Guide to Buying, Freezing, and Shelf Lives - Food: F

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FENNEL

FRESH FENNEL

Season: October to March

Look for: well-shaped white buls with green, feather like leaves

Store: Refrigerate fennel in crisper or wrapped in plastic bags, use within 2 – 5 days


FROZEN FENNEL

TO FREEZE FROM FRESH
Prepare: Use fresh young stalks. Wash thoroughly.

Blanch: Blanch 3 minutes. Chill in iced water 3 minutes. Drain, pack in freezer bags and remove air..

Store: Store in the freezer (0F) up to 6 months

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FIGS

To Freeze from Fresh:
Preparation: Select fully ripe fruit, wash and peel if desired. Rinse ripe fruit. Be sure to remove stems and then pack in freezer bags.

Syrup Pack: Use 40 percent syrup. For a better product, add 3/4 teaspoon (2250 mg) ascorbic acid or 1/2 cup lemon juice to each quart of syrup. Pack figs into containers and cover with cold syrup, leaving headspace. Seal and freeze.

Dry Pack: To prevent darkening of light colored figs, dissolve 3/4 teaspoon (2250 mg) of ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart of fruit. Pack figs into containers, leaving headspace. Figs can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.

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FISH

Fish are usually divided into two categories, according to whether the flesh is “fat” or “lean”. But even the so-called fat fish, e.g. salmon, mackerel, shad, herring and lake trout, contain no more than 15% fat, far less than most meats, while lean fish such as cod, flounder, halibut, haddock hake, and whiting, contain between 2 and 5 percent. Most of this fat is unsaturated.

One type of fish may be substituted for another in most recipes, as long as you remain within the fat or lean category.

FRESH FISH

Look for:
Whole Fish: A fresh fish has clear, bulging eyes and bright red gills. Avoid any with sunken, cloudy eyes and faded pink gills. If the fish is very stale, the gills may even have turned gray or greenish-brown. The body of the fish should be firm and springy to the touch, the skin shiny, and the scales bright and close-fitting. Fresh fish has a milk, fresh odor or none at all.

Pieces of fish, filets, and steaks should look freshly cut, the flesh moist and firm-textured, showing no sighs of dryness or discoloration. Any visible bones should be firmly embedded in the flesh. With age, the bones become loose and tend to come away from the flesh. Again, any odor should be fresh and mild.

When you buy frozen fish, make sure that it is tightly wrapped and that the wrapping is moisture- and vapor-proof. The fish itself should be solidly frozen, clear in color and free of ice crystals, with a mild, fresh odor. Discoloration, a brownish tinge, or a covering of ice crystals all indicate that the fish may have been thawed and refrozen. It is important that the surface of breaded fish be dry and crisp.

STORING FRESH FISH
Store fresh fish loosely wrapped in the refrigerator and cook it within a day. Bought frozen fish which is not to be used immediately should be stored in the freezer in its original wrapping. Do not thaw and refreeze it.

STORING FROZEN FISH
Storage times, frozen:

• Fillets and steaks from lean fish, up to 6 months
• Fillets and steaks from FAT fish, up to 3 months
• Purchased breaded fish products (do not freeze home breaded fish), up to 3 months

THAWING FROZEN FISH
In may cases, fish can be cooked from it’s frozen state. Unwrap and cut the frozen fillets into equal-size protions with a serrated knife. Frozen fish will usually required a little longer cooking time than fresh fish.

The best way to thaw frozen fish is to leave it in the refrigerator, still in its original wrapping, just until portions can be easily separated. Or, thaw it under running cold water.

Thawing fish at room temperature can cause sogginess and spoil the texture; breaded fish should be cooked while still frozen.

Thawed fish should be drained well, blotted dry with paper towels, and used immediately.


CANNED/POUCH FISH

Look for a dependable brand name and the variety that suits your needs. Most varieties of canned fish come in several forms, ranging from those which are best for dishes where color and texture are important, to cheaper varieties that are more suitable for sandwich fillings and cooked dishes, where appearance is less important.

Salmon:
There are several varieties of canned salmon available, differing slightly in color, texture and flavor.

