MEDFORD MAIL TRIBUNE, MEDFORD, CHE.
rniDAY, july , ma
V R
k4 W WlMBBB"n
ROOM FOR FREEZER Sure you've got gees from grocery stores. Your (avorita ap
room for a freezerl Today, appliance manu- pliance dealer can show you a freezer tint
facturcrs are making home food freezers in ed to complement the decor of your kitchen
every size and shape. The day is past when and shaped to fit in a spare corner, over
you have to keep your freezer in the ga- your work counter, or under the kitchen
rage and when freezers looked like rcfu- sink!
Three Methods of Freezing
Fruits Noted; Syrups Listed
Fruits may be packaged in
ugar syrup, dry sugar, or
without sugar. Sugar draws
out the juice, and this forms
a coating around the fruit
, which prevents discoloration
and loss of flavor and vita
mins. If packing in sugar syrup,
medium weight is best for
most fruits. For medium
weight syrup use three cups
sugar to four cups water. For
. a lighter syrup use two cups
sugar to four cups water and
for the heaviest weight syrup
add four cups sugar to the
four cups of water. Stir sugar
into cold water until dissolv
ed and this syrup does not
require cooking. Store in re
frigerator for use as needed.
When packing apples,
peaches, apricots or pears, use
an ascorbic acid syrup. This
type of syrup is made by add
ing t teaspoon of ascorbic
acid (available in most gro
cery or drug stores) to each
two cups of water and sugar
syrup. This syrup must be
frozen the same day it is made.
Fruits are best frozen in
freezer jars or in moisture
proof, vapor - proof freezer
containers. Most fruits have
the best flavor and color if
served just before they are
completely defrosted.
Thaw fruit in unopened
container in refrigerator or
at room temperature and
thaw only as much fruit as
you can use the same day or
fruits will darken and lose
flavor.
The following should be
used in preparation of:
Apples: Add 2 teaspoons of
sodium bisulphite (get at drug
store) and 5 and V4 table
spoons of salt to 2 and V4 gal
lons of water. This will pre
pare 20 to 25 pounds of ap
ples. Cut large apples into
12ths, smaller apples into
8th. Dip slices in the solution
for 2 minutes, drain and pack
age for freezing.
Applesauce: Crush frozen
apple slices in meat grinder
-do not allow to thaw. For
each 10 oounds of frozen
pulp, stir 2 teaspoons ascorbic
acid into 1 pound of sugar,
mix with apple pulp. Allow
to thaw only until all sugar
is dissolved. Package and
freeze. Thaw and serve with
out cooking.
Apricots: Sort, wash, halve
and pit. Dip in boiling water
or syrup one minute to pre
vent discoloration and air cool
immediately. Another method
is to add Vi teaspoon ascorbic
acid to one quart of syrup,
Buyer Should Ask
Several Questions
Before Purchase
What sis freeiar should
I buy?
Will I really save money
with a freazer?
Is it easy lo freaxe foods?
Do frozen foods iaite as
good as fresh onas?
Art frozen foods actually
more nutritious?
Can I afford a freezer?
How do I prepare frozen
foods?
How long can I keep froz
en foods?
Anyone considering the pur
chase of a home food freezer
should ask these questions
and many more.
Generally, you can be sure
that a freezer will cut down
your food bills, provide you
with foods more nutritious
than those preserved in any
other way, save you time and
work, and add variety and
interest to your meals at all
seasons of the year.
But a freezer is a personal
purchase. The size of your
family, your tastes in food,
your method of shopping-all
enter into the picture.
You 11 get the best answers
to your questions about home
food freezers by talking with
several freezer dealers. They
know the freezer facts, and
can help you decide on the
size and model that would
suit your needs best.
They are also the best
source of information on pre
paring and packaging foods
for freezing, keeping foods in
the freezer in proper rotation,
cooking frozen foods, care of
the freezer, and newest freez
er recipes.
If you are considering the
purchase of a freezer, ask a
freezer dealer for his free
literature on home food freezing.
and cover apricots with this
solution when packing.
Blackberries: Use this meth
od for blueberries, huckle
berries, boysenberries and
youngberrics, loganber r i e s,
black and red raspberries too.
Sort, wash well and then
drain berries. Pack them and
cover with syrup or pack dry
for use in pies or jams. On
native wild berries, a 1-min-ute
blanch is desirable to soft
en skins. Cool quickly, drain,
package.
