Authors

Mildred Daniel

Document Type

Circular

Type

text

Format

application/pdf

Publication Date

6-1952

Publisher

Agricultural Extension Service, South Dakota State College

Circular No.

479

Pages

12

Description

The freezing method of preserving food for. future use has been used for many years. Modem frozen foods, if proper methods of handling, packaging and freezing have been used, will be of high nutritive value and show very little change in flavor, color, and texture from that of fresh food. Freezing has advantages over other methods of preservation because foods that are frozen quickly and stored at zero will be more like fresh foods than will foods that have been either canned or dried. Canning has been a very satisfactory method of preserving food, and because of this, freezing should be used to supplement and not entirely replace this method. Keeping food in a commercial freezer locker or a home freezer is a more expensive method of preservation, but it is the easiest and most effective way of preserving the high quality of fresh food. The wide variation of food that can be frozen makes it possible to have delicious fresh foods the year around. It offers a: greater variety of foods regardless of season, easier meal preparation with less waste, a greater saving of time, and furnishes more tasty, nutritious meals.

Language

en

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