xt7mcv4bqj9t https://exploreuk.uky.edu/dips/xt7mcv4bqj9t/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_562 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 562 text Circular (Kentucky Agricultural Experiment Station) n. 562  2014 true xt7mcv4bqj9t section xt7mcv4bqj9t  -  
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(A reprint of Leaflet (i-129?tZe New England )Exten.s·i0n Servabes
Mar eting E ucation Program
· UNIVERSITY OF KENTUCKY
  I °1’§L'ZZ'§3I,'.IZ‘AE’§TE§*Z1°E.,ZZ'2XL$‘

 CONTENTS P¤B€ I
MANY FOODS AVAILABLE IN FROZEN FORM ......... 4
SELECTING FROZEN FOODS IN THE STORE .......... 6 _
» THIS
_ select
GUIDES TO QUALITY .............................. 1  Q mm  
guide
HANDLING FROZEN FOODS IN THE HOME ........... ll on th
foods
REFREEZING OF FOODS ........................... 12 A
· V seurcl
THAWING FROZEN FOODS .... A .o................... 13 1 W““
Reseza
TRANSPORTING FROZEN FOODS ................... 14 A 11
Univt
WHAT TIME AND TEMPERATURE DO TO  
FROZEN FOODS ............................ 15 · A M A
‘- Exten
HOW TEMPERATURE AFFECTS PARTICULAR A
FOODS .................................... 16 I
HOW LONG FROZEN FOODS MAINTAIN A
THEIR QUALITY ...,...........,............ 18 L
A Tl
New Ii
reprint
  V

 Page   §O
. . 4  _
. . 6
THIS PUBLICATION is desi ned as a uide for consumers in the ‘
g S
. selection, storage, and care of frozen foods. It contains an explana- _
" 7 ‘ tion of the im ortant effects of time and tem erature on ualit ,
P P (1 Y
ides for selection of frozen foods at the retail store and su estions
gu gg
. . ll  . on their care after purchase. Tables indicating storage life for various
foods are included.
- · - 12  · Much of the material in the publication is based on results of re-
search by many people and organizations, including that done by the ¤
13 Western Utilization Research and Development Division, Agricultural  
Research Service, United States De Jartment of A riculture.
I 8
. . . 14 i Prepared by Kirby M. Hayes, Extension Food Technologist,  
· University of Massachusetts, and Charles E. Eshbach, Director and I
Marketing Information Specialist, New England Extension Services`
15 ’_ Marketing Education Program. Illustrations by john   Coughlin,  
i i i Extension Communications S ecialist, Universit of Massachusetts.
P Y I
  I6 V é
` I
 
.... ii %O F
' _ llw University of Kentucky Cooperative Extenswn Service is grateful to the
I New England Extension Services Marketing Education Program for permission to
i fvprint this publication.
3

 ]
MANY FOODS AVAILABLE IN FROZEN FORM
Frozen foods are popular. They provide convenience, value
and diversity in meals, and are increasing in supply and variety
More than one thousand different frozen food items are being
produced commercially. They include fruits, vegetables, fruit
juices, meats, poultry, fish, shellfish, ice cream and other dairy
products, a variety of baked goods, and many cooked and partly
cooked foods and food combinations.
Of all frozen foods, those sold in greatest volume include
orange juice concentrate, peas, strawberries, French-fried potatoes,
pot pies, snap beans, lima beans and dessert pies.
