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Story
June 6, 1953
The Tribune
Roanoke, Virginia
What is this article about?
Farmwives influence the development of home freezers to ease food preservation, allowing quick freezing of garden produce, meats, and baked goods instead of laborious summer canning, while emphasizing proper packaging to retain quality.
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Farmwives Help Spur Development Of Food Preservation Appliances
By IRA MILLER
retain their flavor and vitamins in the freezer.
When it comes to food, the farm wife is an authority. Not only does she help produce it, but so far as her family is concerned-she is in sole charge of its preparation and preservation.
In these busy days. farmwives must plan ahead. When they find themselves with an extra hour or two to spare. they can cook double-or triple the quantity of food needed for one meal and freeze and store the extra portions for later use. Such items as soup. appetizers, stews, meat pies, pot roast, chicken fricassee. home baked beans and their own covered dish specialty are perfect "freezer items."
Farmwives who bake their own bread. can increase the recipe, freeze half the baked loaves one week and forget about it the next.
Packaging of freezer food, however, must be done carefully. The wrapper or carton used must be moisture and vapor proof. And, for liquid or semi- liquid products, water-tight as well.
Included among materials which provide adequate protection are moisture-proof vegetable parchment paper, moisture-proof cellophane (which can be heat-sealed), aluminum foil, cellophane-lined containers, freezer bags and approved cartons.
Naturally, you can't expect freezing to improve quality. You get out of your freezer only what you put in.
A tough, stringy piece ofmeat or a carton of sub-par berries will be no better two or three months from now than they are today.
Few can tell farmwives much about gardening, and only a recognized culinary expert would dare venture in observation about their cooking.
They reign supreme in both fields.
Therefore. it's only in the matter of preservation that there may be some hope of rating a farmwife's attention. So let's talk about farm and home freezers--the latest in a growinglist of appliances which are being put to use in ruralhomes.
Farmwives had much to do with spurring the development of freezers, and for good reason. For freezers eliminate.the hard job of canning, much of which must be done on hot summer days. Their use also speeds up the food preservation task. For example, a bushel of vegetables, fresh from the garden, can be processed and placed in the freezer in about an hour's time. That's easier than spending more than twice the time canning the same amount offood. As for meats, poultry and fish--little attention, other than beingwrapped correctly, is required. In all cases, foods
By IRA MILLER
retain their flavor and vitamins in the freezer.
When it comes to food, the farm wife is an authority. Not only does she help produce it, but so far as her family is concerned-she is in sole charge of its preparation and preservation.
In these busy days. farmwives must plan ahead. When they find themselves with an extra hour or two to spare. they can cook double-or triple the quantity of food needed for one meal and freeze and store the extra portions for later use. Such items as soup. appetizers, stews, meat pies, pot roast, chicken fricassee. home baked beans and their own covered dish specialty are perfect "freezer items."
Farmwives who bake their own bread. can increase the recipe, freeze half the baked loaves one week and forget about it the next.
Packaging of freezer food, however, must be done carefully. The wrapper or carton used must be moisture and vapor proof. And, for liquid or semi- liquid products, water-tight as well.
Included among materials which provide adequate protection are moisture-proof vegetable parchment paper, moisture-proof cellophane (which can be heat-sealed), aluminum foil, cellophane-lined containers, freezer bags and approved cartons.
Naturally, you can't expect freezing to improve quality. You get out of your freezer only what you put in.
A tough, stringy piece ofmeat or a carton of sub-par berries will be no better two or three months from now than they are today.
Few can tell farmwives much about gardening, and only a recognized culinary expert would dare venture in observation about their cooking.
They reign supreme in both fields.
Therefore. it's only in the matter of preservation that there may be some hope of rating a farmwife's attention. So let's talk about farm and home freezers--the latest in a growinglist of appliances which are being put to use in ruralhomes.
Farmwives had much to do with spurring the development of freezers, and for good reason. For freezers eliminate.the hard job of canning, much of which must be done on hot summer days. Their use also speeds up the food preservation task. For example, a bushel of vegetables, fresh from the garden, can be processed and placed in the freezer in about an hour's time. That's easier than spending more than twice the time canning the same amount offood. As for meats, poultry and fish--little attention, other than beingwrapped correctly, is required. In all cases, foods
What sub-type of article is it?
Curiosity
Historical Event
What themes does it cover?
Family
Triumph
What keywords are associated?
Food Preservation
Home Freezers
Farmwives
Canning Alternative
Rural Appliances
Freezer Packaging
What entities or persons were involved?
Farmwives
Where did it happen?
Rural Homes
Story Details
Key Persons
Farmwives
Location
Rural Homes
Story Details
Farmwives drive development of freezers to simplify preservation by freezing extra meals, baked goods, garden vegetables in an hour versus twice as long for canning, with minimal prep for meats; proper moisture-proof packaging essential to maintain quality without improvement.