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Storing frozen food
The freezer section is designed for storage
of commercially frozen food and for freezing
food at home.
NOTE: For further information about prepar-
ing food for freezing or food storage times,
contact your local Cooperative Extension
Service or check a freezer guide or reliable
cookbook.
Packaging
The secret of successful freezing is in the
packaging. The way you close and seal the
package must not allow air or moisture in or
out. Packaging done in any other way could
cause food odor and taste transfer through-
out the refrigerator and drying of frozen
food.
Packaging recommended for use:
l Rigid plastic containers with tight-fitting lids
l Straight-sided canning/freezing jars
l Heavy-duty aluminum foil
l Plastic-coated paper
l Non-permeable plastic wraps (made from
a Saran film)
Follow package or container instructions for
proper freezing methods.
Do not use:
l Bread wrappers
l Non-polyethylene plastic containers
l Containers without tight lids
l Waxed paper
l Waxed-coated freezer wrap
l Thin, semi-permeable wrap
The use of these wrappings could cause
food odor, taste transfer and drying of frozen
food.
Freezing
Do not expect your freezer to quick-freeze
any large quantity of food. Put no more
unfrozen food into the freezer than will
freeze within 24 hours (no more than 2 to
3 pounds of food per cubic foot of freezer
space). Leave enough space for air to
circulate around packages. Be careful to
leave enough room at the front so the door
can close tightly.
Storage times will vary according to the
quality of the food, the type of packaging or
wrap used (airtight and moisture-proof) and
the storage temperature, which should be
0°F (-17.8%).
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