Homespun

December 5, 2001

Bake Ahead, Celebrate Later!

Does the thought of baking for the holidays leave you in a holi-daze? Frozen with fear that you won't get it all done?

You may have favorite recipes for festive holiday baked goods that you always like to make. You may enjoy experimenting with new recipes.

Instead of baking to a frazzle this holiday season, try chilling out. Bake ahead and freeze foods to avoid last-minute hassles. Here are some guidelines to help you start. If you're in doubt about whether a food will freeze well, it's always a good idea to give it a trial run. Try making and freezing a small batch earlier in the season and see if you're satisfied with the results. Or, experiment with a small amount this year and apply what you learned next year.

Remember: Commercial manufacturers have equipment and ingredients not available to home bakers and can successfully freeze many products you can't. Also, commercial products contain preservatives that permit longer storage, both in the freezer and at room temperature.

COVERINGS FOR FROZEN FOOD

It's important to use freezer containers or wrappings that are moisture-vapor-resistant. Suitable freezer wrapping materials include freezer paper, plastic freezer bags, plastic wrap designed for freezer use and extra heavy or heavy duty freezer aluminum foil. Some brands of freezer bags are available in 2 and 2½ gallon sizes suitable for freezing larger foods.

Check wrapping labels for specific information about whether the wrappings work for freezing. For example, not all plastic wraps are designed for freezer use. It's important to use materials intended for freezing as they're more likely to keep moisture out and are less likely to tear in the freezer.

For freezer paper, check directions for which side of the paper is placed next to the food. Unless directed otherwise, the plastic coated side goes next to food. Secure freezer paper with freezer tape.

Rigid freezer containers include plastic, glass and ceramic containers labeled suitable for freezing. Foil pans work well for freezing foods you'll re-heat in the oven. You can bake food in foil pans and then freeze it in the baking pan. Cover pan tightly with freezer-quality foil, paper, plastic wrap or a plastic bag. Plastic freezer/microwave safe containers are a good choice for foods you'll reheat in the microwave.

Choose a container that fits the amount of food you're freezing. If there is greater than about a ½ inch space between the surface of a baked product and the top of the container, wrap the food with a layer of freezer wrapping before placing it in the container. This helps prevent moisture loss.

Some containers are not suitable for freezing. For example, milk and cottage cheese cartons aren't moisture-vapor-resistant enough for freezing.

When using glass and ceramic containers, use only those designed for freezing. Other types of glass and ceramics may break in the freezer.

Thoroughly cool baked goods before freezing or they will become soggy. Place food on a wire cooling rack to allow air to circulate around the food and promote faster cooling. For food safety reasons, things like cheesecakes or foods with eggs, milk, etc., will need to be cooled in the refrigerator.

Pack food compactly and try to get as much air out of the package as possible.

Label each package with the type and amount of the contents and the date it was frozen.

Freeze food at 0° or below. Avoid overloading your freezer with too much food for freezing at one time.

THAWING

Precooked foods, lower in moisture content, such as breads, cakes and cookies, usually can be thawed safely at room temperature. Baked goods higher in moisture content and containing eggs or dairy products, such as cheesecakes, should be thawed in the refrigerator. Thaw most foods in their freezer wrapping to prevent drying out and condensation of moisture on the surface. For quickest thawing and to help prevent condensation, thaw on a wire cooling rack to allow air to circulate around all sides of the frozen food. For refrigerator thawing, about 24 hours should be sufficient for most foods to thaw. For thawing at room temperature, allow about one to two hours for the food to thaw.

For information on specific foods, please call the Extension office.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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