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STORING FROZEN FOOD
The freezer section is designed for storage of
commercially frozen food and for freezing food at
home.
Packaging-The secret of successful freezing is
in the packaging. The wrap you use must be air,
moisture and vapor proof. The way you close and
seal the package must not allow air, moisture or
vapor 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.
Rigid polyethylene (plastic] containers with tight
fitting lids, straight-sided canning/freezing jars,
heavy-duty aluminum foil, plastic-coated paper
and nonpermeable plastic wraps (made from a
Saran film) are recommended. NOTE Heat-
sealed boiling bags are easy to use and can be
used by themselves or as carton liners.
Sealing - When sealing food in bags, squeeze
out the air (liquids need headspace to allow for
expansion). Twist the top and turn it back. Fasten
tie securely around the doubled-over fail. Put the
label inside transparent bags; use self-adhesive
label on outside of opaque ones.
Air-tightwrappingcallsfornonpermeablewrap.
See recommended wraps under “Packaging!’ Cut
the sheet about one-third longerthan the distance
around the food. Bring the ends together and fold
in (toward the food) at least twice to seal out air.
Crease ends close to food, press air from package.
Fold tips over twice. Finish package and tape
closed. NOTE: Pad sharp edges of boned meat
with extra wrap to protect the wrap from
punctures.
( .1
DO NOT USE:
l
Bread wrappers
6 Non-polyethylene plastic containers
+ Containers without tight lids
+ Waxed paper
.J Waxed-coated freezer wrap
+ Thin, semi-permeable wrap
None of these are totally moisture, air or vapor
proof. The use of these wrappings could
cause food odor and taste transfer and dry-
ing of frozen food.
Freezing Fruits - Select ripe, blemish-free fruits.
Be sure they taste as good as they look. Wash 2 to 3
quarts (liters] at a time and drain. Fruit that stands in
water may lose food value and become soggy.
Sort, peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed containers or other
recommended material. Leave head space to
allow liquids to expand during freezing.