Housewives have found it worthwhile to buy food materials in season when they are in abundance and freeze them,for use for several months after the season is out. one can also do bulk cooking and store it for later use.
Meat,fish Poultry,fruits,vegatables and cooked foods can be frozen for months if carefully packed.these should be washed and wiped and packed in polythene containers.Fruits may be frozen as a dry pack mixed with suger or as wet pack i.e in syrup.In either case ,they should be sealed properly.vegetables should be blanched before freezing.meat can be cut in to convenient pieces, fats and bones are removed.
In case of fish ,scale and gut them. Remove head and tails of big fish.If
desired they may be filleeted,wrap them up individually
Eggs cannot be frozen whole because the shells crack.It is advisable to separate them in to whites and yolks and frozen separately
Cooked foods should be cooled well and frozen immediately.Do not over cook no add too much seasoning are these could be done while reheating for serving.
Aluminium foils or foll containers are ideal for freezing. Foods once thawed should
never be refrozen.
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