Freezing Prepared Foods
UNIVERSITY OF GEORGIA COOPERATIVE EXTENSION SERVICE
COLLEGE OF FAMILY AND CONSUMER SCIENCES
in cooperation with the COLLEGE OF AGRICULTURAL AND ENVIRONMENTAL SCIENCES
Preserving Food:
Freezing Prepared Foods
Foods for packed lunches or elaborate dinners can be kept in your freezer ready for
busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes,
baked goods and desserts in and out of your freezer, you can make good use of your freezer and
good use of your time.
ADVANTAGES OF FREEZING PREPARED FOODS
•
You prepare food at your convenience.
•
Your oven is used more efficiently by baking more than one dish at a time.
•
You avoid waste by freezing leftovers and using them as “planned overs.”
•
Special diet foods and baby foods can be prepared in quantity and frozen in single portions.
•
You save time by doubling or tripling recipes and freezing the extra food.
•
If you cook for one or two, individual portions of an ordinary recipe can be frozen for
later use.
ON THE OTHER HAND . . .
•
Freezing is expensive when you add up the cost of packaging, of energy use and of the
freezer itself.
•
More energy is used in cooking, freezing and reheating than in cooking from scratch
and serving immediately.
•
Prepared foods have a relatively short storage life in the freezer compared to the individual
ingredients like frozen fruits, vegetables and meat.
•
Unless you have a microwave oven to dedicate to thawing during meal preparation, you
must allow plenty of time for thawing in the refrigerator.
•
Some products do not freeze well. Others do not justify the labor and expense of freezing.
PREPARING TO FREEZE
If you are not sure about how a prepared food freezes, try freezing just a small portion
the first time and checking to see if the quality is acceptable in 1 to 2 months or more.
Foods to be frozen should be slightly undercooked if they are to be reheated after freezing.
Foods should be cooled quickly for safety and freshness. Keeping foods at room temperature for
several hours before freezing increases chances of spoilage and foodborne illness. Flavor, color,
texture and nutrient content are likely to deteriorate also.
To speed cooling, put the pan containing hot prepared dishes—main dishes, sauces,
etc.—in another pan or sink of ice water. This is especially important when preparing large
amounts of food. Keep the water cold by changing it frequently or run cold water around the
pan of food. When cool, package and freeze immediately. (Note: Do not place hot glass or
ceramic dishes in ice water—they may break.)
PACKAGING
Pack foods in amounts you will use at one time. Once food is thawed, it spoils more quickly than when fresh.
Use moisture-vapor resistant packaging. Air shortens shelf life and affects food color, flavor and texture in
undesirable ways. If you have empty space in a plastic freezer carton or other rigid container, fill it with crumpled
freezer paper. Be sure to label each package with the name of the food and the date.
For packaging foods, coated or laminated freezer papers, plastic wraps or bags and heavy-duty aluminum foil
are good. If lightweight freezer bags are used, protect them by placing them inside rigid containers.
Rigid containers that can be used for freezing foods include plastic cartons or glass jars designed for canning
and freezing. Wide-mouth jars are best for freezing because their contents are easier to remove before complete
thawing takes place.
Some household food containers are not suitable for freezing. The cartons that come with milk, cottage
cheese, yogurt, margarine, and many other refrigerated foods are not moisture-vapor resistant enough for freezing
and do not produce seals airtight enough for freezing. Narrow-mouth jars can break at the neck from the pressure of
food expanding. Jars not manufactured for extreme temperature changes can break easily also. Do not reuse plastic
containers and trays that come with microwavable entrées.
FREEZER STORAGE
Freeze prepared foods at 0°F or below. For quickest freezing, place the packages against the refrigerated
surfaces of the freezer. Spread the warm packages out around the freezer. After the food is frozen, rearrange the
packages and store frozen foods close together. Freeze only the amount of food that will freeze within 24 hours. This
is usually two to three pounds of food per cubic foot of freezer space.
It is a good idea to post a list of the frozen foods with freezing dates near the freezer and check the packages
off the list as they are removed.
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Freezing Prepared Foods
Other sources of information may list different storage times. Foods stored at 0°F longer than the storage
times listed here should be safe but may be of less acceptable quality.
