Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time.

ADVANTAGES OF FREEZING PREPARED FOODS

• Youpreparefoodatyourconvenience.• Yourovenisusedmoreefficientlybybakingmorethanonedishatatime.• Youavoidwastebyfreezingleftoversandusingthemas"plannedovers."• Special diet foods and baby foods can be prepared in quantity and frozen in single portions.• Yousavetimebydoublingortriplingrecipesandfreezingtheextrafood.• Ifyoucookforoneortwo,individualportionsofanordinaryrecipecanbefrozenfor later use.

ON THE OTHER HAND . . .

• Freezingisexpensivewhenyouaddupthecostofpackaging,ofenergyuseandofthe freezer itself.• Moreenergyisusedincooking,freezingandreheatingthanincookingfromscratch andservingimmediately.• Preparedfoodshavearelativelyshortstoragelifeinthefreezercomparedtotheindividual ingredientslikefrozenfruits,vegetablesandmeat.• Unlessyouhaveamicrowaveoventodedicatetothawingduringmealpreparation,you must allow plenty of time for thawing in the refrigerator.• Some products do not freeze well. Others do not justify the labor and expense of freezing.

PREPARING TO FREEZE

If you are not sure about how a prepared food freezes, try freezing just a small portionthe first time and checking to see if the quality is acceptable in 1 to 2 months or more. Foods to be frozen should be slightly undercooked if they are to be reheated after freezing.Foods should be cooled quickly for safety and freshness. Keeping foods at room temperature for severalhoursbeforefreezingincreaseschancesofspoilageandfoodborneillness.Flavor,color,texture and nutrient content are likely to deteriorate also. To speed cooling, put the pan containing hot prepared dishes—main dishes, sauces, etc.—in another pan or sink of ice water. This is especially important when preparing large amounts of food. Keep the water cold by changing it frequently or run cold water around the pan of food. When cool, package and freeze immediately. (Note: Do not place hot glass or ceramic dishes in ice water—they may break.)

Freezing Prepared Foods

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PACKAGING

Pack foods in amounts you will use at one time. Once food is thawed, it spoils more quickly than when fresh. Usemoisture-vaporresistantpackaging.Airshortensshelflifeandaffectsfoodcolor,flavorandtextureinundesirableways.Ifyouhaveemptyspaceinaplasticfreezercartonorotherrigidcontainer,fillitwithcrumpledfreezer paper. Be sure to label each package with the name of the food and the date. Forpackagingfoods,coatedorlaminatedfreezerpapers,plasticwrapsorbagsandheavy-dutyaluminumfoilare good. If lightweight freezer bags are used, protect them by placing them inside rigid containers. Rigid containers that can be used for freezing foods include plastic cartons or glass jars designed for canning andfreezing.Wide-mouthjarsarebestforfreezingbecausetheircontentsareeasiertoremovebeforecompletethawing takes place. Some household food containers are not suitable for freezing. The cartons that come with milk, cottage cheese,yogurt,margarine,andmanyotherrefrigeratedfoodsarenotmoisture-vaporresistantenoughforfreezinganddonotproducesealsairtightenoughforfreezing.Narrow-mouthjarscanbreakattheneckfromthepressureoffood expanding. Jars not manufactured for extreme temperature changes can break easily also. Do not reuse plastic containersandtraysthatcomewithmicrowavableentrées.

FREEZER STORAGE

Freeze prepared foods at 0°F or below. For quickest freezing, place the packages against the refrigerated surfacesofthefreezer.Spreadthewarmpackagesoutaroundthefreezer.Afterthefoodisfrozen,rearrangethepackages and store frozen foods close together. Freeze only the amount of food that will freeze within 24 hours. This is usually two to three pounds of food per cubic foot of freezer space. It is a good idea to post a list of the frozen foods with freezing dates near the freezer and check the packages offthelistastheyareremoved.

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Freezing Prepared Foods

Other sources of information may list different storage times. Foods stored at 0°F longer than the storage times listed here should be safe but may be of less acceptable quality. Foodslistedinthesectionsbelowas"problemfoods"arenotrecommendedforfreezing.Forefficiencyandabetter-tastingproduct,these"problemfoods"shouldbeeatensoonafterpreparation.

