Sunday, November 8, 2009

Freezing Meat

I love buying in bulk; especially meat.  It is so much cheaper that way, and it provides a great addition to your food storage.
This is my number one choice when it comes to freezing meat.  I started doing it a few years ago.  I wanted a system that would allow me easy access to individual serving sizes, save me a ton of space in my freezer, didn't cost a lot of money, was easy to rotate, and would prevent freezer burn even after months of storage.  This is what I came up with...

The first step is to get organized; don't just come home and shove everything into the freezer - that pushes old stuff to the back, leaves the new stuff in the front, freezes things in odd shapes, and nothing is labeled or packaged correctly.  If you don't have time after putting all of the other groceries away, stick it in the fridge - hamburger will last 1-2 days before it needs to be used or frozen, and other meats last up to 5 days.
It might seem like a lot of work at first, but in the end it will save you time, space, and money.

Materials Needed: 
- sandwich baggies (snap and seal)
- quart sized freezer bags
- gallon sized freezer bags

Getting Started:divide meat into serving size portions

The main concept is to put individual serving sizes into one sandwich bag.  4 sandwich bags will fit into one gallon bag.  Multiple gallon bags can be stacked on top of each other, or placed upright in your freezer.

For example:
- After buying hamburger, I divide it into individual 1 lbs. baggies, (which is the amount that most recipes call for).  Each pound is put into 1 sandwich bag.  I prefer the snap and seal sandwich baggies - they keep all juices in the bag when defrosting, which saves on cleanup. 

- Be sure and squish the meat into the corners, pressing all of the air out, and forming an even square (when everything is even, it helps when you defrost - no cooked corners and frozen middle).  Getting rid of all the air will prevent freezer burn.

- After all of my baggies are formed and sealed, I put 4 into a gallon ziplock: be sure and suck all of the air out of that bag as well.  Everything should be air free and compact, as shown below.
- Label the gallon bag, and put the date on it.
- Repeat with remaining baggies.

This same concept works with almost all types of meats:
Personally, I do this with my hamburger, chicken breasts, boneless chicken thighs, chicken chunks, Italian and regular sausage, pork chops, cooked ham, stew meat, etc.
I always put 2 chicken breasts per bag (even 2 large breasts will fit if bones are removed) - and everything else I use in 1 lb. portions, since that is what recipes commonly call for.  If you only cook for 1, you can freeze 1 breast per bag, etc. - use portions that you commonly cook with.
For larger cuts of meat, like steak, I use a quart size freezer bag.  I also use the quart bags when freezing meats with marinade - just take it out to defrost and it is ready by dinner time.  Depending on what I have planned for meals, I will put 1-2 steaks in each bag; enough for one dinner. 
 For roasts, bacon, or anything too big for a quart bag, I keep it in the original package, and put it in a gallon freezer bag.

 Storing:
 Since everything is the same size, it easily stacks on top of each other or will fit upright.  As you can see, I can easily fit 40+ lbs. of meat in less than half of the space in my little freezer; still leaving plenty of room for everything else.
If you have a side to side fridge/freezer, after freezing on a level surface, bags can be stacked like a file in one of the drawers, standing upright.
If you have an extra freezer in the garage, this allows you to have small portions of each type of meat in your immediate freezer, with replacements in the extra one.

Use and Shelf Life:
When you need meat, simply take one baggy out of the large ziplock, seal it up again, and put it back.
Gallon bags with only 1 or 2 small portions inside can be packed together on top of full bags to save space and ensure that they get used first.

Double bagging, along with removing all of the air will provide an excellent shelf life.  My meat easily lasts over 6 months using this method.  It always come out tasting fresh - and I never get freezer burn!  We recently had a roast that was over 12 months frozen, and it was delicious!


Rotating:
It is important to rotate all of your food storage; meaning you eat the oldest thing first.
After I empty a gallon bag, I wash it out, fold it up, and put it under my box of gallon bags.  That way, I know what types of meat I need, and how many pounds to get to restock my supply (and not overstock my freezer).  Just be sure to scribble out the old date and write the new one.  (Bags should not be reused if they have holes or are noticeably worn - I can use mine 2-3 times before throwing them out).

When you buy meat again and package it the same way, take the old bags out of the freezer, put the new ones in, and place the old back on top.  That way the oldest meat is always on the top, and everything rotates through.

