Most frozen cooked foods have a relatively short storage period because:

- Color, texture and flavor may change.

- Combined foods may not freeze as well as the individual ingredients do.

Season lightly before freezing; add additional seasonings when reheating.

- Salt loses strength in frozen storage.

- Pepper, garlic and cloves may become strong and bitter.

- Onion and chili powder often lose strength.

- Curry powder may develop a mustry off-flavor.

- Imitation vanilla may become strong and bitter.

Do not overcook. Slight undercooking is generally better when the foods are to be reheated.

Other important points:

- Keep frozen at zero degrees or below.

- Use food within recommended storage period for highest quality.

- Keep bacterial contamination at minimum by using clean equipment, speed in preparation, cooling, freezing and reheating.

Freezing does not kill all bacteria, it only slows their growth. Food poisoning bacteria grow readily in high protein foods, such as meat, fish and poultry dishes, stuffings, dressing; milk and egg dishes, such as custard and cream pies, unless they are kept very hot or very cold.

Pack food in the amount you plan to use.

Freeze main-dish casseroles, stews, soups, chili, broth, etc., in foil- or paper-lined casseroles or pans. Remove frozen block, seal airtight and store. When ready to heat, place back in same pan.

Wipe food from sealing edges to insure an airtight seal.

Keep packages as thin and flat as possible. Foods freeze faster and thaw faster in thin packages. They also stack better in freezer.

Do not package acid foods, such as tomato products, in metallic wrapping materials.

Grate a quantity of cheese, spread on cookie sheet, freeze, then store in airtight bags or containers.

Freeze small packages of parsley, green onion, green pepper, celery tips, mint, other herbs and seasonings. These do not need blanching.

Store cans of spices or herb in airtight containers in freezer to preserve fresh flavor and protect from insects.

Store shelled pecans, other fresh nut meats in airtight containers. Will maintain high quality for years in frozen storage.

Store brown sugar in plastic container in freezer to prevent lumps.

Grate lemon or orange rind, freeze.

Grate coconut and freeze, either plain or mixed with a small amount of sugar, 10 parts of coconut to 1 part of sugar. Use as fresh coconut.