GE CA8D User manual

c
ApplianceRegistration 2LevelingLegs 4
CareandCleaning 12 ModelandSerialNumbers 2
Defrosting 11 Moving&VacationTips 12
Door SwingOption 15 PowerFailure 12
Energy-SavingTips 2ProblemSolver 13,14
FreezingRecommendations 5-10 RepairService 15
DairyProducts 9SafetyInstructions 3
Fruit 8TemperatureAlarm 4
Meats,PoultryandFish 6TemperatureControl 4
PackagingSuggestions 10 Warranty BackCover
PreparedFoods 9
StorageTimes 6
Vegetables 7
Installation 3,4
AdapterPlug 4How to Reversethe
Clearances 4Door Swing 15
ElectricalRequirements 3,4
ExtensionCord 4
Grounding 3GEAwwer CemeP
Location 480L?62&20817
upright Model CA&m
@/.//f?_ yjfiy
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.—

Readthis book carefully.
It is intendedto helpyouoperate
andmaintainyour newfreezer
properly.
Keepit handyfor answerstoyour
questions.
Ifyoudon’t understandsomething
or needmorehelp,write (include
yourphone number):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY40225
Vwte down rncxkd
andserialnumbers.
You’llfind them ona labelonthe
backofthe freezer.
Thesenumberswe alsoonthe
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesendinginthis
card,pleasewritethese numbers
here:
Model Number
Serial Number
Usethese numbersin any
correspondenceorservicecalls
concerningyourfreezer. .
Hyoureceivedadamagedfreezer,
immediatelycontactthe dealer (or
builder)that soldyouthe freezer.
Savetime and money.
Beforeyoucall forservice,check
the Problem Solveron pages13
and 14.It lists causesof minor
operating problemsthat youcan
correctyourself.
t
@Locationof yourfreezeris
important. Don’tlocateit in awarm, ~
unventilatedlaundryareaorstorage
room.Avoidputting it nextto your
range,aheatingventorwherethe
sun will shine directlyon it.
@Tryto arrangeyourfrozenfoods
systematicallysoyoucanfind what
youwant inthe freezerquickly,
@Don’topenthe freezerdoormore
often than necessaryandclose it
assoon as possible,particularly in
hot, humid weather.
@Defrostthe freezerwhenever
frost becomes I/El-inchthick.
@When using yourfreezer,be
careful notto leavethe door open.
Alwayscheck to makesurethe
freezerdoor is properlyclosed
before leavingthe houseor retiring
for the night.
oIf youturn the temperature
control to the coldest position or if
you turn the FastFreezeswitch on
{orquick-freezing, don’t forget to
return them to their regularsettings.
2

L4Si~Qthis
appliance,a6way~exercisebasic @Ixm’t rdreeiw?lfm!%w’1foods
whavethmfwd
Youmaysafelyrefreezefrozen
foodsthat havethawedif theystill
containicecrystalsor’if theyare
still cold—below40°F,(Shellfish
cannot bekeptaboveKM? safely
becauseof baderia growth.)
Thawedground meMs,poultry, ‘
or fish that haveanyoff-c@xor
off-colorshould notbe refrozen
and should notbeeaten.Thawed
icecream should bediscarded. If
the odoror colorof anyfood is pbor
orquestionable,get rid of it. The
food maybe dangerousto eat.
Evenpartialthawingand refreezing
reducethe eating quality of foods,
particularly fruits, vegetables,and
preparedfoods.Theeating quality
of red meatsis affectedlessthan
that of manyother foods.Use
refrozenfoods assoonas possible
—theywon’t keepaslong asfoods
frozenonly once, andthe sooner
they’re used,the bettertheir eating
quality will be.
~HyourCMfreezerisstill around
the house but notin use, be sure
to removethe lid ordoor.This will
reducethe possibility of danger to
ch!ldren.
safetyprecautions,includingthe
following: ,,
>.
*Usethis applianceonlyfpr its
intendedpurposeasdikribed in
this UseandCMe Book.
*This freezermustbeproperly
in accordancewiththe
hwtallatkm Instructionsbeforeit
isused.See groundinginstructions
belowand on page4.
~Neverunplug yourfreezerby
pullingon the pcwwrcord.Always
grip plug firmly and pull straightout
fromthe out{et.
Note: Westrongly recommend
that anyservicingbe performed
byaqualified individual.
B. Beforecleaning.’ ..
~
~Repairor replaceimrmediatefy
all electric service cordsthat
havebecome frayedor otherwise
DCJnot useacord that
showscracksor abrasion damage
along its length or at either the plug
or connector end.
.!
do nottouch the cold surfaces,
artimdady when handsare
damp or wet. Skin mayadhere to
thes6 extremely cold surfaces.
