Basic freezing equipment
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Basic freezing equipment
  Canning    Basics  
Last updated 6/12/2012 12:52:47 AM. Recipe ID 14526. Report a problem with this recipe.
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      Title: Basic freezing equipment
 Categories: Canning
      Yield: 1 Servings
 
MMMMM------------------BASIC FREEZING EQUIPMENT-----------------------
 
  Except for the freezer and proper packaging materials, your kitchen is
  probably already supplied with most of the other pots, pans, and
  utensils you'll need for home freezing. Below is a guide to the tools
  and materials necessary for proper freezing of vegetables. And always
  remember that no matter how good your equipment, it must be
  spotlessly clean and sanitary while you work, to prevent bacterial
  contamination.
  
  FREEZER CONTAINERS Preserving food by freezing is based on the
  principle that extreme cold halts the activity of microorganisms,
  enzymes, oxidation, and other changes that cause food spoilage.
  Although it is not necessary that containers be hermetically sealed
  in freezing foods, the packages you use MUST be airtight, as well as
  moisture/vaporproof, odorless, tasteless, and grease proof.
   The best package size for you depends on your freezer and your
  family. Pack food in containers that will take care of one meal. You
  can plan on two servings to a pint container; three or four servings
  from a quart size. It's quicker to thaw two single pint containers
  than one large container.
   There are two kinds of freezer containers suitable for freezing
  foods at home. Rigid containers an flexible bags or wrappers. Some
  delicate vegetables like asparagus or broccoli might be damaged if
  packaged immediately after blanching. To protect them, these
  vegetables are tray frozen briefly before being packed in freezer
  containers.
  
  RIGID CONTAINERS Rigid containers are best for vegetables or foods
  that are liquid or don't have a distinct shape. Rigid containers
  include plastic freezer containers with tight fitting lids or
  can-or-freeze jars with wide mouths and tight fitting lids. Square or
  rectangular containers use freezer space more efficiently than round
  containers or those with flared sides or raised bottoms. Freezer
  containers can be reused. Wash them and their lids in hot suds; then
  rinse, drain, and cool.
   Can-or-freeze jars come in three sizes: 1/2 pint, 1 pint and 1-1/2
  pints. Plastic freezer boxes come in 1 pint, 1-1/2 pint, 1 quart, and
        2    quart sizes.
  
  FREEZER BAGS AND POUCHES Bags made from polyethylene or heavy duty
  plastic or the new boilable pouches that can be heat sealed are also
  good for freezing vegetables. Liquid foods are safest in plastic bags
  that are then placed in protective cardboard boxes. Although bags
  aren't always easy to stack, they're great for tray frozen vegetables
  and bulky or odd shaped items.
   Plastic freezer bags come in many sizes: 1 pint, 1-1/2 pints, 1
  quart, 2 quarts, 1 gallon, and 2 gallons. You close these bags by
  pressing out the air, and either twisting the top and doubling it
  over, then wrapping the top several times with a twist tie; or by
  pressing out the air and pressing closed a zipper type top.
  
  OTHER PACKAGING MATERIALS Never use empty plastic coated milk cartons
  or cottage cheese or ice cream containers for freezing since these
  aren't airtight enough to be reused as freezer containers.
  Lightweight plastic wrap, butcher paper, and waxed paper aren't tough
  enough to protect food in the freezer either. Freezer wrap, specially
  laminated or coated freezer paper, heavy duty plastic wrap, or heavy
  duty aluminum foil, is seldom used for freezing vegetables. Save it
  for meats, fish, game, casseroles and cakes.
  




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Recipe ID 14526 (Apr 03, 2005)

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