Canned and frozen foods
Canned.—You may want to choose the highest quality for salads, or for serving “as is.” But second quality may do for combination dishes such as stews, casserole dishes, soups, and fruit puddings, where uniform size, shape, or color is not important.
Frozen.—Buy only packages that are frozen solid. Avoid partially thawed packages that feel soft or are stained. Thawing and refreezing lower quality.