Monday, November 2, 2009

Freezing Meat - Instructions for wrapping with freezer paper

I personally don't use this method for freezing my meats (I'll get around to posting how I do it later), but I am a fan of options.  This method of meat wrapping is also known as "The Drug Store Wrap".  Again, useful information I retrieved from Tipnut.com.
To make a good, air tight package that will protect the meat, make sure to use good quality freezer paper.

1. Place meat on paper. Tear off enough paper to go about one and a half times around meat, put shiny side next to meat (if using wax coated paper). Lay meat on center of paper and allow ample paper at sides.

2. Bring ends together. Start folding ends of paper together over center of meat. Turn edges over to make a fold about an inch deep. Run your fingers along fold to make a good crease.

3. Fold to meat. Keep turning paper over and crease each fold. The last fold should pull paper tight around meat. You want to get all the air out of package to prevent “freezer burn”.

4. Fold ends. Press paper down close to sides of meat. Press out all the air you can to make a tight package. Fold in each of the four corners of paper. This will make a point at each end.

5. Turn under ends. Turn pointed ends of paper under package. Then fold under about an inch at each end of package. You have made a tight package that will keep air out and moisture in . . . moisture-vapor-proof.

6. Seal and label. Seal with tape (you can use masking tape or freezer tape). Label each package with kind and amount of meat and date you put into your freezer. Now it’s ready to go into freezer.

Tips: Store wrapped items seam side down to protect seal. You can double wrap meat if the freezer paper you’re using isn’t the best quality (or use one layer aluminum foil or plastic wrap then cover with freezer paper).

Canning Arithmetic (Fruit to Bottle ratio)

I can every year. And every year, I can't remember how many bottles I am supposed to get out of a certain amount of fruit. I found the following information from Tipnut.com (one of my favorite sites). Looking back on my past canning season, this turns out to be pretty accurate.

Canning Arithmetic

Apples: 1 bushel (50 pounds) cans 17 to 20 quarts

Apricots: 4 baskets or crates (1 bushel) cans 20 to 25 quarts

Berries: 24 quart crate cans 15 to 24 quarts

Grapes: 1 bushel (48 pounds) cans 16 to 20 quarts

Pears: 1 bushel (58 pounds) cans 20 to 24 quarts

Peaches: 1 bushel (50 pounds) cans 18 to 20 quarts

Pineapples: 15 pineapples yields 30 pints

Plums: 1 bushel (56 pounds) cans 24 to 30 quarts

Tomatoes: 1 bushel (56 pounds) cans 15 to 20 quarts

* 1 qt. (standard sized mason jar) = 4 cups
* 1 pint = 2 cups
* 1/2 pint = 1 cup

The Importance of Safe Canning Practices

I love canning.  It makes sense in so many ways to me... saving money, better taste and quality, etc.  However, there are some canning and food storage practices that are simply unsafe, though several people advertise otherwise.  This document was produced by researches from Utah State University Extension; who along with the University of Georgia Extension conducted research as to which canning practices are safe for consumption.  Some of the major points discussed are canning and storage of specific products such as cakes and breads, butter, and the long-term storage of whole eggs.
I came across this information a while ago and I think it is worth sharing.

The Importance of Safe Canning Practices
Utah State University Cooperative Extension Service is here to help you with your canning, food preservation, and food storage questions. There is a USU Extension office located in every county in the state, and a similar extension office in every state in the nation. Our mission is to improve the quality of life for individuals, families and communities through the delivery of practical, research-based information to the citizens of Utah. There are canning practices that we know are UNSAFE. In addition, there are canning recipes and preservation methods that are currently untested, so we cannot say whether or not the items produced are truly safe.

Over the course of the past few months, we have had many questions in our office on the canning and storage of specific products such as cakes and breads, butter, and the long-term storage of whole eggs. There is a lot of information available on the Internet that says that these practices are safe. However, researchers at Utah State University Extension and University of Georgia Extension indicate that these methods do not, in fact, create products that are safe for consumption.

