GE CAF16CN User manual

ApplianceRegistration 2Packaging 10
Care andGleaning 11 PowerFailure 12
ConsumerServices 15 ProblemSolver 13,14
Energy-SavingTips 2SafetyInstructions 3.
FreezingSuggestions 5-9 TemperatureControl 4
StorageTimes 6TemperatureMonitor 5
Installation 3,4 Vacation&MovingTips 12
AdapterPlug 4Warranty BackCover
Clearances 4
Electrical Requirements 3,4
ExtensionCord 4
Grounding 3,4
Location 4ceMt#
ModelandSerialNumbers 2
No”Frostupright Models CAJ?16CM
CA.Fl!l lwl’

.
this
his intendedto helpyouoperate
andmaintain your newfreezer
propedy.
Keepit handy for answersto your
questions.
Hyoudon’t understandsomething
orneed more help,write(include
yourphone number):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY40225
Keepproof of original purchase
date(suchas your salesslip or
cancelled check)with this bookto
establishthe warranty period.
?llltl~e ~OW~ ~~~ model
and! mmlkws.
You’llfind them on aplate at the
bottom,just inside the door.
These numbers arealsoon the
Consumer Product Ownership
Registration Card that camewith
yourfreezer.Beforesending inthis
card, please write these numbers
here:
Model Number
Serial Number
Usethese numbers in any
correspondence or service calls
concerning your freezer.
If you received afreezer,
immediately contact the dealer (or
builder) that sold you the freezer.
save time and money.
Before you call for service, check
the Problem Solver on pages 13
and 14.it lists causes of minor
operating problems that you can
correct yourself.
@Locationofyourfreezeris
important.Don’t locate it in awarm,
unventilatedlaundryareaorstorage
room.Avoidputting it nextto your
range,aheatingventor wherethe
sunwili shine directlyon it,
@Tryto arrangeyourfrozenfoods
systematicallysoyoucan findwhat
youwantin the freezerquickly.
~Don’topen the freezerdoor more
oftenthan necessaryandclose it
assoonas possible,particularly in
hot, humid weather.
@When using yourfreezer,be
careful notto leavethe dooropen.
Alwayscheck to makesurethe
freezerdoor is properlyclosed
beforeleavingthe houseor retiring
for the night.
eIfyouturn the temperature
controlto the coldest position for
quick freezing, don’tforget toturn it
backto the regularsetting.
Toobtainservice,seethe
ConsumerServicespageinthe
backofthis book.
We’reproudofour serviceand
wantyouto b~pleased,Iffor some
reasonyouarenot happywith the
serviceyou receive,herearethree
stepstofollowforfurther help,
FIRST,contactthe peoplewho
servicedyourappliance. Explain
whyyouare notpleased. In most
cases,this will solvethe problem.
NEXT if youarestill not pleased,
write all the details—includingyour
phonenumber—to:
Manager,ConsumerRelations
GEAppliances
Appliance Park
Louisville,Kentucky40225
FINALLY,ifyour problem isstill not
resolved,write:
MajorAppliance Consumer
Action Panel
20 NorthWackerDrive
Chicago, Illinois60606

LJ$hl$jthis
appHancx3,alwaysexercisebasic
safetyprecautions,includingthe
foikwklg:
@Usethis foniyforits
asdescribedin
this UseandCare Book.
*This freezermustbeproperly
installedin acmrdance with the
hJWWctiQmbeforeit
kused.Seegroundinginstructions
belowaridon page 4.
*[email protected]unplug your freezerby
onthe powercord.Always
grip plug firmly and pull straightout
from the outlet.
@F@3airor replaceimmediately
MeieW%2serwicecordsthat
hare becomefrayedor otherwise
DOnot useacordthat
showscracksor abrasion damage
alo~g its length or at either the plug
or connector end.
*Afterym.wfiae.zerishoperation,
do notRWAl the COMSW@x?s.
hfmdsare -
damp or wet. Skin may adhereto
these extremely cokl surfaces.
@!20not store or use
materials, gasoline or other
vaporsor in
or ariyother
WM$4’Ihave
Youmaysaf~iyrefreezefrozen
foodsthat havethawedif theystill
containicecrystalsor if they are
still cold—below4C)0E(Shellfish
cannotbe keptaboveIOOEsafely
becaus~of bacteriagrowth.)
Thawedground meats,poultry,
orfish that haveanyoff-odoror
off-colorshould not be refrozen ‘
andshould notbe eaten.Thawed
icecreamshould bediscarded. If
the adoror colorof anyfood ispoor
or questionable,get ridof it, The
food maybe dangerousto eat.
