrigerator cookies and most drop cookies are thin, and
thaw rapidly. They can be unwrapped and served as soon as they
are removed from the Freezer.
ice cream and other desserts
Ice cream and other desserts can be successfully frozen and stared in
your Food Freezer. They make delightful surprises and are a quick
fill-in for unexpected guests.
You will find many wonderful ways to serve ice cream when you
have it on hand in the Freezer. Serve ice cream in sundaes, parfaits,
ice cream sandwiches with fresh and frozen fruits, cakes and pastries
ala mode and filling for cream puffs.
COMMERCIAL ICE CREAM
CartOns of commercial ice cream may be kept in the Hotpoint Food
Freezer-on hand tO simplify meal planning and entertaining.
Commercial ice cream also may be purchased in quantity amounts
at quite a savings over small packages. They can be repackaged for
the Food Freezer in smaller portions, if desired. Do not allow ice
cream tO thaw before repackaging.
Variety may be added to commercial ice cream when repackaging
by alternating layers of ice cream with crushed fresh or frozen fruits,
or sauces. They may be packed in decorative molds, also.
HOMEMADE ICE CREAM
Ice cream and other frozen desserts may be made in the crank freezer
or refrigerator trays and packaged for stOrage in round or square
freezer cartOns.
Use your favorite ice cream recipe or mix. When the ice cream
freezer turns stiffiy, place ice cream in freezer cartOns. If making it
in the RefrigeratOr, remove trays when ice cream is partially frozen
and pour into freezer cartOns. Complete freezing by placing cartons
immediately in your Food Freezer.
21
1ll.i cups milk
Y:z cup sugar
2 eggs, separated
1 teaspoon gelatin
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1ll.i cups sugar
Yl cup lemon juice
Grated rind of 1 lemon
ll.! teaspoon lemon extract
1 pint
VANILLA ICE CREAM
Mix milk, sugar, egg yolks and gelatin. Cook on LOW heat to custard
consistency and cool. Add vanilla. Whip egg whites and mix with
custard. Place mixture in freezing tray and freeze until semi-solid.
Remove tray from Refrigerator or ice cream freezer, beat in whipped
cream. Pack frozen mixture in freezer cartons, allowing Y2-inch
head space. Freeze immediately. Yield: 1 pint.
ICE CREAM VARIATIONS
Mint- Substitute Y2 teaspoon mint extract for vanilla in basic ice
cream recipe and add a few drops of green food coloring to lightly
tint the mixture.
Maple Nut-Add 2 teaspoons maple flavoring to ice cream recipe.
Fold in Y<i cup chopped nut meats when frozen mixture is beaten.
Fruit-Fold Y2 cup crushed drained fruit into basic ice cream recipe
when it is beaten.
LEMON MILK SHERBET
Combine sugar, lemon juice, rind and extract. Add milk; stir until
sugar is dissolved. Place in ice cube tray and freeze until firm. Re­move
from freezing tray and beat mixture until creamy. Package
in freezer carton and freeze. Yield: Approximately 1 pint.
It's a special treat to have piping hot rolls or bread at almost an
instant's notice. Now, you can do that by freezing and storing
breads in your Hotpoint Food Freezer-so handy for quick prepara­tion.
For best results breads should be frozen after baking, with the
exception of biscuits and muffins. Unbaked doughs should be stored
in the Freezer less than one month.
QUICK BREADS
Biscuits. Biscuits may be frozen before or after they are baked. Cool
baked biscuits, and package in freezer wrappings.
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Pack unbaked baking powder biscuits in either a round container
or in a pie plate. Two layers of cellophane should be placed be­tween
layers. Thin biscuits freeze with better results than thick ones.
Biscuits may be baked on a baking sheet while still solidly frozen,
or they may be partially thawed. They may be used as a topping for
leftovers or in making chicken or meat pies.
Muffins. Muffins may be frozen baked or unbaked. Cool baked
muffins and wrap promptly .
To freeze unbaked muffins, pour batter into container in which
they will be baked or in liners designed for baking. Package and
freeze immediately. Thaw muffins at room temperature and bake
as soon as possible.
Loaf Breads. Freeze quick breads, that are made into loaves, after
baking. Thaw in the original wrapping in a warm oven (300°F)
for about 30 minutes .