Foods listed in the sections below as “problem foods” are not recommended for freezing. For efficiency and a
better-tasting product, these “problem foods” should be eaten soon after preparation.
BAKED PRODUCTS AND DOUGHS
Preparing & Packaging
Suggested Storage
Food
For Freezing
Serving
Time (at 0° F)
Baked Quick Breads
Biscuits
Make as usual. Cool. Package.
To serve hot, heat unthawed, 350°F,
2-3 months
15-20 min.
Quick breads
Make as usual. Bake to light brown.
Thaw in wrapping at room
2-4 months
(gingerbread,
Cool quickly. Package.
temperature. If in aluminum foil, heat
nut and fruit
at 400°F. Slice fruit and nut breads
bread, coffee
while partially frozen to
cake)
prevent crumbling.
Muffins
Make as usual. Package.
Thaw in wrapping at room
6-12 months
temperature, 1 hour. Or, heat unthawed
at 300°F, 20 min.
Waffles
Bake to a light brown. Wrap individ- Heat without thawing in a toaster,
1-2 months
ually or in pairs.
under broiler or on baking sheet at
400°F, 2-3 min.
Doughnuts
Make as usual. Cool. Package. Raised Thaw at 400°F, 5-10 min., or in wrap- 3-4 weeks
doughnuts freeze better than cake-
ping at room temperature if they do
type. Glazed ones lose glaze when
not contain cream filling. Thaw cream-
frozen and thawed, but may be
filled doughnuts in refrigerator.
dipped in granular sugar after thawing.
Yeast Breads and Coffee Cakes
Bread, coffee
Make as usual. Cool quickly.
Thaw at room temperature. If wrapped 6-8 months
cake, rolls
Package.
in aluminum foil, heat at 300°F,
15 min. (5-10 min. for rolls).
Brown ’n serve Make as usual, but let rise slightly less Thaw in wrappings 10-15 min. Bake at 6-8 months
rolls
after molding. Bake at 325°F, 30
425°F, 5-10 min., or till light brown. If
min. Do not brown. Cool. Package.
undercrust is too moist, bake on cool-
Likely to dry out more in rebaking
ing rack instead of baking sheet.
than when completely baked first and
reheated.
Unbaked coffee Use only recipes especially developed Follow the recipe directions.
Up to 1 month
cakes, bread
for freezing the dough.
and rolls
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Cakes
Angel food,
Make as usual. Cool.
Frosted or filled: Unwrap and thaw in
Egg-white cakes:
chiffon,
Frosted: Freeze before wrapping.
refrigerator.
6 months
sponge cakes
Do not use egg-white frosting.
Unfrosted: Thaw in wrap on rack 1-2
Whole-egg cakes:
Unfrosted: Wrap and freeze. If freezing hours, room temperature. If wrapped in 4-6 months
slices, place a double layer of freezer
aluminum foil, thaw at 300°F,
Egg-yolk cakes:
wrap or foil between slices. If baked
15-20 min.
2 months
in tube pan, fill hole with crumpled
freezer paper. Put whole cake in box
to prevent crushing.
Shortened
Make as usual. Cool. For best results, Same as above.
2-4 months
cakes
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.
Cupcakes
Make as usual. Cool completely
Thaw at room temperature (about
2-3 months
before wrapping. Package.
1 hour). If unfrosted, thaw in aluminum
foil, 300°F, 10 min.
Cookies
Cookies, baked Make as usual. Package with freezer
Thaw in wrappings, 15-20 min.
6 months
paper between layers.
Cookies,
Refrigerator cookies: Form dough into Bake refrigerator cookies without
6 months
unbaked
roll. Slice if desired.
thawing according to recipe. Bake
Drop cookies: Drop on sheet or just
formed cookies without thawing at
package bulk dough.
400°F, about 10 min. Thaw bulk dough
at room temperature till soft enough to
drop by teaspoons. Bake as usual.
Cream puffs,
Make as usual. Cool. Slit and remove Thaw in wrappings 10 min. at room
1-2 months
éclair shells,
moist parts. Do not fill with cream
temperature. Otherwise, thaw in
steamed
filling. May use ice cream fillings.
refrigerator.
puddings
Package.
Pastry
Unbaked pastry Make regular pastry or crumb crust.