BAKED PRODUCTS AND DOUGHS

Preparing & Packaging Suggested Storage Food For Freezing Serving Time (at 0°F)

Baked Quick Breads

Biscuits Makeasusual.Cool.Package. Toservehot,heatunthawed,350°F, 2-3months 15-20min.

Quickbreads Makeasusual.Baketolightbrown. Thawinwrappingatroomtemperature, 2-4months (gingerbread, Coolquickly.Package. 1-2hours.Otherwise,thawinrefrigerator. nut and fruit If in aluminum foil, heat at 400°F. Slice bread, coffee fruit and nut breads while partially frozen cake) topreventcrumbling.

Muffins Makeasusual.Package. Thawinwrappingatroom 6-12months temperature, 1 hour. Or, heat unthawed at 300°F, 20 min. Waffles Baketoalightbrown.Wrap Heatwithoutthawinginatoaster, 1-2months individuallyorinpairs. underbroileroronbakingsheetat 400°F,2-3min. Doughnuts Makeasusual.Cool.Package.Raised Thawat400°F,5-10min.,orinwrap- 3-4weeks doughnutsfreezebetterthancake- pingatroomtemperatureiftheydo type.Glazedonesloseglazewhen notcontaincreamfilling.Thawcream- frozen and thawed, but may be filled doughnuts in refrigerator. dipped in granular sugar after thawing.

Yeast Breads and Coffee Cakes

Bread,coffee Makeasusual.Coolquickly. Thawatroomtemperature.Ifwrapped 6-8months cake, rolls Package. in aluminum foil, heat at 300°F, 15min.(5-10minforrolls).

Brown'nserve Makeasusual,butletriseslightlyless Thawinwrappings10-15min.Bakeat 6-8months rolls aftermolding.Bakeat325°F,30 425°F,5-10min.,oruntillightbrown.If min.Donotbrown.Cool.Package. undercrustistoomoist,bakeoncool- Likely to dry out more in rebaking ing rack instead of baking sheet. than when completely baked first and reheated.

Unbakedcoffee Useonlyrecipesespeciallydeveloped Followtherecipedirections. Upto1month cakes, bread for freezing the dough. and rolls

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Cakes

Angelfood, Makeasusual.Cool. Frosted or filled:Unwrapandthawin Egg-whitecakes: chiffon, Frosted:Freezebeforewrapping. refrigerator. 6months spongecakes Donotuseegg-whitefrosting. Unfrosted:Thawinwraponrack1-2 Whole-eggcakes: Unfrosted:Wrapandfreeze.Iffreezing hours,roomtemperature.Ifwrappedin 4-6months slices, place a double layer of freezer aluminum foil, thaw at 300°F, Egg-yolkcakes: wraporfoilbetweenslices.Ifbaked 15-20min. 2months in tube pan, fill hole with crumpled freezer paper. Put whole cake in box topreventcrushing.

Shortened Makeasusual.Cool.Forbestresults, Sameasabove. 2-4months cakes freeze cake and frosting separately. Confectioners'sugaricingandfudge frosting freeze best. Do not use egg whitesinfrosting.Seven-minute frosting will become frothy.

Cupcakes Makeasusual.Coolcompletely Thawatroomtemperature(about 2-3months before wrapping. Package. 1 hour). If unfrosted, thaw in aluminum foil, 300°F, 10 min.

Cookies

Cookies,baked Makeasusual.Packagewithfreezer Thawinwrappings,15-20min. 6months paper between layers.

Cookies, Refrigerator cookies:Formdoughinto Bakerefrigeratorcookieswithout 6months unbaked roll. Slice if desired. thawing according to recipe. Bake Drop cookies: Drop on sheet or just formed cookies without thawing at package bulk dough. 400°F,about10min.Thawbulkdough at room temperature until soft enough to drop by teaspoons. Bake as usual. Creampuffs, Makeasusual.Cool.Slitandremove Thawinwrappings10min.atroom 1-2months eclair shells, moist parts. Do not fill with cream temperature. Otherwise, thaw in steamed filling.Mayuseicecreamfillings. refrigerator. puddings Package.

Pastry

Unbakedpastry Makeregularpastryorcrumbcrust. Bakestillfrozenat475°F,untillight 6-8weeks Fit into pie pans. Prick regular pastry. brown. Or, fill and bake as usual. Stack pie pans with 2 layers freezer paper. Put all in freezer bag. Or, store flatroundsonlinedcardboardsepa- rated with 2 pieces of freezer paper between each. Bakedpastry Bakeasusual.Cool.Package. Thawinwrappinginrefrigerator. 2-3months

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Pies

Chiffonpies Makewithgelatinbase.Maywishtofreeze before wrapping to keep top from sticking to freezer wrap.

