Much to my surprise I found that the pioneer of frozen food lived in the 1600s. Francis Bacon actually experimented with the freezing process. It is said that he caught a cold during the process of stuffing a chicken with snow to see what the process would do to preserve the chicken. Although it was years before the concept caught on, experimentation began there.

Birdseye, a biologist and fur trapper, traveled with a team to watch the Inuit in Canada catch fish out of frozen water. Although they were “frozen” when they were caught, when they thawed, they were alive. Birdseye began to experiment with the freezing process as a means of preserving food.

In the 1920s he filed a patent for freezing food that could later be thawed and used. He set up the Frosted Food Company utilizing a fast-freezing method to preserve food. By 1930 he launched his line of frozen foods including vegetables, fruits, and fish. At this time few homes had freezers, but the commercial market was ready.

One of the first successful products was fish sticks. Love them or hate them, I am sure that most of my readers at one time had fish sticks. Although not the most popular form of fish, it became a staple in the American diet. Other forms of fish followed close behind. Now you can find many types of frozen fish for your family’s enjoyment.

During Lent, Friday fish fries are very poplar around here. Many churches have fish fries as a way to raise money for various projects. Of course, the restaurants in this area offer fish fries as well. Fish is very popular. I was surprised to find out that this is mostly a “local phenomenon.” It is unique to this particular area.

Now you can find almost everything frozen to be taken home and cooked. Pizza is one of the most popular items. When the pandemic was in full swing, you could not find any pizza in the frozen food cases. They sold out as soon as they arrived.

Most items go from the freezer to the oven to serve them at their best quality. I use a lot of frozen vegetables on my table. I also add them to many of my soups and stews. They work well. I am not one for purchasing whole meals frozen, but I occasionally purchase meatballs or pieces of chicken.

I have a home freezer. Mostly I freeze things from the garden. In the spring I freeze rhubarb. It is so easy to freeze. I pull the stalks (a process that I recently learned) so that they continue to grow. You can keep rhubarb fresh that way for most of the growing season. When you freeze rhubarb, just cut the stalks and place them in a plastic bag. No need to thaw either. Use it frozen for rhubarb sauce.

When I freeze corn, I shock it in cold water after heating it, and cut it off the cob. I have never tried freezing whole ears of corn, but it is done these days. It takes up too much room.

My freezer always has a supply of ground beef. It is so versatile. I use it for patties, for meatloaf, in chili and soup, to make beef stroganoff, and goulash. I have a fairly new recipe for stuffed cabbage casserole that is very good.

Years ago, I had to make a decision. My electrical system would not support a freezer and a dryer. I chose to pick up the freezer my mother no longer needed and put that in. As a farm wife that allowed me to freeze garden produce and to keep bread fresh. I was feeding many men in those days so it made it very handy for me. I had what I needed at my disposal. If company showed up or more than I planned for came to supper, I went to the freezer to add to my dinner.

Many years later I added my dryer when we updated out electrical system adding a box with breakers.

Although I no longer serve those big meals for the people working for us, I still cook, and cook a lot. I use my freezer to store my vegetables, fruit, and meat. I will share a secret with you as well. If you want to freeze bread and have it come out of the freezer almost fresh, put a piece of paper towel in with the loaf. That helps absorb the moisture when it thaws.

I also use my freezer for homemade treats. I make sweet breads and freeze them. I also freeze cookies and desserts.

Thank you, Mr. Birdseye, for your research. We have all benefitted by it.

Ann Swanson writes from her home in Russell, Pa. Contact at hickoryheights1@verizon.net.