~Do not operate yourfreezerin
Me presence of fumes,
s+5+x!%=—
-—.
lF4wK—
Where astandard two-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith aproperlygrounded
three-prong wall outlet.
The power cord of this appliance ,!
l&JRE PROPER
is equipped with athree-prong GROUNDEXISTS
(grounding) plug which mates with BEFOREUSE
Fig. ?
astandard three-prong (grounding} d
~-;~+ wall outlet (Fig. 1)to minimize the
A2+3W-%J Havethe wall outlet and circuit
=j~~:~~~Possibility Ofelectric shock hazard
from this appliance. checked by aqualified electrician
..&.T<% to make sure the outlet is properly
,.-=.-,-;--:1!+ (conthuednextpage)

(continued)
.
SWth’sg
extension
‘ofadapter 1. Cleanthe insideofthe freezer
with amildsolutionof bakingsoda
Becauseof potentialsafety
hazardsundercertainconditions,
we strongly recommend against
the useofan extensioncord.
Becauseof potentialsafety
hazardsundercertainconditions,
westrongly recommendagainst
useof an adapterplug. However,
if youstill elect to usean adapter,
wherelocalcodes permit, a
TEM%3RARYCONNECTIONmay
be madeto aproperlygrounded
two-prongwall outlet byuseof a
UL listedadapter (Fig.2)available
at most local hardwarestores.
andwater(seepage 12). “
2. Connectthe powercordto the
walloutlet.Thegreenandredlights
willglow,andthetemperatureinside
the freezerwill beginto cooldown.
However,if youstill electto usean
extensioncord, it isabsolutely
necessarythat it bea UL listed
3-wiregrounding typeappliance
extensioncord havingagrounding
type plug andoutlet andthat the
electrical ratingofthe cord be 15
amperes(minimum)and 120volts,
TEMPORARYMETHOD Green Red Yellow
Power-On Unsafe Fast
Light Temperature Freeze
Light Switch
The freezershouldalways
be ~hgged intoik mm
individualelectricaloutM--
pERM,TTE,,NcAf’JAW-
(ADAPTERPLUGSNOT
3. Setthe FastFreezeswitch. If
the yellowlight glows,the switch is
alreadysetfor continuous freezing
operation. Ifthe yellowlight isout,
the switch isset for automatic
thermostatically-controlled
freezingoperation. Initially set the
(115volt, 60 Hertz,single phase
AC.)This is recommendedfor best
performanceandto prevent
overloading housewiring circuits,
which could causeapossiblefire
hazardfrom overheatingwires.
FIRMCONNECTIO1
Fig. 2BEFOREUSE switchfor continuous freezing.
4. When safefreezingtemperature
is reached,the redlight wiil go out.
Allowthe freezerto operatefor
afew hoursafterthe red light goes
k
The largerslot in the adapter must
be alignedwith the largerslot inthe
walloutletto provideproperpolarity
in the connection of the powercord. Location
Yourfreezershouldbe conveniently
locatedfor day-to-dayuse in adry,
well-ventilated room.
CAUTION:Attachingadapterground
terminal to wall outlet coverscrew
does notground the appliance
unless coverscrew is metal, and
not insulated, and wall outlet is
groundedthroughhousewiring.You
should havethe circuit checked by
aqualified electrician to makesure
the outlet is properly grounded.
out beforeplacing food inside:
Note:Neverfreezemorethan 24
poundsof food at atime.
Formost efficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than 1lO°F.or colder
than 32°F.
Besure to install your freezeron a
floor strong enough to support it
when it isfully loaded.
Also see Energy-SavingTips
regarding location.
5. About 24 hoursafter loading
the lastof the foodsto befrozen,
setthe FastFreezeswitch for
automaticthermostatically-controlled
operation.Theyellowlightwillgoout.
When disconnecting the power
cord fromthe adapter, always
hold the adapter with one hand.
Ifthis is not done, the adapter
ground terminal isvery likely to
break with repeated use.
6. Insert acoin in the slot in the
TemperatureControl Dial and turn
the dial tothe midpoint between
“rein” and “max~’This isthe normal
setting for safe,long-term freezing.
Clearances
Allow 2inches on top, 2inches at
back and l/2-inch at sides for
proper air circulation.
‘Timperatule
Should the adapter ground
terminal break, DO NOT USEthe
until aproper ground
has been established.
Legs at the front corners of the
freezer should beset so the freezer
is firmly positioned on the floor,and
the front is raisedjust enough so
the door closeseasilywhen opened
about halfway. Freezing temperature selection is w
made by setting the control from
“rein” (warmest)to “max” (coldest).
