A-Z Of Home Freezing

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Apple Juice and Apple Sauce

Monday, January 25th, 2010

Apple Juice – may be frozen, but should not be sweetened as fermentation sets in quickly. It is best made in the proportion of 1/2 pint water to 2 Ib apples or it can be made by simmering leftover peelings in water. The juice should be strained through a jelly bag or cloth, and cooled completely before freezing. It may be frozen in a rigid container, leaving 1/2 in headspace or in a loaf tin or ice cube trays, the frozen blocks then being wrapped in foil or polythene for easy storage.

Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

** Asian Recipes** and ** Slimming Sauce Recipes**

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Apples for Pies and Puddings

Monday, January 25th, 2010

Choose firm crisp apples, peel and core, and drop apples into cold water. Slice medium sized apples into twelfths, large one into sixteenth, Apples are best packed with sugar. For a dry sugar park, use a proportion of 1/2 Ib sugar to 2 Ib fruit, and leave 1/2 in headspace. For syrup pack, use 40 per cent syrup, quater filling pack with syrup and slicing apples into containers, finishing with more syruo if necessary, covering with Cellephane, and leaving 1/2 in, headspace.

** Asian Recipes** and ** Slimming Pudding Recipes**

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Apple in Cooked Dishes

Monday, January 25th, 2010

A number of basic apple dishes may be succesfully frozen, and this is a convenient way to store surplus fruit. Baked apple dumplings, apple crumble, apple pie and applecake are particularly useful for this purpose.

** Asian Recipes** and ** Slimming Recipes**

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Apples for Baking

Sunday, January 24th, 2010

Baked apples can be successfully frozen. They should be large and firm and carefully washed. Remove core, leaving 1/4 in at bottom to hold filling. Fill with brown sugar, preferred spice and a squeeze of lemon juice and bake at 400 F (Gas Mark 6) until tender. Cool and pack into individual waxed tubs or foil dishes. A number of apples may be packed into one foil tray, separated by Cellphane. Cover and freeze. These apples may be eaten hot or cold.

More ** Asian Recipes** and ** Healthy Baking Recipes**

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Tags: a-z home freezing, apples for baking, baking, Dishes Ideal For Freezing, Freezing- An Alternative for Women on The Run, frozen, healthy baking, healthy baking recipes, List of Common Ingredients and Substitutes, some useful facts and figures
Posted in A-Z of Home Freezing, Chinese Cooking Tips, Freezing- An Alternative for Women on The Run, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

Apples Freezing

Sunday, January 24th, 2010

Apples for freezing should be crisp and firm, particularly when they are packaged as pie slices. Those which tend to burst and become fluffy in cooking can be frozen as puree or apple sauce.

More ** Asian Recipes** and ** Apples Recipes**

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Tags: a-z home freezing, apples for freezing, crisp, Dishes Ideal For Freezing, freezing food, Freezing- An Alternative for Women on The Run, List of Common Ingredients and Substitutes, some useful facts and figures
Posted in A-Z of Home Freezing, Chinese Cooking Tips, List of Common Ingredients and Substitutes |

Air, Excluding

Saturday, January 23rd, 2010

Air must be excluded from frozen food packages, and all air pockets eliminted, to prvent deterioration of the contents. Failure to exclude air may result in FREEZER BURN, OXDATION and RANCIDITY

Air is most easily pressed out of soft packages with the hands. Air pockets in cartons can be released by plunging a knife into the contents two or three times. Air can be excluded from bags by inserting a drinking straw, holding the closing tightly and sucking out air until package holds close to the food.

** Asian Recipes** and ** Low Cholesterol Recipes**

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Tags: a-z home freezing, air excluding, all air pockets eliminated, dishes for ideal freezing, freezen burn, Freezing- An Alternative for Women on The Run, frozen food, home freezing, oxidation, rancidity
Posted in A-Z of Home Freezing |

Adapting Recipes

Saturday, January 23rd, 2010

Standard recipes may be successfully used for cooked dishes to be stored in the freezer, if the following points are noted:

a) Certain flavorings such as herbs,spices,garlic and onions can change under freezing conditions; they can also crossflavour other foods if packaging is inadequate. Their use in frozen cooked dishes should be sparing, and the dishes containing them should not be stored for more than four weeks. It is often more practical to add these flavorings during the reheating process before serving.

b) Salt and fat react under freezing conditions to cause rancidity, and salt is best added to meat and fish when cooking.

c) Too much sugar prevents successful freezing, and such items as fruit puree and ice cream should not be oversweetened.

d) Flour in sauces, soups and stews may cause curding on reheating and these are best thickened by reduction, or by using tomato or vegetable puree or conflour.

e) Starchy foods such as rice, barley, pasta and potatoes do not freeze well in soups and stews and should be added during reheating.

f) A few items should not be frozen on thier own, or incorporated into recipes. These include hard-boiled egg whites, custards, soft, meringue topping, mayonnaise and salad dressing, milk, puddings.

** Asian Recipes** and ** Low Cholesterol Diets**

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