Doughnuts. These should be frozen after frying. Be sure the dough­nuts
are cool before packaging. Before serving, thaw in wrapping
at room temperature, or reheat in 300°F oven for about 30 minutes .
Waffles and Pancakes. Griddle, cool and freeze. Pack in moisture­vapor-
proof material. Before serving, thaw in wrapping at room
temperature or reheat in 300°F oven for about 15 minutes .
YEAST BREADS
Baked rolls and bread are excellent for freezing. Freezing is the best
way of preserving bread. It prevents it from becoming stale and will
facilitate shopping for the homemaker. Cool freshly baked bread or
rolls, package and freeze immediately. When ready for use, thaw
frozen baked bread in the original wrapping at room temperature
or in a warm oven (300°F) .
Commercially baked bread can be stored for two weeks without
repackaging.
FREEZING BREAD DOUGHS
Frozen doughs are more difficult to handle than frozen baked goods
and may lose some of their lightness during storage. It is better to
bake the dough before freezing. If dough is frozen do not store
more than one month .
freezing eggs
It is economical to freeze fresh eggs during the season of abundance
and use them during periods of scarcity and higher prices. Only
fresh, clean eggs should be frozen. Eggs cannot be frozen in the shell.
Freeze eggs in small packages containing the required amounts
for specific items, such as, 1 cup egg whites for Angel Food Cake, 3
whole eggs for custard, 2 egg yolks for mayonnaise, etc.
Thawed eggs should be used immediately and never refrozen.
FREEZING WHOLE EGGS
Wash eggs before breaking. Stir with a fork just enough to break the
yolks and blend with the whites. Do not beat because beating whips
in air. Add 1 tablespoon of sugar or corn syrup or 1 teaspoon salt for
each cup of whole eggs. Pack in freezer canon or glass jar, allowing
Yz to %-inch head space.
Frozen whole eggs can be used in any baked product recipe which
calls for whole eggs, or may be used for scrambled eggs.
Frozen eggs must be thawed before they are used in baking. Thaw
unopened package in the Refrigerator or at room temperature or
under cold running water. Before using, mix thoroughly.
FREEZING EGG WHITES
Freeze egg whites just as they are without the addition of sugar or
syrup. Package in freezer cartons leaving head space.
Frozen egg whites, when thawed, may be used in the same ways
as one would use unfrozen egg whites.
Frozen egg whites, thawed to room temperature, make as good,
if not better meringues, frostings and Angel Food Cakes as un­frozen
egg whites.
FREEZING EGG YOLKS
Separate the yolks from whites and for each cup of yolks, stir in (do
not beat) 1 tablespoon of sugar or corn syrup, or Yz teaspoon salt.
Pack in freezer carton allowing head space. Place in Freezer.
freezing dairy products
Most dairy products can be successfully frozen and stored in your
Hotpoint Food Freezer. You can make those weekend drives into
the country worthwhile, too, by buying a large supply of eggs and
country-fresh butter. Bring a large supply home to freeze and store
for future use.
BUTTER
High quality butter and lard may be stored up to six months. Un­salted
butter keeps better than salted butter. When freezing country
butter, be sure that it is pasteurized. (If not pasteurized, it will keep
approximately one month.)
When packing, seal original commercial carton in special freez­ing
paper or rewrap butter in moisture-vapor-proof material (see
page 29). Thaw butter gradually in the Fresh Food Compartment
of the Refrigerator or at room temperature.
CREAM
Ordinary household cream does not freeze well. Heavy cream, con­taining
not less than 40 per cent butterfat can be frozen for a short
time. Heavy cream which has been whipped freezes well, too. Drop
the whipped cream from a teaspoon on waxed paper lined card­board
or baking sheet. Freeze. Transfer frozen mounds quickly to
a polyethylene bag. Seal and store in Freezer. Frozen whipped
cream will thaw in 20 minutes.
CHEESE
Cottage and Camembert cheeses may be kept in the Freezer, if
closely packaged in moisture-vapor-proof containers, though there
may be some water separation on thawing. Camembert cheese
should be frozen only at the peak of ripeness. But freezing spoils
the smooth texture of cream cheese and processed cheeses. Freezing
and thawing make these cheeses crumbly and cause fat to separate.
MILK
Pasteurized, homogenized milk may be frozen and stored 4 to 6
months. Package in liquid-tight, moisture-vapor-proof containers.
