GE FP9 User manual

Useand Care Guicle
Food Freezer
Safety Instructions.........................s
Operating Instructions, Tips
Energy-Saving Tips . . . . . .
..........................2
Food Freezing Suggestions ....-...........5-12
lntetior Light.......uu..-. ......._....._...........4
Key-Ejecting Lock . . . . . . .
.................-.......4
Packaging . . . . . . . . . . . . . . . ....-................13
Temperature Control ..................................4
Temperature Monitor . .
............................4
Shelves~.....~.....~~~..~. .......................4
Bookshelf Door Storage -.. ....................4
Juice-Can Door Shelf . . . . . . .
..................4
Storage Times . . . . . . . . . ..................-.......6
Careand Cleaning
Cleaning, Outside and inside..................l5
Defrosting
-..~~....~~... .......................ILI
Power Faflure......~.... .......-..............15
Removing Freezer Door.. ........,.................15
Problem Solver ..... ------- ..18,19
Morequestions?...call
GEAnswerCenter@ 80&1626,2000
Preparation
Adjustable Legs . . . . . . . . .
....................16
Clearance . . . . . . . . . . . . . .
. ..........._-...._..l6
Location ....._.__.....~_ ............H....-...I6
Vacation and Moving Precautions..........l 6
Installation
lnstaHationu_HMvHon=_uHH ......=..........m...n.17
Adapter Plug _.... _______ ....................17
Electrical Requirements.... ..........._._......I7
Extension Cords . . . . . . . . . .
................17
Grounding . .
.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17
Consumer Services
Model and Serial Numbers.............2
Repair Service . . . . . . . . .
.
...................._........2
Warran~..._.... . . . . . . . . ........Back Cover
A4anualDe?70stUptightModel.s
FP9 FP12 FP14
FP77 FP21
GE Appliances

HELP US HELP YOU...
Read this book carefidly.
Write down the model and serial numbers.
It is intended to help you operate and maintain your You’ll find them on a plate either at the bottom, just
new freezer properly. inside the door, or on the back of the cabinet.
Keep it handy for answers to your questions.
If you don’t understand something or need more help,
write (include your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Keep proof of original purchase date (such as your
sales slip or
cancelled check) with this book to
establish the warranty period.
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 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-SA~G TIPS
● Location of your freezer is important. Don’t locate it
● When using your freezer, be careful not to leave the
in a warm, unventilated laundry area or storage door open. Always check to make sure the freezer
room. Avoid putting it next to your range, a heating door is properly closed before leaving the house or
vent or where the sun will shine directly
on it. retiring for the night.
● Try to arrange your frozen foods systematically so
● If you turn the temperature control to the coldest
you can find what you want in the freezer quickly. position for quick freezing, don’t forget to turn it
● Don’t open the freezer door more often than back to the regular setting.
necess~ and close it as soon as possible,
particularly in hot, humid weather.
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
further help. Manager, Consumer Relations
GE Appliances
FIRST, contact the people who serviced your Appliance Park
appliance. Explain why you are not pleased. In most Louisville, Kentucky 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, Illinois 60606
2

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 ‘:$
~,$ z in accordance with the Installation
-- -<. ~ -
Instructions before it is used. See
grounding instructions in this book.
● Never unplug your freezer by pulling on the
power cord. Always grip plug firmly and pull
straight
out from the outlet.
● RepAr o
r
~p]ace immediately all ekhk ser~ce
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.
● After your freezer is in operation, do not touch
the cold surfaces, particularly when hands are
damp or wet.
Win may adhere to these extremely
cold surfaces.
● Don?t refreeze frozen foods which have thawed
completely.
s 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 fmits,
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.
● 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,
● Unp]ug your freezer, before mating anY
repairs, cleaning or changing the light bulb.
NOTE:
We strongly recommend that any servicing
be performed by a qualified individual.
Twning the temperature control to the OFF
position does no~ remove power to the light circuit
on models with interior light.
c Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any
other appliance.
SAm THESE
INSTRUCTIONS
3
——

OPERATING YOUR FREEZER
Starting Temperature Control
1. Clean the inside of the freezer with a mild solution Freezing temperature selection is madeby setting the
of baking soda and water (refer to Care and control from No. 1 to No. 7 (coldest).
Cleaning section). OFF position permits turning the freezer off without
2. Connect cord to power outlet.
unplugging it.
3. The temperature control has been factory pre-set to
a position which should provide satisfactory food
storage temperatures. The control knob is
adjustable to provide a range of temperatures for
your personal satisfaction.
4. Allow freezer to operate for at least two hours
before placing food inside.
Temperature Monitor (on some models)
The temperature alarm
is located on the front
of the freezer. The
alarm will sound if the
freezer temperature
E?!:!!!
rises above 20°F. The alarm operates on household
electricity. If the power fails, the alarm will not
perform.
An ON/OFF switch allows the temperature alarm to
be deactivated when not wanted. The freezer is
shipped with the temperature alarm in the OFF
position. 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
activate the alarm, push a key or eraser end of a
pencil into the hole marked ON and move the rocker
switch to the ON position.
To
deactivate the alarm, move the switch to the OFF
position.
Key-Ejecting Lock (on some models)
Bookshelf Door Storage
The key for the spring-loaded lock is automatically Lets you store frozen food packages like books for
ejected—key will not remain in lock in either the easy selection.
open or closed position. Keep the key out of reach of
children and away from the freezer.
Juice-Can Door Shelf
Interior Light
Specially sized for storage of frozen juice cans. Some Turns on when the door is opened; turns off when the
models have two juice-can shelves. door is closed.
Refrigerated Cabinet Shelves
Cooling coils welded to shelves hasten freezing when food is placed in
direct contact with shelves.
4

