Franklin County

   October/November 2008
 

Foods that do freeze well

Keep in mind not all foods freeze well. See the chart on page three    for foods that do not freeze well.

Quick Breads (gingerbread, nut & fruit, coffee cake): Make as usual. Bake to light brown. Cool quickly, package, freeze. Thaw in wrapping at room temperature. If in aluminum foil, heat at 400⁰F. Slice fruit and nut breads while partially frozen to prevent crumbling.
Keeps 2-4 months.

Bread, rolls: Make as usual. Cook quickly and package. Thaw at room temperature. If wrapped in aluminum foil, heat at 300⁰F, 15 minutes. (5-10 min. for rolls).
Freeze 6-8 months.

Dressing (stuffing): Make as usual. Cool quickly. Pack in rigid containers. Thaw in refrigerator. Put in greased casserole before completely thawed. Add a little water to the dressing. Heat at 350⁰F, or heat over boiling water, to a temperature of at least 165⁰F.
Freeze 1 month.

Brown ‘n Serve rolls: Make us usual, but let rise slightly less after molding. Bake at 325⁰F, 30 min. Do not brown. Cool and package. Likely to dry out more in rebaking then when completely baked first and reheated. Thaw in wrappings 10-15 min. Bake at 425⁰F,   5-10 min., or till light brown. If undercrust is too moist, bake on cooling rack instead of baking sheet.
Store in freezer 6-8 months.

Cookies (baked): Make as usual. Package with freezer paper between layers. Thaw in wrappings, 15-20 min.
Freeze up to 6 months.

Cookies (unbaked): Refrigerator cookies: Form dough into roll. Slice if desired.
Drop cookies: Drop on sheet or just package bulk dough. Bake refrigerator cookies without thawing according to recipe. Bake formed cookies without thawing at 400⁰F, about 10 min. Thaw bulk dough at room temperature till soft enough to drop by teaspoons. Bake as usual. Freeze up to 6 months.

Combination meat dishes—stews, spaghetti sauce with meat, ravioli, etc: Make as usual. Keep fat to a minimum. Omit potatoes from stew. Slightly undercook other stew vegetables. Cool all  combination dishes rapidly. Use rigid wide-mouth 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. Thaw in   refrigerator. Reheat solid foods to at least 165⁰F within 2 hours at oven temperature of 325⁰F or higher. Reheat liquids   to a rolling boil.
Store 4-6 months in freezer.

Leftover turkey dinner, (“frozen meals”): Use food ingredients recommended for freezing. Prepare as usual. May use leftovers. Package in individual servings or sectional foil trays. Individual servings preferred. Cover with aluminum foil. Package. Do not thaw or remove foil. Heat at 400⁰F 20-30 min. to a temperature of at least 165⁰F. For crisp foods, uncover the last 10-15 min.
Freeze for 1 month.

Non-meat casseroles (such as macaroni & cheese): Make as usual. Cool quickly. May want to freeze in foil-lined casserole dishes. After frozen, remove food from dish. Repackage. Bake uncovered at 400⁰F, about 1 hour for individual sizes, or 1-3/4 hours for quarts, or heat over boiling water. Always heat until internal center temperature reaches at least 165⁰F.
Store 2-4 months.

Soups and purees: Omit potatoes. If possible, concentrate by using less liquid. Cool quickly. Leave headspace, 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. Reheat to a rolling boil, or at least to a temperature of 165⁰F.
Store in freezer 4-6 months.

Creamed meats, fish, poultry:  Use recipe with small amount of fat. Make as usual. Cool quickly and package. Heat frozen product to at least 165⁰F over boiling water. Stir occasionally to make smooth. Takes about 30 min. per pint. Or, reheat solid foods to at least 165⁰F within 2 hours at oven temperature of 325⁰F or higher. Stir occasionally to make smooth. Freeze 2-4 months.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08