Sockeye, Red, and Blueback are all the same species, deep salmon-pink in color, firm in texture, and rich in oil. They break into medium flakes and ideal for dishes such as salads and party casseroles in which firmness and good color are important.

King and Chinook are rich in oil and break into large flakes, but are softer in texture than Sockeye. Use them for salads.

Medium Red, Coho, and Silver are large-flaked and can be used in most recipes.

Pink, most of the canned salmon sold is Pink. It is a small=flaked fish, and goes well in entrees, soups and sandwiches.

Chum and Keta are large-flaked and coarser textured. Use them for casseroles and other cooked dishes where their lighter color is not important.

Tuna: Canned tuna comes packed in oil or water, solid or fancy-pack, chunk-style and flaked or grated. Use the solid-pack for cold plates and party salads, chunks for salads and casseroles, and the flaked for appetizers and sandwich fillings.

Albacore is the only white-meat canned tuna. It is usually solid-pack or chunk style, and is more expensive than other tunas.

Yellowfin, a light-meat variety, accounts for most of the available canned tuna and comes in chunk-, solid-, or flake-style.

Skipjack and Bluefin are also light-meat tunas available in chunk-, solid-, and flake-style.

Mackerel: like sardines, mackerel are not usually boned before canning since the bones soften during the canning process.

Sardines: Sardines belong to the herring family and are usually solid canned in a variety of oils and sauces. The canning process softens the bones so they can be eaten whole. Serve them as appetizers or fillings in sandwiches.

Anchovies: These tiny members of the herring family are sold cured, canned or bottled in oil or bring. They usually come in the form of flat fillets but the fillets may also be rolled up and the rolls stuffed with capers.

Store:

From www.starkist.com:

CANNED TUNA
Unopened StarKist® canned tuna has a recommended shelf-life of up to four years, provided the product has been stored under normal conditions and the can is not dented or damaged.

As of January 2004 we have begun printing a “Best By” Date on cans of StarKist® Tuna.

However, for cans without a “Best By” Date, you can use the manufacturing code information to tell whether the can is still within the recommended shelf-life. This code is printed or embossed on the lid or bottom of the can and consists of two rows of letters and numbers. Please look at the second, or bottom row of the code.

The bottom row ends with a letter of the alphabet, which stands for the year in which the product was packed.

• The letter “M” means the tuna was packed in 2003,
• the letter “L” means the tuna was packed in 2002, and
• the letter "K" means the tuna was packed in 2001.

After opening, any remaining tuna should be placed in a sealed container (we don't recommend keeping it in the can or pouch) and refrigerated. The tuna should be used within 3-4 days. Tuna may be frozen in a freezer bag or plastic container. We do not recommend freezing product while in the can.


POUCH TUNA:

Unopened StarKist® Tuna in a Pouch has a recommended shelf-life of 3 years, provided the pouch is not damaged and the product has been stored under normal conditions.

As of January 2004 we have begun printing a “Best By” Date on StarKist® Tuna Pouches.

However, for pouches without a “Best By” Date, you can use the manufacturing code information to tell whether the product is still within the recommended shelf-life. This code is printed on the back of the pouch, near the middle section, and consists of a series of letters and numbers. The last letter in the code stands for the year in which the product was packed.

• The letter “M” means the tuna was packed in 2003;
• and the letter “L” means the tuna was packed in 2002

After opening, any remaining tuna should be placed in a sealed container (we don't recommend keeping it in the can or pouch) and refrigerated. The tuna should be used within 3-4 days. Tuna may be frozen in a freezer bag or plastic container. We do not recommend freezing product while in the can.

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FLOUR

White Flour: Shelf life at 70F: 6 – 12 months

Whole Wheat Flour: Shelf life at 70F: 6 – 8 months

Tips: Refrigerate whole wheat flour if possible.

FAQs
What is bleached flour?
It is a natural whitening process important for obtaining high quality baked products. Bleaching agents are added to obtain the same effect on flour as natural aging only with faster results. The process does not affect the nutritional value of the flour.


What is the best way to store flour?
Store flour in an airtight container in a cool place (75° F. or cooler). For longer storage, place flour bag in a resealable plastic freezer bag and refrigerate or freeze. Properly stored, flour will stay fresh for up to 2 years.