Prepared foods which are sold in frozen form range from
- hors d’oeuvres to desserts. They include complete dinners ni
many kinds. Of the prepared foods, those sold most widely are
French-fried potatoes, poultry, meat pies, fish sticks and dessert
pies. ,
M1
FROZEN Foons NEED SPECIAL CARE ;°“’€
· H sa
The introduction of frozen foods, production of improved V
household equipment for freezing and storing, and the resulting t FU
increase in their use have changed consumer buying habits. lVlan)‘ · out 0
consumers need to change their methods of selecting, handling
and using food to meet the quality requirements of frozen foods Fm?}
Proper temperatures, correct care and operation of freezing and FH
holding compartments, and the effects of time and teniperatntt  mlm,
on quality are critical factors in getting the most in value, eatin? “5€aS,
quality and satisfaction from today’s wide range of frozen f00d5· econ,)
Ll-

 FROZEN FOODS ARE CONVENIENT TO USE
RM
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value  IE Q   / [ V
ariety 8 7 6 5* ,5)  
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ely are ‘‘‘‘‘"*Z;= ¥=¥=€&¥5&é@%&§&zé  
dessert I
l
Much of the popularity of frozen foods results from the con- I
venience they provide modern homemakers who put a premium
. on saving time and labor. I
tproved `
isuhing Frozen foods do not require cleaning, peeling and the cutting I
Mm. Gut of waste. Many prepared items require little or no cooking. 1
andling I
lfoodl ;Frozen Foods Extend Seasons  
ing and Frozen foods include a variety of products which have fresh  
>eratu1‘€ color, flavor and appetite appeal. They provide a supply of
, €3ll“g “$€HSOr1al” products the year ’r0ur1d, and many of lllém 3T€
1 foods economical.
5

 SELECT ING FROZEN FOODS IN THE STORE I MAP
1 Th
\    »$\ the [
<    A   ` main
V \ ° care
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  H   lll€m
  4F'`‘;::     retail
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‘‘’‘::;’     S t fwd
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  {mel
  ```' ` `— Ji %»"¢!¢ ` Cold y
\ i tainet
qualn
‘ 1
Quality of frozen foods available in retail food stores depends  
on many people and many factors between harvest time and the l
O time when the foods are sold and eaten. l
Freezing does not improve the quality of foods. It camwl I
add quality that was not there originally. So, foods for freezing S {
must be of good quality. Then the harvesting, preparation im R I
freezing and the actual freezing must be carried out quickly and V ]
carefully in order to maintain quality, color and flavor of Ul'? s ,4
foods. I
6 .

 RE MANY SHARE RESPONSIBILITY FOR QUALITY
The original quality of a frozen food is the responsibility of
the processor. But many other people share responsibility for
rnaintaining that quality until the food is used. There must be
care in transportation to the warehouse, in holding the foods in
_ the warehouse, in delivering them to the retail store, in displaying
them in the store and in handling and storing them at home.
One of the most critical places for maintaining quality is the
retail store. There, proper handling and merchandising methods I
are essential if the frozen foods are to retain their quality. ‘
Proper handling and storage also are essential after the frozen
food is purchased if it is to provide the most satisfaction.
  GUIDES T0 QUALITY
Consumers face difficulties in determining the quality of the  
frozen foods they buy. The fact that a package of frozen food is ’
cold and hard is no indication that high quality has been main- l
tained. Here are a few suggestions to guide you in buying good i
quality frozen foods: l
° Know the Brands l
depends
and the Many process-ors have rigid quality standards for their '
branded products. 4
It Cam = Brands are zi good guide to original quality bllt 110 ,
hewn, guarantee that the quality still is high whe11 you get  
ltionfm the frozen food. l
€klY All _ Lack of care in handling and transporting frozen food can
*¤` of lll   result in loss of quality after the food leaves the processing
t plant.
7

 ° Know the Store
There are wide differences in the ways that retailers handle _
frozen foods. There are recommended practices for handling T
and displaying frozen foods. Here are some questions to
ask yourself about a store in deciding whether it follows good i
practice in handling frozen foods. Does your retailer: s
Buy good quality frozen foods?  T
Insist that frozen foods be kept under refrigeration during i
delivery to his store?
Move frozen foods quickly from the delivery truck to the
store freezer?
Remove frozen food packages from their shipping con i
tainers before placing them in the display cabinet?
· Keep frozen food cabinets at the proper temperature oi
zero degrees Fahrenheit or below? [
is a
,,-»·»—»-{·""[’4 `
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fi 'Z   a_   %  »
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8

 Have easy-to-read temperature indicators in the frozen
food cabinets so both retailer and customer can see that
handle .
_ the foods are being held at correct temperatures?
mdlmg
ions to Keep frozen foods below the “fill” line (line on the
VS good cabinet above which the foods should not be stocked) in
· , the cabinets so that the food is ke t at a low enou h tem-
tailer. P g
perature?