Allow head space for expansion during freezing.
25
..•. ··
Now you can end "lunch box monotony" for your children or hard­working
husband-and save yourself time and energy. Here's how,
with your Hotpoint Food Freezer, you can make two weeks' supply
or more of sandwiches and other basic lunch box foods at your con­venience.
Package and seal individual servings in recommended
freezer wrap (see page 29 ). For accessibility and conservation of
Freezer space, pack a week's supply of each individually packaged
item in a paper box.
SANDWICH TIPS
For lunch box sandwiches many different breads, such as enriched
white, whole wheat, rye, Boston brown bread or nut bread can be
frozen. Spread softened butter or margarine on each slice of bread,
then spread filling.
Meat, fish, cheese, poultry, peanut butter and cooked egg yolks
are the recommended fillings for freezing. Cooked egg whites be­come
tough when frozen. The other fillings can be moistened with
milk, cream, pickle relish, chili sauce, catsup, fruit juice, a little
mayonnaise or salad dressing. It is not advisable to use salad dress­ings
for spreading, as they separate and soak into the bread.
Lettuce or other salad greens and raw vegetables do not freeze
well. Add these items to the lunch box fresh and crisp from the
Refrigerator.
Lunch box foods will thaw within two or three hours after re­moving
them from the Freezer.
..~• Sig heatty sandwiches, cake, cookies, pie or individual
fruit can be packaged several weeks ahead of time. There are
handy packaging supplies on the market that are suitab).e for these
"tote-able" lunch box foods.
Plastic bags, aluminum foil or laminated paper are good. In addi­tion,
there are plastic containers available with tight fitting lids,
which are especially designed for lunch box use: Individual sand­wich
boxes, pie boxes designed to hold a wedge of pie or cake, and
small utility dishes for freezing individual portions of fruit. These
convenient containers eliminate the steps involved in wrapping
each item for the lunch box, and, of course, they can be re-used.
When storing these containers in the Freezer, tape the lids down
with freezer tape.
Small jars, such as the kind cheese spreads or jelly come in can
be used, roo. Any tiny medicine bottles with screw cops are good
for salt, salad dressing or other condiments tO be added to the lunch
after it is removed from the Freezer. These jars may leak, so provide
double protection by placing a piece of waxed paper over the cop
before screwing on the cover.
,-·;-· ... ~ ~- J. -· • '... • •
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All salads do not freeze satisfactorily. Vegetable salads are nor suit­able
for the Freezer as freezing destroys the crispness. The most
satisfactOry frozen salad is the type with a solid base, such as cream
or cottage cheese, whipped cream, or mayonnaise. Gelatin may be
combined with cream and mayonnaise instead of cheese.
A supply of frozen fruit salads in the Freezer is convenient co
have and adds taste-appeal to family meals. These may be packaged
in tub-shaped freezer cartOns or individual-size cartons. They re­quire
little, if any, thawing. Serve the frozen salad on salad greens;
add your own favorite dressing.
Meat and poultry for salads may be cooked and frozen when
plentiful, then thawed and mixed with salad greens at serving time.
Fruit combinations for fruit salads may be combined and frozen
in tubular cartons or freezer jars. They may be served semi-thawed
or thawed, as desired.
••
•
28
containers for packaging
Proper packaging is essential for successful freezing. Choose
only top quality packaging materials-designed to fit the specific
food you are preparing. Packaging must retain the moisture in the
food and keep the air out; thus, good packaging material is moisture­vapor-
proo£ Properly-sized containers will permit faster freezing,
easier packaging and conserve space in your Freezer.
Paper cartons are easy to fill and empty. There are three types:
1. Tube or cylindrical shaped. 2.Waxed cup with paper disc-type lid.
3. Rectangular with plastic lid. These containers are excellent for
fruits, vegetables, cooked foods and dairy products.
Glass freezer jars have excellent moisture-vapor-proof qualities.
The mouth is extra wide, and the sides are tapered to facilitate re­moval
of the frozen contents. A screw-on cap of rust-proof metal
provides an air-tight, leak-proof seal. Food must be partially thawed
before it is removed. Ordinary glass jars are not recommended for
freezing foods.
