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FREEZING & STORING FROZEN
FOODS .:rv<
The freezer section is designed for storage of com-
mercially frozen foods and for freezing foods at
home
Packaglng
- 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 throughout the re-
frigerator 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
non-permeable plastic wraps (such as Saran) 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
expansion,) Twist the top and turn It back Fasten tie
securely around the doubled-over tall. Put the label
inside transparent bags; use self-adhesrve label on
outside of opaque ones.
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 twice to seal out air. Crease
ends close to food. press air from package. Fold tips
over twrce. Frnrsh package and tape closed. NOTE
With unboned meats, pad sharp edges wrth extra
wrap or use stockinette to protect the wrap fror
punctures.
DO NOT USE.
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Bread wrappers
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Non-polyethylene plastic containers
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Contarners without tight lids
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Waxed paper
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Waxed-coated freezer wrap
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Thin. semi-permeable wrap
None of these are totally morsture. air or vapor
proof.
The use of these wrappings could
cause food odor and taste transfer and
drying of frozen food.
Freezing Fruits-Select
ripe, blemish-free frutts
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, soggb
Sort, peel, trim, prt 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