GE FH5 User manual

Useand C2weGuide
Food Freezer
❑
1
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Safety instructions .........................3
❑
Operating Instructions, Tips
Energy-Saving Tips . . . . ...............................2
Food Freezing
Suggestions..................4-lO
lntetior Light ..~.....~... ............................4
Butit4n Lock . . . . . . . . . . . . . . ..........................4
Packaging.~...........~.. .......................11
Temperature Control .....................................4
Temperature Monitor . ................................4
Shding Basket . . . . . . . . . . . ............................4
Storage Times . . . . . . . . . .
............................5
Iiii3
. . . . .,
<<-’.,’
Careand Cleaning
.,.
Cleaning, Outside and inside ....................l2
Defrosting
......~~ . . . . . . . ........................12
Power Failure . . . . . . . . . . . ..........................13
❑
●
Problem Solver . . . . . . . . ..........15
More
questions?...call
GEAnswerCenter” 8(W.626.2000
Iia
Preparation
ClearanceHti..H...Hi...H. ...........................13
Location.~.......--.~.~~ ..........................13
Vacation and Moving Precautions . . . . .
. 13
Eiiil!l
Installation
Installation-........... uu .........................14
Adapter Plug . . . . . . . . . . . . . ....................14
Electrical Requirements.... ......................14
Extension Cords . . . . . . . ........................14
Grounding . . . . . . . . . . . . . . . ....................14
Iiiia
‘Q
Consumer Services
Model and Serial Numbers ..........................2
Repair Service . . . . . . . . ...............................2
Warranty . . . . . . . . . . . . . . . ..........Back Cover
ChestModels FH5 FH7 FH15
FH1O FH22
GE (luality Product

HELP US HELP YOU...
Read this book carefully. Write down the model and serial numbers.
It is intended to help you operate and maintain your
You’ll find them on a plate located at the top outside
new freezer properly.
rear corner of the freezer.
Keep it handy for answers to your questions. These numbers are also on the Consumer Product
If you don’t understand something or need more help, Ownership Registration Card that came with your
freezer. Before sending in this card, please write these
write (include your phone number):
Consumer Affairs
numbers here:
GE Appliances
Appliance Park Model Number
Louisville, KY 40225
Keep proof of original purchase date (such as your Serial Number
sales slip or cancelled check) with this book to Use these numbers in any correspondence or service
establish the warranty period.
calls concerning your freezer.
If you received a damaged freezer, immediately
contact the dealer (or builder) that sold you the freezer.
Save time and money. Before you call for service,
check the Problem Solver. It lists causes of minor
operating problems that you can correct yourself.
●
●
●
ENERGY-SAVING TIPS
Location of your freezer is important. Don’t locate it
●
in a warm, unventilated laundry area or storage
room. Avoid putting it next to your range, a heating
vent or where the sun will shine directly on it.
Try to arrange your frozen foods systematically so
●
you can find what you want in the freezer quickly.
Don’t open the freezer lid more often than necessary
and close it as soon as possible, particularly in hot,
●
humid weather.
When using your freezer, be careful not to leave the
lid open. Always check to make sure the freezer lid
is properly closed before leaving the house or
retiring for the night.
If you turn the temperature control to the coldest
position for quick freezing, don’t forget to turn it
back to the regular setting.
Defrost the freezer whenever frost becomes 1/4” thick.
IF YOU NEED SERVICE
We’re proud of our service and want you to be NEXT, if you are still not pleased, write all the
pleased. If for some reason you are not happy with the
details—including your phone number—to:
service you receive, here are three steps to follow for Manager, Consumer Relations
further help.
GE Appliances
FIRST, contact the people who serviced your Appliance Park
appliance. Explain why you are not pleased. In most
Louisville, KY 40225
cases, this will solve the problem.
FINALLY, if your problem is still not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
2

IMPORTANT SAFETY INSTRUCTIONS
Read All Instructions Before Using This Appliance.
A
WARNING—When using this appliance,
always exercise basic safety precautions,
including the following:
● Use this appliance only for its intended purpose
as described in this Use and Care Book.
o
● This freezer must be properly installed
‘Q&o
, in accordance with the Installation
Instructions before it is used. See
grounding instructions in this book.