Cantaloupe: Cut into balls,
cubes or slices. Then pack and
cover with a light syrup.
Cherries: For sour cherries,
wash, sort and pit. Soaking
cherries for two hours in cold
water aids in pitting them.
Mix with dry sugar and pack
age, sweet cherries should be
stemmed and washed. Pitting
is not necessary but is desir
able. Drain, pack and cover
with syrup and use an as
corbic acid mixture If you
wisn.
Currants: Sort carefully,
wash and drain. Pack and cov
er with syrup, or package
mixed with sugar to taste, or
tney may be packaged dry
with nothing added..
Peaches: Halve, pit. scald
until skin slips and peel.
Then use one of these meth
ods. You can dip the peach
slices or halves into boiling
water or syrup for 1 minute
to prevent discoloration and
then pack; or you can add
ascorbic acid to syrup and
cover fruit with syrup after
packing.
Rhubarb: Wash, trim, and
cut into h inch pieces. Drain,
pack and cover with syrup.
Rhubarb may be packed dry
for use in pies or preserves.
Prepared rhubarb sauce may
also be frozen.
Strawberries: Sort, cap,
wash and drain well. Berries
may be packed whole and
covered with syrup. Or slice
the strawberries, then mix
with dry sugar and pack.
Frozen fruits to be cooked
should be thawed completely
ana used in the same way
as fresh fruits. When thawing
fruits for pies, thaw only
until they can be separated.
Freeze fruits for lunches in
serving-size containers, and
allow two to three hours
thawing time in the lunch
box.
Research Programs Continue
To Develop New Freezer Use
Home economists and ap
pliance manufacturers con
duct constant research pro
grams to develop new meth
ods for freezing, and new
ways in which the homeniak
er can make a freezer serve
the family better.
Many of the new ideas are
easily adaptable by freezer
families of all sizes. For ex
ample: Most aluminum foil manu
facturers are now producing
(oil in a variety of colors
Since foil Is nn excellent
wrapping for most freezer
foods, many homemukcrs find
It convenient to package dif
ferent types of foods In dif
ferent colors, making selec
tion of the day's menu easi
er,
If every member of the
family likes a different kind
of bread with dinner, it's
easy to please them all. Buy
a loaf or two of all the favor-
US
M S Dfi (E IE
ANORGE FREEZER
IS YOUR
BEST BUY!
Yes . . . we invite comparison! Com lo
EADS TRANSFER t FURNITURE ... St why
Norge Freezers HAVE TO BE YOUR BEST
BUYI
Compare this Price
1 2 cu.fi. Model
NORGE FREEZER
$9450
Comparable
Values in
15 and 19
Cubic Foot
Models
I FREE I Cj ff( I Budget I
Delivery C J L Terms
TRANSFER and FURNITURE
123 South Front SP 2-7121
FREEZER LIST The smart freezer-owning homemaker
plans the major part of her meals from her "What's In The
Freezer List." A big roast turkey ... a spicy pizza ... a
birthday cake . . . there's no limit to the variety of delicious
meals and snacks she can serve by using her freezer space
wisely, and taking advantage of bargain buys on her fam
ily's favorites. And she give herself hours of extra time
each week; can serve her family a flavorful, nutritious meal
from frozen soup to frozen nuts-in as little as 20 minutes. A
home food freezer is a life-saver when unexpectcd-and
hungry-guests arrive, too.
Family With Freezer
'Eats Better for Less'
The freezer family often
says, "We eat better for less."
How much better they eat
is something few people real
ize. Commercially packaged
frozen food generally preserv
es more of the food's original
flavor, color, and texture -and
more vitamins and min
erals - than food processed or
preserved in any other way.
The secret is in speed.
For example, the maximum
time from harvest to freezer
for asparagus is 6 to 8 hours.
Peas usually go from field to
freezer in about 20 minutes.
Maximum time for corn and
beans is 10 hours. Other froz
en foods are processed as fast,
and often much faster.
Once frozen, all the flavor
and nutritional values are
completely sealed in until the
food is thawed cooked, and
eaten.
Homemakers who are most
successful in freezing their
own foods follow the same
rule. They shop where they
are sure of getting the freshest-possible
produce - locally
grown, if possible. Then they
prepare and freeze the food
immediately - never later
than the day following pur
chase. ' Foods frozen later will still
be good, but the longer they
remain unfrozen, the more of
their fresh-picked flavor and
nutrition they may lose.
ites and make them inlo freez
er packs, with two slices of
each kind In each puckuge.