Bake still frozen at 475°F, till light
6-8 weeks
Fit into pie pans. Prick regular pastry. brown. Or, fill and bake as usual.
Stack pie pans with 2 layers freezer
paper. Put all in freezer bag. Or, store
flat rounds on lined cardboard sepa-
rated with 2 pieces of freezer paper
between each.
Baked pastry
Bake as usual. Cool. Package.
Thaw in wrapping at room temperature, 2-3 months
10-20 min.
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Pies
Chiffon pies
Make with gelatin base. May wish to Thaw chiffon pies in refrigerator.
2 weeks
freeze before wrapping to keep top
from sticking to freezer wrap.
Fruit, mince,
Make as usual except add 1 extra
Cut vent holes in upper crust. Put pan Fruit pies:
nut pies,
tablespoon flour or tapioca or 1⁄2 table- on cookie sheet. Bake without thawing 3-4 months
unbaked
spoon cornstarch to juicy fillings to
at 450°F, 15-20 min. Then reduce to
Mince pies:
prevent boiling over when pies are
375°F for 20-30 min., or until top
6-8 months
baking. Do not cut vents in top crust. crust is brown.
Nut pies:
Steam and cool light fruits before
3-4 months
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.
Fruit, mince,
Make as usual. Cool rapidly. Freeze
Let stand at room temperature about
3-4 months
nut pies, baked before packaging. Pies are easier to
15 min. Then heat in 350°F oven till
wrap after freezing.
warm, about 30 min. Otherwise, thaw
in refrigerator.
Pumpkin pie
Prepare pie shell and filling as usual.
Bake without thawing at 400°F, 10
4-5 weeks
Have filling cold before adding to
min. Then reduce to 325°F to finish
unbaked, chilled pie shell. Package
baking.
same as fruit pies.
Fruit pie
Make as usual. Package. Leave
Thaw just enough to spread in pie
6-8 months
fillings
headspace.
crust.
Sandwiches
Regular closed Use day-old bread, spread to edges
Thaw in refrigerator in wrappings.
Cheese, ham,
sandwiches
with soft butter or margarine. Omit
Frozen sandwiches may be thawed in
bologna: 3-4 weeks
crisp vegetables, hard-cooked egg
lunchbox for 3-4 hours maximum.
Others: 3-6 months
whites, tomatoes, jellies and jams.
Mayonnaise tends to separate. Use
salad dressing or home-cooked
dressing. Package.
Hors d’oeuvres, Spread thin layer of butter on bread
Toasted and crisp-base appetizers: Thaw
3-4 weeks
canapés
to prevent soaking or drying. Make
at room temperature, 2-3 hours. Do
as usual. Before packaging, spread a
not unwrap.
single layer on metal pans and freeze. Others: Arrange on serving trays and
Package toast or crisp-base appetizers thaw at room temperature about 1 hour.
separately. Use shallow airtight
If any hors d’oeuvres contain meat, fish,
containers that hold not more than
eggs or dairy products, thaw in
2-3 layers. Separate layers with
refrigerator.
moisture-resistant paper.
Problem Foods
Unbaked biscuits will be smaller and less tender.
Unbaked muffins likely to have poor texture.
Custard and cream pies soak into the crust.
Meringue on pies toughens and sticks to the wrapping.
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MAIN DISHES AND MEALS
Preparing & Packaging
Suggested Storage
Food
For Freezing
Serving
Time (at 0° F)
Combination
Make as usual. Keep fat to a
Thaw in refrigerator. Reheat solid foods 4-6 months
meat dishes—
minimum. Omit potatoes from stew. to at least 165°F within 2 hours at oven
stews, spaghetti Slightly undercook other stew
temperature of 325°F or higher. Reheat
sauce with
vegetables. Cool all combination
liquids to a rolling boil.
meat, ravioli,
dishes rapidly. Use rigid wide-mouth
etc.
containers or freezer foil pans. Be
sure meat is covered with sauce or
broth. Leave headspace. Or, freeze in
foil-lined casserole dishes. After
freezing, remove from dish. Package.
Creamed
Use recipe with small amount of fat. Heat frozen product to at least 165°F
2-4 months
meats, fish,
Make as usual. Cool quickly. Package. over boiling water. Stir occasionally to
poultry
make smooth. Takes about 30 min. per
pint. Or, reheat solid foods to at least
165°F within 2 hours at oven tempera-
ture of 325°F or higher. Stir occasionally
to make smooth.