Can All-Purpose Flour be substituted for Self-Rising Flour in recipes?
If a recipe calls for Self-Rising Flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for every cup of All-Purpose Flour substituted in the recipe.

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FRANKFURTERS

Store: Refrigerate up to one week, or freeze.

Manufacturers recommend freezing for no longer than 2-3 months. Franks that are frozen longer than two months are still safe to eat, but they do not retain their fullest flavor and texture.

Thaw: Thaw franks in your refrigerator. The time required depends on how many franks you're thawing and how cold your refrigerator.


Room Temperature? As a rule, if remain franks are cool to the touch, the product may be eaten. During meal preparation, the product can be out of the refrigerator for up to two hours. Spoilage occurs sooner out of refrigeration in warmer homes and during summer months.



To Prepare:

Grilling instructions: Heat grill to medium heat. Place franks over direct heat for 6 to 8 minutes. To grill franks evenly, turn them as needed.

Boiling instructions: bring water to a boil in a saucepan. Place franks in boiling water, cover and remove heat. Let stand 5 to 7 minutes.

Microwave instructions: Place 1 frank and ½ cup of water in a covered microwave dish. Heat franks on HIGH for 1-2 minutes. Time varies depending on your microwave.

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FROSTING


FRESH/HOMEMADE FROSTING
Store: refrigerate up to two weeks


CANNED FROSTING
Shelf life at 70F, unopened: 3 – 8 months
Opened, refrigerated up to 2 weeks


Pillsbury Frosting FAQs page

Cover and refrigerate any remaining frosting for up to 2 weeks. To soften, let the frosting come to room temperature and stir before using.

Store frosted cake loosely covered.

Freezing a frosted cake is not recommended.



Betty Crocker® Frosting FAQ


Q .Why does my Rich & Creamy or Whipped frosting have lots of air holes?
A. Those pesky air holes form when the frosting is made and then packed into the container. To get rid of them, stir the frosting before spreading. Stirring also will make the frosting smoother and easier to spread.


Q. Can I freeze leftover cake frosted with Rich & Creamy or Whipped frosting?
A. You sure can! Before freezing, you want the frosting to be nice and firm. So let it dry before covering, or put the cake--uncovered--in the freezer until the frosting firms up. Cover the cake with plastic wrap or foil. (To keep the wrap or foil from touching the frosting, make a “tent” by sticking a few toothpicks into the top of the cake.)

Freeze the cake for up to 1 month. To thaw it, loosen the cover and let it stand in the fridge overnight.

Q. Why does the surface of a frozen cake frosted with Rich & Creamy or Whipped frosting become wet while it thaws?
A. If you thaw frosted cake uncovered at room temp, moisture can form on the frosting. It won't affect the taste or quality of the frosting, but it will take several hours to evaporate. Remember to thaw frosted cakes slowly in the fridge.

Q. Can I store leftover Rich & Creamy or Whipped frosting?
A. You can keep the frosting in the fridge for up to 2 weeks. Just be sure it's covered. To soften the frosting for spreading, set it out at room temp. Don't put it in the microwave because it may start to melt. Also, once the container is open, the leftover frosting may lose some air during storage. The frosting will be a little creamier and may be slightly less smooth, but it'll still taste and spread just fine.

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FRUIT, GENERAL

FRESH FRUIT
Store in the refrigerator for 1 – 2 days; refer to information on specific fruits

FROZEN FRUIT
Fruit does not require blanching; however various packaging methods are used to maintain sweetness. See specific fruit information.

FREEZING FRUITS

Selecting and Washing
Fully ripe fresh fruits lose quality rapidly after harvesting. Harvest only an amount you can preserve within a few hours; otherwise, refrigerate, then freeze as soon as possible.

Choose fully ripe, but firm, fruit. Underripe fruits may be bitter. Freeze soft, very ripe fruits as purees. Select only fresh, high-quality ingredients - freezing does not improve quality.

