GE CB26D User manual

ApplianceRegistration 2ModelandSerialNumbers 2
CareandCleaning 12 Moving&VacationTips 12
Defrosting 11 PowerFailure 12
Energy-SavingTips 2ProblemSolver M, 14
FreezingRecommendations 5-10 RepairService 15
DairyProducts 9SafetyInstructions 3
Fruit 8TemperatureAlarm 5
Meats,PoultryandFish 6TemperatureControl 4
PackagingSuggestions 10 Warranty BackCover
PreparedFoods 9
StorageTime 6
Vegetables 7
Installation 3,4
AdapterPlug 4
Clearances 4
ElectricalRequirements 3,4
ExtensionCord
Grounding :
Location 4
Lock 5
chest Model‘anal p~

us wm
Red this bookcamfdiy.
It isintendedto helpyouoperate
and maintainyournewfreezer
properly.
Keepit handyfor answerstoyour
questions.
Ifyoudon’t understandsomething
or needmore help,write(include
yourphone number):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY 4022!5
Keepproofof original purchase
date(suchasyoursalesslip or
cancelled check)withthis bookto
establishthe warrantyperiod.
.
writedwvnthe model
am! serial numbers.
You’llfind themon a plate located
atthetop leftoutsiderearcornerof
the freezer.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesending in this
card, pleasewritethese numbers
here:
Model Number
Serial Number
Usethese numbersin any
correspondenceor servicecalls
concerning yourfreezer.
Ifyoureceivedadamagedfreezer,
immediatelycontactthe dealer (or
builder)that sold you the freezer.
Savetime and money.
Beforeyoucall forservice, check
the Problem Solveron pages 13
and 14.It listscausesof minor
operating problemsthat you can
correct yourself.
QLocationofyourfreezeris
important. Don’tlocateit in awarm,
unventilatedlaundryareaorstorage
room.Avoidputting it nextto your
range,aheatingventor wherethe
sunwill shinedirectlyon it.
*Tryto arrangeyourfrozenfoods
systematicallysoyoucan find what
youwant in the freezerquickly.
oDon’topenthe freezerlid more
oftenthan necessaryand closeit
assoonaspossible,particularly in
hot, humidweather.
@When usingyour freezer,be
careful notto leavethe lid open.
Alwayscheckto makesurethe
freezerlid isproperlyclosed before
leavingthe houseor retiring for
the night.
oIf youturn the temperature
controlto the coldest position for
quick freezing, don’t forgetto turn
it backto the regularsetting.
2

usingthis
appliance,alwaysexercisebasic
safetyprecautions,inclucflngthe
foilowing: ,,
@
Usethis app!kme onlytir M
intended ptir~ose asdescribedin
this Useand Care1300k,
@This freezermustbeproperly
installedinaccordancewith the
Ibstailati(milrastructionsbeforeit
iswwi. Seegroundinginstructions
belowand on page 4.
~N~vcwunph.ugyourfreezerby
pullingonthepowercord.Always
grip plug firrnl~and pu/1straightout
from the outlet.
@Repairor rep\aceimmediately
all electric serwicecordsthat
havebecomefrayedor otherwise
damaged. Donot use acordthat
showscracksor abrasiondamage
along its length or ateither the plug
or connectorend.
*Afteryourfreezerisinoperation,
do nottouch the coldsurfaces,
particularly when handsare
damp or wet. Skin mayadhereto
these extremelycold surfaces.
~I130not operate yourfreezerin
the presenceof expbive fumes.
Youmaysafelyrefreezefrozen
foodsthat havethawedif theystill
containicecrystalsor ifthey are
still cold—below40°E (Shellfish
cannotbekeptaboveIQ*F.safely
becauseof bacteriagrowth.)
Thawedground meats,poultry,
orfish that haveanyoff-odoror
off-colorshould not berefrozen
and should notbeeaten.Thawed
icecream should bediscarded. If
the odor or colorof anyfood is poor
orquestionable,get rid of it. The
foodmaybedangerousto eat.
Evenpartialthawingand refreezing
reducethe eating qualityoffoods,
particularly fruits, vegetables,and
preparedfoods.The eating quality
of red meatsis affected lessthan
that of manyother foods. Use
refrozenfoods assoonas possible
—theywon’t keepas long asfoods
frozenonly once, andthe sooner
they’re used,the bettertheir eating
quality will be.