● The freezer should not be recessed or built-
in—it is designed for free-standing installation only.
● Never unplug your freezer by pulling on the
power cord.
Always grip plug firmly and pull
straight out from the outlet.
● Repair or replace immediately all electric service
cords that have become frayed or otherwise
damaged. Do not use a cord that shows cracks or
abrasion damage along its length or at either the
plug or connector end.
● When moving your freezer? be careful not to
roll over or damage the power cord.
● After your freezer is in operation, do not touch
the cold surfaces, particularly when hands are
damp or wet.
Skin may adhere to these extremely
cold surfaces.
● Don’t refreeze frozen foods which have thawed
completely.
The United States Department of
Agriculture in Home and Garden Bulletin No. 69
says:
“.. .You may safely refreeze frozen foods that have
thawed if they still contain ice crystals or if they are
still cold—below
40°F. Shellfish cannot be kept
above 10”F. safely because of bacteria growth.
“..
,Thawed ground meats, poultry or fish that have
any off-odor or off-color should not
be refrozen and
should
not be eaten. Thawed ice cream should be
discarded. If the odor or color of any food is poor
or questionable, get rid of it. The food may be
dangerous to eat.
“.. .Even partial thawing and refreezing reduce the
eating quality of foods, particularly fruits, vegetables
and prepared foods. The eating quality of red meats
is affected less than that of many other foods. Use
refrozen foods as soon as possible— they won’t
keep as long as foods frozen only once, and the
sooner they’re used, the better their eating will be.”
Q Do not use any electrical device or any sharp
instrument in defrosting your freezer.
● If your old freezer is still around the house but
not in
use, be sure to remove the lid or door.
This will reduce the possibility of danger to children.
● Caution should be used when removing the
door of a freezer.
Particular caution should be
used when removing the lid of a chest freezer, as
most chest freezer lids are under spring tension.
Contact the manufacturer’s representative for a
method of safe removal.
Instructions for removing the lid of your freezer
are located on the back of the freezer.
, Unplug your freezer before cleaning and making
repairs. NOTE: We strongly recommend that any
servicing be preformed by a qualified individual.
● Before replacing a burned-out light bulb, unplug
the freezer or turn off power at the circuit breaker
or fuse box in order to avoid contact with a live wire
filament, (A burned-out bulb may break when being
replaced.) NOTE: Turning the control to the “’O”
position does not remove power to the light circuit.
SAVE THESE INSTRUCTIONS
OPERATING YO
Starting
1. Clean the inside of the freezer with a mild solution 5.
of baking soda and water (refer to Care and
Cleaning section).
2. If the lid was removed, make sure all wires are 6.
reconnected.
3. Connect cord to power outlet. 7.
4. Set alarm (on some models) to OFF.
Move the temperature control to No. 4. This is the
normal setting for safe long-term freezing. For
colder temperatures turn to a higher number.
Allow freezer to operate for at least two hours
before placing food inside.
Set alarm to ON. (continued next page)
3
—

OPERATING YOUR FREEZER
(continued)
Temperature Control (m scune models)
Freezing temperature selection is made by setting the control from No. 1 to
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 or past “O”
until it clicks will switch off power to the compressor.
Some models have a preset temperature and no control knob.
Q
:“, -
/,
~&
~
I
-~ \f Lo
U@
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1
/\ %
Freezer Features
● Sliding Basket. (on some models) Keeps frequently-
OFF prevents the alarm from sounding when the
wanted foods within easy reach; can be moved aside freezer is warm as it is during cool-down, when
to make foods below more readily accessible. (Some
defrosting, or during initial start-up.
models have two or three baskets.) TEST causes the alarm to sound regardless of
● Built-In Lock. (on some models) Keeps your frozen temperature. Test the alarm system regularly—at least
food supply secure. Keep ke} out of reach of-children
once a month.
and awa~ from the food free:e~ ON is the setting for normal freezer use, Be sure to
return the switch to ON when the freezer has cooled
● Interior Light. (on some models) Turns on when
down after defrosting.
the lid is opened; turns off when the lid is closed. The alarm may sound if the temperature control dial is
. Defrost Water Drain. Up-front drain with hose turned to a much colder setting, as from “2” to “5”. It
adapter speeds emptying of defrost water. may also sound if a large amount of unfrozen food
● Temperature Monitor. is added at one time, causing the freezer temperature
(on some models) An
alarm sounds if the
temperature in the
m ‘orise”
freezer rises 10”F. or higher than normal for the selected
setting. The alarm, on-the back of the freezer next to
the control dial, is controlled by a 3-position switch.
