GE CB7 User manual

.- ——.
ApplianceRegistration 2Lock 5
(he andCleaning 12 ModelandSerialNumbers 2
ConsumerServices 15 Moving&VacationTips 12
Defrosting 11 PowerFailure 12
Energy-SavingTips 2ProblemSolver 13,14
FreezingRecommendations 5-1o SafetyInstructions 3
DairyProducts 9TemperatureAlarm 5
Fruit 8TemperatureControl 4
Meats,PoultryandFish 6warranvBackCover
PackagingSuggestions 10
PreparedFoods 9
StorageTime 6
Vegetables 7
Installation 3,4
AdapterPlug 4
Clearances 4
ElectricalRequirements 3,4
ExtensionCord 4
Grounding 3l%hshwr Center@
Location 4.8/HM26.2W7Q

Readthis bock
It is intendedto help youoperate
and maintain your newfreezer
properly.
Keep it handyfor answersto your
questions.
If you don’t understandsomething
or need more help, write (include
your phone number):
CcmsumerAffairs
GE Appliances
Appliance Park
Louisville, KY 40225
Keep proof of original purchase
date (suchas your salesslip or
cancelledcheck) with this book to
establishthe warranty period.
VV~~~~@w~ the modeland
serial numbers.
You’llfind them on a plate located
at the top left outside rearcorner of
the freezer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your freezer. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your freezer.
If you received adamaged freezer,
immediately contact the dealer (or
builder) that sold you the freezer.
Savetimeandmoney.Before
youcallfor service,checkthe
ProblemSolveron pages 13 and
14. It lists causes of minor
operating problems that you can
correct vor.3rself.
~Locationof yourfreezeris
important.Don’tlocateit inawarm,
unventilatedlaundryareaorstorage
room.Avoidputtingit nextto your
range,aheatingventorwherethe
sunwillshinedirectlyon it.
*Tryto arrangeyourfrozen foods
systematicallyso you can find
what you want inthe freezer
quickly.
~Don’topen the freezer lid more
often than necessaryand close it
as soon as possible,particularlyin
hot, humidweather.
~When usingyourfreezer, be
careful notto leavethe lid open.
Always checkto makesure the
freezer lid is properlyclosed before
leavingthe houseor retiringfor the
night.
eIf you turn the temperature
control to the coldest positionfor
quick freezing, don’t forget to turn
it backto the regularsetting.
Toobtain serwice,see the
ConsumerServicespage in the
backpage of this book.
We”reproud of our service and
want yoL!to be pleased. If for some
reasonyou are not happywith the
serviceyou receive,here arethree
stepsto follow for further help.
FIRST,contactthe people who
servicedyour appliance. Explain
why you are not pleased, In most
cases,this will solve the problem.
NEXT,if you are still not pleased,
write all the details—includingyour
phone number—to:
Manager,ConsumerRelations
GE Appliances
Appliance Park
Louisville,Kentucky40225
FINALLY,if your problem is still not
resolved,write:
Major Appliance
Consumer Action Panel
20 NorthWacker Drive
Chicago, Illinois60606
.
2

—VW’?(N-IUsirlcl
this appliance,alwaysexer&3e
basicsafetyprecautions,
h’miudingthe foiiowing:
FJUfSethis onlyfor its
purpose asdescribedin
thisUseandCareBook.
~This freezermust IX?prOpW1y
W3talkdhaccordancewiththe
InstallationInstructionsbeforeitis
used.Seegroundinginstructions
beiowandonpage4,
~Neverunplug
yourfreezerby
piling onthe powercord.
Aiwaysgrippiugfirmiyandpuii
straightoutfromtheoutiet.
eRepairor replaceimmediatelyall
electricservicecordsthathave
becomefrayedorotherwise
damaged. Donotuseacordthat
showscracksor abrasiondamage
aiongitsiengthorateitherthep[ug
orconnectorend.
~~fier ycxwfreezerisin
operation,do nottouchthe cold
surfaces,partkukly when
handsaredamporwet.Skin
mayadheretotheseextremeiy
coidsurfaces.
*Don’t Wxwmfcmds
which
havethawed
Youmaysafeiyrefreezefrozen
foodsthathavethawediftheystili
containicecrystais‘oriftheyarestiii
coid-beiow40°F.(Sheiifishcannot
bekeptaboveIO°F.safeiybecause
ofbacteriagrowth.)