C+Hyourold freezerisstill around
%hehouse but not inuse,besure
to removethe lid or door.This will
reducethe possibility of danger to
children.
Cautionshouldbe us~dwhen
grounded.
3
removingthe door63fafreezer.
‘‘“~
The power cord of this appliance
Y
wlfkUREPROPER‘
is equipped with athree-prong GROUNDEXISTS
(grounding) plug which mateswith BEFOREUSE
Fig. 1‘
astandard three-prong (grounding)
wail outlet (Fig. 1)to minimize the I-lavethe wall outlet and circuit
possibility of electric shock hazard
from this appliance, checked by aqualified electrician
to make sure the outlet is properly
__ .
Where astandardtwo-prong
wall outlet isencountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith aproperlygrounded
three-prong wall outlet.
cmNo-r, ANY
Cxrr
Cm THE
THE’ ifxxw2
(contimedm?xtpage)

Use ofadapterplug
Becauseofpotentialsafety
hazardsundercertainconditions,
westrongly recommendagainst
useof an adapterplug. However,
ifyou still electto useanadapter,
wherelocal codespermit, a
THVIPCM3MYCONNIXTION may
be madeto aproperlygrounded
two-prongwall outlet byuseof a
ULlisted adapter(Fig.2)availabie
at most local hardwarestores.
TEMPORARYMETHOD
Fig. 2““‘BEFOREUSE
The larger slot inthe adapter must
bealigned with the largerslot inthe
walloutlet to provideproperpolarity
inthe connection of the powercord.
CALJTKXM:Attachingadapterground
terminal to wall outlet coverscrew
does not ground the appliance
unless cover screw 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.
When disconnecting the power
cord from the adapter, always
hold the adapter with one hand.
Ifthis is not done, the adapter
ground terminal isvery likely to
break with repeated use.
Should the adapter ground
break, iX3 NOTUSE the
appliance until aproper ground
has been
Use ofextensionmrds
Becauseof potentialsafety
hazardsundercertainconditions,
we strongly recommendagainst
the useof anextensioncord.
t-iowever,if youstill electto usean
extensioncord,it isabsolutely
necessarythat it bea ULlisted
3-wiregroundingtype appliance
extensioncordhavingagrounding
type plugandoutletandthat the
electrical ratingofthe cord be 15
amperes(minimum)and 120volts.
T’he freezershouldalways
be pluggedMO itsown+
individualelectricalOut$et——
(115volt, 60 Hertzsingle phase
AC).This is recommendedfor best
performanceandto prevent
overloading housewiring circuits,
which could causeapossiblefire
hazardfrom overheatingwires.
Freezer
Location
Yourfreezershouldbeconveniently
located for day-to-dayusein adry,
well-ventilated room.
Formost efficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than 1lO°F,or co!der
than 32°F.
Be sure to install yourfreezer on a
floor strong enough to support it
when it isfully loaded.
Also see Energy-SavingTips
regarding location,
The freezer must besolidly
positioned on the floor if it isto
function at its best. Shims maybe
used to accomplish this wherever
the floor istoo uneven. If the place
selected for the freezer is damp or
moist, piace 2x4’sunder its entire
length io assure adequate support.
Clearance
Allowa3-inchclearanceonall
sidesfor properaircirculation.
Stmh’lg
1.Cleanthe insideofthe freezer
with amildsolutionof bakingsoda
andwater(seepage 12).
2. Connectcordto poweroutlet.
3. Setalarm to OFF.
4. Turntemperaturecontrolto
No.1.This isthe normalsetting for
safe long-termfreezing. Forcolder
temperatures,turn to higher
numbers.
5. Allow freezerto operatefor at
leasttwo hoursbeforeplacing food
inside.
6. Setalarm to ON.
TemperatureCbntm!
Freezingtemperature selection is
made bysetting the control from
No. 1to No.7(coldest),
Normal safe freezing level is
obtained by setting the control
at No. 1.