Evenpartial thawingand refreezing
reducethe eating quality of foods,
particularly fruits, vegetables,and
preparedfoods. The eating quality
of redmeats is affected lessthan
that of manyother foods. Use .
refrozenfoods as soon as possible
—theywon’t keepas long asfoods
frozenonly once, andthe sooner
they’re used, the bettertheir eating
will be.
~Hyourold freezerisstill around
the housebut not in use, besure
to removethe lid or door. This will
reducethe possibility of danger to
children.
Cautionshould beusedwhen
removingthe doorof afreezer,
Particularcautionshould beused
whenremovingthe lid of achest
freezer,asmostchestfreezeriids
areLmderspririgtension.Contact ~
the manufacturer’srqmmxmtative
forarnethod ofsaferemoval; ~,
*Uryplqj your freezer; ‘
A. Beforemakingany repairs. ,
Note:WeSmngiyrecwnnkmd
thatanyserv~cingbeperfonmx$
byaqlialifiedindividuai.
B. Beforecleaning.
C.Beforereplacingab’urried-out
light bulb,the freezershould ~
beunplugged in order to avoid
contactwith aiivewirefilament.
(Aburned-out light bulb may
breakwhen being replaced,)
Note: Turningtemperaturecontrol
toOFFposition doest?otrernove
powerto the light eircuit.
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.
(continued f7f3(t,Dage)

useof plug
Becauseof potentialsafety
hazardsundercertain conditions,
westrongly recommendagainst
useof an adapter plug. However,
if you still elect to usean adapter,
where local codes permit, a
TEMPCN3ARYConnection may
be madeto aproperly grounded
two-prongwall outlet by use of a
UL listed adapter (Fig.2) available
at most local hardwarestores.
TEMPORARYMETHOD
The larger slot in the adapter must
be aligned with the largerslot in
the wall outlet to provide proper
polarity in the connection of the
power cord.
CAUTION:Attaching adapter
ground terminal to wall outlet cover
screw does not ground the
appliance unless cover screw is
metal, and not insulated, and wall
outlet is grounded through house
wiring, Youshould have the circuit
checked by aqualified electrician
to make sure the outlet is properly
grounded.
When the jmwer
cord from the adapter, always
hold the adapter with one hand. If
this is not done, the adapter
ground terminal is very likely to
break with repeated use.
Lk? of Cxwids
Becauseof potentialsafety
hazardsundercertainconditions,
we strongly remmlmend against
the use of an extensioncord.
However,if you still elect to use an
extensioncord, it is absolutely
necessarythat it be a UL listed 3-
wire groundingtype appliance
extensioncord havingagrounding
type plug and outlet and that the
electrical rating of the cord be 15
amperes (minimum)and 120volts.
‘TIw3freezershouldalways
be iirw itsown
ihdhkhd electricaloutk3t—
(115volt, 60 Hertz,single phase
AC. Some models are also rated
100 volt, 50 Hertz.Check the
model and serial number plate.)
This is recommendedfor best
performanceandto prevent
overloadinghousewiringcircuits,
whichcouldcauseapossiblefire
hazardfrom overheatingwires.
Freezer
Locatkmi
Yourfreezer shouldbe conveniently
located for day-to-day use in adry,
well-ventilated room.
For most efficient operation, it
should not be located where air
temperature around the freezer is
ever higher than 11O°F.or colder
than 32°F.
Be sure to install your freezer on a
floor strong enough to support it
when it is fully loaded.
Also see Energy-Saving Tips
regarding location.
Allow 4inches on top and 3 inches
at sides and back for proper air
circulation.
Turnleftto raise---
Legsat the front cornersof the
freezershould be set so the freezer
is firmly positionedon the floor,and
the front is raisedjust enoughso
the door closes easilywhen
opened about halfway.
Starting
1. Clean the inside of the freezer
with amild solution of baking soda _
and water (see page 11). ...
-..—
........
..
-
2. Connect cord to power outlet.
3. Turn temperature control to
No. 1.This is the normal setting for
safe long-term freezing. For colder
temperatures, turn to higher
numbers.
4. Allow freezer to operate for at
least two hours before placing food
inside.
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Freezing temperature selection
is made by setting the control
from No. 1to COLDEST,
INonmalsafe freezing level is
obtained by setting the control at
No. 1.
OFF position permits turning the
freezer off without unplugging il.

(P=====-EMF! f’vlcmn-cm ===’==$
ALARM
The temperaturealarm is located
onthe front of the freezer.The
alarmwill sound ifthe freezer
temperaturerisesabove20° F.
Thealarmoperateson household
electricity.Ifthe powerfails,the
alarmwill not perform.