To thoroughly remove dirt, bacteria, and pesticide residue, wash all fruits in cold water. Drain and rinse several times with cold water. Lift fruits from water to prevent redepositing of dirt and residues. Do not let fruits soak.

Freezing slows enzyme activity but does not stop it. You can prevent enzyme browning in light-colored fruits by treating them with ascorbic acid and other commercial products.


Packaging
Air leads to flavor loss or off flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." To prevent air exposure and moisture loss, use only moisture-proof, vapor-proof packaging designed for freezing. Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper, and polyethylene wraps and bags. Only sealing tape designated for freezer use will adhere at freezing temperatures. Place freezer bags in rigid containers for easy stacking.

Pack fruit and syrup tightly in freezer bags or rigid containers appropriate to the type of food being frozen: use RIGID containers for liquid or semi-liquid fruits, and FLEXIBLE wrap for solid foods. Wash freezer containers in hot, soapy water before use. Rinse well and dry.

Freeze (and thaw) quantities in the amount that you will use at one time: quart containers typically hold four to six servings; pints containers, two to three.


Directions for Freezing Fruit
Wash and sort fruit. Discard poor quality pieces. Work with small quantities. Pare and remove pits, seeds, and blemishes. Leave whole, slice, or puree (see chart or directions for individual fruits).

Pack with sugar or syrup or leave unsweetened (dry). Unsweetened fruits lose quality faster than sweetened fruits. Sugar helps fruit retain its flavor, color, and texture, but is not necessary to preserve fruit safely. Artificial sweetener can also be added to fruit prior to freezing.


Types of Pack

Sugar pack: Sprinkle sugar over the fruit and mix gently. Allow to stand for 10-15 minutes to draw out juice, which will dissolve sugar, or freeze immediately.

Syrup pack: Dissolve sugar in lukewarm water until the solution is clear. Cool, then add ascorbic acid and just enough syrup to cover fruit (about 1/2 to 2/3 cup per pint). To keep fruit under syrup, place a small crumpled piece of plastic or freezer wrap on top and press fruit down into syrup before sealing the container. One-fourth of the sugar may be replaced by light corn syrup or mild-flavored honey.

Dry pack: Pack fruit in container, seal, and freeze. Good for small whole fruits that taste good without sugar.

Tray pack: Spread a single layer of fruit on shallow trays and freeze. When frozen, package promptly and return to freezer. This pack allows portions to be used when needed.

Other unsweetened packs: Unsweetened fruit may also be packed in water, unsweetened juice, or pectin syrup. (To make pectin syrup, dissolve 1 package powdered pectin in 1 cup water, heat to boiling, and boil for 1 minute. Add 1 3/4 cup water and cool.) To keep the fruit under liquid, follow directions for syrup pack.

Artificial sweeteners: Sugar substitutes can be used in any of the unsweetened or dry packs or they can be added to the fruits before serving. However, sugar substitutes do not offer the beneficial effects of sugar (color protection and thickness of syrup).

Syrups for use in freezing fruits

Type of syrup: Very Light
Percent syrup*: 10
Cups of sugar**: 1/2
Cups of water: 4
Yield of syrup in cups: 4 1/2

Type of syrup: Light
Percent syrup*: 20
Cups of sugar**: 1
Cups of water: 4
Yield of syrup in cups: 4 3/4

Type of syrup: Medium
Percent syrup*: 30
Cups of sugar**: 1 3/4
Cups of water: 4
Yield of syrup in cups: 5

Type of syrup: Heavy
Percent syrup*: 40
Cups of sugar**: 2 3/4
Cups of water: 4
Yield of syrup in cups: 5 1/3

Type of syrup: Very Heavy
Percent syrup*: 50
Cups of sugar**: 4
Cups of water: 4
Yield of syrup in cups: 6
* Approximate
** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A large proportion of corn syrup may be used if a very bland, light-colored type is selected.


Freezing
Remove as much air as possible from packages before sealing. Leave 1/2-inch headspace for expansion of liquids (or tightly packed semi-solids such as applesauce) during freezing. Whole berries may be frozen in a single layer on a tray until nearly solid and then restacked quickly before final freezing.

Label and date all packages, and keep an inventory of all frozen food.