Have a procedure for rotating frozen foods so that none _
dlmlll of the acka es sta in the cabinet too lon ? ·
P S Y E
kt ih Make a special effort to remove damaged frozen food I
0 c . . ·
— packages so that they do not stay 1n the cabinet a long
~ time with resultant loss of quality?
lng con-  p
to See that frozen foods never are sold from display tables
i or counters where they cannot be kept under refrigeration?
ature ol ,
V If the store in which you shop follows these practices it  
‘ is a good store in which to buy frozen foods. i
l
{ I
- Tell Your Retailer If You Get Poor Quality I
— Q Even when the retailer does a good job of handling frozen
  foods, it is possible to get foods of poor quality because they
_ " were not handled properly before reaching the retail store. l
l
Your food store manager wants to know of any dissatis-  
faction with his frozen foods. He can take action then to  
insure that the foods sold in his store are of the quality
desired by his customers.
L 9

 KNOW YOUR OWN RESPONSIBILITY FOR QUALITY 1
A11 the results of good care in preparation, processing and   A
handling of frozen foods can be lost through careless handling I be
and storage of the products after they are bought. f {YO?
b
Here are some suggestions to prevent loss of quality while you t In
are handling frozen foods:
Select frozen foods just before going to the checkout stand. TH
- 1
Put them in an insulated freezer bag or in a double paper A
bag. Many stores make these bags available at the frozen l
food cabinets or at the fresh produce counter. If not, ask
the checker to place the frozen foods in a separate bag. I
Take frozen foods home as soon as possible and put them {
in the freezer, freezer compartment or the ice cube compart
V ment unless the food is to be used immediately. AC
•0 Q .
0 3 I0 V
4-
8 76 0 Zfffzfie l
6`·f££_y
Attention to these points will help to maintain quality  
of the frozen foods you buy.
10

 LITY HANDLING FROZEN FOODS IN THE HOME
; and AS soon as frozen foods have been brought home they should
idling be put in a good refrigerated storage place. Several types of
frozen food storage places are available——the refrigerator ice
cube compartment, the freezer compartment, a refrigerator-freezer
B YOU combination, or a home freezer.
Stand THE REFRIGERATOR ICE CUBE COMPARTMENT
i ° The temperature in the ice cube compartment will range ·
Palm between 10 and 25 degrees in most refrigerators.
  .
{Cgi; ’ Frozen foods stored in this kind of storage place should be
r i held only for short periods of time.
Uhm ° Use foods stored in this compartment within a week.
mpait R
f ACROSS THE TOP FREEZER COMPARTMENT
t
° Many homes  
/,;     ""—~. have refrigera-
M \`*,_ tors with a '
WQ freezer compart- E
,4 -»   ment across the |
top or bottom.
» T:] This provides I
It _ A lower tempera-
  ture than the ice I
i I r " be compart—
L
@ gv p men  
 ••••  
`   ’  
t   tit     .
[I       .   ;j;l»;·i·'-'
11

 This separate enclosed space within the main refrigerator ` The
provides a temperature range from zero to 15 degrees F.  tempt-2
whetht
° Since these temperatures are nearer the recommended level,
frozen foods may be stored for longer periods in this type of Hf
compartment. But because of temperature fluctuation within Mt m
the unit and the limited amount of space, most frozen foods POWH
stored in this type of unit should be used within three months, [TEC
co a
for on
COMBINATION REFRIGERATOR-FREEZER AND i Th
HOME FREEZER the pi
° Both the combination refrigerator-freezer (which has a sepa- baeter
rate freezing compartment, door and control) and the chest long a
or upright home freezer usually provide storage conditions even a
of zero degrees F. or below. rapidl
° Recommended storage periods for the various types of frozen :;:103
. foods at zero-and-below temperatures are listed on pages "
19 through 22.
As with all refrigeration units, an occasional check of the tem- 1 Ma
perature should be made to be sure that the unit is operating cor- MHS I
rectly and that the desired temperature is being maintained. lowcdg
Defrosting should be done when necessary, as accumulation of H {
frost on the units will prevent the maintenance of proper tem- `
peratures. i
l
(
REFREEZING OF FOODS ~ `
Th
For best quality, frozen foods should be kept frozen until timt used?
for use. Under certain conditions frozen foods that have been govern
thawed may be refrozen safely. 0
n
Frozen foods that have thawed should be regarded as perishalllt ito in;
products. When they are allowed to thaw, microorganisms in the
food will cause spoilage if conditions are right. For
12

 . The len th of time that the food is in the thawed state, and the
,rat0r g
F. temperature it reaches are the critical factors which determine
whether a thawed food should be refrozen.
leg?} If food has thawed partially for known reasons (such as being
fl . left in the refrigerator instead of the freezer overnight, temporary
vithm _ , . . .
foods p e failure in the freezer or having thawed wh1le•be1ng brought
ow r ·
(mths home from the store) It may be refrozen safely, if it still feels
I cold and contains ice crystals and you know it has been thawed
for only a brief time.