4

1.Freezethe best. Freezeonly
top-qualityfoods.Freezingretains
ualityandflavor;it cannotimprove
2. Keepworkareaclean.
3. Workquickly.Thequickerfruits
and vegetablesarefrozenafter
picking, the betterthe frozen
productwill be.You’llsavetime,
too,with lessculling andsorting.
4. Choosecorrectpackaging
materials. Frozenfoodswill dry
out if not properlywrappedor
packaged. Both rigid containers
and flexible bagsor wrappers
can be used. Makesurethey are
especially designed for freezing.
5. Follow reliableinstructionsfor
freezing different types of food.
6. Freezefoods in practicalmeal-
sized packages.
7.Fill container properly.When
placing liquid or semi-liquid foods
in containers, leaveabout 1/2”at
-top (1-1/2”for glass containers)to
allowfor expansionduring freezing.
.Freezecorrectquantities.
here is an established maximum
of food yourfreezer is designed to
freeze at one time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently lowtemperatures in the
freezer to freeze recommended
quantities of food.
If you havealarge quantity of food
to freeze,store part of it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
9. Store frozenfoodsimmediately.
Commercially frozen food can be
storedanyplace inthefreezer.These
foods should not be allowedto thaw
before being placed in the freezer.
10.LJse“oldest” foods first.
Continually rotate frozen foods to
the front of the freezerso the longest-
frozen foods are used first.
You’llfind these materialshelpful
inpreparingfoodsforthe freezer:
.Largekettlewith close-fittinglid
for blanching vegetablesandfruits
@Finesieveor small colanderto
put vegetablesinfor blanching
@Assortmentof knivesfor cutting
up meat,fruits and vegetables
eRollsofabsorbentpapertowelsor
soft cloth towelsfor drainingfoods
IDProperfreezerpackaging
materialsforvarioustypesof food
(seepage 10)
@Small loading funnel for fruit and
vegetablecontainers,to keep
sealing edge clean
●Glass marking pencilfor labeling
packages
@Roll offreezertape
Freezingisfastandefficient
throughoutthefreezer,butquickest
onthe topshelf—especiallywith
the temperaturecontrolator near
the “max” setting.
Ifyouplanto quick-freezelarge
amountsoffood, pressthe yellow
FastFreezeswitchseveralhours
beforefoodwill bereadyto be
placedinthe freezer.Besureto
returnthe switchto its regular
positionafter freezingiscompleted.
Neverfreezemorethan24
poundsoffoodat onetime.

(MoWJM)
FRESHMEATS .
Floasts(Beef,Venisofi) . . . ., , ... , .6-12
Roasts(Lamb). , , , ..,,...,.,,,, ,6-9
Roasts(Pork&Veal) , , , , . . . ., .. ..4-8
Steaks(Beef). . . . . . . . . . ..,...,.,642
Chops(Lamb) .........,....,,..6-9
Chops(Pork) .,,.,. ,, .,,,.......3-4
Ground&StewMeats ,.,,.......,3-4
VarietyMeats(Beef) ..,,,,..,....3-4
VarietyMeats(Pork) .........,,,,2-3
Sausage(Pork) .........,.......1-2
Opossum,Rabbit,Squirrel .,, ,,, ,.6-8
PflOCESSEDMEJITS
Bacon ........................1
Frankfurters ...................VZ-l
fiam(whole,halforsiices). ., ......1-2
COOKEDME/=3TS
CookedMeats&MainDishes .. ....2-3
Gravy&MeatBroth. .............2-3
WIESHPOULTF?Y
Chicken&Turkey(whole) . . .......12
Chicken(pieces). . . . . . . . ........9
Turkey(pieces) .................6
Duck&Goose(whole), ...........6
Giblets .......................3
GameBirds ....................8-12
(Monps)
COOKEDPOULTFIY .
Pieces(coveredwithbroth) .. ......6
Pieces(notcovered) ,, ...........1
CookedPoultryDishes ...,.......4-6
FriedChicken ................,.4
FISH
Shellfish ..................!.!.upto4
LeanFish ..................,, ,Upto6
FattyFish .................., ,,Upto2
Shrimp(raw,unpeeled), ,,, .....,.12
Shrimp(cooked) ......,.....,,,,2-3
PRODUCE
MostFruits&Vegetables. .........842
Asparagus ....................6-8
Mushrooms. . . . . . . . . . . . . . . . . . ..Upto6
Onions .......................3-6
CitrusFruits ...................3-4
Potatoes(french-fried), ...........2-3
IMKERYGOOQS
Breads,Quick(baked). ...........2
Breads,Yeast(baked) ............4-8
Breads,Yeast(unbaked) ... ... ....V2
Cakes(frosted) .................1-2
Cakes(unfrosted) ...............3-4
Cookies .......................3-4
pastty(unbaked). ., .............2-3
Pies,%t(baked) .. .. .. ... ... ...Uptol
Pies, Fruit(unbaked). ............2-4
(W&i) -
D4MRYW?OIWCTS .