An ON/OFFswitchallowsthe
temperaturealarmto bedeactivated
whennotwanted.The freezeris
shippedwith the temperaturealarm
inthe OFF position. After the
freezerhasrun long enough to
lowerthe temperature,youmay
activatethe alarm.
Caution:Adding morethan 3
poundsof warm food per cubic foot
offreezercapacity cantrigger the
alarmsystem.
Toactivatethe alarm, push akey
or eraserend of apencil intothe
hole markedON and movethe
rockerswitch to the ON position.
Todeactivate the alarm, movethe
switch to the OFF position.
lock
(onmodels?30eqldpped)
The keyfor the spring-loaded iock
is automatically ejected—-keywilt
not remain in lock in either the
open or closed position. Keep the
key out dmwh of chikhw and
awayfrom the frefmx
Lets youstorefrozenfood packages
Hkebooks for easyselection.
door shelf
Speciai!y sized for storage of
--::~~==frozenjuice cans. Some models
-Y:~E-~;
MVe fwo jt[ice-can shelves.
-..=-,-
L.-..r
;J~’@yjQfjjg~~
_itirnson when the door is opened;
turns off whenthedooris chxed.
f=iFn3ezethe best. Freezeonly
top-qualityfoods.Freezingretains
qualityandflavor;it cannotimprove
quality.
2. Keep workareaclean,
3. Workquickly.The quickerfruits
andvegetablesarefrozenafter
picking, the betterthe frozen
productwill be.You’llsavetime,
too,with lessculling andsorting.
4. (%mxe correctpackaging
materials.Frozenfoodswill dry
out if not properlywrappedor
packaged. Bothrigid containers
andflexible bagsor wrappers
can be used. Makesuretheyare
especially designedfor freezing.
5. IFoNowreliableinstructionsfor
freezingdifferent types offood.
6. Freezefoods in practica!meal-
sizedpackages.
7.Fill container properlj. When
placing liquid orsemi-liquid foods
in containers, leaveabout 1/2”at
top (1-1/2”for glasscontainers)to
allowfor expansionduring freezing.
8. Freezecorrectquantities.
There is an established maximum
of food your freezerisdesigned to
freezeatone time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’scontrol dial will maintain
sufficiently lowtemperatures in the
freezerto freeze recommended
quantities of food.
Ifyou havealarge quantity of food
to freeze,store part of it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
9. Freezefocwlsquickly.
Continually rotatefrozen foods to
the frontof the freezerso the longest-
frozen foods are usedfirst.
10.$3%3=frozenftmds
Commercially frozen food can be
storedanyplaceinthefreezer.These
foods shouM not be allowedto thaw
before being placed in the freezer.
5
You’llfind thesematerialshelpful
inpreparingfoodsfor the freezer:
@Largekettlewith close-fitting lid
for blanchingvegetablesandfruits
~Finesieveor smallcolanderto
putvegetablesinfor blanching
@Assortmentof knivesfor cutting
upmeat, fruits andvegetables
@1301isof absorbentpapertowelsor
soft clothtowelsfordrainingfoods
@Properfreezerpackaging
materialsfor varioustypesof food
(seepage 10)
~Smallloading funnelforfruitand
vegetablecontainers,to keep
sealing edge clean
@
Glassmarking pencil for labeling
packages
~Ftolloffreezertape
Freezingisfast and efficient
throughoutthe freezer,but quickest
onthe top shelf—especially with
the temperature control at a
number higher than 4(thecoldest
setting is“COLDEST”).
Ifyou plan to quick-freezelarge
amountsoffood,turnthetemperature
control to “COLDEST” several
hours beforefood will be readyto
be placed in the freezer.
Neverfreeze mom than three
pounds of food per cubic fcmtof
freezercapacity at onetime.

