Food Freezing Guide

Stuffed olives and nuts, bacon-wrapped tidbits and cheese rollsPrepare as usual. Freeze in single layer and then package no more than 2-3 layers deep, separating layers with freezer paper.Refer to the manufacturers instructions for thawing and heating foods in your microwave. Arrange on serving tray and thaw at room temperature for about 1 hour.2-4 weeksDips and spreads of cheese, ham, egg yolk mixtures, fish and avocadoPrepare using minimum salad dressing (avoid mayonnaise or sour cream). Cream cheese, milk or juice may be used as a binding agent.Thaw in the refrigerator and use shortly after thawing.2-4 weeksBaked Quick BreadsIf condensation is a problem during thawing, loosen the wrapping. BiscuitsMake as usual. Cool.
Package.To serve hot, heat unthawed at 350°F for 15-20 minutes.2-3 monthsGingerbread, nut and fruit bread, coffee cakeMake as usual. Bake to light brown. Cool quickly. Package.Thaw in wrapping at room temperature. If in aluminum foil, heat at 400°F. Slice fruit and nut breads while partially frozen to prevent crumbling.2-4 monthsMuffinsMake as usual. Package.Thaw in wrapping at room temperature, 1 hour or heat unthawed at 300°F for 20 minutes.6-12 monthsWafflesBake to a light brown. Wrap individually or in pairs.Heat without thawing in a toaster, under the broiler, or on baking sheet at 400°F, 2-3 minutes.1 monthDoughnutsMake as usual. Cool.
Package. Raised doughnuts freeze better than cake-type. Glazed ones lose glaze when frozen and thawed, but may be dipped in granular sugar after thawing.Thaw at 400°F for 5-10 minutes or in wrapping2-4 monthsYeast Breads and Coffee CakesBread, rollsMake as usual. Cool quickly. Package.Thaw at room temperature. If wrapped in aluminum foil, heat at 300°F for 15 minutes (5-10 minutes for rolls).2-3 monthsBrown&#;n serve rollsMake as usual, but let rise slightly less after molding. Bake at 325°F for 30 minutes. Do not brown. Cool. Package. Likely to dry out more in rebaking than when completely baked first and reheated.Thaw in wrapping 10 to 15 minutes. Bake at 425°F, 5-10 minutes or until light brown. If undercrust is too moist, bake on cooling rack instead of baking sheet.6-8 monthsUnbaked coffee cakes,
bread, and rollsUse only recipes especially developed for freezing the
dough.Follow the recipe directions.1 monthMicrowave heating of breads: To heat to serving temperature, place bread in airtight packaging, remove wrap
after one minute of warming. If a crusty outside is desired, place bread in paper toweling before heating. Nut, fruit
and quick breads can be wrapped in waxed paper.CakesMake as usual. Cool.Frosted or filled: Angel food, chiffon, sponge cakesFrosted: Freeze before wrapping. Do not use egg white frosting. Unfrosted: Wrap and freeze. If freezing slices, place a double layer of freezer wrap or foil between slices if baked in tube pan, fill hole with crumbled freezer paper. Put whole cake in box to prevent crushing. See frostings.Unwrap and thaw in refrigerator.