When preparing dinner, or
packing lunches, remove one
package from the freezer.
An economical trick for
mothers is to mash leftover
vegetables thoroughly, and
freeze them in a divided Ice
cube truy. Thaw the frozen
vegetablea as baby's dinner
requires them.
Freeze brown sugar and
confectioner's sugar lo pre
vent lumping. The freezer will
also restore brown sugar
which has become hard to its
original condition.
It may be easier to keep
foods in the freezer In prop
er rotation if, when pack
aging for freezing, the food
is lablcd with the date by
which it should be used, in
stead of the date on which
It was frozen.
Preparation HasUned
Preparation of dinners can
be hastened with casseroles
and other such dishes by keep
ing prepared bread crumbs in
the freezer. Keep one plastic
bag of plain, and one of but
tered, and remove the crumbs
as needed for toppings,
If the family likes fruit
pics, there's a quick trick for
freezing fillings that makes
preparation for serving easier.
Prepare the fillings as usu
al, spoon into aluminum pic
tins, and freeze. Remove froz
en fillings, stack, wrap, and
replace In the freezer. When
ready to use, place frozen fill
ing in a thawed pie-crust and
bake.
Sunday breakfast's left
over pancake or waffle bat
ter needn't go to waste. Cook
all of it, and freeze the re
maining pancakes or waffles.
When ready, to use, heat in
a moderate oven. Serve as
a main course spread with
soft cheese or deviled meat
and cream sauce or a natural
gravy. Or serve for dessert
topped with ice cream, pow
dered sugar, or fruit.
When cutting corn off the
cob for freezing, try standing
the ear in the center hole of
a stem cak pan. It's easy to
hold the cob steady, and the
deep pan catches all the corn.
Wrap leftover sandwiches
and keep them In the freez
er. When a quick lunch is
wanted brush with butter and
bake or grill.
PPROXIMATE TIME FOR COOKING FROZEN MEATS
KIND HOW COOKED HOW WELl (I.i
i
S'ind.t"!Vi'l Raaal l 5ttNaa,aai Tl
I Wat - "' . 11 it
Hall Utim 30 ax
DollWili laait Raatl II JC0 1 VI
H lt id ,ti
PeA lain raait
Cm m Run ii )J0 WalHaM 30 3 J , w JJ
SKaKar at lain- Raatl al HO a.,n.a tall 4aa IJ 0-7S
ta, af l.-k Haali al XO 4aa Wall ima SO Ji 40-11
laal naap Biaoa Hall 4tm 90-X JO
Pa)akauaa ilaalr
I" 'kill Brail Dtia H ajaJloai t It f. ftlA V HUl
M ?' thick B,al aa la mt4im 10 15 . laial 3)01 talal
3 tkck 8att Ra,a la 30 30 latal jy.43 mtlli U(j
B.tlP.n.aa r-Wall- lU4la. 1B.J .1., Mat M il atVlalal
Selecting Meat for
Freezer Important
Since more will be spent
for ir.ciit to be frozen than
for any other food, it Is par
ticularly Important to be care
ful In selection.
If buying meat commercial
ly, Inspect it carefully. Look
(or the U.S. department of
agriculture stamp on the
meats, and buy for freezing
only those meats graded
"choice" or "good."
It will be most economical
to purchase meats in quantity
during the season they are
most plentiful. Be sure not
to buy more than the family
will want during the recom
mended storage period.
When buying a full side or
quarter of meat, have the
butcher cut it into the desired
cuts. It Is also best to have a
professional butcher cut game
for freezing. Some meat may
be used for preparing frozen
"meals-ahead" - and other
cuts should be frozen whole
as steaks or roasts.
Freeze the meat as soon as
possible after purchase. De
sure to clean It completely,
and, if possible, chill It for
awhile In the refrigerator be
fore placing in Uie freezer, to
Iri n,,i(lt.friMylnij
Steaks, chops, and similar
cuts of meat muy be wrapped
only In a single layer of freez
er (oil; be sure to seal the
ends tightly. Several pieces
wrapped In the same package
may be separated with a dou
ble thickness of waxed paper.
For poultry, roasts, and
larger cuts of meat, use a
polyethylene bag; exclude as
much air as possible and be
sure that the neck is twisted
and sealed tightly.
Fish should be scaled, dress
ed, and prepared for freezing
as though it were going to be
cooked fresh. Thaw In the
refrigerator and cook as
fresh fish.