(Molaihs)
FRESH MEATS f.lOE
Roasts(Beef,Lamb,Venison) ......6-12
Roasts(Pork&Veal) ... , . . . .. ....4-8
Steaks(Beef). ..................6-12
Chops(Lamb) ..................6-9
Chops(Pork)...................3-4
Ground&Stew Meats . . . . . . . . .. ..3-4
VarietyMeats(Beef) ........., ,,.3-4
VarietyMeats(Pork) .............2-3
Sausage(Pork) ................ .1-2
Opossum,Rabbit, Squirrel ........6-8
PROCESSEDMEATS
Bacon ., ................... ...1
Frankfurters ... , ., . . . . . . . . . . . . .V2
Ham(whole,half orslices). . . . , , ., .1-2
COOKEDMEATS
CookedMeats&Main Dishes .. ....2-3
Gravy& MeatBroth ........... ...2-3
FRESHPOULTRY
Chicken&Turkey(whole) .........12
Chicken(pieces) ................9
Turkey(pieces) .................6
Duck&Goose (whole). ...........6
Giblets ................,,,.. ..3
GameBirds. ................. ..8-12
(Months)
COOKEDPOULTRY oOE
Pieces(coveredwith broth) ... , ., , ,6
Pieces(notcovered) . . . . . . . .. ....1
CookedPoultryDishes . . . . . , , .. ...4-6
FriedChicken ..............,...4
Flsbl
Shellfish ..................... .up to4
LeanFish , . . . . . . . . . . . . . . . . . .. .6-8
FattyFish .....................2-3
Shrimp(raw,unpeeled). ..........12
Shrimp(cooked) , .,, ., . . ....,...3
PFKXIUCE
MostFruits&Vegetables. .........8-12
Asparagus ....................6-8
Mushrooms....................Upto6
Onions .......................3-6
CitrusFruits ...................3-4
Potatoes(french-fried). ...........2-3
BAKEFWGOODS
Breads,Quick(baked)..,. .. ......2
Breads,Yeast(baked),.,.........4-8
Breads,Yeast(unbaked),.. ... ....VZ
Cakes.................... ... .Uptol
Cookies. ......................4
Pastry(unbaked), ...............2
Pies,Fruit(baked). .. .. .. ... ... ..Uptol
Pies,Fruit(unbaked). . . . . ........2
f3AW4YPF?OEWCTS (Mcmw)
.
Butter .................,......5-6
CottageCheese., . . ., . . ........1
SoftCheese................,.,4
HardorS~mi-hardCheese. . ., .,..6-12
Eggs.....................!.,,12
lceCream,Sherbet,.. .. .,, .., ,.,llptol
Milk, ,.................,,,,,,,1
OT14ERIWODS
Candies......................12
Left-overs(cooked).. .. .., ... ... .Uptol
Pizza.,., ...,. . . . . . . . . ........1
PreparedDishes................2-3
Sandwiches...................Uptol
Soups,Stews,Casseroles,........2-3
Newtechniquesareconstantlybeing
developed.ConsulttheCountyExtension
ServiceoryourlocalUtilityCompanyfor
thelatestinformationonfreezing andstoring
foods.
PackagemeaLpouitr~ fish and
game in moisture/vapor-proof
material such asaluminum foil,
cellophane, freezerfoilor plastic
bags. l%cludeasmuch airas
possiblet Labelandfreezeat once,
IVOTE:Packagesoffresh meats
and poultryascommonly purchased
in retailstores are notsuitably
wrapped forfreezirig. Flewrapin
moisture/vapor-proof material.
Meat
Removeasrnuchboneandfat as
po.ssiblefrommeatbeforepackaging.
Dormtsaltmeat. When individual
piecesofmeatarepackagedtogethe~
piaceciouble thickness offreezer
wrap betweenthemfor easier
separation during thawing,
Clean thoroughly before packaging,
pad ShEHZ~jCM-protruding kmnes with
fdckxl freez~f- p~p~r or alurninum
toil. Wrap giblets separately.
Wild Game
The same methodssuggestedfor
poultry and meat maybe usedfor
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up piecesof “lean” fish
such as haddockandcodshouldbe
rinsed in brine madewith 2/3cup of
puretable salt per gallon ofwaterto
reduceleakageduringthawing.Keep
in solutionnotover1minute.Brineis
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
Washsheik in running water (soak
clams) and shuck, working quickly.
Discard shells. Do notwash clams
oroysters.Scallopsmaybe rinsed in
fresh water.Pack in freezer carton
and freeze immediate y.Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. VVashand package in
freezer ccmtairmrs.
6
crabs and LobStem
chill fish and removeback shell.
Steam or boil in water for 15to 20
minutes. Coolthoroughly, then pick
ediblemeatfromshells and 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—allouling
only 2hours per pound.
Don’t refreeze rne~t ti7at has
completely thawed; meat, whether
rawor cooked, can be frozen
successfully only once.

.-
t. Only vegetablesattheir peakof
maturity shouldbechosenfor freezing.
Somevarietiesof vegetablesarebetter
adaptedfor freezingthan others.For
completeinformation, contactyour
CountyExtensionService.
2. Sort, cleanandwashvegetablesin
coldwater.Keepthose ofthesamesize
all together.Largepiecestakelonger
blanching,
3. Workwith small amounts,about one
pound, that can bepackagedin ashort
time.
4. Blanch all vegetablesexcept
tomatoes,green peppersandherbs
beforepackaging. Proper blanching
stopsthe ripeningprocesssovegetables
areheld attheir peakof freshness.