Thawchiffonpiesinrefrigerator. 2 weeks

Fruit, mince,nut pies,unbaked

Makeasusualexceptadd1extratablespoonflourortapiocaor½table-spoon cornstarch to juicy fillings to preventboilingoverwhenpiesarebaking.Donotcutventsintopcrust.Steam and cool light fruits before making pies. Freeze in pan. Package.Freezing unbaked pies yields a better fresh-fruitflavorthanfreezingbakedpies, but bottom crust tends to get soggy. Fruit fillings may be thickened and cooled before adding to crust.

Cutventholesinuppercrust.Putpanon cookie sheet. Bake without thawing at450°F,15-20min.Thenreduceto375°Ffor20-30min.,oruntiltopcrustis brown.

Fruitpies:3-4monthsMincepies:6-8monthsNutpies:3-4months

Fruit, mince, nut pies, baked

Makeasusual.Coolrapidly.Freezebefore packaging. Pies are easier to wrap after freezing.

Let stand at room temperature about 15min.Thenheatin350°Fovenuntilwarm, about 30 min. Otherwise, thaw in refrigerator.

3-4months

Pumpkin pie Prepare pie shell and filling as usual. Havefillingcoldbeforeaddingtounbaked, chilled pie shell. Package same as fruit pies.

Bake without thawing at 400°F, 10 min.Thenreduceto325°F to finish baking.

4-5weeks

Fruit piefillings

Makeasusual.Package.Leaveheadspace.

Thawjustenoughtospreadinpiecrust.

6-8months

Sandwiches

Regular closed sandwiches

Useday-oldbread,spreadtoedgeswith soft butter or margarine. Omit crispvegetables,hard-cookedeggwhites, tomatoes, jellies and jams. Mayonnaisetendstoseparate.Usesaladdressingorhome-cookeddressing. Package.

Thawinrefrigeratorinwrappings.Frozen sandwiches may be thawed in lunchboxfor3-4hoursmaximum.

Cheese,ham,bologna:3-4weeksOthers:3-6months

Horsd'oeuvres,canapés

Spread thin layer of butter on bread topreventsoakingordrying.Makeas usual. Before packaging, spread a single layer on metal pans and freeze. Packagetoastorcrisp-baseappetizersseparately.Useshallowairtightcontainers that hold not more than 2-3layers.Separatelayerswithmoisture-resistantpaper.

Toasted and crisp-base appetizers:Thawonly 2 hours at room temperature. Otherwise thaw in refrigerator. Do not unwrap.Others:Arrangeonservingtraysandthaw at room temperature about 1 hour.Ifanyhorsd'deuvrescontainmeat,fish,eggs or dairy products, thaw inrefrigerator.

3-4weeks

Problem FoodsUnbakedbiscuitswillbesmallerandlesstender.Unbakedmuffinslikelytohavepoortexture.Custardandcreampiessoakintothecrust.Meringueonpiestoughensandstickstothewrapping.

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MAIN DISHES AND MEALS

Preparing & Packaging Suggested Storage Food For Freezing Serving Time (at 0°F)Combinationmeat dishes—stews, spaghetti sauce with meat,ravioli,etc.

Makeasusual.Keepfattoaminimum. Omit potatoes from stew.Slightly undercook other stew vegetables.Coolallcombinationdishesrapidly.Userigidwide-mouthcontainers or freezer foil pans. Besuremeatiscoveredwithsauceorbroth.Leaveheadspace.Or,freezeinfoil-linedcasseroledishes.Afterfreezing,removefromdish.Package.

Thawinrefrigerator.Reheatsolidfoodstoatleast165°Fwithin2hoursatoventemperatureof325°F or higher. Reheat liquids to a rolling boil.

4-6months

Creamedmeats, fish, poultry

Userecipewithsmallamountoffat.Makeasusual.Coolquickly.Package.

Thawinrefrigerator.Reheattoatleast165°Fwithin2hours,atoventempera-tureof325°F or higher. Stir occasionally to make smooth. Or, heat frozen product overboilingwater.Stiroccasionallytomake smooth. Takes about 30 min. per pint.

