Filter
Top Products
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 tail. Put the label inside
transparent bags; use self-adhesive label on out-
side of opaque ones.
Air-tight wrapping calls for nonpermeable wrap.
See recommended wraps under “Packaging.” Cut
the sheet about one-third longer than 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 meat with bones with
extra wrap to protect the wrap from punctures.
Do not use:
l
Bread wrappers
l
Non-polyethylene plastic containers
l
Containers without tight lids
l
Waxed paper
l
Wax-coated freezer wrap
l
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 drying of
frozen food.
17