Boiling-watermethod
(a) Select large utensil of 4-or 5-quart
capacity and fill with one gallonof
waterfor each pound of vegetables
to be blanched at onetime. Use two
gallons for eachpound of leafy
vegetables.Bring waterto boiling.
(b) Blanch onepound of vegetables
atatime. Placevegetables inawire
basketor colander.Immerse in boiling
waterand cover.Counttime immediately
after boiling begins (seeguide at right).
Forhigh altittides, add 1minuteto
blanching and chilling times.
(c) Chill vegetablesquickly the same
length of time asfor blanching by
plunging them into ice water,or under
cold running water.Removefrom water
and drain on towels.
Seam method
Usepresswe cooker vegetable
blmcheq or otherlarge ~tensil.
(a) Fiil untensil with 2inches ofwater.
Bring to boiling point.
(b) Place vegetables in awire basket
or rack abovethe boiling water.Cover
and begin timing immediately (refer to
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
plungjng them into ice water,or under
coicfrunning water.Pf3movefrom water
and drain on foiwek
&)~@:.r:F~.
g,&.--=~l@l@~~q
a
pac~(aaeveg~t~~~e~in rnoisfure/va,pOr-
proof c%nkiirters+Leave l/2-inch hE5d
spatx in package (1M-inch for glass
coniainew). Freeze quickly
VEGETABLE wwvwmxd EMANCHING PACKAGING
Boiling Stem
Water
ASPARAGUS Washincold water, Smallstalks Chiil immediately,Drain.
removetoughpartofstalk, 2min. 3rein: Packwhole stalksparallel
sortaccordingtosizeof Mediumstalks with headsin alternate
stalk.Cutspearstofit 3min. 4rein? directions,leavingnohead
containers,orcutin2-inch space,Seal.
Ienuths.Scaldaccordina
tos~zeofstalk. -
BEANS Cutsnapbeansin 1or 3rein? 41/2rein, Chill and drain, Packin
Green 2-inchpieces.Leave freezercarton leaving
“French” beanswhole l/2-inch headspace.
orslice.
BEANS Washandsortpodsin cold Small Coolpromptlyin cold
Lhna water.Scald,coolin ice 1rein: 4min. water.Drain. Packin
waterandsqueezebeans Mediumtolarge cartons,bagsorboxes-,
outof pods, 2to3min. 4to 5min. leaving l/2-inch head
space.Seal.
t3ROCCOLl Selecttenderuniform 3min. 5rein: Chill immediately.Drain,
headsof darkgreencolor. Packagein cartonsin
Letstandl/2-hour insalted alternatedirections,
water(4teaspoonssalt in 1leaving no headspace,
gallon water)to remove Seal.
insects.Washand remove
woodystems.Split
lengthwiseintopiecesso
budsare notmorethan 1%
inchesacross.Scald.
BRUSSELS Cleanandcut sproutsfrom 4rein: 5~zrein, Chill and drain, Packin
SPROUTS mainstem,sortaccording freezercontainers,leaving
tosizeandscald. nohead space.
CARROTS Clean,washandpeel.Leave 3rein: 4% min. Chill, drain and packinto
smallcarrotswhole.Cut containers,leavingl/2-inch
othersintoslices orcubes. headspace.
CAULIFLOWER Trimandwash. Breakinto 3rein:” 41/2rein, Chill immediately.Drain.
flowerets1inchwide and Packagecompactly,
about 11/2to 2inches long. leaving nohead space.
Soakinsalted waterfor Seal.
30minutes. Drain.
~ORN on COB Selectyoung cornwith Small ears Chilltwice as long asyou
thin, sweetmilk. Huskand 7rein? 9min. scald. Wrapseveralears
removesilk. Washears Medium ears togetherin freezerpaper.
carefully.Sorl according 9rein: 10min. Placein polyethylene bag.
tosize. Largeears Seal.
11rein: -12min.
CORN Scald cornon coband 5to 6rein? 6min. Package.Leave l/2-inch
Who!eKernel chill. Cutoff whole kernels. headspace.
GREENS Beetgreens,collards, kale, Beetgreens, 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
todrain. Removetough 3min. andseal.
stemsandimperfectleaves.
Cut in Dieces,if desired. Spinach
Scald, 11/2to 2rein:
PEAS Shell anddiscard over- 2rein:’ 2min. Chill and drain. Package
maturepeas. compactly,leaving l/2-inch
headspace.