Unfrosted: Thaw in wrap on rack 1-2 hours at room temperature. If wrapped in aluminum foil, can thaw at 300°F for 15-20 minutes.Egg-white cakes:
6 months Whole egg cakes:
4-6 months Egg yolk cakes:
2 monthsShortened cakesMake as usual. Cool. For best results, freeze cake and frosting separately. Confectioners&#; sugar icing and fudge frosting freeze best. Do not use egg whites in frosting. Seven minute frosting will become frothy.Same as above.2-4 monthsCupcakesMake as usual. Cool completely before wrapping. Package.Thaw at room temperature for 1 hour. If unfrosted, thaw in aluminum foil at 300°F for 10 minutes.2-3 monthsCheese cakeMake as usual. Cool. Tray-freeze until firm, then wrap in freezer material.Thaw in wrapping in refrigerator.4 monthsFruit cakeMake as usual. Cool and wrap.Thaw in wrapping at room temperature about 1 hour per pound of cake.6-12 monthsCookies (except meringue type)Cookies, bakedMake as usual. Package with freezer paper between layers.Thaw in wrappings for 15-20 minutes.6 monthsCookies, unbakedRefrigerator cookies:
Form dough into roll. Slice if desired. Drop on sheet or just package bulk dough.Bake refrigerator cookies without thawing according to recipe. Bake formed cookies without thawing at 400°F for about 20 minutes. Thaw bulk dough at room temperature until soft enough to drop by teaspoons. Bake as usual.3 monthsCream puffs, eclair shells, steamed puddingsMake as usual. Cool. Slit and remove moist parts. Do not fill with cream filling. May use ice cream fillings. Package.Thaw in wrappings at room temperature for 10 minutes.1-2 monthsPastry   Unbaked pastryRegular pastry formed into balls to be rolled out after thawing, rolled flat or placed in pie pans. Fit into pie pans. Prick regular pastry if shell will be baked unfilled. Stack pie pans with 2 layers of freezer paper between each pan. Put all in freezer bags or store flat rounds on lined cardboard separated with two pieces of freezer paper between each.Bake pastry in pan still frozen at 475°F until light brown, or fill and bake as usual. Place flats on pan and allow to thaw about 10 minutes before shaping and baking.6-8 weeksBaked pastryBake as usual. Cool. Package in freezer bags. If concerned about pastry breaking, place bags in a rigid container.Thaw in wrapping at room temperature, 10-20 minutes.2-3 monthsPies   Chiffon piesMake with gelatin base. May wish to freeze before wrapping to keep top from sticking to freezer wrap.Thaw chiffon pies in refrigerator.1-2 monthsFruit, mince, nut pies, unbakedMake as usual except add 1 extra tablespoon flour or tapioca or ½ tablespoon cornstarch to juicy fillings to prevent boiling over when pies are baking. Do not cut vents in top crust. Steam and cool light fruits before making pies. Freeze in pan. Package. Unbaked fresh pies have a better fresh-fruit flavor than frozen baked pies, but bottom crust tends to get soggy. Fruit fillings may be thickened and cooled before adding to crust.Cut vent holes in upper crust. Put pan on cookie sheet. Bake without thawing at 450°F for 15-20 minutes. Then reduce to 375°F for
20-30 minutes or until top crust is brown.fruit pies:
2-4 months
mince pies:
6-8 months nut pies:
3-4 monthsFruit, mince, nut pies, bakedMake as usual. Cool rapidly. Freeze before packaging. Pies are easier to wrap after freezing.Let stand at room temperature about 15 minutes. Then heat in 350°F oven until warm, about 30 minutes.6-12 monthsPumpkin piePrepare pie shell and filling as usual. Have filling cold before adding to unbaked, chilled pie shell. Package same as fruit pies.Bake without thawing at 400°F for 10 minutes. Then reduce to 325°F to finish baking. Test for doneness by inserting a knife.1-2 monthsFruit pie fillingsMake as usual. Package.
Leave head space.Thaw just enough to spread in pie crust.6-8 monthsSandwiches   Regular closed sandwichesUse day old bread. Spread to edges with butter or margarine. Omit crisp vegetables, hard-cooked egg white, tomato, jellies and jams. Mayonnaise tends to separate. Use salad dressing if desired. Package individually.Thaw at room temperature in wrappings, 3-4 hours. Frozen sandwiches in lunchbox will thaw in 3-4 hours and keep other foods cool.1 monthHors d&#;oeuvres, canapesSpread thin layer of butter on bread to prevent soaking or drying. Make as usual. Before packaging, spread in single layer on metal pans and freeze. Package toast or crisp base appetizers separately. Use shallow air-tight containers that don&#;t hold more than two to three layers. Separate layers with moisture-resistant paper.Toasted and crisp base appetizers: thaw at room temperature for 2-3 hours. Don&#;t unwrap.
Others: Arrange on serving trays and thaw at room temperature about l hour.3-4 weeksProblem Foods Unbaked biscuits will be smaller and less tender.
Unbaked muffins will likely have poor texture.
Custard and cream pies soak into the crust.
