Freezing Food
Freezing food will not sterilize it.
Freezer burn occurs when food has been improperly package.
Liquids will expand when frozen.
Vegetables must be blanched, before they are frozen.
Virtually any food may be frozen, although the quality may greatly change on certain foods.
Eggs, pasta, meringue, mayonnaise, gravy, and custards do not freeze well.
Food may be frozen indefinatly, however the quality will decrease with time.
Recommended length for freezer storage at 0°F:
Fruits and Vegetables 8 - 12
Poultry 6 - 9
Fish 3 - 6
Ground Meat 3 - 4
Cured or Processed Meat 1 - 2
Poultry 6 - 9
Fish 3 - 6
Ground Meat 3 - 4
Cured or Processed Meat 1 - 2
For more information:
The Ball Blue Book of Preserving
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