FOOD FREEZING SUGGESTIONS
Helpful Materials
You’ll find these materials helpful in preparing foods
c Rolls of absorbent paper towels or soft cloth towels
for the freezer: for draining foods
. Large kettle with close-fitting lid for blanching ● Proper freezer packaging materials for various types
vegetables and fruits of food
. Fine sieve or small colander to put vegetables in ● Small loading funnel for fruit and vegetable
for blanching containers, to keep sealing edge clean
. Assortment of knives for cutting up meat, fruits . Glass marking pencil for labeling packages
and vegetables
● Roll of freezer tape
Quick-Freezing
For quick-freezing large amounts of food, turn control Never freeze more than three pounds of food per
to No. 7 two hours before loading. cubic foot of freezer capacity at one time.
Return the temperature control to the original setting
or to No. 4 after freezing is complete.
4
Y_ – . —

FOOD FREEZING SUGGESTIONS
Rules for Successful Food Freezing
●
●
●
●
●

Freeze the best. Freeze only top-quality foods. Freezing
“ Freeze correct quantities. There is an established
retains quality and flavor; it cannot improve quality.
Keep work area clean and work quickly. The quicker
fruits and vegetables are frozen after picking, the
better the frozen product will be. You’ll save time,
too, with less culling and sorting.
Choose correct packaging materials. Frozen foods
will dry out if not properly wrapped or packaged. Both
rigid containers and flexible bags or
wrappers can lx
used. Make sure they are designed for freezing.
●
Follow reliable instructions for freezing different
types of food.
Freeze foods in practical meal-sized packages
●
and fill container properly. When placing liquid or
semi-liquid foods in containers, leave about 1/2” at
top ( 1 X“ for glass containers) to allow for expansion
during freezing.
Suggested Storage Times
Eating qttality drops after time shown Months in Freezer at OOF. (-180 C.)
Fresh Meats
Roasts (Beef & Lamb) .,.,..,.............,..,...,.....,....,.6 to 12
Roasts (Pork & Veal)
.,.,,,.,.,.,.,,.,...,.,..,,,.,.,.,,..,,,,...,.,.,.. ,.,,....,.,4 to 8
Steaks (Beef ).... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .........................6 to 12
Chops (Lamb). ................6 to 9
Chops (Pork)
......................................................3 to 4
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................3 to 4
Variety Meats (Beef )... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......................3 to 4
Variety Meats (Pork) ..............2 to 3
Sausage (Pork)
.......................................................................l to 2
Opossum, Rabbit, Squirrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............6 to 8
Processed Meats
Bacon ..,................1
Frankfurters .... I/z
Ham (Whole, Half or Slices) ................1 to 2
Cooked Meats
Cooked Meats and Meat Dishes ..............................................2 to 3
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . ....2 to 3
Fresh Poultry
Chicken & Turkey (Whole) .....12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .................................9
Turkey (Pieces) ..,.,. ..,....,..,.,,,..,.,.,,.,,,,,,.., ,,,..,,.,.,..,.,.,,.,..,.,, ,,,.,,6
Duck & Goose (Whole),...,,.,,,..,.,,,..,,......,,..,..,,....., .....................6
Giblets
3
Game Birds
8 to 12
Cooked Poultry
Pieces (Covered with Broth) .,.,....,....,,.,,,..,.,,,,.,,.,.,..,,,,,. .,....,....,..6
Pieces (Not Covered),.....,.,.,..,.,.,....,,.,,.,....,... ,,,,.........,.,.............1
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................4 to 6
Fried Chicken ....,.,,,,.,.,.,,..,.,,.,.,.,,.,..,.,,.,.,.,,,,., ,.,,,..,.,,..................4
FISH
Shellfish..... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,.,........,.,.............,........Up to 4
Lean Fish..................................................., ,,..,,.,.,..,.,,,,.,..,..,,,.6 to 8
Fatty Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,,,.2 to 3
Shrimp (Raw, Unpeeled) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Shrimp (Cooked) ..................3
maximum of food your freezer is designed to freeze
at one time—approximately 3 pounds 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. If you have a large quantity of food to freeze,
store part of it in your refrigerator’s fresh food
compartment until the first quantity is frozen.