Thawedgroundmeats,pouit~ or
fishthathavearyoff-odororoff-
colorshouidnotberefrozenand
shouidnotbeeaten.Thawedice
creamshouidbediscarded.ifthe
odororcoiorofanyfoodispooror
questionable,getridofit.Thefood
maybedangeroustoeat.
Evenpartiaithawingandrefreezing
reducetheeatingqualityoffoods,
particularlyfruits,vegetablesand
preparedfoods.Theeatingquaiityof
redmeatsisaffectediessthanthat
ofmanyotherfoods.Userefrozen
foodsassoonaspossibie-they
won’tkeepasiongasfoodsfrozen
oniyonce,andthesoonerthey’re
used,thebettertheireatingwiiibe.
*If youroldfreezerisstill
aroundthe housebut notin
use,besureto removethe Iid
ordoor,Thiswill reducethe
possibilityofdangerto chiidren.
Cautionshouidbeusedwhen
removingthedoorofafreezer,
Particularcautionshouidbeused
whenremovingthelidofachest
freezer,asmostchestfreezeriids
areunderspringtension.Contact
themanufacturer’srepresentativefor
amethodofsaferemovai.
Instructionsforremovingthelidof
yournewfreezerareiocatedon
thebackofthecabinet.
eUnplugyourfreezer:
A. Beforemakinganyrepairs.
Note:Westrongfyrecommend
thatanysenleingbeperformed
byaqualifiedindividual.
ELBeforecieaning.
C.Beforechanginglightbuib.
Note:Turningthetemperature
controltotheOFFpositiondoes
notremovepowertotheiight
circuitonmodelswithintetiorlight.
~DOnot stow or usegasoline
orotherflammablevaporsand
liquidsinthevicinityofthisor
anyotherappliance.
Requirements—lMpoRTANT...FNXNW
Fix pemma! safety,
this must be
The power cord of this appliance
is equipped with athree-prong
I‘E’”””I(RF7
IY
Y, INSURE’PROPE
R!l
Fig, 1~Gf30\JNDEXISTS
BEFOREUSE
(grounding) piug which mateswith Have wall outlet and circuit
.:.g=~astandard three-prong (grounding) checked by acjuaiified electrician
~!::~~~~,aii ~Ljtiet(Fig 1)t. minimize the
+5:$’ tO make sure the Wtiet i.Sproperly
possibility of electric shock hazard -----...A-..1
from this appliance, ljr(JLII
11.leu.
3
read
Where astandard two-prong wall
outiet is encountered, it is your
personai responsibility and
obligation to have it replaced with
aproperiy grounded three-prong
wail outiet,
Do NOT, ANY
CUT
OR THE
THE CCIHD.
(continued next page)
-.-.------.---------
'--------------------------------- ——-— —. .-

(conlinwd) Read
useof ph’lg
Becauseof potential safety
hazardsunder certain conditions,
we strongly recommendagainst
LEWof an adapter pkg. &k)W@K?r,
if you still elect to usean adapter,
where local codes permit,a
TEMPORARY CONNECTIONmay
be made to aproperly grounded
two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available
at most local hardwarestores.
N
The larger slot in the adapter must
be aligned with the larger slot in
the wall outlet to provide proper
polarity in the connection of the
power cord.
CAUTION: Attaching adapter
groundterminaltow>IIo~tletcover
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 disconnecting the power
cc.wdfrom 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.
the adapter ground
terminal break, DO NOT USE the
aprqx?l’cJrcN.md
has been established.
usedextawmm fxx’ds
Becauseof potentialsafety
hazardsunder certainconditions,
we strongly recommend against
the use IOfan extensioncord.
However,if you still elect to use an
extension cord, it isabsolutely
necessarythat it be a IJLlisted 3-
wire groundingtype appliance
extensioncord havingagrounding
type plug and outletand that the
electrical rating of the cord be 15
amperes (minimum)and 120volts.
The freezer should always
be into its own
electricalOLMX-
(115volt, 60 Hertzsingle phase
AC). This is recommendedfor
bestperformanceandto prevent
overloadinghousewiringcircuits,
whichcouldcauseapossiblefire
hazardfrom overheatingwires.