In the end, it is your responsibility to decide how to preserve and store your food. We simply want you to be aware of some of the potential risks involved in the following practices:

1) “Canning” Cakes or Bread in Jars
*  The Verdict:
This is a product and method that has been tested by Utah State University Extension in recent years. It will create an unsafe product.
**  The Process:
Products such as zucchini bread are baked in wide rimmed canning jars and covered with lids and rings immediately after removing from the oven. As the mixture cools, a vacuum seal is formed.
***  Why This Is Unsafe:
“Canned” breads or cakes, in their final state, are anaerobic (no oxygen), and have both the pH (low-acid) and available moisture in the right range for the growth of C. botulinum. The product has the potential to cause botulism poisoning and kill or seriously impair the person eating the bread.
****  The Research:
Research conducted at USU tried to discover if it was possible to either raise the acid level enough to control the bacteria or add enough sugar to control the water activity and still have palatable zucchini bread. They were unable to create a safe, good-tasting product. For more information, see http://extension.usu.edu/files/publications/factsheet/FN-FS_250_10.pdf
http://extension.usu.edu/files/publications/factsheet/FN-FS_250_10.pdf
*****  More Info:
Botulism growth can begin within 6 to 12 hours at room temperature and the toxin is deadly; the product will likely not show any signs of being contaminated.

2) “Canning” Butter
*  The Verdict:
There is currently no research-based safe method for canning butter.
**  The Process:
Butter is melted on the stove, then poured into pre-warmed jars, and covered with lids and rings. As the mixture cools, a vacuum seal is formed.
***  What we do know:
Butter is a low-acid product. When we put it in a jar and hermetically seal it (no oxygen), there is a high enough water activity level to allow for the C. botulinum spores to grow and develop the deadly toxin.
****  More Info:
Commercially canned butter can be made because of a high salt-content and special processes not available in a home kitchen. Currently, USU Extension has teamed with BYU’s Long-Term Food Storage Research facility to see if a safe method for canning butter at home can be developed. This is just in the beginning stages, and there is not currently a safe research-based method for canning butter.

3) Storing Eggs on the Shelf
* What we know:
USU Food Scientists have confirmed that Salmonella can survive at room temperature in eggs. Putting oil, Vaseline, or other products on the shell will not protect it from this development.
**  The Verdict:
The only way to be sure that an egg is safe for consumption is to keep it at 40°F or slightly lower (the temperature of a refrigerator). If an egg is not stored at this consistent temperature, there is a risk of salmonella growth developing in the egg and contributing to food-borne illnesses.
***  More Info:
Research by Jones and Musgrove (2004) from the USDA Poultry Processing and Meat Quality Research Unit indicate that, when properly handled and refrigerated, eggs are safe for up to 10 weeks (approximately 4 to 5 weeks past the “sell-by” date stamped on the carton). After about 10 weeks, the chemical property of eggs that allow us to, for example, make a fluffy angel cake are changed.

At USU Extension, we are concerned about the safety of Utah County citizens. Our goal is to share research-based information about safe food practices and then allow you to make your own decision regarding your food preservation and food storage practices. If you have questions about whether or not a method of preserving food is safe, please contact an Extension office near you.

Resources
Andress, E. L. (n.d.). National Center for Home Food Preservation. Frequently asked canning questions. Retrieved November 13, 2008 from http://www.uga.edu/nchfp/questions/FAQ_canning.html#33<http://www.uga.edu/nchfp/questions/FAQ_canning.html#33http://extension.usu.edu/files/publications/factsheet/FN-FS_250_10.pdf .

Brennand, C. P. (2000, October). Safety of canning quick breads. USU Extension Food Safety Fact Sheet, Pub. No. FN-FS-250.10. Utah State University, Logan, Utah. Retrieved November 13, 2008 from

Durham, S. (2004, June 2). Effects of extended storage on eggs. USDA Agricultural Research Service News & Events. Retrieved November 13, 2008 from http://www.ars.usda.gov/is/pr/2004/040602.htm
http://www.ars.usda.gov/is/pr/2004/040602.htm

Musgrove, M. (2004, July). Egg-stending eggs’ usefulness – safely. USDA Food and Nutrition Research Briefs. Retrieved November 13, 2008 from http://www.ars.usda.gov/is/np/fnrb/fnrb0704.htm
http://www.ars.usda.gov/is/np/fnrb/fnrb0704.htm

Nummer, B. A. (2008, June 12). Hazardous food preparation & storage advice! USU Extension Food Safety Bulletin, No. 009 (2008). Utah State University, Logan, Utah.