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PACKAGE AND SEAL
CAREFULLY
Airtight packaging is the secret of success
in freezing foods. Containers and
wrappings should be moisture-vapor-
proof and packages should be sealed
carefully to keep natural moisture in and
air out.
If food is not properly wrapped, freezer burn
will result. When this happens, food de-
hydrates and is of poor quality.
The drugstore fold is recommended for
efficiency and economy. Bring the edges
of the paper together and fold over until it
fits tightly around the articles being
wrapped [at least two folds].
loading
Before loading with unfrozen food, turn cold
control to coldest position (highest num-
ber] and let freezer operate for several
hours. This will speed up the rate of freezing.
Lay packages to be frozen in a single layer
so each rests on the freezing surface of a
shelf. Allow space between packages for
cold air to circulate.
Food will be frozen in about18 to 24 hours,
depending upon the kind of food, size and
shape of the package and the amount to be
frozen. Do not add more unfrozen food
until previous load is frozen. If in doubt, wait
24 hours before adding more unfrozen food.
When food is frozen, return cold control to
its usual setting.
Storing frozen food
When food is frozen, stack packages any-
where in the freezer. Make sure that
packages do not extend above the
cabinet edge as they may keep the
lid from closrng and sealing.
Heavy-duty aluminum freezer foil, kraft
paper with cellophane bonded to it,
special freezer bags, jars, cartons and
special pressure-sensitive freezer sealing
tape are available at your supermarket or
freezer dealer. See your”How to Freeze
Book” for packaging material guide.
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