4

sliding basket
Keepsfrequently-wantedfoods
within easyreach;can bemoved
asideto makefoodsbelowmore
readilyaccessible.
lock
Keepsyourfrozenfoodsupply
secure.The spring-loadedlock is
designedsothat the keyis
automaticallyejected—keywill not
remainin lock ineither theopenor
lockedposition.
Keep keyout ofreachofchikfren
arid-awayfromthe foodfreezer
Tempemture Monitor
:
ON
HiGH-TEMP
ALARM SWITCH
The temperature alarm switch
is located in the back ofthe lid on
the left side. The alarm will sound if
the freezer temperature rises
above20°F,
The alarm operates on household
electricity. Ifthe power fails, the
alarm will not perform.
An ON/OFF switch allowsthe
temperaturealarmto bedeactivated
when not wanted. The freezer is
shipped with the temperature alarm
in the CWFposition. After the
freezer has run long enough to
lower the temperature, you may
activate the alarm.
Caution: Adding more than 3
pounds of warm food per cubic foot
of freezer capacity can trigger the
alarm system.
To the alarm, flip the
switch to the C)Nposition.
lb deactivate the alarm, flip the
switch to the OFF position.
-. -.
hm?ric)rlight’
Turnsonwhenthe lid isopened;
turns off whenthe lid iscl&ed.
llX3tmSt waterdrain
Up-frontdrainwith hoseadapter
speedsemptying of defrostwater,
1.
Freezethe besi. Freezeonly
top-quality foods. Freezingretains
quality andflavor; it cannotimprove
quality.
2. Keep workarea clean.
3. Workquickly.The quickerfruits
and vegetablesare frozenafter
picking, the better the frozen
product will be.You’ll savetime,
too, because lessculling and
sorting will be necessary.
4. Choosecorrect packaging
materials. Frozenfoodswill dry
out if not properly wrapped or
packaged. Both rigid containers
and flexible bagsor wrappers
can be used. Makesurethey are
especially designed for freezing.
5. Followreliable instructions for
freezing different types of food.
6. Freezefoods in practical meal-
sized packages.
7.Fill container properly.When
placing liquid or semi-liquid foods
in containers, leave about 1/2” at
top (1-1/2”for glass containers) to
allow for expansion during freezing.
8. Freeze correct quantities.
There is an established maximum
of food your freezer isdesigned to
freeze at one time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently low temperatures in the
freezer to freeze recommended
quantities of food.
Ifyouhavealargequantityoffood
youwish to freeze,storepart of it in
the freshfood compartmentof your
refrigeratoruntilthe first quantity
isfrozen.
9. Use“oldest” foodsfirst.
Continuallyrotatefrozenfoodsto
thefrontof thefreezersothelongest-
frozenfoodsare usedfirst.
10.Storefrozenfoodsimmediately.
Commerciallyfrozenfood can be
storedanyplaceinthefreezenThese
foodsshould notbeallowedtothaw
beforebeing placedinthe freezer.
You’llfind these materialshelpful
in preparing foodsfor the freezer:
~Largekettlewith close-fitting lid
for blanching vegetablesandfruits
@Finesieve or small colander to
put vegetables infor blanching
*Assortment of knivesfor cutting
up meat, fruits andvegetables
~Rollsof absorbentpapertowelsor
soft cloth towels fordraining foods
~Properfreezer packaging
materialsfor varioustypes offood
(seepage 10)
*Small loading funnel for fruit and
vegetable containers,to keep
sealing edge clean
~Glass marking pencil for labeling
packages
~Roll of freezer tape
Forquick-freezing large amounts
of food, turn control to No.7two
hours before loading.
Return the temperature control to
No. 1after freezing iscompleted.
Neverfreeze more than three
!$MNndsof fo(ld per cubic fCXltof
fN%%KX’ at one time.

(Mcmgs)
FFiESl+MEATS ,
Roasts(Beef,Venison) ...........6-12
ffoasts(Larnb). .................6-9
Floasts(Pork&Veal) .............4-8
Steaks(Beef). ..................6-12
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
PFNICESSEDIW5ATS
Bacon......,.. . . . . . . . ........1
Frankfurters .................. .V2-1
!-iam(whole,halforslices). ........1-2
COOKEDMEATS
CookedMeats&MainDishes .. ....2-3
Gravy&MeatBroth. .............2-3
I%ESHPOULTIIY
Chicken&Turkey(whole) . . .......12
Chicken(pieces). ...............9
Turkey(pieces) .................6
Duck&Goose(whole). ...........6
Giblets .......................3
GameBirds ....................8-12
(Monw)
GOOKEDPOLJLTRY .