The safety as well as the quality of frozen foods, especially ‘
the precooked or prepared items, may be affected by growth of _
sepa- bacteria if the foods are kept at too high a temperature for too
: chest long a period of time. Appreciable growth of bacteria can occur
iitions even at usual household temperatures. It will occur much more
rapidly in thawed foods left at room temperatures. Special
{ lcaution must be observed with such products as pot pies, TV din-
mm ners, and other foods containing gravies, sauces, stuffing, etc.
pB.g€S E
THAWING FROZEN FOODS  
le mm- Many frozen foods are cooked from the frozen state. Direc- I
ni Cm. tions given by the packer for cooking frozen foods should be fol- {
t€ . `
lowed. I
UO? Ol lf frozen foods are to be thawed it may be done in these ways: I
gr Bm-
Norma] Meth0d—at room temperature. I
Fast Metl1od——in ice water or cool, running water. '
Slow Meth0d——in the refrigerator. f
I _ The nature of the food to be thawed will determine the method  
U1 Uma  $6d in certain instances. But often time and space factors will  
V6 bei govern the method used. i
_ bl Once thawed, frozen foods should be used as soon as possible
Usllatle to insure the best flavor, color and texture.
.s lll lt
For large roasts, turkeys, and other poultry, thawing in the
F 13

 refrigerator is the best method. It keeps the thawed part cool
. . . W
while the center 1S defrostmg.
TRANSPORTING FROZEN FOODS  ‘ Mw
Many people transport frozen foods from home to Summee  will tl
cottage, from store to camp, or on long trips for picnics. To keep bmw
the food frozen several methods may be used: l€mP€·
° For short trips use an insulated ice cream bag. • [
° For longer trips use an insulated container with dry ice. L
i J
° If such a container is not available, a cardboard carton well C_
lined with newspapers will serve. Line the box with several  ` U
sections of newspapers on the sides and bottom. Pack the _ P
frozen foods tightly in the center with dry ice. Then com W
them with several sections of newspaper. The tighter you j tl
- pack the food the less thawing there will be. p 3
L ft
@  P
. V ° T
[ Ny I.
h.
 ii §W*¤~ “ R
I if _ .-.   ° {
“T_-/_/r' ,,_\   lf tl" ,¤• d
·- Q A m "`· ................... e ` H
__e,.,.,...,.     pt
   
A
dl
Remember, Heat Lowers Quality Quickly · H
14

 art COO] t WHAT TIME AND TEMPERATURE D0 TO
FROZEN FOODS
Much care is needed to main- ,
Summer tain the quality of frozen foods   V
ftheeffet t` d (/F
TO keep because 0 c s 1me an , ,\
temperatures have on them. @g  
` V @
° Low Temperature _
- Is Necessary. ` ,,••
VY me Qs. ‘· "' _ .·:, .
Just as fresh foods lose _   fp  
mm ul color, flavor, texture and nu-   ”  
h Several tritional value at high tem- j    
Pack lbf F peratures, so frozen foods '::°*’
mn COW will lose these qualities if
¥hm` lm   the temperature is not kept
at zero degrees F. or lower. In addition to losing flavor, P
foods may develop off-flavors under adverse time and tem-  
perature conditions. I
° Temperatures merely below freezing (320 F  are not l
low enough. A package of frozen food can be cold and I
hard, but if the temperature is not low enough the quality is I
not maintained. I
Research shows that as the tem erature increases from zero
P
_ degrees F. and below the rate at which food loses quality is , `
· · 7
increased. At 15 degrees F. these deteriorating changes take _
  place several times as rapidly as at zero degrees. At 25 to 30  
  d€grees F. the changes occur several times as rapidly as at  
15 degrees F.  