Butter(salted) . . . . ., ., . . ........3
Butter(unsalted). ............,.,5-6
CottageCheese ................1
SoftCheese ...................2-4
HardorSemi-hardCheese .. ......6
Eggs(removefromshell), , .,, .,,,.12
lceCream,Sherbet, ,, .,, .,, ,,, ,,Uptol
Milk . . . . .,, , ..,,,.... . ........1
OTHERFOO13S
Candies ......................12
Left-overs(cooked) .. .. .. ... ... ..Uptol
Pizza. ... ,..o.. ., . . . . . ........1
PreparedDishes. ...............1-2
Sandwiches ...................Uptol
Soups,Stews,Casseroles. ........2-3
Newtechniquesareconstantlybeing
developed.ConsulttheCountyExtension
ServiceoryourlocalUtiiityCompanyfor
thelatestinformationonfreezing andstoring
foods.
Packagemea~poultry, fishand
game in moisture/vapor-proof
material such asaluminum foil,
cellophane, freezerfoilor plastic
bags. Exclude asmuchairas
possible. Labelandfreezeatonce.
NC)TE:Packagesoffresh meats
and poultryascommonlypurchased
in retail stores arenot suitably
wrapped forfreezing. Rewrapin
moisture/vapor-proof material.
Remove asmuchboneandfat as
possiblefrommeat beforepackaging.
Donotsaltmeat. When individual
piecesofmeatarepackagedtogethe~
place double thicknessoffreezer
wrapbetweenthem foreasier
separation during thawing.
Clean thoroughlybeforepackaging.
Padsharporprotruding bones with
folded freezerpaperoraluminum
foil. VVrapgiblets separately.
W
Thesame methodssuggested for
poultry andmeatmaybeused for
preparingandfreezingwildgame.
Fish
Clean fish thoroughlybeforepack-
aging. Cut-up piecesof’’lean” fish
such as haddockandcodshouid be
rinsed in brine madewith 2/3cupof
puretabiesalt pergalionofwater to
reduceleakageduringthawing, Keep
in solutionnot over 1minute.Brineis
unnecessaryforwholefish orfatty
fish such assalmon ormackerel.
tX3mIS,
Wash shells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters.Scallops maybe rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezer containers.
6
Chill fish and removeback shell.
Steam or boil inwater for 15to 20
minutes. Coolthoroughly, then pick
ediblemeatfromshellsand package
in proper containers. Seal and
freeze immediately.
Frozenmeat, fish or poultry should
be left inthe original package and
thawed in the refrigeratoror cooked
frozen. Allow approximately5hours
per pound to thaw meat in the
refrigerator.When cooking frozen
meat, increase the cooking time by
approximately 1/3to 1/2if cooking
conventionally—much less if
cooking with microwaves. If
necessary to thaw meat quickly,
thaw at roomtemperature—allowing
only 2hours per pound. o
f.)on’trefreez emeatthathas
#?_R=
—f.--,.
completely thawed; meat, whether ..+
.—.-.
--az::.<--
rawor cooked, can be frozen
successfully only once. m
<?
...
:.==>-;.+..=
=r=-,----
—..
.-=-,

-for
I. Onlyveqetablesa~theirDeakof
rnaturfiys~ouldbechosen‘forfreezing.
Somevarietiesofvegetablesarebetter
adaptedforfreezingthan others.For
completeinformation,contactyour
CountyExtensionService.
2. Sort, cleanand washvegetablesin
coldwater.Keepthoseofthesamesize
ail togethe~Largepiecestakelonger
blanching.
3. Workwith small amounts,about one
pound,that canbe packagedinashort
time.
4. Blanchall vegetablesexcept
tomatoes,green peppersand herbs
beforepackaging. Properblanching
stopstheripeningprocesssovegetables
areheld attheir peakof freshness.
Boiling-watermethod
(a)Selectlarge utensil of4- or 5-quart
capacity andfill with one gallon of
waterfor eachpound of vegetables
to be blanchedatone time. Usetwo
gallonsfor each pound of leafy
vegetables.Bring water to boiling.
(b)Blanch one pound of vegetables
atatime. Placevegetablesin awire
basketor colander.Immerse in boiling
waterandcoverCounttime immediately
after boiling begins (seeguide at right).