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
BAKEf3YGOOl)S
Breads,Quick(baked). ...........2
Breads,Yeast(baked). ...........4-8
Breads,Yeast(unbaked) ... ... ....Y2
Cakes(frosted) .................1-2
Cakes(unfrosted) ...............3-4
Cookies.......................3-4
Pastry(unbaked). ...........,...2-3
Pies,Fruit(baked) .......... ... ..Uptol
Pies,Fruit(unbaked). ............2-4
(Men@
DAIRYPRODIJCTS .
Butter(salted) .......,....,...,.3
Butter(unsalted). ......,........5-6
CottageCheese . . . . . . . . ........1
SoftCheese ...................2-4
HardorSemi-hardCheese .. ......6
Eggs(removefromshell). .........12
lceCream,Sherbet. .. .., ,.. ... ..Uptol
Milk ..........................1
OTHEFIFOO13S
Candies ......................12
Left-overs(cooked). .. .. ... ... ..,UptO1
Pizza.........................1
PreparedDishes........,....,..1-2
Sandwiches. . . . . . . . . . . . . . . . . . ,Uptol
Soups,Stews,Casseroles.........2-3
Newtechniques areconstantlybeing
developed. Consult the CountyExtension
Serviceoryour local Utility Companyfor
the latestinformation onfreezing and storing
foods.
and
Packagemeat, poultry, fish and
game in moisture/vapor-proof
material such as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as
possible. Label and freeze at once.
NOTE: Packagesof fresh meats
and poultryas commonly purchased
in retail storesare not suitably
wrapped for freezing. Rewrap in
moisture/vapor-proof material.
Meat
Remove as much bone and fat as
possiblefrom meat beforepackaging.
Do not salt meat. When individual
piecesofmeatarepackagedtogethe~
place double thickness of freezer
wrap between them for easier
separation during thawing.
Clean thoroughly before packaging.
Padsharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately
Wild Game
The same methods suggested for
poultry and meat may be usedfor
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of “!ean” fish
such as haddockand codshould be
rinsed in brine madewith 2/3 cup of
puretable salt per gallon of waterto
reduceleakageduringthawing.Keep
in solutionnotover1minute.Brineis
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
clams,
WashsheHsin 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
freezercontainers.
6
Crabsand Iid3sters
Chill fish and removeback shell.
Steam or boil inwaterfor 15to Xl
minutes. ~ool thoroughly, then pick
ediblemeatfromshellsand package
in proper containers. Seal and
freeze immediately.
Frozenmeat, fish or poultry should
be left in the original packageand
thawed in the refrigeratoror cooked
frozen. Allow approximately5hours
per pound to thaw meat inthe
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.
Don’t refreeze meat that has
completely thawed; meat, whether
rawor cooked, can be frozen
successfully only once.

—t. Onlvvegetables attheir peakof
maturfiysfiould bechosen~orfreezing.
Somevarietiesofvegetablesarebetter
adaptedfor freezingthanothers.For
completeinformation,contactyour
CountyExtensionService.
2. Sort,clean andwashvegetablesin
coldwater.Keepthoseofthe samesize
alltogether.Largepiecestakelonger
blanching.
3. Workwith small amounts,aboutone
pound,that can bepackagedin ashort
time.
4. Blanchall vegetablesexcept
tomatoes,green peppersandherbs
beforepackaging. Properblanching
stopsthe ripeningprocesssovegetables
areheld attheir peakof freshness.
Boiling-watermethod
(a)Selectlargeutensilof4-or 5-quart
capacityand fill with onegallon of
waterfor each poundofvegetables
to be blanchedatone time. Usetwo
gallonsfor each pound of leafy
vegetables.Bring waterto boiling.
(b) Blanchone poundof vegetables
at atime. Placevegetablesin awire
basketor colander. Immersein boiling
waterandcover.Counttime immediately
after boiling begins (seeguide at right).
Forhigh altitudes, add 1minute to
blanching and chilling times.