Dressing
Make as usual. Cool quickly. Pack in Thaw in refrigerator. Put in greased
1 month
(stuffing)
rigid containers.
casserole before completely thawed.
Add a little water to the dressing. Heat
at 350°F, or heat over boiling water, to
a food temperature of at least 165°F.
Fish loaves
Make as usual. Do not bake. Do not Thaw in wrapping in refrigerator,
1-2 months
put bacon strips on top. Pack in loaf 1-2 hours. Unwrap. Bake at 450°F,
pan. Package.
15 min. Then reduce to 350°F to finish
baking, to a food temperature of at least
165°F.
Fried meats
Fry as usual till almost done. Cool
Thaw in refrigerator. Place in shallow
1-3 months
and poultry
quickly. Freeze on trays. Package.
pan and heat without a cover at 350°F,
Fried meats and poultry may lose
30-45 min., to a food temperature of at
some fresh flavor and crispness.
least 165°F.
Meals, whole
Use food ingredients recommended
Take off outer wrap. Do not thaw or
1 month
(“TV dinners”) for freezing. Prepare as usual. May
remove foil. Heat at 400°F, 20-30 min.,
use leftovers. Package in individual
to a food temperature of at least 165°F.
servings or sectional foil trays.
For crisp foods, uncover the last
Individual servings preferred. Cover
10-15 min.
with aluminum foil. Package.
6
Meat loaf
Prepare as usual. Do not put bacon
Unbaked: Unwrap. Bake at 350°F, to a
3-4 months
strips on top. May bake if you wish.
food temperature of at least 160°F in
Package.
the center.
Baked: To serve cold, thaw in wrappings
in refrigerator. To reheat, unwrap and
bake unthawed at 350°F, until all meat
is at least 165°F.
Meat pies
Make as usual. Cook till nearly done. Cut vents in crust. Bake without
4-6 months
Omit potatoes. Cool quickly. Do not thawing, at 400°F for about 45 min.,
use bottom crust. Pour meat mixture for individual pies, 1 hour for larger
into casserole or individual containers. pies. Bake until the pie reaches an
Top with pastry. Do not bake. Freeze internal center temperature of at least
pie before wrapping. Package.
165°F, and the meat mixture is piping
hot and crust golden brown.
Non-meat
Make as usual. Cool quickly. May
If in oven-proof container, uncover and 2-4 months
casseroles (such want to freeze in foil-lined casserole
bake at 400°F, about 1 hour for indi-
as macaroni
dishes. After freezing, remove food
vidual sizes, or 13⁄4 hours for quarts. Or,
and cheese)
from dish. Package.
heat over boiling water. Always heat
until internal center temperature reaches
at least 165°F.
Pizza
Make as usual, but do not bake.
Unwrap. Bake unthawed, at 450°F,
1 month
Freeze before packaging.
15-20 min.
Roast (beef,
Roast as usual. Remove as much fat as Thaw dry meat in wrapping in
2-4 months
pork or
possible. Slice to cool quickly. Turkey
refrigerator. If in aluminum foil, heat at
poultry)
and other large fowl should be cut
325°F, to a food temperature of 165°F,
from the bone to cool quickly. Ham
about 15-30 min. Thaw meat with
and other cured meats often lose color sauce in refrigerator before reheating to
when frozen and become rancid more 165°F.
quickly 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 headspace.
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SOUPS AND SAUCES
Preparing & Packaging
Suggested Storage
Food
For Freezing
Serving
Time (at 0° F)
Soups and
Omit potatoes. If possible, concentrate Heat without thawing. Heat cream
4-6 months
pureés
by using less liquid. Cool quickly.
soups over boiling water. Stir cream soup
Leave headspace. Or, freeze in ice cube to keep smooth. Reheat to a rolling boil,
trays and store cubes in plastic bags.
or at least to a temperature of 165°F.
Sauces, dessert Since spices may change flavor over
Thaw in package in refrigerator. Reheat 3-4 months
and meat
long storage, add just before serving. sauce to be served hot to a rolling boil
Package. Leave headspace. (Recipes
while stirring.
using flour are not recommended –
see “gravy” below).