Forhigh altitudes, add 1minuteto
lanching andchilling times,
(c) Chili vegetablesquickly the same
length oftime as for blanching by
plunging them into ice water,or under
cold running water.Removefrom water
and drair~ontowels.
Steammethod
Usepressurecooke~vegetable
blarwhe~orotherlargeutensil.
(a)Fill untensil with 2inches of water.
Bring to boiling point.
(b)Place vegetables in awire basket
or rackabovethe boiling water,Cover
and begin timing immediately (referto
guide at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using apressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steaming by
plunging them into ice water,or under
cold running water.Removefrom water
and drain on towels,
e
‘; Packagevegetables in moisture/vapor-
—----proof containers. Leave l/2-inch head
space in package (l?4-inch for glass
@#ij~~ntainer~),
WY Freezequickly.
VEGETABLE PREPARATION BLANCHING PACKAGING
WMlng Steam
Water
ASPARAGUS Washin coldwater, Smallstalks Chill immediately,Drain.
removetoughpartof stalk, 2min. 3min: Packwholestalksparallel
sortaccordingto sizeof Mediumstalk.. with headsin alternate
stalk.Cutspearsto fit 3min. 4rein: directions,leavingno head
containers,orcut in 2-inch space.Seal.
lengths.Scald according
tosizeof stalk.
BEANS Cutsnapbeansin 1or 3rein: 41/~min. Chill anddrain. Packin
Green 2-inchpieces.Leave freezercartonleaving
“French” beanswhole l/2-inch headspace,
orslice,
BEANS Washandsortpodsin cold Small Coolpromptlyincold
Lima water,Scald,cool in ice 1rein: 4min. water.Drain.Packin
waterand squeezebeans Mediumto large cartons,bagsor boxes,
outofpods. 2to3min. 4to5min. leavingl/2-inch head
space,Seal.
BROCCOLI Selecttenderuniform 3min. 5rein: Chill immediately.Drain.
headsofdarkgreencolor, Packageincartonsin
Letstand l/2-hour in salted alternatedirections,
water(4teaspoonssalt in 1leaving no headspace.
gallonwater)to remove Seal.
insects.Washand remove
woodystems.Split
lengthwiseintopiecesso
budsarenotmorethan lV2
inchesacross.Scald.
BRUSSELS Cleanandcutsproutsfrom 4rein: 5V2min. Chill and drain. Packin
SPROUTS mainstem,sortaccording freezercontainers,leaving
tosizeand scald. no headspace.
CARROTS Clean,washandpeel,Leave 3rein: 41/2min. Chill, drainand pack into
smali carrotswhole.Cut containers,leavingl/2-inch
othersintoslicesor cubes. headspace.
CAULIFLOWER Trimandwash. Breakinto 3rein:” 41/2min. Chili immediately.Drain.
fiowerets1inchwide and Packagecompactly,
about W2to 2inches long. leaving no head space.
Soakin saltedwaterfor Seal.
30 minutes.Drain.
CORNon COB Selectyoungcorn with Small ears Chill twice as long asyou
thin, sweetmilk, Huskand 7min.’ 9min. scald. Wrap severalears
removesilk.Washears Medium ears together in freezerpaper.
carefully.Sort according 9rein? 10min. Place in polyethylene bag,
tosize. Largeears Seal.
11mi;? -12min.
CORN Scald cornon cob and 5to 6rein: 6min. Package.Leavel/2-inch
Whole Kernel chill. Cutoffwhole kernels. headspace.
GREENS Beetgreens,collards, kale, Beet greens, kale,chard, Chill in cold waterand
mustardgreens,spinach, mustardand turnip greens drain thoroughly between
Swisschard,turnip greens. 2rein: absorbent towels.Packin
Washand lift out ofwater Collards freezercartonsor bags
to drain. Removetough 3min. and seal,
stemsand imperfectleaves.
Cut in pieces, if desired. Spinach
Scald. 11/2to2min.”
PEAS Shell anddiscard over- 2min.”* 2min. Chill and drain, Package
mature peas. compactly, leaving l/2-inch
head soace.
POTATOES Peelandslice lengthwise Coolto roomtemperature,
French Fried for frying, Fryin deep fat Packagein freezer bagsor
heated to360°F.for cartons and seal. Toserve,
4minutes until tender but thaw and cook in 375°F.fat
not browned, Drainwell. until brown,Orcook,
unthawed, in 5000F,oven.
POTATOES Select smooth new 3to5min. Chill, drain, package in
White potatoesdirectly from cartons, bags or boxes.
garden. Wash,peel or Leave l/2-inch head
scrape,andscald. space. Seal,
POTATOES Wash.Cook until almost Packin freezer containers,
sweet tender and cool, Peel;cut allowing l/2-inch head
in halves,slice or mash. space. Seal,
SQUASH Select tender squash with 3min.’ 41/2min. Chill immediately, drain
soft rind, Cut in l/2-inch and package. Leave
slices. l/2-inch head space. Seal.