2-4months

Dressing(stuffing)

Makeasusual.Coolquickly.Packinrigid containers.

Thawinrefrigerator.Putingreasedcasserole before completely thawed.Reheattoatleast165°F within 2 hoursatoventemperatureof325°F or higher.

1 month

Fishloaves Makeasusual.Donotbake.Donotput bacon strips on top. Pack in loaf pan. Package.

Thawinwrappinginrefrigerator,1-2hours.Unwrap.Bakeat450°F,15min.Thenreduceto350°F to finish baking, to a food temperature of at least 165°F.

1-2months

Fried meatsand poultry

Fryasusualuntilalmostdone.Coolquickly. Freeze on trays. Package. Fried meats and poultry may lose somefreshflavorandcrispness.

Thawinrefrigerator.Placeinshallowpanandheatwithoutacoverat350°F, 30-45min.,toafoodtemperatureofatleast165°F.

1-3months

Meals,whole("TVdinners")

Usefoodingredientsrecommendedforfreezing.Prepareasusual.Mayuseleftovers.Packageinindividualservingsorsectionalfoiltrays.Individualservingspreferred.Coverwith aluminum foil. Package.

Take off outer wrap. Do not thaw or removefoil.Heatat400°F,20-30min.,toafoodtemperatureofatleast165°F. Forcrispfoods,uncoverthelast10-15min.

1 month

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Meatloaf Prepare as usual. Do not put bacon stripsontop.Maybakeifyouwish.Package.

Unbaked:Unwrap.Bakeat350°F, to a foodtemperatureofatleast160°F in the center.Baked:Toservecold,thawinwrappingsin refrigerator. To reheat, unwrap and bakeunthawedat350°F, until all meat isatleast165°F.

3-4months

Meatpies Makeasusual.Cookuntilnearlydone.Omitpotatoes.Coolquickly.Do not use bottom crust. Pour meat mixtureintocasseroleorindividualcontainers. Top with pastry. Do not bake. Freeze pie before wrapping. Package.

Cutventsincrust.Bakewithoutthawing, at 400°Fforabout45min.,forindividualpies,1hourforlargerpies. Bake until the pie reaches an internal center temperature of at least 165°F, and the meat mixture is piping hot and crust golden brown.

4-6months

Non-meatcasseroles (suchas macaroniand cheese)

Makeasusual.Coolquickly.Maywanttofreezeinfoil-linedcasseroledishes.Afterfreezing,removefoodfrom dish. Package.

Ifinoven-proofcontainer,uncoverand bake at 400°F, about 1 hour for individualsizes,or1¾hoursforquarts.Or,heatoverboilingwater.Alwaysheatuntil internal center temperature reachesatleast165°F.

2-4months

Pizza Makeasusual,butdonotbake.Freeze before packaging.

Unwrap.Bakeunthawed,at450°F,15-20min.

1 month

Roast (beef,pork orpoultry)

Roastasusual.Removeasmuchfataspossible. Slice to cool quickly. Turkey and other large fowl should be cut from the bone to cool quickly. Ham and other cured meats often lose color when frozen and become rancid more quickly than other meats. For short storage, roast may be packaged without sauceorgravy.Tohelpkeepmeatfromdryingout,coverslicedmeatwithgravy,sauce,orbroth.Packageinrigidcontainers.Leaveheadspace.

Thawdrymeatinwrappinginrefrigerator. If in aluminum foil, heat at325°F,toafoodtemperatureof165°F, about15-30min.Thawmeatwithsauce in refrigerator before reheating to 165°F.

2-4months

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SOUPS AND SAUCES

Preparing & Packaging Suggested Storage Food For Freezing Serving Time (at 0°F)Soups andpureés

Omit potatoes. If possible, concentrate byusinglessliquid.Coolquickly.Package.Leaveheadspace.Or,freezeinice cube trays and store cubes in plastic bags.

Heat without thawing. Heat cream soupsoverboilingwater.Stircreamsoupto keep smooth. Reheat to a rolling boil, oratleasttoatemperatureof165°F.

4-6months

Sauces, dessertand meat

Sincespicesmaychangeflavoroverlongstorage,addjustbeforeserving.Package.Leaveheadspace.(Recipesusingflourarenotrecommended-see"gravy"below).