Problem Foods
Milk sauces sometimes curdle and separate. Stirring while reheating helps keep smooth. Using waxy rice flour or
waxy corn flour as the thickener also helps.
Gravy tends to separate and curdle when thawed. It is better to freeze broth and make gravy just before serving,
or use waxy rice flour or waxy corn flour as the thickener.
VEGETABLE DISHES
Preparing & Packaging
Suggested Storage
Food
For Freezing
Serving
Time (at 0° F)
Beets, Harvard Make as usual but cook sauce just till Heat over boiling water or in saucepan 4 months
thick. Cool quickly. Package. Leave
with water added if necessary.
headspace.
Beans, baked
Make as usual. Use a minimum of
Heat over boiling water or in saucepan 6 months
bacon, ham or salt pork cut in small
with small amount of water added. Stir
pieces. Bake until barely tender to
frequently to prevent sticking. Or, bake
avoid too much softening when
at 400°F, to a temperature of at least
reheated. Cool quickly. Package in
165°F, about 45 min. for pints, 1 hour
rigid containers. Be sure all meat is
for quarts.
covered. Leave headspace.
Potatoes—
Make as usual. Cool. Wrap individu- Unwrap and bake without thawing at
2-4 weeks
baked and
ally in foil. Package.
400°F until thoroughly heated and
stuffed, Irish
lightly browned, to a temperature of at
potatoes or
least 165°F.
baked sweet
potatoes
8
Potatoes—
Make as usual. Cool quickly. Shape
Thaw just enough to separate layers.
2 weeks
mashed
into patties or leave in bulk. Pack
Slip into top of double boiler, and heat
patties with 2 pieces of paper
over boiling water to at least 165°F.
between layers. Press bulk potatoes
Fry patties slowly without thawing.
tightly into container in layers with
Reheat bulk potatoes in 350°F oven to
2 pieces freezer paper between layers. a temperature of at least 165°F.
Press out air spaces. Place crumpled
moisture-resistant paper on top.
Potatoes—
Make as usual till almost tender and
Partially thaw in refrigerator, or bake
2 weeks
scalloped
a delicate brown color. Leave in
unthawed. Bake at 400°F to at least
baking dish. Cool quickly. Cover
165°F. Add milk if necessary, after
surface with moisture-resistant paper thawing occurs and before heating is
cut to fit. Package.
finished.
Sweet potatoes, Make mashed sweet potatoes. Form
Bake on greased baking sheet, at 350°F, 1 month
balls
into balls. Brush with melted butter
to at least 165°F, about 25-30 min.
or margarine. Roll in crushed cereal
flakes or finely chopped nuts. Freeze
balls on baking sheet before packaging
in rigid containers or freezer bags. Fill
air spaces with freezer paper.
Problem 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 headspace.
Lettuce, other greens or raw tomatoes lose crispness and become soggy.
FRUIT DISHES
Preparing & Packaging
Suggested Storage
Food
For Freezing
Serving
Time (at 0° F)
Apples, baked
Bake as usual till barely done. Cool
To serve cold, thaw in wrapping in
2 months
quickly. Wrap each apple individually. refrigerator. To serve hot, unwrap and
Pack in cartons. Seal and freeze.
heat frozen at 350°F, until steaming
hot, about 15-20 min.
Applesauce
Make as usual. Cool quickly. Pack in Thaw in refrigerator.
8-10 months
rigid containers. Leave headspace.
Pears, baked
Same as baked apples.
Same as baked apples.
2 months
Salads with
Make in large or individual molds. Fit Thaw in refrigerator.
2 months
base of cream
a piece of freezer paper over the top
or cottage
and wrap in freezer paper. Or, line
cheese,
muffin tins with freezer film. Fill with
whipped cream mixture. Freeze. Wrap individually
or mayonnaise. and store in freezer bags. Or, pour
mixture in jar leaving headspace.
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DESSERTS AND SWEETS
Preparing & Packaging
Suggested Storage
Food
For Freezing
Serving
Time (at 0° F)
Candies
Make as usual. Or, freeze commer-
Thaw in wrappings at room tempera-
1 year
cially made candy. Package.
ture. 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.
Frostings
Frozen frostings lose some gloss, and Thaw in refrigerator.