Freezer
Locatkm
Yourfreezer shouldbe conveniently
located for day-to-day use in adry,
well-ventilated room.
For most efficient operation, it
should not be locatedwhere air
temperature around the freezer is
ever higher than 1IO°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.
The freezer must be solidly
positioned on the floor if it is to
function at its best. Shims maybe
used to accomplish this wherever
the floor is too uneven. If the place
selected for the freezer is damp or
moist, place 2x4’s under its entire
length to assure adequate support.
The lid and hinge arrangement
makes it impossible to install the
freezer directly against awall. The
space at the back is essential to
maintain proper air circulation
amund the freezer.
1. Cleanthe insideof the freezer
with amild solutionof bakingsoda
and water (seepage 12).
2. If the lid was removed,make
sure all wiresare reconnected.
3. Connectcordto poweroutlet.
4. Set alarm (ifyour freezer has
one) to OFF.
5. Turn temperaturecontrolto
No.4. This is the normalsetting for
safe long-termfreezing. Forcolder
temperatures, turnto higher
numbers.
6. Allow freezerto operate for at
least two hoursbefore placingfood
inside.
7. Set alarm to ON.
TemperatureControl
(on modelssoequipped)
Freezing temperature selection
is made by setting the control
from No. 1to No. 7(coldest).
Normal safe freezing level is
obtained by setting the control at
No. 4.
Turning the temperature control
all the way to the left to or past “0”
until it clicks will switch off power
to the compressor.
(some models have apreset
and no knob.)
.-”’r+,L
..f.~ ><
f- ,-. ]
i i
‘k...>]

!!7!mOdek so
Keepsfrequently-wantedfoods
within easy reach;can be moved
asideto makefoods belowmore
readilyaccessible.(SomeGE food
freezershavetwo orthreebaskets.)
lock
(m models so equipped)
Keeps yourfrozen food supply
secure.
Keep key out ofreach of children
and wayfrom thefood freeze~
(cmmodels so equipped)
An alarm soundsif the temperature
inthe freezer rises 10”F.or higher
than normalfor the selected
temperaturecontrolsetting.The
alarm,on the back of the freezer
nextto the control dial, iscontrolled
bya3-positionswitch.
OFF prevents the alarm from
sounding when the freezer is warm
as it is during cooldown, when
defrosting, or during initial start-up,
TEST causes the alarm to sound
regardless of temperature. Testthe
alarm system regularly—at [east
once amonth.
ON is the setting for normal freezer
use. Be sure to return the switch to
ON when the freezer has cooled
down after defrosting.
The alarm may sound if the
temperature control dial is turned
to amuch colder setting, as from
“2” to “5.” It may also sound if a
large amount of unfrozen food is
added at one time, causing the
freezer temperature to rise.
(cmmodels so equipped)
Turnson when the lid is opened;
turns off when the lid is closed,
Defrost water drain
Up-frontdrain with hose adapter
speeds emptyingof defrost water.
!0 for
1. Freeze the best. Freezeoniy
top-quality foods. Freezingretains
quality and flavor; it cannot
improve quality.
2. Keep work area clean.
3. Work quickly.The quicker fruits
and vegetables are frozen after
picking, the better the frozen
product will be. You’llsave time,
too, with less culling and sorting.
4. Choose correct packaging
materials. Frozenfoods will dry
out if not properly wrapped or
packaged. Both rigid containers
and flexible bags or wrappers
can be used. Make sure they are
especially designed for freezing.
5. Fo!low reliable instructions for
freezing different types of food.
6. Freeze foods 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. Freezecorrect quantities.
There is an established maximum
of food your freezer 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 low temperatures in the
freezer to freeze recommended
quantities of food.
5
If you havealargequantity of food
to freeze, storepart of it inyour
refrigerator’sfreshfoodcompartment
untilthe first quantityis frozen,
9. Freezefoods quickly.
Continually rotatefrozen foodsto
thefrontofthefreezersothelongest-
frozenfoods are usedfirst.
~0.Sore frozenfoodsimmediately,
Commerciallyfrozen food can be
storedanyplaceinthefreezer.These
foodsshouldnot beallowedto thaw
before being placedin the freezer.