Freeze foods quickly. Continually rotate frozen
foods to the front of the freezer so the longest-frozen
foods are used first.
Store frozen foods immediately. Commercially
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
being placed in the freezer.
Eating quality drops after time shown Months in Freezer at OOF. (-180 C.)
PRODUCE
Most Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................8 to 12
Asparagus . . . . . . . . . . . . . . . . ....6 to 8
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................UP to 6
OnIons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........3 to 6
Citrus Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........3 to 4
Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............2 to 3
BAKERY GOODS
Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . ..........2
Breads, Yeast (Baked) . . . . . . . . . . . . . . . . . . . . . .
. ...........4 to 8
Breads, Yeast (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . .......... I/2
Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,.,..,.,....,,...,..,.,.,.........Up to 1
Cookies . . . . . . . . . . . . . . . . . . . ...................................................................4
Pastry (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............,.......................2
Pies (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............... UP to 1
Pies (Unbaked) ,...,.,,......,.......2
DAIRY PRODUCTS
Butte r.,.,,.,.,..,.,,.,.,,,..,., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........5 to 6
Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................................1
Soft Cheese ........................................4
Hard or Semi-Hard Cheese ..............................6 to 12
Eggs
,,,.,.................................1 2
Ice Cream, Sherbet . . . . . . . . . . . . . . . . . . . . . .
..............Up to 1
Milk........... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................1
OTHER FOODS
Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .................................................l 2
Left-Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............. UP to 1
Pizza
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Prepared Dishes..,.,.,,.,..,...,,,,.,..,....,...,....... .............................2 to 3
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.....................UP to 1
Soups, Stews, Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .....................2 to 3
New techniques are constantly being developed. Consult the County
Extension Service or your local Utility Company for the latest
information on freezing and storing foods.
(continued next pa<qe)
5

FOOD FREEZING SUGGESTIONS
(continued)
Freezing Meat, Fish, Poultry & Game
● Preparation and Packaging. Package meat, 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: Packages of fresh meats and poultry as
commonly purchased in retail stores are not suitably
wrapped for freezing. Rewrap in
moisture/vapor-
proof material.
●
●
●
●
Meat. Remove as much bone and fat as possible
from meat before packaging. Do not salt meat.
When individual pieces of meat are packaged
together, place double thickness of freezer wrap
between them for easier separation during thawing.
Poultry. Clean thoroughly before packaging. Pad
sharp 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 used for preparing and
freezing wild game.
Fish. Clean fish thoroughly before packaging. Cut-
up pieces of “lean” fish such as haddock and cod
should be rinsed in brine made
with 2/3 cup of pure
table salt per gallon of water to reduce leakage
during
thawin-g. Keep in solution not over 1 ~linute.
Brine-is unnec~ssary-for whole fish or fatty fish such
as salmon or mackerel.
Freezing Vegetables
1.
2.
6
Only vegetables at their peak of maturity should be
chosen for freezing. Some varieties of vegetables
are better adapted for freezing than others. For
complete information, contact your County
Extension Service.
Sort, clean and wash vegetables in cold water. Keep
those of the same size all together. Large pieces
take longer blanching.
● Oysters, Clams, Shrimps, Scallops. Wash shells in
●
●
running water (soak clams) and shuck, working
quickly. Discard shells. Do not wash clams or
oysters. Scallops may be rinsed in fresh water. Pack
in freezer carton and freeze immediately. Shrimps
are best if frozen uncooked. Remove and discard
heads and black vein. Wash and package in freezer
containers.
Crabs and Lobsters. Chill fish and remove back
shell. Steam or boil in water for 15 to 20 minutes.
Cool thoroughly, then pick edible meat from shells
and package in proper containers. Seal and freeze
immediately.
Thawing. Frozen meat, fish or poultry should be left
in the original package and thawed in the refrigerator
or cooked frozen. Allow approximately 5 hours per
pound to thaw meat in the refrigerator. When
cooking frozen meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking in a regular
oven- much less if cooking with microwaves. If
necessary to thaw meat quickly, thaw at room
temperature- allowing only 2 hours per pound.