1-2 months
ones with much granulated sugar
may become grainy. Cooked frostings
may crack. Confectioners’ sugar
frostings freeze best. Package.
Ice cream,
Make as usual. Freeze before wrapping. Thaw in refrigerator just until soft
1-2 months
plain or in pies, If storing large, partially filled con-
enough to serve.
cakes, rolls
tainer, fill to top with freezer paper.
Ices, mousses,
Use recipes with cooked base, gelatin, Thaw in refrigerator just until soft
Mousses, Sorbets,
sherbets,
marshmallows or other stabilizer. Do
enough to serve.
Bavarians: 2 months
sorbets,
not use whipped egg whites. Mousses
Others: 6 months
Bavarians
need only be mixed and poured into
container. Sorbets and Bavarians
should be frozen before they set, so
they will be firmer after thawing and
have less leakage. Pack in rigid con-
tainers or leave in molds.
Whipped
Add 3 tablespoons sugar to each pint Thaw in refrigerator or serve frozen.
3-6 months
cream,
of cream. Whip before freezing. Put
whipped cream dabs of whipped cream on baking
toppings
sheet or lined cardboard and freeze.
Remove dabs and place in cartons or
freezer bags.
Problem Foods
Chocolate-covered cherries do not freeze well. Expansion during freezing causes them to break open.
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FOODS THAT DO NOT FREEZE WELL
The following foods do not produce good quality products after freezing and thawing. They are best preserved by
another method or best left out of mixed dishes that are to be frozen.
Foods
Usual Use
Condition After Thawing
Cabbage*, celery, cress, cucumbers*,
As raw salad
Limp, water-logged, quickly develops
endive, lettuce, parsley, radishes
oxidized color, aroma and flavor
Irish potatoes, baked or boiled
In soups, salads, sauces or with butter Soft, crumbly, water-logged, mealy
Cooked macaroni, spaghetti or rice
When frozen alone for later use
Mushy, tastes warmed over
Egg whites, cooked
In salads, creamed foods, sandwiches, Soft, tough, rubbery, spongy
sauces, gravy or desserts
Meringue
In desserts
Toughens
Icings made from egg whites
Cakes, cookies
Frothy, weeps
Cream or custard fillings
Pies, baked goods
Separates, watery, lumpy
Milk sauces
For casseroles or gravies
May curdle or separate
Sour cream
As topping, in salads
Separates, watery
Cheese or crumb toppings
On casseroles
Soggy
Mayonnaise or salad dressing
On sandwiches (not in salads)
Separates
Gelatin
In salads or desserts
Weeps
Fruit jelly
Sandwiches
May soak bread
Fried foods
All except French-fried potatoes and
Lose crispiness, become soggy
onion rings
* Cucumbers and cabbage can be frozen as marinated products such as “freezer slaw” or “freezer pickles.” These do
not have the same texture as regular slaw or pickles; they will not be crisp.
EFFECT OF FREEZING ON SPICES AND SEASONING
•
Pepper, cloves, garlic, green pepper, imitation vanilla and some herbs tend to get strong and bitter.
•
Onion and paprika change flavor during freezing.
•
Celery seasonings become stronger.
•
Curry develops a musty off-flavor.
•
Salt loses flavor and has the tendency to increase rancidity of any item containing fat.
•
When using seasonings and spices, season lightly before freezing, and add additional seasonings when
reheating or serving.
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When you have a question…
Call or visit your local office of
The University of Georgia’s
Cooperative Extension Service.
You’ll find a friendly, well-trained staff
ready to help you with information, advice
and publications covering family and
consumer sciences, agriculture and natural
resources, 4-H and youth development.
Adapted from “Freezing Prepared Foods,” PM 799, Iowa State University Cooperative Extension Service, September 1977.
Edited by Elizabeth L. Andress, Ph.D., and Judy A. Harrison, Ph.D. Extension Foods Specialists
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.
The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational
programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability status.
An Equal Opportunity Employer, Affirmative Action Organization Committed to a Diverse Workforce.
Issued in furtherance of Cooperative Extension work, Acts of May 18 and June 30, 1914, The University of Georgia College of
Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.
Gale A. Buchanan, Dean and Director
FDNS-E-43-14
Revised 07-02
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