Metal cans can be used if the homemaker has equipment for can­ning
in tin. The plain sanitary can may be used, but for red or acid
vegetables, fruits, fish and meat, use a lacquered can or R-enamel
can. Clean coffee cans, cake or cookie tins with aluminum foil liners,
can be used also.
Rectangular boxes. Press out as much air as possible and seal
cellophane and Pliofilm liners with a heating instrument. Poly­ethylene
liners may be sealed with a heating instrument, freezer
tape or two to three inches at the top of the bag may be twisted and
folded over to form a gooseneck twist held by a rubber band.
Bags can be used for dry-packing vegetables and fruits. Larger bags,
made of Pliofilm, cellof hane, polyethylene or laminated paper, are
excellent for large, bulky items, such as chickens and turkeys. These
bags must be sealed with a heat sealing device, freezer tape, or a
gooseneck twist held in place with a rubber band.
Aluminum boxes made of heavy aluminum or aluminum foil are
available in pint and quart sizes. They are particularly convenient
for cooked and baked foods, which may be frozen and reheated in
the containers.
Rectangular plastic containers are excellent for freezing fruits
and cooked foods.
freezer wrappings
Freezer wrapping papers are suitable for meat, fish, poultry, cake,
pie and dry, solid foods. The following types are recommended for
general use: ·
Polyethylene (plastic) bags and sheet wrapping are useful and
are re-usable. Bags are best fastened by twisting the top, folding the
end over and fastening with a rubber band. The sheet wrapping
may be sealed with freezer tape.
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-.. •• ..I!.L~
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Pliofilm. Use a drugstore wrap and seal with a warm iron.
Note: When Pliofilm is used, an outer covering should be used to
protect the wrapping. Ordinary wrapping paper may be used for
this purpose.
Saran. Press tightly around food. Use drugstore wrap. Seal with
freezer tape .
Laminated wrappings. There are several laminated wrapping
papers available which combine paper and another material, such
as cellophane, aluminum foil or plastic coating. When using these
wrappings keep the paper on the outside to provide the best pro­tection
for the package in the Freezer. Use a drugstore wrap for
these materials (see photos) .
Aluminum foil has excellent moisture-vapor-proof qualities. Use
only heavyweight freezer foil- seal by simply pressing tightly
around the product. Precooked food that has been wrapped in alu­minum
foil can be heated in the foil when preparing for serving .
Waxed locker papers are inexpensive but are not as moisture­vapor-
proof as above papers. (If paper is waxed on one side only,
use two thicknesses and place waxed sides next to food.)
Freezer tape does not loosen during zero storage. Use it to seal
edges of moisture-vapor-proof wrapping and attach labels. Ordi­nary
cellophane tapes will not hold a seal at the temperature main­tained
in the Food Freezer.
(1) Place faad ta be wrapped in center af the wrapping paper.
(2) Bring twa parallel edges together. Fold in lock seam, repeat
this fold until the last fold rests firmly on the food. (3) Fold ends,
excluding as much air as possible. Seal with tape or tie firmly with
heavy string.
FOR USING WRAPPINGS
1. Use a generous amount of paper.
2. Drugstore wrap. Place food in center of paper. Bring two op­posite
edges together over food. Fold edges over several times
in a lock-seam until the last fold rests firmly on food. Then fold
in open ends, as in any package, excluding as much air as possible.
Seal with freezer tape.
3. Butchers' wrap. Place food diagonally on one corner of paper.
Roll paper and food together diagonally, folding in extra material
as you roll. Seal with freezer tape.
4. Laminated, parchment and other treated papers must be
sealed. They can be sealed with freezer tape or string. Pliofilm
should be heat sealed, then covered with protective wrapping.
5. Label all packages clearly.
Note: Regular butcher paper, ordinary waxed paper, gift-wrapping
cellophane and paper grocery bags are not suitable for wrapping.
PAPER CARTONS
Filling: Use funnel of the type il­lustrated
for easy filling. Sealing:
Use spatula, placing in the fold.
Seal with hot iron.
ALUMINUM FOIL
Place food on foil and mold foil
to shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.
LABEL1NG CONTAINER
Be sure to label all containers
and· packages. List contents and
date that it was placed in the
Freezer for storage.
