The deep freezer was, in the 1950s, the most coveted electrical home device, following only a television set in popularity.
Just as the TV set in one’s home was an invitation for drop-in company to watch National Hockey League games or the Ed Sullivan Show, so too the freezer resulted in neighbours wanting to store their pig’s feet and head or a flock of plucked and cleaned chickens.
While garden produce and meat and fowl were normally preserved in glass jars for use during the winter, the freezer offered an alternative from the tedious and hot and steamy canning process.
A booklet, How to Freeze Foods, was compiled in the 1950s by an associate professor of Horticulture at St. Paul, Minn. and inside was dozens of important facts on how to wisely use these new freezers.
“Your freezer can become many things to you — a reliable guardian for fresh produce, meats and ready-cooked meals, a storage locker for commercially frozen foods, a handy supply depot for children’s frozen treats. And it’s available 24 hours every day,” wrote Professor James D. Winter.
His booklet explained the best packaging to use to freeze different items. For instance, he said, coffee, potato chip and shortening cans are handy for storing and freezing corn-on-the-cob, whole asparagus and cookies. He also noted freezer users can increase by one-third, the amount of food the freezer will hold by using, when possible, square or rectangular containers.
The author noted that small game such as rabbits, squirrels and other small animals should be bled, skinned and washed thoroughly in clean, cold water, “Most people only freeze the meaty back and hind quarters to save freezer space. Ribs, necks, forelegs can be cooked fresh in stews.”
For hunters of game birds, he offered this freezing advice: “Birds should be drawn immediately, the minute they land if possible. This is done to prevent tainting of the meal from undigested food in the intestines. Chill, pluck the same as domestic poultry, wrap and freeze. Wrap giblets separately.”
The booklet would have been helpful in all areas of food preservation especially considering that freezers were not as common as they are now. One of the many instruction that is still helpful is to maintain an inventory of what’s in the freezer, and a map of where each item has been placed, just in case the labels fall off.
This week’s recipes come from well-worn cards offering ideas for items that may be frozen in one of those once new-fangled deep freezers.
• • •
Salmon Pie
Pastry for 9 inch pie shell
3 cups drained, pink salmon
1/2 cup Carnation milk
1 egg
1/2 cup chopped onion
1 cup chopped celery
1/2 cup drained, sliced olives, optional
2 tbsps. lemon juice
1 tsp. salt
1 tsp. pepper
Combine all the filling ingredients and spoon into an unbaked pie crust. Cover with a top crust, flute edges and cut holes in centre to allow air to escape.
Bake at 425 degree F for 45 minutes. After pastry turns a gold brown, cover with foil to prevent further browning until cooked through.
Whole pie may be frozen and then thawed and heated in a 350 degrees F oven for 30-40 minutes. Pie may also be frozen before the initial baking. If so, remove pie from freezer, let partially thaw then bake at 350 degrees F until completely heated through and cooked.
• • •
Stewed Tomatoes
8 cups chopped, skinned tomatoes
1/4 cup chopped, green peppers
1/4 cup chopped onion
2 tsps. celery salt
2 tsps. granulated sugar
1/4 tsp. salt
Microwave peppers and onions for 2-3 minutes to soften slightly.
Meanwhile, remove skins from tomatoes by immersing in boiling water.
Cut into small pieces and place in a large saucepan. Add remaining ingredients, including peppers and onions, cover and cook for 10 minutes, stirring occasionally.
Spoon hot mixture into clean plastic containers, leaving 1/2 inch head space. About 3 cups of mixture is an ideal amount for later use. Cover and chill until cooled. Label and store in freezer.
Use for soups, stews and other casseroles. May be thawed and then used, or put directly into saucepan and thawed while cooking.
Joyce Walter can be reached at ronjoy@sasktel.net