You’llfind these materials helpful in
preparingfoods for the freezer:
@Large kettle with close-fitting lid
for blanchingvegetables and fruits
@
Fine sieve or small colander to
put vegetables in for blanching
~Assortment of knivesfor cutting
up meat, fruits and vegetables
@Roiisof absorbentpapertowels or
soft cloth towels for drainingfoods
~proper freezer packaging
materials for varioustypes of food
(see page 10)
sSmall loading funnel for fruit and
vegetable containers,to keep
sealing edge clean
eGiass marking pencil for labeling
packages
=+Roll of freezer tape
For quick-freezing largeamounts
of food, turn control to No. 7two
hours before loading.
Return the temperature control to
No, 4after freezing is completed.
Never freezemore than thr~~
pm.mdsof food per cubic foot of
freezer capacity at one time.
—~
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~.
F&WA”
-.
—n-
—
—
—r
—- -
—-
Em4?z.

(Mcmmi)
FRESHIMEATS O“F.
Roasts(Beef,Venison) .......~.. .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
Varietylvleats(Beef) .............3-4
VarietyMeats(Pork) ............2-3
Sausage(Pork) . . . . .......,.....1-2
Opossum,Rabbit,Squirrel .......6-8
PROCESSEDMEATS
Bacon ........................1
Frankfurters ...................VZ4
Ham(whole,halforslices). ........1-2
COOKEDMEATS
CookedMeats&MainDishes .. ....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
pdlonthq
CCKMEDPCWLTRY W=.
Pieces(coveredwithbroth) .. ......6
Pieces(notcoverecl) ... .OO.......1
CookedPoultryDishes .......,...4-6
FriedChicken ..................4
ml+
Shellfish......................upto4
LeanFish.....................Upto6
FattyFish................... ..Uptoz
Shrimp(raw,unpeeled). . . . .......12
Shrimp(cooked)................2-3
PRODLEE
MostFruits&Vegetables.... ... ...s-lz
Asparagus....................6-8
Mushrooms....................Upto6
Onions.......................3-6
CitrusFruits ...................3-4
Potatoes(french-fried)............2-3
BAKERYGOODS
Breads,Quick(baked). ...........2
Breads,Yeast(baked). ...........4-8
Breads,Yeast(unbaked) ... ... ....VZ
Cakes(frosted) .................1-2
Cakes(unfrosted) ...............3-4
Cookies. . . . . . . . . ..............3-4
Pastry(unbaked). ...............2-3
Pies,Fruit(baked). .. .. .. ... .-. ..UPtol
Pies,Fruit(unbaked)...........-.2-4
(Mo:tp)
CIAIFWF%WNJCTS .
Butter(salted)..................3
Butter(unsalted).. . .............5-6
CottageCheese................1
SoftCheese...................2-4
HardorSerni-hardCheese.. ......6
Eggs(removefromshell).. . .......12
lceCream,Sherbet... .. .. ... ... ,l.fptol
Milk..........................1
OTHERFOODS
Candies......................12
Left-overs(cooked).. .. .. ... ,,. ..UPtol
Pizza.........................1
PreparedDishes................1-2
Sandwiches...................Uptol
Soups,Stews,Casseroles.........2-3
Newtechniquesareconstantiybein9
developed.ConsulttheCountYEXtension
ServiceoryourlocalUtifitYComPanYfor
thelatesth_tformationonfreeZin9andstoring
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 freezeat once.
NOTE:Packagesof fresh meats
and poultryas commonlypurchased
in retail storesare not suitably
wrapped for freezing. Rewrapin
rnoisture/vapor-prOOfmaterial.
Removeas much bone and fat as
possiblefrom meatbeforepa&aging.
Do not salt meat. When individual
piecesofmeatarepackagedtogether,
place double thickness of freezer
wrap between them for easier
separation during thawing.
P.$3u!t~
Clean thoroughly before packaging.
Padsharp or protruding bones with
kided fr~ezer paper or aluminum
fail. Wrap giblets Separat’eiy.
wildG&me
The same methods suggested for
poultry and meat maybe used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of “lean” fish
such as haddockand cod should be
rinsed in brine madewith 2/3cup of
puretable salt per gallon ofwaterto
reduceleakageduringthawing.Keep
in solutionnotover 1minute.Brine is
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
Wash shells in running water (soak
clams) and shuck, working quickly.