POTATOES Peelandslice Ienqthwise Cool to roomtemperature,
I%nch Fried for frying. Fryind&p fat Packagein freez& bags or
heated to360°F.for cartons and seal.Toserve,
4minutes until tender but thawand cook in 375°F.fat
notbrowned, Drainwell, until brown, Or cook,
unthawed. in 500°F.oven.
FVTATOES Select smooth new 3to 5min. Chill, drain, package in
white potatoesdirectly from
9~rden.Wash,pe~lor cartons,bags or boxes.
Leavel/2-inch head
scrape,and scald. space.Seal.
POTATOES Wash.Cook until almost Packin freezer containers,
$v$~3{ tender ancfcool. Peel;cut aJlowingl/2-inch head
in halves,slice or mash. space.Seal,
~QtJ~=p~ ~~lect tender s~uashwith 3rein: 41/2rein, Chill immediately, drain
soft rind. Cut in \/2-inch tmd package, Leave
slices, l/2-inch head spaca, Seal.
—..——-.-...... “Preferredmethod “*Use 4faspoons salt:0s gallon
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for
1. Sortfruits for uniform ripeness,
quality and size.
2. Washfruits thoroughlyincoldwater
anddrain thoroughly.
3. Workwith small quantitiesand
freezequickly.
4. Pack in cartons, cutting or slicing
largerfruits. Addsugaror syrup.
5. Toavoiddiscolorationof appies,
apricots,peachesand pears,(1)add
ascorbicacid mixture tosyrup(1tea-
spoonto 1cup of syrup)following
directionson label, or (2)dip slices of
fruit for 1minute in solution of3table-
spoonslemonjuice to 1gallon water,
rinse in cold water,drain, and pack in
sugaror syrup. Placecrumpled piece
of cello or waxedwrap ontop offruit
beforeclosing to keep fruit in syrup.
Alwaysaliow headspace.Allow
l/2-inch head space in pint containers
(1 inch for glass), l-inch head space in
quart containers (2 inches for glass).
Sweeteningfruits helpsretainflavor,
color andtexture.The methodof
sweeteningdepends on fruit used. See
guide atrightfor recommendedmethod.
(a) Drysugar pack. Suitable for fruits
that make their own juice when sugar
is added. Add dry sugar (seeguide at
right) and stir gently until mostof the
sugar hasdissolved in thejuice drawn
from the fruit, then pour intocontainers.
(b) Syrup pack. Suitable for fruits
which have comparatively little juice,
and those which darken readily,Add
syrup to coverfruit. Allow l/2-inch head
space (11/2inch for glass containers).
(c) thsweetened pack. Suitable for
special diets.
Cllpsof sugar
Percentagetobeaddedper ApproximtHe
ofsyrup pintofwater Vieldinpints
30% (Iighl)a 111/’
40%0 (light)’ 11/2 1v2
500?0(rnediurn) 2V’2 12/3
600/0 (medium) 3% 2
65% (heavy) 41/2 21/!1
‘R@cott?mer)c/edforlnost fruits
Method:Dissolvesugar in boiling
water or mix thoroughly with cold water
until dissolved. Chiil before using,
—
FRUIT PREPARATION PACKAGING
APPLES Wash,
peeland sliceapples toabout Syruppack: Slice intocontainer,cover
l/2-inch thickness,Ifapples areto be with 40%0syrup.Add 1teaspoonascorbic
crockedin sugar,preventdiscoloration by acid toeachCUDof swuo,
(I)steaming for11/2to2minutes, or
(2)dipping in solution of3tablespoons !%gwpack: Sp;inkl; 1/2cup ofsugar
lemonjuice to 1gallcmwaterfor 1minute, overeach quartof apples,Stir to coverall
surfaceswith sugar.Seal.Addinq 1
rinsing incold water,and draining.
Solution maybe reused. teaspoonascorbicacid tosugar ISan
extra~recautione
APRICOTS Selectfirm, fully ripe fruit of bright, Syruppack Packin container;coverwith
uniformcolor.Washandsort astosize, 400/osyrupbwhich ascorbicacid has
Halveand removepits.Peelandslice, if beenadded (1teaspoonascorbic acidto
desired, Heatunpeeledfruit in boiling 1cup syrup).
water1/2minute. Sugarpack: Mix 1teaspooncrystalline
ascorbicacid with l/2cup ofsugar and
sprinkle over 1quart offruit, Stir,
BERRIES Propermaturityis important. Immature (1)Maybe packeddry,or(2) packed
berriesshould not beused. Washincold whole in a40to 500/0sugarsyrup.(3)For
oricedwaterand drainthoroughly on crushedor pureed berries,pack4parts
absorbentpapertowels. of berriesto 1part of sugar.Stir until
sugar isdissolved. Seal.