A rise of 5 to 10 degrees in temperature between zero and 30
pl degrees F. speeds the loss of quality from two to five times as
‘ Y ‘ rapidly as when food is stored at zero degrees F.
I5

 Since most products will be cold and hard at 2O to 25 degrceg
F., the fact that food is frozen hard and cold is no sign that n Ml
quality has been maintained. Chan
Permitting the temperature of a frozen food to rise lg T hem
25 or 30 degrees F. for even one day does more dam. at th
age to its eating quality and nutritional value than At
holding it at zero degrees F. for a whole year. days.
n fruit
° Temperature Damage Cannot Be Corrected in ga
Once damage occurs from too high a temperature, reducing `
the temperature in the freezer or holding compartment will
not correct the damage. Temperature damage stays with the
food. Even small changes in color or flavor occurring early Q1
in the life of frozen food will remain, regardless of how unl as th
the food is handled afterward. hy tl
mixe
. ° Damage to Quality Accumulates St
Damage to quality in frozen foods adds up. Mild damage Chim
accumulates. Damage may become severe through accumula-
tions of mild damage or from a single occasion of greatn
damage. W]
lt is not the highest temperature to which frozen foods lun Zigi
been subjected that determines the amount of damage. lll {mm
the total of high temperatures. degrf
20 d
HOW TEMPERATURE AF FECT S PARTICULAR
FROZEN FOODS deg;
_ . h
Frozen foods differ greatly in their reaction to fluctuatiwill l as H
temperature. Here are some of the things that happen to diffcrttl P0
products when they suffer temperature damage: [WS
16

 ndegmi Frozen Fruits
5is¤ thai Most fruits are damaged quickly by high storage temperatures.
Changes can include browning of peaches, loss of flavor in straw-
. berries loss of color in ras berries, and darkenin and tou henin
1 rise tn 7 P g g g
rc d ofthe skin in cherries.
am-
ue than At 30 degrees F. some of these changes can occur in several
·. days. At 20 degrees they can occur in two weeks. But if the
fruits are stored at zero de rees F. or below the remain
g Y
in good condition for a year or more.
reducing l
t ll . ·
mllthlxl Frozen Concentrated Juices
a wi e
in earln ` uali loss in frozen `uices, es eciall oran e 'uice, increases
g . J P Y S J
how nel as the temperature rises. The most marked change is indicated
bythe separation into thick and thin portions when the juice is
mixed with water. Another change is loss of flavor.
Storage at zero degrees F. and below minimizes these  
h .
l damage c lmgcs '
1ccumnln· l
3f gram Frozen Vegetables i
When frozen vegetables are subjected to temperatures above I
zero degrees F. the first show ualit loss throu h color chan es
ods linn y q Y g g
0 It, and then in loss of flavor. Green snap beans can change in color
is . .
ag€' from bright green to a brownish green after three days at 30 I
degrees F. Peas will change to a grayish-green in three weeks at '
20 degrees F. _ -
J 7
~ULAR Frozen Poultry Products  
`·’ l
ln frozen oultr , loss of flavor doubles for each rise of l0  
P Y ‘
d€g1`€€s in temperature. But poultry at zero degrees F. or below .
tuammsin has 3 storage life of up to one year.
;o differed Poultry products may develop ofl—flav0rs when held at tempera-
tures above zero degrees F.
17

 Other Frozen Products
Other types of frozen foods——such as baked goods, prepared
foods, meats, fish and shellfish-——lose quality when subjected ld
temperatures above zero degrees. Wliile the storage life of dif.
ferent products varies, it can be stated ge11erally that for
each rise of 10 degrees in temperature the storage life is —·
cut in half. ,
HOW LONG FROZEN FOODS MAINTAIN   Ap.
