Nevada County Picayune and Gurdon Times Newspaper Archive

Tips For Keeping Frozen Goods When Freezer Goes Out

Losing power or freezer failure may mean loss of food, time and money. It can occur any time of the year, because of mechanical problems, human error or power failure. If your freezer fails keep the freezer door closed. If it is full food probably will stay frozen about two days if the door is kept closed.

When you notice your freezer has stopped learn the cause. If it is a blown fuse, an accidental disconnection or an electrical shortage, restore normal operation and check the food for thawing.

If the freezer is not apt to be on again within a day, move frozen food to a working freezer. Put it in insulated boxes or between thick layers of newspaper and blankets and get it to an operating freezer as soon as possible.

If you must leave food in the freezer use dry ice to keep it frozen. Handle dry ice carefully; it is very cold. Wear heavy gloves to prevent burns. When you buy dry ice, have it cut into small enough sizes to use, and wrap it in newspaper. A 50-pound block of dry ice should hold a full 20 cubic foot freezer three to four days. A 25-pound block of dry ice should hold the temperature of a half-full, 10-cubic-foot freezer below freezing two to three days.

Put heavy cardboard on top of frozen food in each compartment of the freezer and put dry ice on top. Close the freezer and don't open it until you need to replace the dry ice or the freezer is working again. Add extra insulation by covering it with blankets or quilts, but don't cover the air vents on the outside of the freezer. The power may return and ventilation will be needed.

If food thaws some can be re-frozen, but the texture may not be as good. Some foods may have to be discarded.

Here are some guidelines from Easter Tucker, family and consumer sciences specialist, Cooperative Extension Service, University of Arkansas:

 Vegetables: Re-freeze vegetables if ice crystals are present or if the temperature is 40 degrees F or below. Throw out packages that show signs of spoilage or have reached room temperature.

 Meat and poultry: Re-freeze meat if freezer temperature stays 40 degrees F or below and if odor and color are good. Throw out any packages with signs of spoilage, such as odd odor or off color. Throw out any packages that are above 40 degrees F.

 Fruits: Fruits may be re-frozen if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies or jams. Fruits survive thawing with the least damage to quality.

 Shellfish and cooked foods: These items may be re-frozen only if they have ice crystals or the freezer is below 40 degrees F.

 Ice cream: Throw out partially thawed ice cream; the texture will not be acceptable after thawing. Ice cream could be unsafe if the temperature rises above 40 degrees.

 Creamed foods, puddings and cream pies: Throw these out if the temperature rises above 40 degrees.

 Breads, nuts, doughnuts, cookies and cakes: These can be safely re-frozen if they show no signs of mold growth.

For more information on this and other timely topics you may call the Clark County Extension office at 246-2281.