CHERRIES Wash,sort andstem. Chili in refrigerator Mix 1part sugarto 4or5 parts fruit by
Sour until firm enoughto removepits. weightuntil sugarisdissolved.Pack.Seal.
CHERRIES Preparequickly insamewayassour ‘Coverwith 400/0sugarsyrupwhich
Sweet cherries.However,sweetcherries maybe contains 1teaspoon ascorbic acid
frozenwhole,with orwithout pits. per cup.
CRANBERRIES Washin iced water,stem and eliminate Cranberries maybe packedwhole,
poorberries. Drainwell. without sugar,or in a500/osugar syrup.
MELONS Selectfirm, well ripened fruit. Cut in half Coverwith orangejuice or 30V0sugar
Cantaloupes and removeseeds(removewatermelon syrup.Seal and freeze.
Honeydews seedsas youcut balls). Scoopout melon
Watermelons balls orcut in 3/4-inchcubes.Thesefruits
maybefrozen alone or in combination.
ORANGEand Select firm fruit, freeof soft spots.Peel Packsections in layers.Covergrapefruit
GRAPEFRUIT with sharpknifejust below white
SECTIONS with 30V0syrup containing 1teaspoon
membrane.Removeall membrane. Cut ascorbic acid per quart. Orangesdo not
sectionsfrom divider-membranes. Drain. need syrup.Stir in 1/2teaspoon ascorbic
acid perquart.
PEACHES Promptnessin handling is important. Packimmediately intocold 400/osyrup
Sort, peel (skins maybe loosened by with 1teaspoon ascorbic acid per cup in
scalding whole peach30 seconds in container; cover with moresyrup. Seal.
boiling water)and pit. Peeland slice
1quart of peachesat atime.
PEARS Select pearswhich arefully tree-ripened. Packimmediately in freezercarton. Add
Wash,peel and core.Cut in halvesor 400/osyrup to which ascorbic acid has
quarters.Heat in boiling 400/0syrup for been added (1teaspoon ascorbic acid to
1to2minutes. Cool in syrup, then drain. 1cup syrup). Seal.
PINEAPPLE Peel,core,slice or cube. Packslices with two circles of cellophane
paper between each slice. Packwithout
sugar or coverwith 300/osyrup. Or,
pineapple juice could be used.
PLUMSand Sort,washinicedwater.Halveandpit, Packin carton and coverwith 40V0syrup
PRUNES or leavewhole. to which 1teaspoon ascorbic acid has
been added per cup. Seal.
RHUBARB Wash,trimandcut stalksintol-inch Packwithout sugar or coverwith 400/0
pieces or in lengths to fit package. syrup.Allow head space.Seal.
3

land
Chwwrap original cartonin
moisture/vapor-proofmaterialor
enclosein moisture/vapor-proof
containers.
Freezecheesein 1/2-to l-pound
pieces.Wrapin moisture/vapor-
proofmaterial, Uncreamedcottage
andCamembertcheesemaybe
keptin the freezerthoughthere
maybe somewaterseparationon
thawing. Creamand processed
cheesedo notfreezewellas
freezingaffectstheirsmoothtexture.
cream
Ordinaryhouseholdcreamfortable
usedoes not freezewell, but will be
suitable for cooking. Pasteurized
heavycream containing not less
than 40 percent butterfat maybe
frozen. Heavycreamwhich has
beenwhippedfreezeswell,too.
Dropmoundsofwhipped cream
on bakingsheets.Freeze. Transfer
frozen mounds quickly to arigid
container and seal, separating
layers with paper.
kc?cream
Commercial icecreamscan be
storedinthe freezerintheir original
carton. Home-madeice cream
shouldbepackedin moisture/vapor-
proofcartons.Forbestresults,place
icecreaminthe interiorofthefreezer
ratherthan onthe doorshelves.
Fine-qualityicecream, with high
creamcontent,will normallyrequire
slightly lowertemperaturesthan
“airy” already-packagedbrandswith
lowcream content. Experiment to
determinethe locationinthe freezer
(the rearis slightly colderthan the
front) andthe temperature control
Bread and Rcm
Bake,cool, wrap and freeze.To
serve:thaw in wrappings at room
temperature. Or,heat or toast
frozen. If desired, wrap in foil and
warm for 15minutes in 250° to
300°F oven. Note: most com-
mercially bakedproducts should
be rewrapped in moisture/vapor-
proof material before freezing.
Biscuits
Mav be frozen baked or unbaked.
To~ervebaked biscuits: defrost in
wrappings at room temperature for
one hour. Reheat for 5minutes in
425°F oven. Or place frozen
biscuits in 375°Foven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
cake
Bake and cool. If frosted, freeze
before wrapping to avoid sticking.