THEIR QUALITY Pee
The following tables are based on results of research wml Rm
conducted in many arts of the United States. They show the Sty,
P
length of time that frozen foods may be stored without noticeable
loss of quality. '-'
Times shown in the tables apply o11ly when the foods V
i are stored at zero degrees F. ——
Foods stored at 10 degrees F. have about a fourth to a half ol AS}
the storage life listed.  V Biff
Those stored at l0 degrees below zero will retain their quality   BB?
for periods longer than those shown in the tables. , Bn
Bri
_ Cai
Many foods have a storage life of more than l2 months
C
when held at zero degrees F. or below. Longer periods haw? · CO]
01
not been shown in the tables because keeping an item ill p Ca]
the freezer for more than 12 months is uneconomical   MU
use of freezer space. PC,
p Spl
Times shown are for foods that are of good quality wh€HPl l Sql
into storage.
l8

 APPROXIMATE STORAGE LIFE OF
  VARIOUS Fooos
e of dif-
lhm fm. At Zero Degrees F.
e life is  
Fruit No. of Months at
Zero Degrees F.
IIN · Apricots 12 _
Peaches 12
mh work Raspberries 12 l
show the I Strawberries 12
ioticeahle
as mr Vegetable  t
3 halm Asparagus 8 to 12  
Beans, Snap 8 to 12 I
jh, quam. Beans, Lima 12 E
a Broccoli 12 I
Brussels Sprouts 8 to 12 I
mouths Cauliflower 12 i
Corn, on the cob 8 to 10
ids have  · Com, Cut 12 Q .
item in   Carrots 12  
lomical  Mushrooms 8 to 10  
Peas 12  
Spinach 12
Y Wheupv   Squash 12
19

 STORAGE LIFE OF VARIOUS FOODS
   
M No. of Months at  
cat Zero Degrees F.
BBCi L9}
Roasts, Steaks 12 ghr
Ground 8 Oyf
Cubed, Pieces 10 to 12 E sca
Veal   Cla
Roasts, Chops 10 to 12 _
Cutlets, Cubes 8 to 10
Lamb
Roasts, Chops 12 .
· Pork t Br'
Roasts, Chops 6 to 8 C
Ground, Sausage 4 1
Pork or Ham, Smoked 5 to 7 1 R0.
Bacon 3 4
C l
Variety Meats Up to 4 a
_ A
Poultry 6 to 12 1 C
F. h No. of Months at V S
IS Zero Degrees F. C
Fatty Fish C
(Mackerel, Salmon, Swordfish, etc.) 3 ‘ F
Lean Fish  Cm
(Haddock, Cod, etc.) 6 (jo]
20

 ; STORAGE LIFE OF VARIOUS FOODS
at N 0. of Months at
?. Shellfish Zero Degrees F.
Lobsters and Crabs 2
Shrimp 6
Oysters 3 to 4
Scallops 3 to 4
Clams 3 to 4 '
Pre-Cooked Foods
I N0. of Months at
tcm Zero Degrees F.
Bread _
Quick 2 to 4  
Yeast 6 to 12 p l
Rolls 2 to 4  
Cake I
Angel 4 to 6 !
Gingerbread 4 to 6 V
ls at p Sponge 4 to 6 Q _
5 F_ Chiffon 4 to 6 i
Cheese 4 to 6  
Fruit 12  
Cookies 4 to 6
Combination Dishes 4 to 8
21

 STORAGE LIFE OF VARIOUS FOODS p
   `
It No. of Months at  V
cm Zero Degrees F.  ,
Pies  lm
Fruit 12  I •
Mince 4 to 8
Chiffon I •
Pumpkin 1
Q •
Potatoes  
French Fries 4 to 8   ’
Scalloped 1 ·
Soups 4 to 6  A
Sandwiches 2 ‘
”I
 ltur
~ AM
I c E
22 l

 at A
F.
 OINTS T0 REMEMBER
V ° Select Frozen Foods Carefully
 A ° Take Them Home as Soon as Possible
° Store Them at Zero Degrees if Possible I
I ° Use Them Promptly
A E
> i
‘ I
e
if This leaflet has been prepared under provisions of the Agri-   `
 ltural Marketing Act of 1946 and under the specific provisions  
.· AMA Contract No. 12-05-300-ll between the Extension Serv- {
 , United States Department of Agriculture, and the Coopera-  
 G Extension Service of the University of Massachusetts. '
I 23

 Cooperative Extension Work in Agriculture and Home Economics: College of Agficulf I
and Home Economics, University of Kentucky, and the United States Departméli  ’
Agriculture, cooperating. Frank J. Welch, Director. Issued in furtherance of U¤€··
of May 8 and June 30, 1914. Img