Thawinpackageinrefrigerator.Reheatsaucetobeservedhottoarollingboilwhile stirring, or at least to a tempera-tureof165°F.

3-4months

Problem FoodsMilksaucessometimescurdleandseparate.Stirringwhilereheatinghelpskeepsmooth.Usingwaxyriceflourorwaxy corn flour as the thickener also helps.Gravytendstoseparateandcurdlewhenthawed.Itisbettertofreezebrothandmakegravyjustbeforeserving,or use waxy rice flour or waxy corn flour as the thickener.

VEGETABLE DISHES

Preparing & Packaging Suggested Storage Food For Freezing Serving Time (at 0°F)Beets,Harvard Makeasusualbutcooksaucejust

untilthick.Coolquickly.Package.Leaveheadspace.

Heatoverboilingwaterorinsaucepanwith water added if necessary.

4 months

Beans, baked

Makeasusual.Cool.Wrapindividuallyinfoil.Package.

Unwrapandbakewithoutthawingat400°F until thoroughly heated and lightly browned, to a temperature of at least165°F.

6months

Potatoes—baked andstuffed, Irishpotatoes orbaked sweetpotatoes

2-4weeks

Makeasusual.Useaminimumofbacon, ham or salt pork cut in small pieces. Bake until barely tender to avoidtoomuchsofteningwhenreheated.Coolquickly.Packageinrigid containers. Be sure all meat is covered.Leaveheadspace.

Heatoverboilingwaterorinsaucepanwith small amount of water added. Stir frequentlytopreventsticking.Or,bakeat 400°F, to a temperature of at least 165°F,about35min.forpints,1hourfor quarts.

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FRUIT DISHES

Preparing & Packaging Suggested Storage Food For Freezing Serving Time (at 0°F)Apples,baked Bakeasusualuntilbarelydone.Cool

quickly.Wrapeachappleindividually.Pack in cartons. Seal and freeze.

Toservecold,thawinwrappinginrefrigerator.Toservehot,unwrapandheatfrozenat350°F, until steaminghot,about15-20min.

2 months

Potatoes—mashed

Makeasusual.Coolquickly.Shapeintopattiesorleaveinbulk.Packpattieswith 2 pieces of paper between layers. Press cooled bulk potatoes tightly into containers in layers with 2 pieces freezer paper between layers. Press out airspaces.Placecrumpledmoisture-resistant paper on top.

Thawjustenoughtoseparatelayers.Slip into top of double boiler, and heat overboilingwatertoatleast165°F. Fry patties slowly without thawing.Reheatbulkpotatoesin350°Foventoatemperatureofatleast165°F.

2 weeks

Potatoes—scalloped

Makeasusualandcookuntilalmosttender and a delicate brown color. Leaveinbakingdish.Coolquickly.Coversurfacewithmoisture-resistantpaper cut to fit. Package.

Partially thaw in refrigerator, or bake unthawed. Bake at 400°F to at least 165°F.Addmilkifnecessary,afterthawing occurs and before heating is finished.

2 weeks

Sweet potatoes, balls

Makemashedsweetpotatoes.Forminto balls. Brush with melted butter or margarine. Roll in crushed cereal flakes or finely chopped nuts. Freeze balls on baking sheet before packaging in rigid containers or freezer bags. Fill air spaces with freezer paper.

Bakeongreasedbakingsheet,at350°F, toatleast165°F,about25-30min.

1 month

Problem FoodsCookedcreamedvegetablestendtoloseflavorrapidlyandshouldonlybestoredafewdays.Todothis,cookvegetablesandcoolquickly.Addsauce.Package.Leaveheadspace.Lettuce, other greens or raw tomatoes lose crispness and become soggy.

Applesauce Makeasusual.Coolquickly.Packinrigidcontainers.Leaveheadspace.

Thawinrefrigerator. 8-10months

Pears, baked Same as baked apples. Same as baked apples. 2 monthsSalads with base of cream or cottage cheese,whipped cream or mayonnaise

Makeinlargeorindividualmolds.Fitapieceoffreezerpaperoverthetopand wrap in freezer paper. Or, line muffintinswithfreezerfilm.Fillwithmixture.Freeze.Wrapindividuallyand store in freezer bags. Or, pour mixtureinjarleavingheadspace.

