Filter
Top Products
How to freeze food in your freezer
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).
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.
loading
Before loading with unfrozen food, turn
cold control to coldest position (highest
number] 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 a freezing
surface. (See illustration above.) Allow
space between packages for cold air to
circulate.
Food will be frozen in about 18 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 un-
frozen food.
When food is frozen, return cold control
to its usual setting.
Storing frozen food
When food is frozen, stack packages
anywhere in the freezer. Make sure that
packages do not extend above the top of
the cabinet, keeping lid from closing.
5