Meringue on meringue pies toughens and sticks to the wrapping.Combination meat dishes:
stews, spaghetti sauce
with meat, ravioli, etc.Make as usual. Keep fat to minimum. Omit potatoes from stew. Slightly undercook other stew vegetables. Cool all combination dishes rapidly. Use rigid wide-mouth containers. Cover meat with sauce or broth. Leave head space or freeze in foil-lined casserole dishes. After freezing, remove from dish. Package.Thaw partially in package in the refrigerator or microwave to prevent overcooking. Heat partially thawed or frozen food in top of double boiler or at 400°F for 30 minutes or replace in casserole dishes and bake.1-2 monthsCreamed meats, fish, poultryUse recipe with small amount of fat. Make as usual. Cool quickly. Package.Heat frozen product over boiling water. Stir occasionally to make smooth. Takes about 30 minutes per pint.2-3 monthsFish loavesMake as usual. Do not put bacon strips on top. Pack in loaf pan. Package.Thaw in wrapping in refrigerator for 1-2 hours. Unwrap. Bake at 450°F for
15 minutes. Then reduce to 350° F to finish baking.1-2 monthsFried meats and poultryFry as usual until almost done. Cool quickly. Freeze on trays. Package. Fried meats and poultry may lose some fresh flavor and crispness.Thaw in refrigerator.
Place in shallow pan and heat without a cover at 350°F for 30-45 minutes.4 monthsMeals, whole (TV dinners)Use foods recommended for freezing in this publication. Prepare as usual. May use leftovers. Package each food in individual servings or a meal in sectional foil trays. Separate foods in individual servings preferred. Cover with aluminum foil. Package.Take off outer wrap. Do not thaw or remove foil. Heat at 400°F for 20-30 minutes. For crisp foods, uncover the last 10-15 minutes.3-4 monthsMeat loafPrepare as usual. Do not put bacon strips on top. May bake. Package.Unbaked: Unwrap. Bake at 350°F for 1½ hours. Baked: To serve cold, thaw in wrappings in refrigerator. To reheat, unwrap and bake unthawed at 350° F, about 1 hour or until all meat is hot.2-3 monthsMeat piesMake as usual. Cook until nearly done. Omit potatoes. Cool quickly. Do not use bottom crust. Pour meat mixture into casserole or ndividual containers. Top with pastry. Do not bake. Freeze pie before wrapping. Package.Cut vents in crust. Bake without thawing, 400°F for 45 minutes for individual pies, 1 hour for larger pies, or until meat mixture is piping hot and crust golden brown.4-6 monthsPizzaMake as usual, but do not bake. Freeze before packaging.Unwrap. Bake unthawed at 450°F for 15-20 minutes.1 monthRoast (beef, pork or poultry)Roast as usual. Remove as much fat as possible. Keep pieces large. Turkey and other large fowl should be cut from the bone to save space. Ham and other cured meats often lose color when frozen and become rancid quicker than other meats. For short storage, roast may be packaged without sauce or gravy. To help keep meat from drying out, cover sliced meat with gravy, sauce, or broth. Package in rigid containers. Leave head space.Thaw dry meat in refrigator. If in aluminum foil, heat at 325°F for 15-20 minutes. Thaw meat with sauce in refrigerator 5-6 hours, or heat slowly on top of range or in oven.2-3 months uncooked - 6-12 monthsSoups and pureesOmit potatoes. If possible, concentrate by using less liquid. Cool quickly. Leave head space or freeze in ice cube trays and store cubes in plastic bags.Heat without thawing. Heat cream soups over boiling water. Stir cream soup to keep smooth.4-6 monthsSauces, dessert and meatBecause spices may change flavor over long storage, add just before serving. Package. Leave head space. (Recipes using flour not recommended &#; see gravy.)Thaw in package at room temperature if it doesn&#;t require refrigeration or heat in top of double boiler. Stir if sauce separates. Meat, dairy or products containing eggs needs refrigeration.2-3 monthsProblem Foods Milk sauces sometimes curdle and separate. Stirring while reheating helps retain smoothness. Using a waxy rice
flour or waxy corn flour as a thickener helps. Gravy tends to separate and curdle when thawed. It is better to freeze broth and make gravy just before