Discard sheils. Do notwash clams
or oysters.Scallops may be rinsed in
fresh water. Pack in freezer carton
and freeze irnrnediately. ~hrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezer containers.
6
Crabs and!b3bstws
Chill fish and removeback shell.
Steam or boil inwater for 15to 20
minutes. Cool thoroughly,then pick
ediblemeatfromshellsand package
in proper containers. Seal and
freeze immediately.
Frozen meat, fish or poultry should
be left inthe original package and
thawed inthe 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.
Don’t refreezemeat that has
completely thawed; meat, whether ~:->
.-J
rawor cooked, can be frozen
successfully only once.
.—-.—— .— ...-.—.-.-.

~..#&.&=-’---

for
Onlyvegetablesattheir peakof
maturityshouldbechosenfor freezing,
Somevarietiesof vegetablesarebetter
adaptedfor freezingthan others,For
compieteinformation,contactyour
CountyExtensionService.
2. Sort,cieanandwashvegetablesin
coidwatecKeepthose ofthe samesize
aiitogether.Largepiecestakeionger
bianching.
3. Workwith smaii amounts,aboutone
pound,that can bepackagedin ashort
time,
4. E3ianchaii vegetablesexcept
tomatoes,greenpeppers andherbs
beforepackaging.Proper bianching
stopsthe ripeningprocesssovegetables
areheid at their peakoffreshness,
Boiling-watermethod
(a) Seiectiarge utensii of 4-or5-quart
capacityandfiii with onegaiion of
waterfor eachpound ofvegetables
to be bianchedat one time. Usetwo
gaiionsfor eachpound of ieafy
vegetables.Bring waterto boiiing.
(b) i3ianchonepound of vegetables
atatime. Piacevegetablesinawire
basketor coiander.immerse in boiiing
aterandcover.Counttime immediately
after boiiing begins(seeguide at right).
Forhigh aititudes, add 1minute to
bianching andchiiiing times.
(c) Chiii vegetablesquickiy the same
iength oftime as for bianching by
piunging them into ice water,or under
coid running water.Removefrom water
and drain on toweis.
Steam method
Usepressurecookq vegetable
blanche~or otherlarge utensil.
[a) Fiii untensiiwith 2inches of water.
Bring to boiiing point.
(b) Piacevegetables in awire basket
or rack abovethe boiiing water.Cover
and begin timing immediately (refer to
guide at right for steaming times), Keep
. ..-..
heaton HiGH whiie vegetables are
steaming. if using apressure cooker,
the petcock shouid be ieft open.
(e) Chiii vegetablesquickly the same
iength of time as for steaming by
piunging them into ice water,or under
coid running water,Remove from water
and drain on towels.
VEGETABLE PREPARATION BLANCHING PArXAGING
f30ilina Steam
Waki
A?WAF!AGUS Washin cold water, Small stalks Chill immediately.Drain.
removetough partofstalk, 2min. 3rein: Packwholestalksparallel
sortaccordingto sizeof Mediumstalks with headsin alternate
stalk.Cut spearstofit 3min. 4rnin: directions,leavingno head
containers,orcut in 2-inch space.Seal.
lengths,Scaldaccording
tosizeof stalk.
E3EANS Cutsnapbeansin 1or 3rein: 41/~mjfl, Chill and drain. Packin
Green 2-inchpieces,Leave freezercarton leaving
“French” beanswhole l/2-inch headspace.
orslice.
BEANS Washandsortpods incold Small Coolpromptlyincold
Lima water.Scald, coolin ice 1rein? 4min. water.Drain,Packin
waterand squeezebeans Mediumtoiarge cartons,bagsor boxes,
outofpods. 2to 3min. 4to 5min. leaving l/2-inch head
space,Seal,
BROCCOLI Selecttender uniform 3min. 5rein: Chill immediately.Drain.
headsofdarkgreencolor, Packageincartonsin
Letstand l/2-hour in salted alternate directions,
water(4teaspoonssalt in 1leavingno headspace.
gallonwater)to remove Seal.
insects.Washand remove
woodystems.Split
lengthwiseinto piecesso
budsarenot morethan 1%
inchesacross.Scald.
BRUSSELS Cleanandcut sproutsfrom 4mirr; 5%!min. Chill and drain. Packin
SPROUTS main stem,sort according freezercontainers,leaving
tosizeand scald. no head space.