Don’t refreeze meat that has completely thawed: meat,
whether raw or cooked, can be frozen successfully
only once.
3. Work with small amounts, about one pound. that
can be packaged in
a short time.
4. Blanch all vegetables except tomatoes, green
peppers and herbs before packaging. Proper
blanching stops the ripening process so vegetables
are held at their peak of freshness.

Blanching Vegetables by Steam Blanching Vegetables by Boiling Water
Use pressure cm)ke~ vegetable blanche~ or other large
1. Select large cook pot of 4- or 5-quart capacity and
cook pot.
fill with one gallon of water for each pound of
1.
2.
3.
vegetables to-be blanched at one time: Use two
gallons for each pound of leafy vegetables. Bring
water to boiling.
Fill cookpot with 2 inches of water. Bring to the
boiling point.
Place vegetables in a wire basket or rack above the
boiling water. Cover and begin timing immediately
(refer to the guide for freezing vegetables for
steaming times). Keep heat on HIGH while
vegetables are steaming. If using a pressure cooker,
the petcock should be left open.
2. Blanch one pound of vegetables at a time. Place
vegetables in a wire basket or colander. Immerse in
boiling water and cover. Count time immediately
after boiling begins (see the guide for freezing
vegetables). For high altitudes, add 1 minute to
blanching and chilling times.
Chill vegetables quickly the same length of time as
for steaming by plunging them into ice water, or
placing them under cold running water. Remove
from water and drain on towels.
3. Chill vegetables quickly the same length of time as
for blanching by plunging them into ice water, or
placing them under cold running water. Remove
from water and drain on towels.
Packing
Package vegetables in moisture/vapor-proof containers. Leave l/2-inch
head space in package. ( 1 X-inch for glass containers). Freeze quickly.
N
Guide to Freezing Vegetables
VEGETABLES PREPARATION BLANCHING
Boiling
Steam
Water
PACKAGING
ASPARAGUS
Wash in cold water, remove tough part of stalk, sort according
to size of stalk, Cut spears to fit containers, or cut in 2-inch
lengths. Scald according to size of stalk,
Cut snap beans in
1 or 2-inch pieces. Leave “French” beans
whole or slice.
Small stalks
2 minMedium stal;smin”
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head space. Seal.
Chill and drain. Pack in freezer
carton leaving l/2-inch space.
Cool promptly in cold water.
Drain. Pack in cartons, bags
or boxes, leaving l/2-inch
head space. Seal.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
3 min. 4 min. *
3 min. * 4 1/2 min.
BEANS
Green
BEANS
Lima
Wash and sort pods in cold water, Scald, cool in ice water and
squeeze beans out of pods. Small
1 min. * 4 min
Medium to large
2
to 3 min 4 to 5 min.
3 min. 5 min. *
BROCCOLI
Select tender uniform heads of dark green color. Let stand
l/2-hour in salted water (4 teaspoons salt in 1 gallon water)
to remove insects. Wash and remove woody stems. Split
lengthwise into pieces so buds are not more than 1 1/2 inches
across. Scald.
Clean and cut sprouts from main stem, sort according to size
and scald.
Clean, wash and peel. Leave small carrots whole. Cut others
into slices or cubes.
Chill and drain. Pack in
freezer containers, leaving
no head
st)ace.
BRUSSELS
SPROUTS
4 rein’ 5 1/2 min.
CARROTS
Chill, drain and pack mto
containers, leaving l/2-inch
3 min. * 4 1/2 min
head space,
CAULIFLOWER Trim and wash, Break into flowerets 1 inch wide and about
1 1/2 to 2 inches long. Soak in salted water for 30 minutes.
Drain,
Select young corn with thin, sweet milk. Husk and remove silk.
Wash ears carefully. Sort according to size,
3 min.’* 4 1/2 min. Chill immediately. Drain. Package
compactly, leaving no head
sr3ace. Seal.
CORN on COB Chill twice as long as
you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Small ears
7 min. *
Medium
ear: ‘in”
9 min.’
10 min.
Large ears
11 min. * 12 min.