(c) Chill vegetablesquickly the same
length oftime as for blanching by
plunging them into icewater,or under
cold running water.Removefrom water
and drain ontowels.
Steammethod
Usepressurecooke( vegetable
t?lanche~orotherlarge utensil.
(a)Fill untensil with 2inches of water,
Bring to boiling point.
(b) Placevegetables 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 vegetablesare
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.
Packagevegetables in moisture/vapor-
proof containers. Leavel/2-inch head
space in package (l V~-inchfor glass
containers). Freezequickly.
VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling Steam
Water
ASPARAGUS Washin cold water, Small stalks Chill immediately.Drain.
removetoughpartofstalk, 2min. 3rein? Packwholestalksparallel
sortaccordingtosizeof Mediumstalks with headsin alternate
stalk.Cutspearstofit 3mine 4rein: directions,leaving no head
containers,orcutin 2-inch space.Seal.
lengths.Scald according
tosizeof stalk.
BEANS Cutsnapbeansin 1or 3rein? 41/.rein, Chill anddrain. Packin
Green 2-inchpieces.Leave freezercartonleaving
“French” beanswhole l/2-inch headspace,
orslice,
BEANS Washand sortpodsin cold Small
Lima Coolpromptiyincold water.Scald,cool in ice 1rein: 4min. water,Drain.Packin
waterand squeezebeans Mediumto large cartons,bagsor boxes,
outof pods. 2to 3min. 4to5min. leaving l/2-inch head
sDace.Seal.
BROCCOLI Selecttender uniform 3min. 5rein: Chili immediately.Drain.
headsof darkgreencolor. Packagein cartons in
Letstand l/2-hour in saited aiternatedirections,
water(4teaspoonssalt in 1ieaving no headspace.
gaiionwater)to remove Seai.
insects.Washand remove
woodystems.Spiit
lengthwise intopiecesso
budsarenot morethan 11/2
inchesacross.Scald.
BRUSSELS Cleanand cut sproutsfrom 4rein! 51/2min. Chill and drain. Packin
SPROUTS main stem,sori according freezercontainers, leaving
tosizeand scaid, no head space.
CARROTS Clean,washandpeal.Leave 3rein: 41/2min. Chiil, drain and pack into
smaii carrotswhoie,Cut containem,leavingl/2-inch
othersinto slicesor cubes. head space.
CAULIFLOWER Trimandwash. Break into 3rein:’ 41/~min. Chiii immediately.Drain.
flowerets1inchwide and Packagecompactly,
about 11/2to 2incheslong. leaving no head space.
Soakin saited waterfor Seai.
30 minutes.Drain.
CORNon COB Seiect youngcornwith Smali ears Chiil twice asiong asyou
thin, sweetmilk. Huskand 7 rein? 9min. scald. Wrapseveralears
removesilk. Washears Medium ears together infreezer paper.
carefully.Sort according 9rein: 10min. Place in polyethylene bag.
to size. Lar~eears Seal.
11min~ -12min.
CORN Scald cornoncoband 5to 6rein? 6min. Package.Leave l/2-inch
Whole Kernei chill. Cutoff ‘wholekernels. head space.
GREENS Beetgreens,collards, kale, Beetgreens, kale,chard, Chili in cold water and
mustardgreens,spinach, mustard and turnip greens drain thoroughly between
Swisschard, turnip greens. 2rein: absorbent towels. Packin
Wash andlift out of water Collards freezercartons or bags
to drain. Removetough 3min. and seal.
stemsandimperfectleaves.
Cut in pieces,if desired. Spinach
Scald. IV2to 2min.’
PEAS Shell anddiscard over- 2rein:” 2min. Chili and drain. Package
maturepeas, compactly, ieaving l/2-inch
head sQace.
POTATOES Peeland slice lengthwise Cool to roomtemperature.
French Fried for frying. Fryin deep fat Packagein freezer bags or
heated to360°F,for cartons and seal. Toserve,
4minutes untii tender but thaw and cook in 375°F.fat
not browned. Drainwell. until brown. Or cook,
unthawed, in 500°F.oven.
POTATOES Select smooth new 3to5min. Chill, drain, package in
White potatoes directly from cartons, bags or boxes.
aarden. Wash. Deelor Leave l/2-inch head
scrape,and scald. space. Seai.
