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FREEZING & STORING FROZEN
The freezer section is designed for storage of corn-
merclclly frozen foods and for freezing foods at
home.
Packaglng-The secret of successful freezrng IS
tn the packaging The wrap you use must be arr,
morsture and vapor proof. The way you close and
seal the package must not allow air, morsture or
vapors in or out.
Rigid polyethylene (plastic] containers with tight-
fitting Irds, straight-srded canning/freezing jars,
heavy-duty aluminum foil, plastic-coated paper and
non-permeable plastic wraps (such as Saran) are
recommended. Note, Heat-sealed boilrng bags are
easy to use and can be used by themselves or as
carton liners.
Sealing - When sealing foods 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
outside of opaque ones
5
Air-tight wrapping calls for “drugstore” wrap. 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 twce to seal out a/r. Crease
ends close to food, press air from package Fold tips
3 6
over twice Finish package and tape closed NOTE
With unboned meats, pad sharp edges with extrc
wrap or use stockinette to protect the wrap fron
punctures
1
DO NOT USE
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Bread wrappers
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Non-polyethylene plastic containers
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Containers without trght lids
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Waxed paper
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Wax-coated freezer wrap
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Thin, semr-permeable wrap
None of these are totally moisture, air or vapor
proof
Freezing Fruits-Select ripe, blemrsh-free frurts
Be sure they taste as good as they look. Wash 2 tc
3 quarts [liters] at a time and drain. Fruit that stand
in water may lose food value and become, sogg\
Sort, peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed containers or othe
recommended material. Leave head space to al
low liquids to expand during freezing.