31
freezer recipes
1 quart ice cream
1 baked (9-inch) pie shell
3 egg whites
6 tablespoons sugar
Y2 teaspoon vanilla
Cranberry Topping * cup brown sugar,
firmly packed
\12 cup coarsely chopped nuts
Y2 cup melted butter or
margarine
1 cup cooked, whole cranberries
Buns
lf2 CUp ;;;;;;
Y2 cup orange juice
2 tablespoons sugar
1 teaspoon salt
1 cake yeast
3 cups flour, sifted
4 tablespoons melted butter
or margarine
1 egg white, stiffly beaten
Y2 cup water
8 to 10 medium-sized white
potatoes, quartered
Salt
Pepper
Y2 cup commercial sour cream
Milk to moisten
1/.t cup butter or margarine
1 tablespoon grated onion
32 l-inch strips of cheese
(about \Ia pound)
32
BAKED ALASKA PIE
Pack very firm ice cream in a chilled baked pie shell. Beat egg
whites until stiff Gradually beat in sugar and vanilla. Pile on top
of the ice cream in a thick layer, being sure that the meringue
touches the edges of the pie shell and completely covers the ice
cream. Bake in preheated 500°F oven 3 minutes. Freeze at once,
then wrap and store in Freezer. Yield: 6 servings.
CRANBERRY BUNS
Combine all ingredients for topping and line bottom of 9-inch
round pan with mixture.
Heat water to boiling on HIGH, stir in orange juice, sugar and salt
and cool to lukewarm. Dissolve yeast in mixture; add 1 Y2 cups
flour and beat until smooth. Mix in butter, egg white and remaining
flour. Knead dough 10 minutes and let rise until double in bulk
( 1 Y2 hours). Knead again and roll in 8 x 10-inch rectangle (sprinkle
with cinnamon and sugar, if desired) and roll. Slice into 12 rounds
(about 1 inch wide), and place in 9-inch round pan that has been
lined with cranberry topping. Allowing dough to raise again. Bake
in 400°F oven for 20 minutes. Wrap in moisture-vapor-proof
material and freeze. Yield: 12 buns.
To serve, heat buns in 350°F oven for 20 minutes.
PARTY POTATOES
Add water to potatoes and bring to a boil on HIGH. Then switch
to LOW. Cook potatoes 20 to 25 minutes or until tender. Drain
and mash. Add salt, pepper, sour cream, milk and beat until flu ffy.
Add onion. Heap whipped potatoes into an aluminum foil shell and
crisscross 4 strips of cheese on top of each potato. (To make shell,
form a 10 x 12-inch piece of aluminum foil into the shape of half
a baked potato skin.) To freeze potatoes, allow them to cool after
they have been heaped in aluminum foil shell. Then wrap, store
and label until needed.
Note: To heat frozen potatoes for serving, place on baking sheet
and bake in 400°F oven for 25 minutes.
Yield : 8 servings.
HOT SANDWICH LOAF
Trim crusts from bread and cut lengthwise into three slices. On
first slice, spread cream cheese. Top with cranberry sauce. Cover
with second slice of bread. Combine ingredients for chicken salad
and spread on bread. Cover with top slice of bread. Wrap and
freeze. Yield: 8 servings.
To Serve: Place frozen sandwich loaf on a baking sheet. Brush with
melted butter and sprinkle top lightly with paprika, if desired.
Bake in preheated 350°F oven for 30 minutes. Arrange on platter
and serve with mushroom sauce.
MUSHROOM SAUCE
Combine all ingredients in saucepan. Heat just to boiling on HIGH.
Switch to LOW and blend well. Yield: 2 cups.
BARBECUED RIBS
Combine all ingredients for Barbecue Sauce in a saucepan. Switch to
HIGH until it boils, then switch to LOW and cook for 15 minutes.
Cool and package in 2 1-pint freezer containers. Freeze. Yield :
1 quart.
Place ribs in broiler pan (chrome grid removed), meaty side up.
Bake in 450°F oven for 30 minutes. Pour Barbecue Sauce over ribs;
reduce temperature to 350°F and bake 1 hour longer. Yield: 4
servings.