POTATOES Wash. Cook until almost Packin freezercontainers,
Sweet lender and cool, Peel; cut allowing l/2-inch head
in halves,slice or mash. space. Seai.
SQUASH Select tender squash with 3rein: 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
I
i
I

1. Sortfruits for uniformripeness,
quality andsize.
2. Washfruits thoroughlyincold water
anddrain thoroughly,
3. Workwith small quantitiesand
freezequickly.
4. Packincartons,cuttingorslicing
largerfruits./4ddsugarorsyrup.
5. Toavoiddiscolorationofapples,
apricots,peachesandpears,(1)add
ascorbicacidmixturetosyrup(1tea-
spoonto1cupofsyrup)following
directionson label, or(2)dip slicesof
fruit for 1minute in solutionof 3table-
spoonslemonjuice to 1gallonwater,
rinse incold water,drain, andpack in
sugar or syrup.Placecrumpled piece
ofcello or waxedwrapontopof fruit
beforeclosingto keepfruit insyrup.
AlwaysMow head space.Allow
l/2-inch headspacein pint containers
(1inch for glass), l-inch headspace in
quart containers(2 inchesfor glass).
Sweeteningfruits heipsretainflavor,
mior andtexture. The methodof
sweeteningdepends onfruit used. See
guideat rightfor recommendedmethod.
(a) Drysugarpack. Suitabie for fruits
that maketheir ownjuice whensugar
isadded. Add dry sugar (seeguide at
right) and stir gently until mostof the
sugar hasdissoived in thejuice 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 (1%inch for glass containers).
(c) Unsweetenedpack. Suitable for
speciai diets.
‘for
Cupsofsugar
PercentagetoheaddedperApproximate
ofsyrup olntofwater yieldinpints
30%0(light)’ 1jy~
40%0(light)* 1J/z 11/~
50% (medium) 21/2 173
60%0(medium) S% 2
6!Y!!0(heavy) 4f/’ 21/4
*Recommendedformostfruits
Method: Dissolvesugar in boiling
wateror mix thoroughly with cold water
until dissolved. Chill beforeusing.
FRUIT PREPARATION PACKAGING
APPLES Wash,peeland slice applesto about SyruppcrclcSlice into container,cover
l/2-inch thickness.Ifapplesaretobe with 40% syrup.Add 1teaspoonascorbic
packedInsugar,preventdiscoloration by acid to each cupof syrup.
(1)steamingfor V/2to2minutes,or
(2)dipping insolution of3tablespoons Sugarpack: Sprinkle 1/2cup of sugar
lemonjuice to 1gallon waterfor 1minute, overeachquartof apples. Stir to coverall
rinsing incold water,and draining, surfaceswith sugar.Seal. Adding 1
Solutionmaybe reused. teaspoon ascorbicacid to sugar is an
extraprecaution,
APRICOTS Selectfirm, fully ripefruit of bright, Syruppaclr; Packin container; coverwith
uniformcolor.Washandsort asto size. 400/osyruptowhich ascorbic acid has
Halveandremovepits.Peeland slice,if been added [1teaspoon ascorbic acid to
desired.Heatunpeeledfruit inboiling 1cup syrup),
water1/2minute. Sugarpack.’Mix 1teaspoon crystalline
ascorbic acid with 112cupof sugar and
sprinkle over 1quart offruit. Stir.
BERRIES Propermaturity is important. Immature (1)Maybepackeddry,or(2)packed
berriesshould notbe used. Washin cold whole ina 40 to 50%0sugar syrup.(3)For
or icedwateranddrainthoroughly on crushed or pureedberries, pack4parts
absorbentpapertowels, of berries to 1partof sugar.Stir until
sugar isdissolved, Seal.
CHERRIES Wash,sortand stem. Chill in refrigerator Mix 1part sugar to 4or 5parts fruit by
Sour until firm enoughto removepits. weight until sugar isdissolved.Pack.Seal,
CHERRIES Preparequickly in samewayassour Coverwith 40%0sugar syrup which
Sweet cherries,However,sweetcherries maybe contains 1teaspoon ascorbic acid
frozenwhole,with or without pits, per cup.