Toserve: unwrap frosted cakes;
thaw at mom temperature. Thaw
unfrosted cakes in wrappings at
room temperature. Allow about two
hours to thaw alarge cake
icings made with egg white do not
~;y$~~$~freeze satisfactorily Those made
‘--<~;z~s+with powdered sugar, butter, fudge
or whipped cream freeze we~l.
{:~*~3~l&~
If baked before freezing, COOIand
package them carefully in rrwisturei
.—.,..-..-—...—-—-—...............—.--———-—
vapor-proofmaterial.Theywill
thaw in about 15minutesat room
temperature in wrappings.Refriger-
ator cookiedough maybewrapped
and frozenin bars.Slice as needed,
without defrosting, and bake.
Pies
Most pies except cream, custard or
meringue-topped piesfreeze well,
baked or unbaked. Bakedpies
store for alonger time. Omit steam
ventsfrompiesto 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 frozenhakedpies,
wrapped, for 1to IVZ hours at room
temperature. Toservewarm,
unwrap without thawing and heat
in 300°F oven for 30to 40 minutes.
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 Qfseasoning. During
storage, onion flavor becomes less
9
settingtokeepyourfavoriteicecream
atthe right servingtemperature.
Eggs
Useonlyfresheggsfor freezing.
Chill beforefreezing.Whole eggs
maybefrozenorthe whites and
yolksfrozenseparatelyasfollows:
Whole Eggs—lvlixyolksand
whitesthoroughlywith afork. Do
notbeatin ai~Add fi teaspoonsalt
toeach2cupsof eggs.
Egg Whites—Separate andfreeze
in recipe-sizedamounts.
Egg Yolks—Separateand add 1
teaspoonof saltor 1tablespoon of
cornsyrupor sugarper cupful of
yolks.Blendwith fork.
Packeggs in freezercarton
allowing V&inchheadspace
(11/2.inch for glasscontainers).
Thaweggsin unopenedcontainerin
refrigeratoror at roomtemperature.
noticeable and celeryflavor more
pronounced. Spicesalso losetheir
strength during long periods of
storage.Omit potatoesfrom stews
and soups asthey become mushy.
Cool main dishes after cooking;
package in moisture/vapor-proof
material and freeze.Toserve these
foods, thaw gradually over low heat
adding alittle liquid if necessaryto
preventfoods from sticking to the
pan. Or heat in a300°F oven for
about 1hour or until heated
thoroughly. -rips
All varieties of breadcan 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 peanutbutterarerecommended
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
rawvegetablesdonotfreezewelland
should be added just before serving.
Wrap sandwichesin moisture/vapor-
proof material and freeze.

Em’NM!m’wrap
Placefood diaaonallvon onecorner
Properpackagingisessential
forsuccessfulfreezing.Because
solidlyfrozenfoods losemoisture
inthe dry0° to 5°F. temperature of
afreezer, they must be properly
protected by top quality packaging
materials that are moisture/vapor-
proof.Freezertape isusedto seal
wrappingsandfor labeling.
Drugstore Wrap ofpaper.Rollp;per aid foodtogether
diagonally,folding inextramaterial
asyouroll. Sealwith freezertape.
Materials uses
Cartonswith Fruits,
moisture/vapor- vegetables,
proofliners somemeats 1+-’-’= ‘- ‘- “--”’ --’- ‘–
1. Placefood in centerof wrapping
paper.
Foilcontainers Cookedfoods 1—.—
— —..- 1
Polyethylene Bakedfoods,
bags meats Cartons and contahww+f%uits,
vegetables andcookedfoods may
be packagedin freezercartons,
containers and jars.
Glassfreezer Juices, fruits,
jars vegetables,
cookedfoods
Plasticcontainers Sauces,fruits,
and boil-inbdgs vegetables,
cookedfoods
Laminatedpaper Meats
Heavy-dutyfoil Meats,baked
qoods,leftovers Iv- .——---
—--——--
——..—.
1-
Cellophane Bakedgoods,
sandwiches,
smallmeatcuts 2. Bring two parallel edges
together.Foldin lockseam, repeat
untilthe lastfold restsfirmlyon food. —
—-— I
Ahmimm foil—Place food on
heavy-dutyfoil and mold foil to
shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.
.—
...
——. ——
3. Foidends, excluding as much
air as possible. Seal with tape or tie
firmly with heavystring.
I-’ Q+--+C+C.’
—-Y
\’
.--
——-—..———.————.——-
Cxmiainws—+k sure to f,>..
label all containers and packages ~jj=’
\
with contents and date that it ‘was
placed in the freezer.