1 loaf unsliced bread
Cranberry Cream filling
4 ounces cream cheese,
softened
14 cup whole cranberry
sauce, drained
Chicken Salad filling
1 cup diced chicken or
(SY2 ounce) jar chicken diced
2 tablespoons finely
chopped onion
2 tablespoons pickle relish
3 tablespoons salad dressing
1 can condensed
mushroom soup
Y2 cup milk
1 (4-ounce) can mushrooms,
undrained
% teaspoon grated onion
Y2 teaspoon parsley flakes
Va teaspoon salt
Dash pepper
Barbecue Sauce
2 Y2 cups chili sauce
% cup cooking oil
'V3 cup lemon juice
2 tablespoons vinegar
2 teaspoons tabasco sauce
'V3 cup water
2 cups finely chopped onion
2 cloves garlic, crushed
1 bay leaf
1 teaspoon salt
Y2 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon dry mustard
Barbecued Ribs
3 to 4 pounds frozen
spareribs, thawed
1 pint frozen Barbecue
Sauce, thawed
33
Entire meals may be frozen ahead of time and
cooked from the frozen state to save time on busy
days. Here is a menu and recipes, an example of
how to plan this type of meal. If any of these
foods are frozen and stored in glass baking dishes,
they may be transferred directly from Freezer to
oven without danger of breakage.
MENU HAM CONES
HONEY-PECAN SWEET POTATOES
PEAS AND CORN
FROZEN FRUIT SALAD
CORN STICKS CRANBERRY CRUNCH
DIRECTIONS FOR COOKING
1. Unwrap or untape all casserole dishes. 2. Place
Ham Cones and casserole containing mixed Peas and
Corn on lower shelf, position A. Leave Corn Sticks in
freezer foil, and place on this shelf 3. Place casseroles
containing Honey-Pecan Sweet Potatoes and Cran­berry
Crunch on top shelf, position C, reversible shelf
up. 4. Bake in a 375 PF oven 45 minutes.
HAM CONES
Mix. first 6 ingredients together thoroughly. Shape into 6 cone­shaped
patties. Roll cones in cornflakes and freeze. To prepare
for serving, place the 6 frozen Ham Cones on the pineapple slices
in a shallow baking dish. Yield: 6 Ham Cones.
HONEY-PECAN SWEET POTATOES
Arrange potatoes in a greased 1 Y2 quart casserole. Add remaining
ingredients. Wrap in moisture-vapor-proof material or tape on
cover and freeze. Yield: 6 servings.
PEAS AND CORN
Place vegetables in 2-quart casserole. Cut butter into small squares
and scatter over top. Cover and seal. Yield: 6 servings.
FROZEN FRUIT SALAD
Add cherry and lemon juice to fruits and sugar. Whip cream until
stiff Mix in mayonnaise and fold into fruit mixture. Spoon into
individual cartons and freeze. Yield: 6 servings.
CORN STICKS
Sift flour, salt, baking powder, soda and sugar together into mixing
bowl. Add sifted corn meal. Combine egg, buttermilk and shorten­ing
and add to dry ingredients. Mix well. Pour batter into well­greased
corn stick pan. Bake 25 minutes in 400°F oven. Wrap in
aluminum foil for freezing. Yield: 12 Corn Sticks.
CRANBERRY CRUNCH
Mix oatmeal, flour and brown sugar together. Cut in butter until
mixture is crumbly. Pack Y2 of mixture in bottom of 1 Y2-quart
greased baking dish. Cover with cranberry sauce. Top with remain­ing
crumb mixture. Wrap in moisture-vapor-proof material and
free ze. Bake unthawed for oven meal.
After baking cut in squares and serve warm with vanilla ice
cream or whipped cream. Yield: 6 to 8 servings.
Note: Fresh cranberry sauce may be used instead of canned cran­berry
sauce.