CRANBERRIES Washin icedwater,stemand eliminate Cranberries maybe packedwhole,
poorberries. Drainwell. without sugar,or in a50%0sugar syrup.
MELONS Selectfirm, well ripened fruit. Cut in half Coverwith orangejuice or 30%0sugar
Cantaloupes and removeseeds(removewatermelon
Honeydews syrup.Seal andfreeze.
seedsasyoucut balls). Scoop out melon
Watermelons balls orcut in 3/4-inchcubes.These fruits
maybefrozenalone or in combination,
ORANGEand Selectfirm fruit, free of soft spots. Peel Packsections in layers.Covergrapefruit
GRAPEFRUIT with sharp knifejust below white
SECTIONS with 30V0syrupcontaining 1teaspoon membrane.Removeall membrane. Cut ascorbic acid perquart. Oranges do not
sectionsfrom divider-membranes. Drain. need syrup.Stir in 1/2teaspoon ascorbic
acid per quart.
PEACHES Promptnessin handling isimportant. Packimmediately into cold 400/0syrup
Sort, peel(skins maybe loosened by with 1teaspoon ascorbic acid per cup in
scalding whole peach 30seconds in container; coverwith moresyrup,Seal.
boiling water)and pit. Peeland slice
1quart ofpeaches at atime.
PEARS Selectpearswhich arefuliy tree-ripened, Packimmediately in freezer carton. Add
Wash,peel and core.Cut in halves or 400/o syrup to which ascorbic acid has
quarters.Heat in boiling 40V0syrup for been added (1teaspoon ascorbic acid to
1to2minutes. Cool in syrup, then drain. 1cup syrup), Seal.
PINEAPPLE Peel,core,slice orcube, Packslices with two circles of cellophane
paper between each slice. Packwithout
sugar or coverwith 30%0syrup. Or,
pineapple juice could be used,
PLUMSand Sort,wash in iced water,Halve and pit, Pack in carton and cover with 40’%0syrup
PRUNES or leavewhole, to which 1teaspoon ascorbic acid has
been added per cup. Seal.
RHU6ARf3 Wash,trim and cut stalks into l-inch Packwithout sugar or coverwith 40%
pieces or in lengths tofit package. syrup. Allow head space. Seal.
Place unopened containers in
refrigerator. Serve while fruit is
still slightly icy.
8

Butteraridiiww’garine
Overwraporiginal carton in
moisture/vapor-proofmaterialor
enclosein moisture/vapor-proof
containers.
C%eese
Freezecheesein 1/2-tol-pound
pieces.Wrapin moisture/vapor-
proofmaterial. Llncreamedcottage
andCamembert cheesemaybe
keptinthe freezerthough there
maybe somewaterseparationon
thawing. Creamand processed
cheesedo notfreezewellas
freezingaffectstheirsmoothtexture.
Cream
Ordinaryhouseholdcreamfortable
usedoes not freezeweil, but will be
suitable for cooking. Pasteurized
heavycreamcontaining notless
than 40 percent butterfat maybe
frozen. Heavycreamwhich has
beenwhippedfreezeswell,too.
Dropmoundsof whippedcream
on bakingsheets.Freeze.Transfer
frozen moundsquicklyto arigid
containerand seal,separating
layerswith paper.
Ice Ch’eanl
Commercialicecreamscan be
storedinthe freezerintheir original
carton. Home-madeicecream
shouldbepackedinmoisturelvapor-
proofcartons.
Fine-quality ice cream, with high
creamcontent,will normallyrequire
slightlylowertemperatures than
“airy” already-packaged brands
with lowcream content. It will be
necessa~ toexperimenttodetermine
the locationin the freezer and the
temperature controlsetting to keep
yourfavorite ice creamatthe right
servingtemperature.
Breadand FbHs
Bake,cool, wrap and freeze. To
serve:thaw in wrappings at room
temperature. Or,heator toast
frozen. If desired, wrap in foil and
warm for 15minutes in 250° to
300°F oven. /Vote:most com-
mercially baked products should
be rewrapped in moisture/vapor-
proof material before freezing.
Biscuits
May be frozen baked or unbaked.
Toserve baked biscuits: defrost in
wrappings at room temperature for
one hour. Reheat for 5minutes in
425*F oven. or piace frozen
biscuits in 375*Foven 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
freeze satisfachxiiy. Those made
with powdered sugar, butter, fudge
or whipped cream freeze well.