serving. Waxy rice flour or waxy corn flour can be used as a thickener, or add 1/4 teaspoon unflavored gelatin
to each quart of gravy before freezing.Beans, bakedMake as usual. Use a minimum of bacon, ham or salt pork cut in small pieces. Bake until barely tender to avoid too much softening when reheated. Cool quickly. Package in rigid containers. Cover all meat. Leave head space.Heat over boiling water or in saucepan with a small amount of water added. Stir frequently to prevent sticking or bake at 400°F for 45 minutes for pints, 1 hour for quarts.6 monthsPotatoes, baked and stuffed, Irish potatoes or baked sweet potatoesMake as usual. Cool. Wrap individually in foil. Package.Unwrap and bake without thawing at 400°F until thoroughly heated and lightly browned (about 15-20 minutes).2-4 weeksPotatoes, mashedMake as usual. Shape into patties or leave in bulk. Pack patties with two pieces of paper between layers. Press bulk potatoes tightly into container in layers with two pieces of freezer paper between layers. Press out air spaces. Place crumpled moisture-resistant paper on top.Thaw just enough to separate layers. Slip into top of double boiler or heat over boiling water. Stir while heating or fry patties slowly without thawing.2 weeksPotatoes, scallopedMake as usual until almost tender and a delicate brown color. Leave in baking dish. Cool quickly. Cover surface with moisture-resistant paper cut to fit. Package.Partially thaw at room temperature or bake unthawed. Bake at 400°F until heated through. Add milk if necessary.2 weeksProblem Foods Cooked creamed vegetables tend to lose flavor rapidly and should only be stored a few days. To do this,
cook vegetables and cool quickly. Add sauce. Package. Leave head space. Lettuce, other greens, or raw tomatoes lose crispness and become soggy.Apples, bakedBake as usual until barely done. Cool quickly. Wrap each apple individually. Pack in cartons. Seal and freeze.To serve cold, thaw in wrapping at room temperature. To serve hot, unwrap and heat at 350°F for 15-20 minutes.2 monthsApplesauceMake as usual. Cool quickly. Pack in rigid containers.Thaw at room temperature.8-10 monthsalads with base of
cream or cottage cheese, whipped cream, or mayonnaiseMake in large or individual molds. Fit a piece of freezer paper over the top and wrap in freezer paper or line muffin tins with freezer film. Fill with mixture. Freeze. Wrap individually and store in freezer bags or pour mixture in jar with straight sides, leaving head space.Thaw in refrigerator and serve before completely thawed.2 monthsCandiesMake as usual or freeze commercially made candy. Package.Thaw in wrapping at room temperature. Fat &#;bloom,&#; which develops in chocolate candy during freezing, should disappear. Cracks in brittle candies, chocolate-covered nuts, and a few creams should disappear when candies are thawed.3-6 monthsFrostingsFrozen frostings lose some gloss, and ones with much granulated sugar may become grainy. Cooked frostings may crack. Confectioners&#; sugar frostings freeze best. Package.Thaw in container.1-2 monthsIce cream, plain or in pies, cakes, rollsMake as usual. Freeze before wrapping. If storing large, partially filled container, fill to top with freezer paper or cover surface well with plastic wrap.Thaw until soft enough to serve.1-2 monthsIces, mousses, sherbets, fruit sponges, BavariansUse recipes with cooked base, gelatin, marshmallows, or other stabilizers. Do not use whipped egg whites. Mousses need only be mixed and poured into container. Fruit sponges and Bavarians should be frozen before they are set so they will be firmer after thawing and have less leakage. Pack in rigid containers or leave in molds.Thaw in refrigerator or at room temperature until soft enough to serve.mousses,
fruit sponges, Bavarians:
2 months others: 6 monthsWhipped cream, whipped cream toppers like Cool WhipAdd 3 tablespoons sugar to each pint of cream. Whip before freezing. Put dabs of whipped cream on baking sheet or lined cardboard and freeze. Remove dabs and place in cartons or freezer bags.Thaw in refrigerator or serve frozen.3-6 monthsProblem Foods: Chocolate-covered cherries do not freeze well. Expansion during freezing causes them to break open.