●Preferredmethod ●’Use 4teaspoons salt to agallon
7

1. Sort fruits for uniform ripeness,
quality andsize.
2. Washfruits thoroughly incoldwater
anddrain thoroughly.
3. Workwith smallquantities and
freezequickly.
4. Packin cartons,cutting orslicing
largerfruits. Add sugar or syrup.
5. Toavoiddiscoloration of apples,
apricots,peachesand pears,(1)add
ascorbic acid mixture to syrup(1tea-
spoonto 1cup of syrup) following
directions on label, or (2)dip slicesof
fruit for 1minute insolution of3table:
spoonslemonjuice to 1gallon water,
rinse in cold water,drain, andpack in
sugar or syrup.Placecrumpled piece
ofcello or waxedwrap on top offruit
beforeclosing to keepfruit insyrup.
Alwaysallowheadspace.Allow
l/2-inch headspacein pint containers
(1inch for glass), l-inch headspace in
quart containers (2inches for glass).
Sweeteningfruitshelpsretainflavor,
colorandtexture.
The methodof
sweeteningdepends on fruit used. See
guideat rightfor recommendedmethod.
(a)Drysugarpack.Suitable for fruits
that maketheir ownjuice whensugar
is added. Add dry sugar (seeguide at
right) and stir gently until mostof the
sugar hasdissolved in the juice drawn
from the fruit, then pour intocontainers.
(b)Syruppack.Suitable for fruits
which havecomparatively little juice,
and those which darken readily.Add
syrup to coverfruit. Allow l/2-inch head
space (11/2inch for glass containers).
(c) Unsweetenedpack.Suitable for
special diets.
fCupsofsugar
I%rcentage tobeaddedper Approximate
ofsyrup pintofwater yieldinpints
300/o(light)* 111/4
40%0 (light)* 11/2 IY2
500/o (medium) 21/2 12/3
600/0 (medium) 31/z 2
65%0(heavy) 4.1/* 2Y4
●Recomnw7decfforfnest hits
Dissolvesugar in boiling
wateror mix thoroughly with cold water
until dissolved. Chill before using.
FRUIT W4EPARATION PACKAGING
APPLES Wash,peeland slice applestoabout Syruppack: Slice intocontainer,cover
112-inchthickness.Ifapples aretobe with 40Vosyrup.Add 1teaspoon ascorbic
packedinsugar,preventdiscoloration by acid to each cup ofsyrup.
(1)steamingfor lV2to2minutes,or
(2)dipping in solution of 3tablespoons Sugarpaclc Sprinkle 1/2cupof sugar
lemonjuice to 1gallon waterfor 1minute, overeach quart ofapples. Stirtocoverall
surfaceswith sugar.Seal. Adding 1
rinsing incoldwater,and draining. teaspoon ascorbic acid to sugar isan
Solution maybe reused. extraprecaution.
APRICOTS Select firm, fully ripefruit of bright, Syruppack: Packin container; coverwith
uniform color.Washandsort astosize. 400/osyrup to which ascorbic acid has
Halveand removepits, Peeland slice, if been added (1teaspoonascorbicacidto
desired. Heatunpeeledfruit in boiling 1cupsyrup).
water 1/2minute. Sugarpack Mix 1teaspoon crystalline
ascorbic acid with 112cup ofsugarand
sprinkle over 1quart offruit. Stir.
BERRIES Propermaturityis important. Immature (1)Maybepackeddry,or (2)packed
berriesshould notbe used.Washincold whole in a40to 500/0sugarsyrup.(3)For
or icedwateranddrain thoroughly on crushed orpureed berries, pack4parts
absorbent papertowels. of berries to 1part ofsugar.Stir until
sugar isdissolved. Seal.
CHERRIES Wash,sortandstem.Chill in refrigerator Mix 1part sugar to4or5partsfruit by
Sour until firm enouqhto removepits. weight until sugarisdissolved.Pack.Seal.
CHERRIES Preparequicklyin samewayassour Cover with 40%0sugar syrupwhich
Sweet cherries. However,sweetcherries maybe contains 1teaspoon ascorbic acid
frozenwhole,with or without pits. per cup.
CRANBERRIES Washin icedwater,stem and eliminate Cranberries maybe packed whole,
poor berries. Drainwell. without sugar,or in a500/0sugar syrup.
MELONS Select firm, well ripened fruit. Cut in half Coverwith orangejuice or 30%0sugar
Cantaloupes and removeseeds(removewatermelon syrup.Seal and freeze.