CORN
Whole Kernel Scald corn on cob and chill. Cut off whole kernels. 5 to 6 min. * 6 min. Package. Leave l/2-inch
* preferred method * * Use 4 teaspoons salt to a gallon
(continued next page)
7
—

FOOD FREEZING SUGGESTIONS
(continued)
Guide to Freezing Vegetables
VEGETABLE
GREENS
PEAS
POTATOES
French Fried
POTATOES
White
POTATOES
Sweet
SQUASH
*Preferred metht
PREPARATION
Beet greens, collards, kale, mustard greens, spinach, Swiss
chard, turnip greens. Wash and Ilft out of water to drain.
Remove tough stems and imperfect leaves. Cut in pieces, if
desired, Scald.
Shell and discard over-mature peas,
Peel and slice lengthwise for frying, Fry in deep fat heated to
3600F, for 4 minutes until tender but not browned, Drain well.
Select smooth new potatoes directly from garden. Wash, peel
or scrape, and scald,
Wash, Cook until almost tender and cool, Peel; cut
in halves, slice or mash,
Select tender squash with soft rind, Cut in l/2-inch slices.
* ● Use 4 teaspoons salt to a gallon
BLANCHING
B;;;;;
Steam
PACKAGING
Beet greens, kale,
chard, mustard and
turnip greens
2 min. * Collards
3 min. S~inach
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
2 min.” 2 min. Chill and drain. Package
compactly, leaving l/2-inch
head space.
Cool to room temperature.
Package in freezer bags or
cartons and seal. To serve,
thaw and cook in
375”F. fat
until brown. Or cook,
unthawed, in 500°F. oven.
I
3 to 5 min. Chill, drain, package in cartons,
baas or boxes, Leave l/2-inch
he;d space. Seal,
I
Pack in freezer containers,
allowina l/2-inch head
3 min. * 4 1/2 min. space. seal.
Chill immediately, drain and
package. Leave l/2-inch
head space, Seal,
Preparation for Freezing Fruits Packing Frozen Fruits
●
●
●
●
●
Sort fruits for uniform ripeness, quality and size.
Wash fruits thoroughly in cold water and drain
thoroughly.
Work with small quantities and freeze quickly.
Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
To avoid discoloration of apples, apricots, peaches
and pears, ( 1 ) add ascorbic acid mixture to syrup ( 1
teaspoon to 1 cup of syrup) following directions on
label, or (2) dip slices of fruit for 1 minute in
solution of 3 tablespoons lemon juice to 1 gallon
water, rinse in cold water, drain, and pack in sugar or
syrup. Place crumpled piece of cello or waxed wrap
on top of fruit before closing to keep fruit in syrup.
—
Serving Frozen Fruit
. Place unopened containers in refrigerator. Serve
while fruit is still slightly icy.
Always allow head space. Allow l/2-inch head space
in pint containers ( 1 inch for glass), 1-inch head space
in quart containers (2 inches for glass).
Sweetening fruits helps retain flavor, color and texture.
The method of sweetening depends on fruit used. See
the guide for freezing fruits for recommended method.
(a) Dry sugar pack. Suitable for fruits that make their
own juice when sugar is added. Add dry sugar (see
the guide for freezing fruits) and stir gently until most
of the sugar has dissolved in the juice drawn from the
fruit, then pour into containers.
(b) Syrup pack. Suitable for fruits which have
comparatively little juice, and those which darken
readily. Add syrup to cover fruit. Allow l/2-inch head
space ( 1 Winch for glass containers).
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Cups of sugar to be Approximate yield
60Y0 (medium) 3X
2
Percentage of syrup
added per pint of water in pints
650/. (heavy)
4%
2%
300/0 (light)* 1 1 x
*Recommended for most fruits
400/. (light)* 1 %
So”/o (medium)
1:4
2’/2 173 Method: Dissolve sugar
In boiling water or mix thoroughly with cold water
until dissolved. Chill before
using.
8

Guide to Freezing Fruits
I
FRUIT PREPARATION
APPLES
Wash, peel and slice apples to about l/2-inch thickness. If apples are to be packed in
sugar, prevent discoloration by (1) steaming for 1 X to 2 minutes, or (2) dipping [n
solutlon of 3 tablespoons lemon juice to 1 gallon water for 1 minute, rinsing in cold
water, and
draining. Solution may be reused.