Thawinrefrigerator. 2 months

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DESSERTS AND SWEETS

Preparing & Packaging Suggested Storage Food For Freezing Serving Time (at 0°F)Candies Makeasusual.Or,freeze

commercially made candy. Package.Thawinwrappingsatroomtempera-ture.Fat"bloom"whichdevelopsinchocolate candy during freezing should disappear.Cracksinbrittlecandies,chocolate-coverednutsandafewcreams should disappear when candies are thawed.

1 year

Frostings Frozen frostings lose some gloss, and ones with much granulated sugarmaybecomegrainy.Cookedfrostingsmaycrack.Confectioners'sugarfrostings freeze best. Package.

Thawinrefrigerator. 1-2months

Ice cream,plain or in pies,cakes, rolls

Makeasusual.Freezebeforewrapping.If storing large, partially filled container, fill to top with freezer paper.

Thawinrefrigeratorjustuntilsoftenoughtoserve.

1-2months

Ices, mousses, sherbets, sorbets,Bavarians

Userecipeswithcookedbase,gelatin,marshmallows or other stabilizer. Do notusewhippedeggwhites.Moussesneed only be mixed and poured into container.SorbetsandBavariansshould be frozen before they set, so they will be firmer after thawing andhavelessleakage.Packinrigidcontainersorleaveinmolds.

Thawinrefrigeratorjustuntilsoftenoughtoserve.

Mousses,Sorbets,Bavarians:2monthsOthers:6months

Whipped cream,whipped creamtoppings

Add3tablespoonssugartoeachpintof cream. Whip before freezing. Put dabs of whipped cream on baking sheet or lined cardboard and freeze. Removedabsandplaceincartonsorfreezer bags.

Thawinrefrigeratororservefrozen. 3-6months

Problem FoodsChocolate-coveredcherriesdonotfreezewell.Expansionduringfreezingcausesthemtobreakopen.

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Foods Usual Use Condition After ThawingCabbage*,celery,cress,cucumbers*,endive,lettuce,parsley,radishes

Asrawsalad Limp,water-logged,quicklydevelopsoxidizedcolor,aromaandflavor

FOODS THAT DO NOT FREEZE WELL

Thefollowingfoodsdonotproducegoodqualityproductsafterfreezingandthawing.Theyarebestpreservedbyanother method or best left out of mixed dishes that are to be frozen.

Irish potatoes, baked or boiled In soups, salads, sauces or with butter Soft,crumbly,water-logged,mealy

Cookedmacaroni,spaghettiorrice When frozen alone for later use Mushy,tasteswarmedover

Eggwhites,cooked In salads, creamed foods, sandwiches, sauces,gravyordesserts

Soft, tough, rubbery, spongy

Meringue In desserts Toughens

Icings made from egg whites Cakes,cookies Frothy, weeps

Creamorcustardfillings Pies, baked goods Separates, watery, lumpy

Milksauces Forcasserolesorgravies Maycurdleorseparate

Sour cream Astoppings,insalads Separates, watery

Cheeseorcrumbtoppings On casseroles Soggy

Mayonnaiseorsaladdressing On sandwiches (not in salads) Separates

Gelatin In salads or desserts Weeps

Fruit jelly Sandwiches Maysoakbread

Fried foods AllexceptFrench-friedpotatoesandonion rings

Lose crispiness, become soggy

*Cucumbersandcabbagecanbefrozenasmarinatedproductssuchas"freezerslaw"or"freezerpickles."Thesedonothavethesametextureasregularslaworpickles;theywillnotbecrisp.

EFFECT OF FREEZING ON SPICES AND SEASONING

• Pepper,cloves,garlic,greenpepper,imitationvanillaandsomeherbstendtogetstrongandbitter.• Onionandpaprikachangeflavorduringfreezing.• Celeryseasoningsbecomestronger.• Currydevelopsamustyoff-flavor.• Saltlosesflavorandhasthetendencytoincreaserancidityofanyitemcontainingfat.• Whenusingseasoningsandspices,seasonlightlybeforefreezing,andaddadditionalseasoningswhen reheatingorserving.

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The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The University of Georgia Cooperative Extension and the Colleges of Agricultural and Environmental Sciences & Family and Consumer Sciences offer educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability. An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force

FDNS-E-43-14 Reviewed March 2011

Adapted from “Freezing Prepared Foods,” PM 799, Iowa State University Cooperative Extension Service, September 1977.

®

RevisedApril2014