Because water in fruits expands during freezing and breaks cell walls, thawed fruits may leak juices and be soft. To retain quality, freeze fruits quickly at lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available storage space in 24 hours.

Storing
Maintain freezer at 0 degrees Fahrenheit (F) or less. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can safely be refrozen if it still contains ice crystals. Some loss of quality and food value will occur.

Keep an inventory and use oldest foods first. The more food you put into your freezer in a year, the less the operating cost per pound.

Use frozen fruits within one year.
Citrus fruit and juices should be used within 6 months.

Thawing/Defrosting
Defrost fruit in its original package in one of these ways: at room temperature in a pan of cool water, in a microwave oven, or in the refrigerator. Serve fruit with a few ice crystals still remaining. Completely thawed fruits will be limp or mushy and may discolor.


CANNED FRUIT

Store: unopened. For the maximum product shelf-life, the ideal storage temperature is 65 degrees or cooler, in a dry location, 2 ½ - 3 years.

After opening, canned foods should retain their original quality for at least 2 to 3 days when refrigerated. However, Del Monte Orchard Select products, and SunFresh Products will retain their quality for 1 to 2 weeks when stored in the refrigerator.


Del Monte brand packaging codes:
As of 2004, Del Monte began including a "Best By" date on our product packaging for consumer convenience. As a general guideline, Del Monte canned fruit, vegetable and tomato products have a shelf-life of about 2-1/2 to 3 years from the date of production.

If you have Del Monte canned products without a "Best By" date, you can use the manufacturing code information to tell whether the can is still within the recommended shelf-life. One quick way to check the age is to look at the first number, which tells us the year the product was packed. If the code begins with 3 or 4, these cans are still fine and are within the shelf-life. This assumes the can isn't dented or damaged, and the product is stored under normal conditions. After 2-1/2 to 3 years, quality may begin to deteriorate, although the contents would still be safe. Incidentally, we recommend that any swollen or leaking containers be discarded, regardless of age.


POUCH/DRIED
Store: room temperature up to 6 months; product may easily be frozen.

Sunmaid Raisin FAQs

Raisins are a 'ready-to-eat' snack and do not require refrigeration. But, to keep dried fruit moist once a package has been opened, remember to keep under cool and dry conditions; away from heat and/or humidity, as well as concrete or brick walls. If you do want to refrigerate your dried fruit, or even if you want to store them for any length of time, be sure that they are in an air-tight container.

To freeze dried fruit: Place in a zip-lock freezer bag, squeeze out the excess air, seal, and place in the freezer. Dried fruit will thaw quickly, but if you want to 'speed up' the process, pour boiling water over the frozen fruit. The heat and moisture will quickly thaw the fruit and it will also help add a bit of extra moisture. Be sure to drain off the excess moisture before using.

Q: Date Codes: How do I determine the use by (best before) date?
A: SunMaid date codes can be read as follows:

The package will read –
SunMaid
DDMMYY) 140807
Or
(DDMMYY)140807

The first two numbers (14) represent the day (DD).
The third and fourth number (08) represent the month (MM). In this example, it is the month of August.

The last two numbers (07) represent the year (YY). In this example, it is the year 2007.

This example indicates that the fruit will be best used before August 14, 2007.

There may also be some other numbers preceding the (DDMMYY) such as the time of production. These numbers are not part of the best before date code.

Q: Out of date product, is it safe to eat?
A: Dried fruit should be consumed within the best before date for best flavor and color. Dried fruit is preserved by the drying process and as such does not "spoil" due to bacteria. Although it would be safe to eat, it may be unappetizing.



FRUIT JUICE
Store: unopened bottles (i.e., Juicy Juice) should be stored in the pantry or refrigerator, away from light.

Once opened, juice should be kept in a sealed container in the refrigerator. Manufacturers recommend bottled juice not be frozen, as freezing can compromise the quality of the juice.

Use By Dates:
JuicyJuice can be safely used beyond the use by date, but quality may not be high. The Best If Used By Date can be found in these places:
• Plastic Bottles: Side of the bottle cap
• Juice Boxes: Top of the box
• Non-Frozen Concentrate Can: Bottom of the can