Honeydews seedsasyoucut balls). Scoopout melon
Watermelons balls orcut in314-inchcubes.These fruits
maybefrozenalone or in combination.
ORANGEand Selectfirmfruit,freeofsoftspots.Peel Packsections in layers.Covergrapefruit
GRAPEFRUIT with sharp knifejust belowwhite with 30%0syrup containing 1teaspoon
SECTIONS membrane.Removeall membrane. Cut ascorbic acid perquart. Orangesdo not
sections fromdivider-membranes. Drain. need syrup. Stir in 1/2teaspoon ascorbic
acid per quart.
PEACHES Promptness in handling isimportant. Packimmediately into cold 40%0syrup
Sort, peel (skinsmaybe loosened by with 1teaspoon ascorbic acid per cup in
scalding whole peach 30seconds in container; coverwith more syrup. Seal.
boiling water)and pit. Peeland slice
1quart of peachesat atime.
PEARS Select pearswhich arefully tree-ripened. Packimmediately in freezer carton. Add
Wash, peel and core.Cut in halves or 400/osyrup to which ascorbic acid has
quarters. Heatin boiling 40f!!osyrup for been added (1teaspoon ascorbic acid to
1to2minutes.Cool in svrumthen drain. 1cup syrup). Seal.
PINEAPPLE Peel,core,sliceor cube. Packslices with two circles of cellophane
paper between each slice. Packwithout
sugar or coverwith 300/0syrup.Or,
pineapple juice could be used.
PLUMSand Sort,wash in iced water.Halveand pit, Packin carton and coverwith 400/0syrup
PRUNES or leavewhole. to which 1teaspoon ascorbic acid has
been added per cup. Seal.
RHUBARB Wash, trim and cut stalksinto l-inch Packwithout sugar or coverwith 400/0
pieces or inlengths to fit package. syrup. Allow head space. Seal.
Place unopened containers in
refrigerator. Serve while fruit is
still slightly icy.
8

●
-Overwraporiginalcartonin
moisture/vapor-proofmaterialor
close in rnoisturehmpor-proof
ntainers.
‘cheese
Freezecheesein lf2-to l-pound
pieces.Wrapin moistureivapor-
proofmaterial. Uncreamedcottage
andCamembertcheesemaybe
keptinthe freezerthough there
maybesomewaterseparationon
thawing. Creamand processed
cheesedo notfreezewellas
freezingaffectstheirsmoothtexture.
Cream
Ordinaryhouseholdcreamfortable
usedoes notfreezewell, butwill be
suitable for cooking. Pasteurized
heavycreamcontaining notless
than 40 percentbutterfat maybe
frozen. Heavycreamwhich has
beenwhippedfreezeswell,too.
Dropmoundsof whippedcream
on bakingsheets.Freeze.Transfer
frozenmoundsquicklyto arigid
containerandseal, separating
layerswith paper.
ice cream
Commercialicecreamscanbe .
storedin thefreezerin their original
carton. Home-madeicecream
shouldbepackedinmoisture/vapor-
proofcartons.
Fine-qualityicecream,with high
creamcontent,will normallyrequire
slightly lowertemperaturesthan
“airy” already-packagedbrands
with lowcreamcontent. It will be
necessarytoexperimenttodetermine
the location inthe freezerandthe
temperaturecontrol setting to keep
yourfavorite icecream atthe right
serving temperature.
Bread and Fkm
Bake,cool, wrapand freeze.To
serve:thaw in wrappings at room
temperature. Or,heato~toast
zen. If desired, wrap infoil and
arm for 15minutes in 250°to
300°F oven. /Vote:most com-
mercially bakedproducts should
be rewrapped in moisture/vapor-
proof material beforefreezing.
Biscuits
May be frozenbaked or unbaked.
Toserve baked biscuits: defrost in
wrappings at roomtemperature for
one hour,Reheat for 5minutes in
425°F oven. Or place frozen
biscuits in 375QFoven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
Bake and cool. If frosted, freeze
before wrapping to avoid sticking.
Toserve: unwrap frosted cakes;
thaw at room temperature. Thaw
unfrosted cakes in wrappings at
room temperature. Allow about two
hours to thaw alarge cake.
Icings made with egg white do not
.=+~.j+freeze satisfactorily. Those made
<3
%S? with P~wd~r~dsu9ar~b~tt~f’1fu41e
or whipped cream freeze well.
#jggg$.
3
qg#Jj@o~@~
if baked before freezing, cool and
package them carefully in moiskmv’
vapor-proofmaterial.Theywill
thaw in about 15minutesat room
temperaturein wrappings.Refriger-
atorcookie dough maybewrapped
and frozenin bars.Slice as needed,
without defrosting,and bake.