Rules for Successful Food Freezing
1. Freeze the best. Freeze only top-quality foods.
Freezing retains 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’ll save time, too, with less
culling and sorting.
4. Choose correct packaging materials. Frozen
foods 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. Follow 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 X“ for glass containers) to allow for
expansion during freezing.
8. Freeze correct quantities. There is an established
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.
9. Freeze foods quickly. Continually rotate frozen
foods to the front of the freezer so the
longest-
frozen foods are used first.
10. 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.
Quick-Freezing
To quick-freeze small amounts of food, place it in direct contact with any
refrigerated shelf. To quick-freeze large amounts of food, turn control to
No. 7. Return it to No. 1 after freezing is completed. Never freeze more
than three pounds of food per cubic foot of freezer capacity at one time.
Helpful Materials
You’ll find these materials helpful in preparing foods
for the freezer:
● Large kettle with close-fitting lid for blanching
vegetables and
fruits
. Fine sieve or small colander to put vegetables in for
blanching
● Assortment of knives for cutting up meat. fruits and
vegetables
● Rolls of absorbent paper towels or soft cloth towels
for draining foods
. Proper freezer packaging materials for various types
of food
. Small loading funnel for fruit and vegetable
containers, to keep sealing edge clean
. Glass marking pencil for labeling packages
● Roll of freezer tape
(continued next page)
5

FOOD FREEZING SUGGESTIONS
(continued)
Suggested Storage Times
Eating quality MONTHS IN
drops after
FREEZER
time shown
AT O°F.
(-18° 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) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ...................1 to 2
Opossum, Rabbit, Squirrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... . ..... ....6 to 8
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... .....1
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............................I/2
Ham (Whole, Half or Slices) . . . . . . . . . . . . . . . . . . ...........................1 to 2
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........2 to 3
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................2 to 3
FreshPoultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......9
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .......................6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ................6
Giblets
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Game Birds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 to 12
CookedPoultry
Pieces (Covered with Broth) . . . . . . . . . . . . . . . . ...,.................................6
Pieces (Not Cove red) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .,...............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).. ........................................................l 2
Shrimp (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................................3
Eating quality
MONTHS IN
drops after
FREEZER
time shown
AT O“F.
(-18° 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
DAIRYPRODUCTS
Busier......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................5 to 6
Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...,.......1
Soft Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............... .............4
Hard or Semi-Hard Cheese . . . . . . . . . . . . . . . . . . . ............................6 to 12
Eggs ..........................................................................................l 2
Ice Cream, Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............Up to 1
Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
OTHERFOODS
Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........12
Left-Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....,..Up to 1
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.. .. . . . .. .. .. . . . .. .. .. . . . .. .. .. . . . .. ..
1
Prepared Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,........................2to3
Sandwiches ..........................................................................UP to 1
Soups, Stews, Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............2 t03
New techniques are constantly being developed. Consult the County
Extension Service or your local U“tility Company for the latest
information on freezing and storing foods.
6

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 thawing. Keep in solution not over 1 minute.
Brine is unnecessary for whole fish or fatty fish such
as salmon or mackerel.
1.
2.
●
●
●
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
oti-ginal 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
conventionally—
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.
Freezing Vegetables
Only vegetables at their peak of maturity should be 3. Work with small amounts, about one pound, that
chosen for freezing. Some varieties of vegetables can be packaged in a short time.
are better adapted for freezing than others. For 4. Blanch all vegetables except tomatoes, green
complete information, contact your County
Extension Service. peppers and herbs before packaging. Proper
blanching stops the ripening process so vegetables
Sort, clean and wash vegetables in cold water. Keep are held at their peak of freshness.
those of the same size all together. Large pieces
take longer blanching.
(continued next page)
7
—