&M3kies
Hbaked before freezing, cool and
package them carefully in rnoisRmV
vapor-proofmaterial.Theywill
thaw in about 15minutesat room
temperaturein wrappings.Refriger-
atorcookiedough maybewrapped
and frozenin bars.Slice as needed,
without defrosting,andbake.
Pies
Most pies exceptcream, custardor
meringue-topped piesfreezewell,
bakedor unbaked. Bakedpies
store for alonger time. Omit steam
ventsfrom piesto befrozenunbaked.
Toserve unbaked pies: Cut steam
vents intop crust and place frozen
pie in ovenat usual temperature.
Increasebaking time 10to 15
minutes. Thaw frozenbakedpies,
wrapped, for 1to 1% hours at room
temperature. Toservewarm,
unwrap without thawing and heat
in 300°F oven for 30to 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
exeeption of seasoning. During
9
Useonlyfresheggsfor freezing.
Chill beforefreezing.Wholeeggs
maybefrozenorthe whitesand
yolksfrozenseparatelyasfollows:
Whole !Eggs-Mix yolksand
whitesthoroughlywith afork.Do
r?otbeath?ail Add 1teaspoon salt
toeach2cupsofeggs.
E@gWhites—Separate andfreeze
in recipe-sizedamounts.
Egg Yolks—Separateandadd 1
teaspoonofsaltor 1tablespoonof
cornsyruporsugarpercupful of
yolks.Blendwith fork.
Packeggs infreezercarton
allowing%-inch headspace
(11/2.inchfor glasscontainers).
Thaweggsin unopenedcontainerin
refrigeratororat roomtemperature.
storage,onion flavor becomes less
noticeable and celeryflavor more
pronounced. Spicesalso losetheir
strength during long periodsof
storage.Omit potatoesfrom stews
and soups asthey become mushy.
Cool main dishesafter cooking;
packagein 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°Fovenfor
about 1hour or until heated
thoroughly.
sarldwkxi-rips
Ail 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
andpeanutbutterare 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
rawvegetablesdonotfreezewell and
should be addedjust beforeserving.
Wrapsandwichesin moisture/vapor-
proof maferial and freeze.
-— –
-...
Ismw
—
—
—
—r
—- -

Properpackaging isessential
forsuccessful freezing. Because
solidly frozenfoods losemoisture
inthe dry0° to5%?temperatureof
afreezer,they mustbe properly
protectedbytop quality packaging
materials that are moisture/vapor-
proof. Freezertape is usedto seal
wrappingsand for labeling.
Cartonswith Fruits,
moisture/vapor- vegetables,
proof liners some meats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
bags meats
Glassfreezer Juices, fruits,
jars vegetables,
cookedfoods
Plasticcontainers Sauces,fruits,
and boil-inbags vegetables,
cookedfoods
Laminated paper Meats
Heavy-dutyfoil Meats,baked
goods, leftovers
Cellophane Bakedgoods,
sandwiches,
small meatcuts
ilnsmdcms
Drugstore wrap
1. Placefood in center of wrapping
paper.
II[-.--
..———
-—..
—- --
2. Bring two paralleledges
together.Foldin lockseam, repeat
untilthe lastfold restsfirmly onfood.
—.
—.--————————— —.
—-.
——
3. Foldends, excluding as much
air as possible. Seal with tape or tie
firmly with heavy string.
B!JWWS3’wrap
Placefooddiagonallyon onecorner –
ofpaper.Rollpaperandfoodtogether
diagonally,folding in extramaterial
asyou roll. Sealwith freezertape.
I—.- —- I
Cartons andcontainers-Fruits,
vegetablesandcookedfoodsmay
be packagedinfreezercartons,
containersandjars.
-. —
—-—-—__
Aluminum 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.
——-. .- --L —
-——--.
—— —— ——-—--
——-—
I
‘C3
...
~+
-a=,- =-.e,
c43rntainers-Besure to ...-.-.---.
G.-—
.fliz.—-=
.;jt?.-ny
.:&.:...T,L,
label all containers and packages ‘=;
with contents and date that it was
placed in the freezer.