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Freezing food in your freezer
When freezer has cooled to o safe storage
temperature, it may be loaded with frozen food.
When you pan to freeze unfrozen food, see
the followrng chart for the amount to freeze at
one time.
15 cu. ft.
(433 L)
30 Ibs.
45 Ibs.
(13.5 kg]
(20.3 kg)
‘These amounts are based on USDA recommen
dotions It too nany packages of unfrozen food
ore packed c:’ one trme into the freezer, the rate
of freezing IS tc ‘0 slow Poor quality products result
Packaging and sealing food . . .
Airtight packagrng is important In freezing
foods Contasners and wrappings should be
moisture and vapor-proof and packages should
be sealed carefully to keep morsture In and air
out
Freezer burr con result if food is not properly
wrapped When this happens, food dehydrates
and is of poor qualrty
1. Cut sheet of wrapping material about one-
third longer than distance around food to be
wrapped. Place wrapping sheet on flat sur-
face with food in center of sheet
2. Bring front and bock of wrapping together
and fold in toward food, makrng at least two
one-inch (2.5 cm] folds until food fits tightly
against wrapping.
3. Crease ends close to food to elrmrnate air
4. Press o/l a/r from package Fold each end over
twice. Make sure fold
IS
tight and fasten
against end of package with freezer tape.
NOTE: When packaging meats that have not
been boned, pod sharp edges with extra wrap
or use stockinette to protect agarnst tearing or
puncturrng.
Use heavy-duty aluminum freezer foil, kraft pa-
per wrth cellophane bonded to it, specral freezer
bogs, jars, cartons and freezer sealing tape for
packaging your food Items You’ll find them at the
supermarket or freezer dealer
See the “Freezer Guide” for complete in-
formation and tips on home freezing.