CARROTS Clean,washandpeel,Leave 3rein: 41/2 min. Chill, drain andpack into
small carrotswhole.Cut containers,leavingl/2-inch
othersinto slices or cubes. headspace.
CAULIFLOWER Trimand wash. Breakinto 3rein:* 41/2 min. Chill immediately.Drain.
flowerets1inch wideand Packagecompactly,
about IV2to 2incheslong. leaving noheadspace.
Soakinsalted waterfor Seal.
30 minutes. Drain.
~ORN on COB Selectyoung corn with Small ears Chill twice aslong asyou
thin, sweetmilk. Huskand 7 rein: 9min. scald. Wrapseveralears
removesilk, Washears Medium ears together in freezerpaper,
carefully.Sort according 9rein: 10min. Place in polyethylene bag.
to size, Laraeears Seal.
11rein? -12min.
CORN Scald cornon coband 5 to 6rein: 6min. Package.Leavel/2-inch
Whole Kernel chill. Cutoff whole kernels. headspace.
GREENS Beetgreens, collards, kale, Beetgreens,kale,chard, Chill in coldwaterand
mustardgreens, spinach, mustardandturnip greens drain thoroughly between
Swisschard, turnip greens. 2min~ absorbent towels. Packin
Washand lift out of water Collards freezercartonsor bags
todrain. Removetough 3min. and seal.
stemsand imperfectleaves.
Cut in pieces, if desired. Spinach
Scald, 11/~to 2mjn;
PEAS Shell and discard over- 2rein?* 2min. Chili and drain. Package
maturepeas. compactly, leaving l/2-inch
headspace,
POTATOES Peeland slice lengthwise Cool to room temperature,
French Fried for frying. Fryindeep fat Packagein freezer bags or
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, in5000F.oven.
POTATOES Select smooth new 3to 5min. Chill, drain, package in
White potatoesdirectly from cartons, bags or boxes.
garden. Wash,peel or Leavel/2-inch head
scrape,and scald, space. Seal.
POTATOES Wash.Cook until almost
sweet Packin freezercontainers,
tender and cool. Peel; cut allowing l/2-inch head
in halves,slice or mash, space. Seal.
SQUASH Select tender squash with 3rein: r#l/2mjn, Chill immediately, drain
soft rind. Cut in l/2-inch and package, Leave
slices. l/2-inch head space. Seal.
●Preferredmethod ●*Use 4teaspoonssalt toagallon
7

1.Sortfruits for uniform ripeness,
qualityandsize.
2. Washfruitsthoroughly incoldwater
anddrain thoroughly.
3. Workwith sma!}quantitiesand
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 slices of
fruit for 1minute in solutionof 3table-
spoonslemonjuice to 1gallon water,
rinse in cold water,drain, andpack in
sugar or syrup. Placecrumpled piece
ofcello or waxedwrap ontopof fruit
beforeclosing to keepfruit insyrup.
Alwaysallowheadspace.Allow
l/2-inch headspace in pint containers
(1inch for glass), l-inch headspace in
quart containers (2 inchesfor glass).
Sweeteningfruitshelpsretainflavor,
colorandtexture.The methodof
sweetening depends onfruit used. See
guideat rightfor recommendedmethod.
(a) Drysugar pack. Suitable for fruits
that maketheir own juice whensugar
isadded. Add dry sugar (seeguide at
right) and stir gently until mostof the
sugar has dissolved in thejuice drawn
from the fruit, then pour intocontainers.
(b) Syrup pack. Suitable for fruits
which havecomparatively little juice,
and those which darken readily.Add
syrup tocoverfruit. Allowl/2-inch head
space (11/2inch for glass containers).
(c) pack. Suitable for
special diets.
for
Cupsofsugar
Percentagetobeaddedper
ofqfrup pintofwater yieldinpints
30W0 (light)* 111~
40% (light)’ 1Y2 1v2
500/o (medium) 21/’ 12/3
fj(JO/o (m~~ium) 31/2 2
650/o (heavy) 41/~ 21/4
“Recommendedformosifruits
Dissolve sugar inboiling
water or mix thoroughly with cold water
until dissolved. Chillbeforeusing.
