Can it! Start Canning and Preserving at Home Today. Jackie Parente

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СКАЧАТЬ freezer thermostat to 0 degrees Fahrenheit.

       Cool any hot foods as quickly as possible before freezing—avoid putting hot dishes directly in the freezer. For example, after blanching vegetables, immerse them in ice water. For prepared meals, remove them from the stove and put them in a cool, clean place. I use my breezeway during the winter; we call it our “EcoFridge.”

       Leave a little space between packages when first putting them into the freezer to allow freezing air to circulate around them. Once they freeze, push them closely together to promote freezer efficiency.

       Add only two to three pounds of new food for each cubic foot of freezer capacity to avoid creating unnecessary strain on the freezer motor or raising the freezer temperature.

       When ready to use a food, thaw it carefully using only safe thawing methods (see the sidebar below).

       Thaw Safely!

      Freezing is a very safe form of food preservation because the microorganisms that cause food spoilage and food-borne illness do not grow at freezing temperatures. However, these organisms are only put into a state of suspended animation! When the food is thawed, the organisms wake from their deep-frozen sleep and multiply. If not thawed properly, frozen food can be extremely dangerous; this is especially true for low-acid foods, vegetables, shellfish, and precooked dishes.

      According to the US Department of Agriculture, there are three safe ways to thaw; the best is to thaw in the refrigerator. This requires planning ahead, yes, but it has more advantages than just food safety (though food safety is the best advantage!). You also save energy when you thaw in the refrigerator. The energy that was used to freeze the product is not wasted but is actually reused in your refrigerator. That is, your frozen pound of hamburger that sits in your refrigerator overnight to thaw is helping to keep your refrigerator cool, thus your refrigerator doesn’t have to work so hard and uses less energy. If you put that pound of hamburger on the counter to thaw, not only are you potentially creating a safe haven for dangerous microorganisms to breed, but you are also wasting all that cold energy. In addition, foods that are thawed in the refrigerator—especially those high in water content—tend to be less mushy.

      Cold-water and microwave thawing are also safe. Cold-water thawing involves, as you might guess, submerging the food in cold water. But this is more involved than it sounds. The food must be in a leak-proof package. If you get water in the food, you have two potential problems: The first is introducing bacteria into the food and therefore creating the possibility of food-borne illness. The second is water-logging the food. This may not make the food unsafe, but it will likely make it less appetizing.

      To thaw food in your microwave, use the defrost setting on your microwave to safely and quickly defrost your food. Make sure you eat or cook the food immediately. Never hold partially cooked or defrosted food for any length of time. The bacteria that were present when you froze the food now have an optimal environment to grow. Because of this, never refreeze thawed food without fully cooking it to kill the bacteria.

       EQUIPMENT

      Except for perhaps a separate freezer, there are few things you’ll need to purchase to start freezing food. Here are the basics:

       Freezer: chest, upright, or the freezer that’s part of your refrigerator (see the next section “Freezers and Freezer Facts” that starts on page 41).

       Two or three large pots (at least 6- to 8-quart capacity, preferably stainless on the inside), one with a steamer insert or basket. Use these for blanching, washing, rinsing, and cooling. Do not use galvanized, copper, or iron pots because acid reacts to these metals.

       An assortment of bowls ranging in size from very large (more than 6 quarts) to small (1 quart) for mixing and staging

       Desired freezer containers (see “Freezer Containers” on page 44)

       Freezer or masking tape and permanent markers

       Large colander

       Cutting board

       Paring knife

       Pot holders (oven mitts)

       Towels, ideally absorbent cloth ones

       Clock or timer

      THE SKINNY ON FREEZER TIME

      Opinions differ about how long to store various frozen foods. In short, the less a food is processed (ground up, cooked, or seasoned), the longer it will keep in the freezer. Here’s a general rule of thumb regarding storage times:

       Most fresh fruits and vegetables, fruit juices, and fruit jams and jellies: one year

       Fresh cuts of meat such as steaks, chops, and roasts (not ground) including those from beef, lamb, veal, venison, chicken, and turkey: one year

       Fresh pork (not ground): six to eight months

       Ground meats, sausages, and organ meats: three to four months

       Fish and shellfish: three months

       Cured meats (bacon, cold cuts, sausages): one month. These have a substantially shorter freezer life, because the salt reduces the freezing temperature, which can cause meat to go rancid.

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