Lobsters and crabs should
be cooked before freezing,
first chill and remove back
shell. Steam or boil IS to 20
minutes. Cool, remove meat,
package and freeze.
Other shellfish should be
shelled, washed In brine (1
tablespoon salt to 2 quarts
cold water), drained and
frozen. Remove any waste,
such as the shrimp's head and
vein, before brine wash.
Prepare poultry as for im-
mediate cooking, Freeze birds
for roasting whole; cut up
fryers, etc Cloan meat com
pletely, package and freeze,
When preparing frozen
meats for serving, you will
often got bettor results by
starting to cook the meat
from its frozen state.
Whan buying meat already
wrupped for the freezer,
check to be sure that the wrup
Is moisture-proof and vapor
proof. Many locker wraps
will not protect the meat
adequately in the freezer. ,
Unbaked Pies May
Be Frozen as Made
Unbaked plea may be mads
for freezing as for immediate
baking. One crust pics are
easier to handle If frozen be
fore packaging, and may be
tnrcd up to four months.
When ready to u.e, thaw, put
on topping and bake as di
rected. Two crust pies can be baked
without thawing. Cut vents In
top and bake an additional
13 to 20 minutes.
If baked, let cool complete
ly, wrap and freeze. When
ready to use, unwrap, place
pie In 32J-degree oven for 30
to 40 minutes before serving.
Cooking Times for
Vegetables Given
When preparing frozen veg
etables for serving, remember
they have already been par
tially cooked by pre-freezing
blanching, and be careful not
to cook too long.;
Few vegetables should be
allowed to thaw before cook
ing. Place still-frozen vegeta
bles in briskly boiling, salted
water (V4-V4 cup for a 12
ounce package), and cover.
When the water starts boiling
again, reduce heat to low, and
continue cooking for approxi
mately the times shown below:
Asparagus spears, 5-10 min
utes; asparagus cuts, 3-4 min
utes; beans, green snap, 12-18
minutes, wax, 12-18 minutes,
lima, 13-20 minutes; broccoli,
5-8 minutes; brussels sprouts,
4-9 minutes; carrots, 5-10 min
utes; cauliflower, 5-8 minutes;
corn, whole kernel, 3-5 min
utes, on the cob, thaw and
steam 3-4 minutes; egg plant,
maw and try 3-5 minutes;
greens, beat, 6-12 minutes,
mustard, 8-15 minutes, turnip,
15-20 minutes; kale, 8-12 min
utes; mushrooms, saute 10-12
minutes; Dakra, 20-25 min
utes; peas, 5-10 minutes; spin
nach, 4-6 minutes; squash,
summer, 10-12 minutes, other,
heat lo serving temperature;
sweet 'potatoes, heat to serv
ing temperature; swiss chard,
8-10 minutes; turnips, 8-12
minutes.
Crunchy
New York - (UPD - Crunchy
salad combines chopped
hearts of celery with chopped
walnuts or pecans and mayon
naise. Serve on leaves of crisp
Iceberg lettuce.
.nisi mm
.juii.ir.ri
invHlllliP'
Brand New Dlux Food Freezer
, In a Compact Size for Today's
Modern Hornet !
"1 .
will Bf rHSrf
j5 s lil njoy Frigidaire quality and feel lilt a queen
iMSSSJl $19900
v
I
IMli
PRODUCT
OF
GENERAL I
MOTORS I
Get all these advanced
FREEZER FEATURES!
e Five Full-Width Shelvet-tfueo fully
refrigerated
e Fiv Roomy Door Shetvej-removable
for easy cleaning
e New Magnetic Door Seals Air-Tignf
all around
e Adjustable Cold Control
e Extra-Thick, High-Efficiency insulation
Plus . . . Lovely Frigidaire
"Sculptured Sheer Look" Styling
NO MONEY DOWN
ON APPROVED CREDIT
Here's ilie sensible size you want! This new
Frigidaire OeLuxe model is ideal for most families.
Plenty of space ... but not so big that space is wasted.
Remember, it costs money to keep empty space at
zero zone cold.
Now yoe get three big, freezer savings I It's
true. First, this low price saves on the cost of your
new freezer. Second, this smart 363-pound, ten cubic
foot size means no costly wasted space. And third, you
can count on famous Frigidaire quality for years of
dependable convenience!
Leonard
lecfric So.
Medford's Leading Appliance Dealer for the Past 29 Yean
309 E. Main
Phone SP 3-4541