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How to Freeze Food the Right Way by Kuhn, Gerald D. is a nonfiction available to read on EtoBox.

What is How to Freeze Food the Right Way about?

Abstract: The basic principles and techniques of freezing foods are outlined in this guide developed by the Cooperative Extension Service of the Pennsylvania State University. Background information is given on slecting and planning a freezer, ensuring food quality and stability, and controlling the quantity of frozen foods. Specific guiedlines provided on preparing fruits, vegetables, meat, poultry, eggs, seafood, nuts and grains, game meats, and dairy products for freezing. Packaging foods for freezing, loading the freezer, thawing foods, and defrosting the freezer are discussed. Suggestions are included for avoiding frozen food problems (i.e. freezer burn, gummy liquids in fruits, rancied flavors, "grassy" flavors, color changes, mushy foods) and for coping with unexpected thawing due to electrical or mechanical failure. Freezing guidelines are presented in tabular form for 1) preserving by various methods, 2) selecting freezer size, 3) fruit quantity and quality, 4) preparing fruit syrups, 5) preparing furit, 6) vegetable quality and quantity, 7) preparing and blanching vegetables, 8) freezing various meats, 9) freezing poultry, 10) freezing eggs, 11) freezing seafood, 12) free

Who reads How to Freeze Food the Right Way?

Author

Kuhn, Gerald D.

Publisher

Pennsylvania State University, College of Agriculture, Extension Service, [1982?].

Published

1982

Language

EN

Category

nonfiction