1 pound cooked ham, ground
1 tablespoon onion, grated
1 tablespoon parsley, chopped
1 tablespoon prepared mustard
2 tablespoons pineapple syrup
1 egg, slig.htly beaten
Y2 cup crushed cornflakes
6 pineapple slices
3 to 4 medium-sized
sweet potatoes, cooked,
peeled and sliced
V:! cup light corn syrup
ll.t cup honey
Salt, pepper
ll.t cup butter or margarine
Y3 cup pecan halves
1 (12-oz.) pkg. frozen peas
1 (12-oz.) pkg. frozen corn
V:! teaspoon salt
V:! teaspoon monosodium
glutamate
2 tablespoons butter or
margarine
Y3 cup water
2 tablespoons maraschino
cherry juice
1 tablespoon lemon juice
V:! cup diced, canned apricots
V:! cup diced pineapple
V:! cup halved, seeded grapes
Y2 cup chopped maraschino
cherries
ll.t cup sugar
V:! cup heavy cream
ll.t cup mayonnaise
Y3 cup flour
V:! teaspoon salt
1 teaspoon baking powder
Y2 teaspoon soda
1 tablespoon sugar
1 Y3 cups corn meal
1 beaten egg
1 cup buttermilk
2 tablespoons melted
shortening or salad oil
1 cup uncooked quick-cooking
oatmeal
Y2 cup all-purpose flour
1 cup brown sugar,
firmly packed
Y2 cup butter or margarine
1 (1-pound) can whole
cranberry sauce
35
storage periods
MEAT
Food
Beef
Months
of Storage
Steaks, roasts
Frankfurters
Ground beef
Kidney, tongue
Pork
Fresh pork
Ham
Pork, ground and
unsalted
8 to 12
2 to 3
4 to 6
3 to 4
4 to 6
2 to 3
3 to 4
Variety meats (liver,
heart, kidney, tongue) 1
Lamb 8 to 12
Most Game
Veal
FISH
Lean fish (bass, cod,
perch, pike, sunfish,
8 to 12
6 to 8
etc.) 6 to 8
Fatty fish (catfish,
herring, mackerel,
etc.) 3 to 4
Salmon 2 to 3
Shellfish 4 to 6
Shrimp
Fresh, unpeeled 4 to 6
Cooked, unpeeled 4 to 6
Cooked, peeled 2 to 3
recommended at 0° f
FOWL VEGETABLES (cont.) FRUITS (cont.)
Months Months Months
Food of Storage Food of Storage Food of Storage
Game birds 8 to 12 Greens 12 Oranges, grapefruit 8 to 12
Geese 3 to 4 Kohlrabi 8 to 12 Peaches* 16
Poultry Mixed vegetables 8 to 12 Pears 6 to 8
Cut up, broilers 4 to 6 Mushrooms 6 to 8 Pineapple 16
Whole 6 to 8 Okra 12 Plums 8 to 12
Creamed 3 to 4 Peas, black-eyed 12 Prunes 8 to 12
Giblets 1 Peas, green 12 Raspberries* 16
Turkeys, unstuffed 6 to 8 Peppers 8 to 12 Rhubarb 16
Creamed 2 to 3 Potatoes, French fried 2 to 3 Strawberries* 16
Pumpkin, mashed 16
DAIRY PRODUCTS Squash, summer 8 to 12
Squash, winter 12 BAKED FOODS
Creamery butter 4 to 6 Sweet potatoes 12
Heavy Cream (40%) 3 to 4 Turnips 12
Yeast bread 8 to 12
Milk 4 to 6 Rolls 6 to 8
lard, rendered 4 to 6 Unbaked 1 or less
Cottage cheese Cakes
(uncreamed) 4 to 6 FRUITS Baked 3 to 4
0 Cheese 4 to 5 Baked, frosted 2 to 3 \.{)
<!) Eggs 8 to 12 Apples 16 Unbaked 1 or less -- Ice cream 1 Apricots* 16 Cupcakes 2 to 3 n Berries* 16 Pies I' VEGETABLES Blueberries 12 Baked 2 to 3 r Cherries, sour 16 Unbaked 3 to 4
Asparagus 6 to 8 Cherries, sweet 12 Chiffon 1 or less
Beans, green or wax 8 to 12 Coconut 8 to 12 Quick breads, baked 2 to 3
± Beans, lima 12 Cranberries 16 leftover cooked foods 1 or less
Broccoli 12 Currants 12 Sandwiches 1
Brussels Sprouts 12 Dates 8 to 12 Prepared foods 2 to 3
~ Carrots 12 Figs 8 to 12 Stews and soups 2 to 3
~
Cauliflower 12 Gooseberries 8 to 12
J Corn on cob 8 to 12 Grapes 8 to 12
Corn, whole kernel 16 Juices 8 to 12 *Storage times are for sugar or
c Corn, creamed 8 to 12 Melons 8 to 12
syrup packed fruit, with ascorbic
acid added as needed. Dry packs 1.0 Eggplant 8 to 12 Mixed fruits 6 to 8 do not store as long.
f'
8
J A Division ol General Electric Company
5600 W. Taylor Street,
Chicago 44, Illinois