Pies
Most pies exceptcream, custard or
meringue-topped piesfreeze well,
baked or unbaked. Bakedpies
store for alonger time. Omit steam
ventsfrom piesto befrozenunbaked.
Toserve unbaked pies: Cut steam
vents in top crust and place frozen
pie in oven at usual temperature.
Increase baking time 10to 15
minutes. Thaw frozenbakedp~es,
wrapped, for 1to 1V2hours at room
temperature. Toservewarm,
unwrap without thawing and heat
in 300°F ovenfor 30 to 40 minutes.
and
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exception of seasoning. During
9
Useonlyfresheggsforfreezing.
Chill beforefreezing.Wholeeggs
maybefrozenorthe whitesand
yolksfrozenseparatelyasfollows:
Whole Eggs—Mixyolksand
whitesthoroughlywith afork. Do
notbeatin air Add 1teaspoonsalt
to each2cupsofeggs.
Egg Whi?es—Separateandfreeze
in recipe-sizedamounts.
Egg Yolks—Separateandadd 1
teaspoonof saltor 1tablespoonof
corn syrupor sugarpercupful of
yolks.Blendwith fork.
Packeggs infreezercarton ~€
allowing %-inch headspace
(11/&inchfor glasscontainers).
Thaweggsin unopenedcontainerin
refrigeratororat momtemperature.
storage,onion flavor becomes less
noticeable and celeryflavor more
pronounced. Spicesalso losetheir
strength during long periods of
storage.Omit potatoesfrom stews
and soupsas they become mushy.
Cool main dishes after cooking;
package in moisture/vapor-proof
material and freeze.Toservethese
foods, thaw gradually over low heat
adding alittle liquid if necessaryto
preventfoods from sticking to the
pan. Or heat in a300°Foven for
about 1hour or until heated
thoroughly.
All varieties of bread’can be frozen.
Spread softened butter on each
slice, then spread filling. It is not
advisable to usesalad dressings
for spreading asthey separate and
soak into the bread.
Meat, fish, some cheeses, poultry
and peanutbutterare recommended
fillings for freezing. Cooked eggs
become tough when frozen. Other
fillings can be moistened with milk,
cream, pickle relish, chili sauce,
catsup, fruit juice, alittle
mayonnaise or salad dressing.
Lettuce or other salad greens and
rawvegetablesdo notfreezewelland
should be addedjust beforeserving.
Wrapsandwichesin moisturelvapor-
proof material and freeze.

Properpackagingisessential
forsuccessfulfreezing.Because
solidlyfrozenfoodslosemoisture
in the dry 0° to ~o~ tefm~eratur~ of
afreeze~theymustbeproperly
protectedbytopqualitypackaging
materialsthat are rnoisture/vapor-
proof.Freezertape isusedto seal
wrappingsandfor iabeiing.
Cartonswith Fruits,
moisture/vapor- vegetables,
proofiiners some meats
Foilcontainers Cookedfoods
Poiyethyiene Bakedfoods,
baas meats
Giassfreezer Juices,fruits,
jars vegetables,
cookedfoods
Piasticcontainers Sauces,fruits,
and boii-in bags vegetables,
cookedfoods
Laminatedpaper Meats
Heavy-dutyfoii Meats,baked
goods,ieftovers
Ceiiophane Bakedgoods,
sandwiches,
smaii meat cuts
Drugstorewrap
1. Piacefood incenterofwrapping
paper.
III‘I
2. Bring two paraiiei edges
together.Foid in iockseam, repeat
untiithe iastfoid restsfirmiyon food.
I——
——
----.-.— ----—
———
.——.....—-.—.
———.
—
Butchers’wrap
Piacefooddiagonailyononecorner
ofpaperRoiipaperandfoodtogether
diagonally,foiding in extramateri
asyouroii. Seaiwithfreezertape.
I—.-. .-I
Cartons andcontainers-Fruitsj
vegetablesandcookedfoodsmay
bepackagedin freezercartons,
containersandjars.
-. —
—.— -- .-
Aluminum foil—Piacefoodon
heavy-dutyfoii and moid foil to
shapeof the food. Oniy one
thickness is required. No heat
seaiing or taping is necessary,
3. Foidends, exciuding as much
air as possibie. Seai with tape or tie
firrniy with heavy string. l------” Y
1
—— . . . . . . —-
- --
-.
containers-l% sure to .+-:-
P
iabei aii containers and packages
‘“==”’’s
f——+-?..:.
with contents and date that it was .<;;*3
placed in the freezer, Q:!----
..-..-
-.:-;-:.-::
.-:J>--—-.
.-.:------::’-
..,
-.
..