At temperatures above 0°F the foods undergo certain changes; often undesirable changes in; color, texture, flavor or vitamin content. Some strong flavored food may develop off-flavors during storage, even though a correct storage temperature has been maintained. To avoid this, omit seasonings such as pepper and other strong spices and herbs during preparation of the dishes. These may be added before reheating the dishes or at serving time.

Fats, after long storage, may develop a rancid flavor, so avoid, overstocking the freezer with foods rich in fats, also deep-fried foods.

Crisp toppings for casseroles such as buttered bread crumbs or crushed cereals, chow mien noodles or deep-fried onion rings should be added a few moments before the casserole is removed from the oven and before serving. These toppings lose their crispness during freezing.

Vegetables to retain their original crispness may be cooked and added to casserole dishes just before serving.

Preparation for the Freezer - Use clean equipment and keep food covered as much as possible. Handle foods for the freezer as little as possible as bacteria are spread by handling. Be sure that fruits and vegetables are carefully sorted and scrupulously cleaned; but never water-soaked. Cook meats and vegetables until barely tender to avoid mushy textures.

Packaging for the Freezer - Plan to package food in quantities that will be used at a single meal; never plan to refreeze a thawed food. Different shapes and types of food requires different containers and wrappings. An ever increasing variety of freezer containers and wrappings is available for homemakers today, usually in department stores and super market. Choose moisture-vapor proof containers of correct size and shape and those that seal to air tightness. Suitable wrappings may prove most economical in food saving qualities. They include pliable materials, such as heavy duty aluminum foil and moisture-vapor proof plastic film-type materials.

Pack solidly to keep air out, leaving space at top of container for expansion of soft or liquid foods- about 1/2 inch in pint containers and about 1 inch in quarts.

Soft foods may be layered in containers to hasten removal and thawing; divide layers of about 1 inch with double thickness of a strong pliable material.

Some types of food and dishes (casseroles) and packaged in wrapping material. Care in wrapping demands exclusion of air, a secure drugstore or butcher wrap and tape or heat-sealing. Here, too, layers of food may be divided to advantage.

Freeze foods in a casserole or other baking dish only of freezer space permits and if the kind of dish used be subjected to sudden, extreme temperature changes. Put tight-fitting cover over casserole of cooled food and tape-seal the cover to dish, or wrap the entire dish as suggested. Or, cover a top of range casserole (after cooling) and freeze. When frozen, remove casserole from freezer and place over very low heat 1 to 2 minutes. Or only until content loosen from side of casserole; slide onto a large moisture-vapor proof material. Wrap and Seal. When a vegetable is to be added to the casserole mixture before serving, package the frozen vegetable and casserole mixture first separately then together so that the complete casserole dish is in one package.

Labeling for the Freezer - The freezer-storage life of combination or casserole dishes is short; use them within several months (for best flavor within several weeks). Don't hoard a rapid turnover of casserole freezer foods is freezer wisdom and freezer economy.

Equip yourself with a freezer pen, pencil or crayon. Write plainly on each package its contents, date of freezing and intended use. Store systematically and conveniently. It's well, too, to keep a handy record near the freezer. List on it that same label information plus any special treatment a food will require when removed from the freezer. Check off foods as they are used. Your future freezing ventures may be even more successful if you will also calculate lengths of storage periods and resulting quality of the food.

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