APRICOTS
Select firm, fully r!pe fruit of bright, uniform color Wash and sort as to size Halve and
remove pits Peel and
sllce, If des!red. Heat unpeeled fruit In bolllng water 1/2 minute.
BERRIES Proper maturity IS Important, Immature berries should not be used Wash in cold or
Iced water and drain thoroughly on absorbent paper towels.
I
CHERRIES
Wash, sort and stem. Chill In refrigerator until firm enough to remove pits
Sour
I
CHERRIES Prepare quickly In same way as sour cherries However, sweet cherries may be frozen
Sweet whole with or without Dits
CRANBERRIES Wash In Iced water, stem and ellmlnate poor berries. Drain well
MELONS
Select firm, well ripened fruit Cut In half and remove seeds (remove watermelon
Cantaloupes seeds as you cut balls) Scoop out melon balls or cut In 3/4-inch cubes. These fruits
Honeydews may be frozen alone or In combination.
Watermelons
ORANGE and
Select firm fruit, free of soft spots Peel w!th sharp knife just below wh!te membrane.
GRAPEFRUIT Remove all membrane Cut sechons from dlvlder-membranes, Drain
SECTIONS
PEACHES
Promptness in handllng IS Important. Sort, peel (skins may be loosened by scalding
whole peach 30 seconds
In bolllng water) and plt Peel and sllce 1 quart of peaches
at
a tlm~
PEARS
Select pears which are fully tree-ripened. Wash, peel and core Cut In halves or
quarters. Heat
[n bolllng 40°1. syrup for 1 to 2 mmutes, Cool In syrup, then drain
PINEAPPLE Peel, core, slice or cube.
PLUMS and
Sort, wash In Iced water. Halve and ptt, or leave whole
PRUNES
RHUBARB
Wash, trim and cut stalks Into 1 -Inch pieces or m lengths to flt package
I
PACKAGING
Syrup pack” sllCe intO COntaitM?r, cover with zI070 syrup
Add
1 teaspoon ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle
1/2 cup of sugar over each quart
of apples. Stir to cover all surfaces
with sugar. Seal.
Adding 1 teaspoon ascorbic acid to sugar IS an extra
precaution.
Syrup pack: Pack In Container; cover wlfh 400/. syrup
to which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 cup syrup) Sugar pack” MIX 1
teaspoon crystalline
ascorbic acid with 1/2 cup of sugar
and sprinkle over 1 quart of fruit. Stir.
(1) May be packed dry, or (2) packed whole in a 40 to
500/. sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar. Shr until sugar
IS dissolved. Seal.
MIX
1 part sugar to 4 or 5 parts fruit by weight until sugar
IS dissolved. Pack. Seal.
Cover with
40°L sugar syrup which contains 1
teasmoon ascorbic acid Der CUO.
Cranberries may be packed whole, without sugar, or
In a 50”/0 sugar syrup,
Cover with orange
)ulce or 30% sugar syrup.
Seal and freeze.
Pack sections In layers. Cover grapefruit with 30°. syrup
containing
1 teaspoon ascorbic acid per quart. Oranges
do not need syrup. Stir
In 1/2 teaspoon ascorbic acid
Pack Immediately
Into cold 40% syrup with 1 teaspoon
ascorbic
acid per cup [n container, cover wtth more
syrup Seal.
Pack
Immediately In freezer carton. Add 40°L syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to
1 cup syrup), Seal.
Pack slices with two circles of cellophane paper between
each slice Pack without sugar or cover with 30?0 syrup
Or.
mnearmle Iulce could be used.
Pack m carton and cover with 400/. syrup to which 1
teaspoon ascorbic acid has been added per cup. Seal.
Pack without sugar or cover with 400/. syrup
Allow head space. Seal.
Freezing Dairy Products
. Cheese. Freeze cheese in 1/2- to 1-pound pieces.
Wrap in moisture/vapor-proof material. Uncreamed
cottage and Camembert cheese may be kept in the
freezer though there may be some water separation
on thawing. Cream and processed cheese do not
freeze
we]] as freezing affects their smooth texture.