FFWIT PREPARATION PACKAGING
APW.J5S Wash,peelandslice applestoaboul Syruppeck Slice into container,cover
l/2-inch thickness. Ifapplesaretcrbe with 400/0syrup.Add 1teaspoonascorbic
packedin sugar,preventdiscoloration by acid to eachcupof syrup.
(1)steamingfor 1V2to2minutes,or
(2)dipping in solution of 3tablespoons Sugwpack Sprinkle 1/2cupofsugar
lemonjuiceto 1gallon waterfor 1minute, overeachquartof apples,Stir to coverall
rinsing incoldwater,and draining. surfaceswith sugar.Seal.Adding 1
Solution maybe reused. teaspoon ascorbicacid to sugar isan
extraprecaution.
APRICOTS Selectfirm, fully ripefruit of bright, Syruppack Packin container;coverwith
uniformcolor.Washand sortasto size. 400/o syrup to which ascorbicacid has
Halveand removepits, Peelandslice,if beenadded(1teaspoonascorbicacid to
desired,Heatunpeeled fruit in boiling 1cupsyrup).
water 1/2minute. Sugarpaclc Mix 1teaspoon crystalline
ascorbicacidwith 1/2cupofsugar and
sprinkle over1quart offruit. Stir.
M3W?IES Propermaturityisimportant. Immature (1)Maybe packeddry,or (2)packed
berriesshould notbe used.Wash in cold whole in a 40to500/0sugarsyrup.(3)For
or icedwaterand drain thoroughly on crushedor pureedberries,pack4parts
absorbentpapertowels. ofberriesto 1partof sugar.Stir until
sugarisdissolved. Seal.
CHERRIES Wash,sortand stem.Chill in refrigerator Mix 1partsugarto 4or5partsfruit by
Sour until firm enoughto removepits. weightuntil sugarisdissolved.Pack.Seal.
CHERRIES Preparequickly in samewayassour Coverwith 40%0sugar syrupwhich
sweet cherries. However,sweetcherries maybe contains 1teaspoon ascorbic acid
frozenwhole,with orwithout pits. per cup.
CRANBERRIES Washin iced water,stemand eliminate Cranberries maybe packedwhole,
poor berries.Drainwell. without sugar,orin a50%0sugar syrup.
MELONS Selectfirm, well ripened fruit. Cut in half Coverwith orange juice or 30% sugar
Cantaloupes and removeseeds(removewatermelon syrup.Seal andfreeze.
f+cmeydews seedsasyou cut balls). Scoopout melon
VWermehs balls or cutin 3/4-inchcubes.Thesefruits
maybefrozen alone or in combination.
ORANGEand Select firm fruit, free of soft spots. Peel Packsections in layers.Covergrapefruit
GRAPEFRUIT with sharp knifejust below white
SECXIONS with 30!40syrupcontaining 1teaspoon membrane.Removeall membrane. Cut ascorbic acid per quart. Orangesdo not
sections from divider-membranes. Drain. needsyrup.Stir in 1/2teaspoo~ ascorbic
acid perquart.
PEACHES Promptnessin handling is important. Packimmediately into cold 400/0syrup
Soti, peel(skins maybe loosened by with 1teaspoon ascorbic acid percup in
scalding whole peach30 seconds in container; coverwith moresyrup.Seal.
boiling water)and pit. Peeland slice
1quart ofpeaches atatime.
PEARS Select pearswhich are fully tree-ripened. Packimmediately in freezercarton. Add
Wash, peel and core.Cut in halves or 400/o syrup to which ascorbic acid has
quarters. Heat in boiling 40% syrupfor beenadded (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 betweeneach slice. Packwithout
sugar or coverwith 300/0syrup. Or,
pineapple juice could be used.
PLUMSand Sort, wash in iced water.Halve and pit, Packin carton and cover with 400/0syrup
PRUNES or leavewhole. towhich 1teaspoon ascorbic acid has
been added per cup. Seal.
Ftf+Ui3ARB Wash,trim and cut stalksinto l-inch Packwithout sugar or coverwith 400/0
pieces or in lengths to fit package, syrup.Allow head space. Seal.
P!ace unopened containers in
refrigerator. Serve while fruit is
still sdightlyicy.

and
verwraporiginalcartonin
rnoisturelvapor-praejf material or
enclose in moisture/vapor-proof
containers.
