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FREEZING & STORING
FROZEN FOODS
The freezer section is designed for storage of
commercially frozen foods and for freezing foods
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
tightfitting lids, straight-sided canning/freezing
jars, heavy-duty aluminum foil, plastic-coated pa-
per 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 foods in bags
squeeze
out the air
[liquids need headspace to allow for
expansron). 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.
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
None of these are totally moisture, air or vapor
proof. The use of these wrappings could
cause food odor and taste transier and dry-
ing of frozen food.
Freezing Fruits
- Select ripe, blemish-free fruifs.
Be sure they taste as good as they look. Wash 2 to 3
Air-tight wrapping calls for”drugstore” wrap
Cut
quarts (liters) at a time and drain. Fruit that stands in
the sheet about one-third longerthan the distance
water may
IOSe
food value and become soggy.
around the food, Bring the ends together and fold
Sort, peel, tram, pit and slice as needed
in (toward the food) at least twice to seal out alr
Pack in rigid wide-mouthed containers or other
Crease ends close to food, press air from package.
recommended material. Leave head space to
Fold tips over twice. Finish package and tape
allow liquids to expand during freezing.
closed.
NOTE: With unboned meats, pad sharp
edges with extra wrap or use stockinette to pro-
tect the wrap from punctures.
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