FOOD FREEZING SUGGESTIONS
(continued)
Blanching Vegetables by Steam Blanching Vegetables by Boiling Water
Use pressure cooke< vegetable blanche< or other 1.
large pot.
1.
2.
.3.
—
Fill a pot with 2
boiling point.
Place vegetables
riches of water. Bring to the
in a wire basket or rack above the
9
boiling water. Cover and begin timing immediately
k.
(refer to guide at right for steaming times). Keep
heat on HIGH while vegetables are steaming. If using
a pressure cooker, the petcock should be left open.
Chill vegetables quickly the same length of time as
for steaming by plunging them into ice water, or
under cold running water. Remove from water and
3.
drain on towels.
Select a large pot of 4- or 5-quart capacity and fill
with one gallon of water for each pound of
vegetables to be blanched at one time.
Use two
gallons for each pound of leafy vegetables. Bring
water to boiling.
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 guide at right). For high
altitudes, add 1 minute to blanching and chilling
times.
Chill vegetables quickly the same length of time as
for blanching by plunging them into ice water, or
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. (l
fi-inch for glass containers.) Freeze quickly.
8
—

Guide to Freezing Vegetables
BLANCHING
Boilino Steam
VEGETABLE PREPARATION PACKAGING
Wate~Small stalks
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.
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head
sDace. Seal.
2 min. 3 min.*
Medium stalks
3 min. 4 min. *
BEANS
Green
Cut snap beans in 1 or 2-inch pieces. Leave “French” beans
whole or slice.
3 mm. *
4 1/2 min
Chill and drain. Pack in freezer
carton Ieavina l/2-inch sr)ace.
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 lame
Cool promptly in cold water.
Drain. Pack in cartons, bags
or boxes, leaving l/2-inch
head space, Seal.
2 to 3 min 4 tb 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. Spilt
lengthwise into pieces so buds are not more than
1 1/2 inches
across Scald.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
BRUSSELS
4 rein’ 5 1/2 min. Chill and drain. Pack in
freezer containers, leaving
no head space.
Chill, dram and pack into
containers, leaving l/2-inch
head space,
Chill immediately. Drain. Package
compactly, leaving no head
space. Seal.
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Clean and cut sprouts from main stem, sotl according to size
and scald.
SPROUTS
CARROTS Clean, wash and peel. Leave small carrots whole. Cut others
into slices or cubes.
3 min. *
4 1/2 min
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.
3 min.** 4 1/2 min
CORN on COB
Select young corn with thin, sweet milk. Husk and remove silk.
Wash ears carefully. Sort according to size.
Small ears
7 min.’ 9 min.
Medium ears
9
min.’ 10 min.
Large ears
11 rein,* 12 min.
CORN
Whole Kernel
GREENS
5 to 6 min. * 6 min. Package. Leave l/2-inch Scald corn on cob and chill. Cut off whole kernels.
Beet greens, collards, kale, mustard greens, spinach, Swiss
chard, turnip greens. Wash and lift out of water to drain.
Remove tough stems and imperfect leaves. Cut in pieces, if
desired. Scald.
Beet greens, kale,
chard. mustard and
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
turnip greens
2 min. *
Collards
3 min.
Spinach
1 l/2to 2 min.*
PEAS Shell and discard over-mature peas. 2 min.** 2 min. Chill and drain. Package
compactly, leaving l/2-inch
head
sDace.
POTATOES
French Fried
Peel and slice lengthwise for frying. Fry in deep fat heated to
360”F. for 4 minutes until tender but not browned. Drain well. 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.
POTATOES
White
Select smooth new potatoes directly from garden. Wash, peel
or scrape, and scald. 3 to 5 min. Chill, drain, package in cartons,
bags or boxes. Leave l/2-inch
head space. Seal.
Pack in freezer containers,
allowing l/2-inch head
space. Seal.
Chill immediately, drain and
package. Leave l/2-inch
POTATOES
Sweet Wash. Cook until almost tender and cool. Peel; cut
in halves, slice or mash.
SQUASH
Select tender squash with soft rind. Cut in l/2-inch slices. 3 min.* 4 1/2 min.
I head space. Seal.
‘Preferred method
● *Use 4 teaspoons salt to a gallon
.-
(continued next page,)
9

FOOD FREEZING SUGGESTIONS
(continued)
Preparation for Freezing Fruits Packing Frozen Fruits
1. Sort fruits for uniform ripeness, quality and size. Always allow head space. Allow l/2-inch head space
2. Wash fruits thoroughly in cold water and drain in pint containers (1 inch for glass), l-inch head space
thoroughly.
in quart containers (2 inches for gIass).
Q.
3. Work with small quantities and freeze quickly.
4. Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
5. 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 fmit in
svruD.
Sweetening fruits helps retain flavor, color and
texture. The method of sweetening depends on fruit
used. See guide at right for recommended method.
(a) Dry sugar pack. Suitable for fruits that make their
own juice when sugar is added. Add dry sugar (see
cuide at right) and stir gently until most of the SUgar
a
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 (1X-inch for glass containers).
,1
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Cups of suger
Percentage to be added per Approximate
of syrup pint of water yield in pints
30% (light)* 1
lx
40% (light)*
lx lx
50% (medium)
2%
lx
60% (medium)
3% 2
65% (heavy)
4%
2%
*Recommended for most fruits
Method: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved.
Chill
before using.
Serving Frozen Fruits:
Place unopened containers in refrigerator. Serve while
fruit is still slightly icy.
10