. Cream. Ordinary household cream for table use does
not freeze well, but will be suitable for cooking.
pasteurized heavy cream containing not less than
40
percent butterfat may be frozen. Heavy cream which
has been whipped freezes well, too. Drop mounds of
whipped cream on baking sheets. Freeze. Transfer
frozen mounds
quick]y to a rigid container and seal,
separating layers with paper.
. Ice Cream. Commercial ice creams can be stored i n
the freezer in their original carton. Home-made ice
cream should be packed in moisture/vapor-proof
cartons.
Fine-quality ice cream, with high cream content, will
normally require slightly lower temperatures than
“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer and the temperature control setting to keep
your favorite ice cream at the right serving
temperature.
* Butter and Margarine. Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
9

FOOD FREEZING SUGGESTIONS
(continued)
Freezing Eggs
Use only fresh eggs for freezing. Chill before Egg Yolks—Separate and add 1 teaspoon of salt or
1
freezing. Whole eggs may be frozen or the whites and tablespoon of corn syrup or sugar per cupful of yolks.
yolks frozen separately as follows:
Blend with fork.
Whole Eggs—Mix yolks and whites thoroughly with Pack eggs in freezer carton allowing l/2-inch head
a fork. Do not beat in air. Add
1 teaspoon salt to each space (
1 ‘/4inch for glass containers). Thaw eggs in
2 cups of eggs.
unopened container in refrigerator or at room temperature.
Egg Whites—Separate and freeze in recipe-sized
amounts.
Freezing Prepared Foods
● Bread and Rolls. 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 15 minutes in 250° to 300°F oven. Note: tnost
commercially baked products should be rewrapped
in moisture/vapor-proof material before freezing.
. Biscuits. May be frozen baked or unbaked. To serve
baked biscuits: defrost in wrappings at room
temperature for one hour. Reheat for 5 minutes in
425°F oven. Or place frozen biscuits in 375°F oven
for 15 minutes. Unbaked biscuits should be thawed,
then baked as
usual.
c Cake. Bake and cool. If frosted, freeze before
wrapping to avoid sticking. To serve: unwrap frosted
cakes; thaw at room temperature. Thaw unfrosted
cakes in wrappings at room
ternperztture. A11ow
about two hours to thaw a large cake.
Icings made with egg white do not freeze
satisfactorily. Those made with powdered sugar,
butter, fudge or whipped cream freeze well.
s Cookies. If baked before freezing, cool and package
them carefully in moisture/vapor-proof material.
They will thaw in about 15 minutes at room
temperature in wrappings. Refrigerator cookie
dough may be wrapped and frozen in bars. Slice as
needed, without defrosting, and bake.
. Pies. Most pies except cream, custard or
meringue-
topped pies freeze well, baked or unbaked. Baked
pies store for a longer time. Omit steam vents from
pies to be frozen unbaked.
To serve unbaked pies: Cut steam vents in top crust
and place frozen pie in oven at usual temperature.
Increase baking time 10 to 15 minutes. Thaw frozen
baked pies, wrapped, for 1 to 1
M hours at room
temperature. To serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40 minutes.
“ Quick Breads and Muffins. Bake, cool and wrap at
once. For serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in 300°F oven.
● Main Dishes. Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the same manner as
for immediate serving with the exception of
seasoning. During storage. onion flavor becomes
less noticeable and celery flavor more pronounced.
Spices also lose their strength during
long periods of
storage. Omit potatoes from stews and soups as they
become mushy.
Cool main dishes after cooking; package in
moisture/vapor-proof material and freeze. To serve
these foods, thaw gradually over low heat adding a
little liquid if necessary to prevent foods from
sticking to the pan. Or heat in a 300°F oven for
about 1 hour or until heated thoroughly.
● Sandwich Tips. All varieties of bread can be frozen.
Spread softened butter on each slice, then spread
filling. It is not advisable to use salad dressings for
spreading as they separate and soak into the bread.
Meat, fish, some cheeses, poultry and peanut butter
are recommended fill ings for freezing. Cooked eggs
become tough when frozen. Other fillings can be
moistened with milk, cream. pickle relish, chili sauce,
catsup, fruit juice, a little mayonnaise or salad dressing.
Lettuce or other salad greens and raw vegetables do
not freeze well and should be added just before
serving.
Wrap sandwiches in moisture/vapor-proof material
and freeze.
10