Freezecheesein%- to l-pound
pieces.Wrapin moisture/vapor-
proofmaterial. Uncreamedcottage
aridCamembertcheesemaybe
keptin the freezerthoughthere
maybesomewaterseparationon
thawing, Creamand processed
cheesedo notfreezewellas
freezingaffectstheirsmoothtexture.
Ordinaryhouseholdcreamfortable
usedoes notfreezewell, but will be
suitablefor cooking. Pasteurized
heavycreamcontaining notless
than 40percent butterfat maybe
frozen. Heavycream which has
and FMs
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°Foven. Note: most com-
mercially bakedproducts should
be rewra&medin moisture/vaDor-
proof ma~erialbefore 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 place frozen
biscuits in 375°Foven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
cake
Bakeand 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. AIiow about two
hours to thaw alarge cake,
,= !cings made with egg white do not
f-;=-+~ree~e
S~tiSf~CtO~il~, T~os~ ~a~~
~%:...~withpowdered sugar, butter, fudge
or whipped cream freeze we!i.
@-J&@~
#fIX%ecl before frieezing, cool ancl
package them cafefuliy in mOisture/
beenwhippedfreezeswell, too.
Dropmoundsof whipped cream
cmbakingsheets.Freeze.Transfer
frozenmoundsquicklyto arigid
containerandseal,separating
layerswith paper.
lice
Commercialice creamscan be
storedinthe freezerin their original
carton, Home-madeice cream
shouldbe packedin moisture/vapor-
proofcartons,
Fine-qualityicecream, with high
creamcontent,will normallyrequire
slightly lowertemperaturesthan
“airy” already-packagedbrands
with lowcream content. Itwill be
necessaiytoexperimenttodetermine
the location in the freezerandthe
temperaturecontrol setting to keep
yourfavorite ice cream atthe right
servingtemperature,
vapor-proofmaterial.Theywill
thaw in about 15minutes at room
temperature in wrappings.Refriger-
ator cookiedough may be wrapped
and frozenin bars.Slice as needed,
without defrosting, and bake.
Pies
Most pies exceptcream, custard or
meringue-topped pies freezewell,
bakedor unbaked. Baked pies
storefor alonger time. Omit steam
ventsfrom piesto befrozenunbaked.
Toserve unbaked pies: Cut steam
vents in top crust and piace frozen
pie in oven at usual temperature.
Increase baking time 10to 15
minutes.Thawfrozenbakedp~es,
wrapped,for 1to 1% hours at room
temperature. Toserve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.
Bake,cool and wrap atonce.For
serving,thaw,unwrapped,atroom
temperature or warm, unwrapped,
in 300°F oven.
$~@jg=j~ish~~
EMchfooasas chili,spaghetti
sauce,casseroles,etc.,are
preparedinthesamemanneras
for immediate serving with the
emxpticm of seasoning. During
Useonlyfresh eggsforfreezing.
Chili beforefreezing.Wholeeggs
maybefrozenorthe whitesand
yolksfrozenseparatelyasfollows:
Eggs—Mix yolksand
whitesthoroughlywith afork. Do
notbeath aifl Add 1teaspoonsalt
to each2cups ofeggs.
Egg VWdtes.=+eparateandfreeze
in recipe-sizedamounts.
Egg Yolks—Separateandadd 1
teaspoonof saltor 1tablespoonof
corn syruporsugar percupful of
yolks.Blendwith fork.
Packeggs in freezercarton
allowing Vz-inchheadspace
(n/2-inchfor glasscontainers).
Thaweggsin unopenedcontainerin
refrigeratoror at roomtemperature.
storage,onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also losetheir
strength during long periods of
storage.Omit potatoesfrom stews
and soups asthey become mushy.
Cool main dishes after cooking;
packagein moisturelvapor-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°F ovenfor
about 1hour or until heated
thoroughly.
Tips
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 forfreezing.Cookedeggs
become tough whenfrozen.Other
fillingscanbemoistenedwith milk,
cream,picklerelish,chilisauce,
cafsup,fruitjuice,alittle
mayonnaiseor salad dressing.
Lettuce or other salad greens and
rawvegetablesdo notfreezeWeIIand
should be addedjust beforesewing.
~fr~psandwicheshmokWre/vapo~-
proof material and fiwsze,
—
,0“-