The Brussels Post, 1979-08-15, Page 9"FiH'er up and
check the oil."
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THE BRUSSELS POST, AUGUST 15, 1979 9 Got The Home Freezing Blues?
Try Following Directions
As the saying goes, if all
else fails, read the directions.
That's an old adage that cer-
tainly applies to home freez-
ing.
In spite of the fact that
most consumers agree that
home freezing is the quick-
est, easiest, safest and, in
most cases, the, tastiest way
to preserve fresh summer
produce, there are still quite
a few of tis who manage to
make a few errors each year
and end up with frozen food
that is of less than adequate
quality.
If you're one of -these
people you might be able to
ward off potential problems
by reading the following list
of Do's and Don'ts
DO blanch vegetables.
Blanching, which is simply
the dunking of a small quan-
tity of raw, prepared veget-
ables into a pot of rapidly
boiling water for a few min-
utes, is the basic step to suc-
cess in freezing vegetables.
There are some exceptions
to blanching . . . herbs, pep-
pers, turnips and tomatoes
can be frozen as is.
DO use good quality, thick
plastic bags which have been
specially designed for freez-
ing. It is practically impos-
sible to ward off freezer-
burn, hold stewed fruit or
pureed vegetables and pro-
tect the delicate flavors of
most fruits by using plastic
bread bags or the supermar-
ket type designed to trans-
port your vegetables from
the store to your crisper.
These are not thick enough
to provide a proper mois-
ture barrier. Furthermore,
many. of these bags, particu-
larly those from milk, carry
natural food bacteria which
washing may not destroy
and which could affect the
quality of your frozen foods.
DO select the best quality
freezer bag you can afford,
The investment is small com-
pared to the cost of the food
and the time invested. Look
for bags which are thick to
protect against moisture loss
and resist tearing or splitting.
DO label every package of
food you freeze. If you put
nothing else on the label, at
least indicate the date. Some
people report disappoint-
ment in their products as-
suming they were last year's
vegetables when they could
be two years old or more.
The best way to label a pro-
duct is to date it in the same
fashion as supermarkets us-
ing the "Best Before" con-
cept. You would need a
freezer guide that tells you
the maximum time any given
food should be frozen.
DO buy freezer bags that
come packaged with labels
to help you get in the habit
of labeling.
DO remove all air in the
bags of any food that won't
expand when it freezes. To
do this, when the freezer bag
is filled, insert a straw into
the mouth of the bag, hold-
ing the bag tightly around
the straw. Draw the air out
of the bag, slip out the straw
and twist the bag around
i few times. Then quickly
twist-tie tightly.
WANTED
- LIARS -,
Brusselsfest
Sept: 22, i9?9
DON'T blanch too much
at one time. Work with small
amounts;' blanching only
pound of vegetables at a
time, bagging those, putting
them in the freezer,_and
starting over again. By the
time the second batch is
done, your first batch will
have begun to freeze.
DON'T over-blanch. Each
vegetable has an optimum
blanching time and how you
prepare that vegetable will
change that time. Use a gopd
and make
water takes
turn to a boil.
blanching
sure
more
that
than no minute to re-
guide
the
1
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VROOM, VROOM — This OuIrsome are just some of the young
people in Brussels involved in the hoobyof building go carts. From left
are Andrew McCutcheon, Steve McCutcheon (in cart), Wayne
McCutcheon and Todd Rice (in cart).
(Photo by Langiois)