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FREEZING & STORING FROZEN
FOODS
The freezer section IS desrgned for storage of com-
mercrally frozen foods and for freezrng foods at
home
Packaging
- The secret of successful freezing IS
In the packagrng. The wrap you use must be air,
morsture and vapor proof. The way you close and
seal the package must not allow air, moisture or
vapors in or out
Rigid polyethylene (plastrc) contarners with tight-
fatting lids, straight-sided cannrng freezrng jars,
heavy-duty alumrnum foil, plastic-coated paper and
non-permeable plastic wraps (such as Saran) are
recommended. Note Heat-sealed borlrng bags are
easy to use and can be used by themselves or as
carton liners
Sealing-
When sealing foods In bags
squeeze
out the alr
[liquids need headspace to allow for
expansron.) Twrst the top and turn it back Fasten tre
securely around the doubled-over tail Put the label
Inside transparent bogs, use self-adhesrve 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 tiice to seal out air. Crease
ends close to food, press arr from package Fold tips
3 6
over twice. Frnrsh package and tape closed NOTE.
With unboned meats. pad sharp edges with extra
wrap or use stockinette to protect the wrap from
punctures
I
DO NOT
USE:
l
Bread wrappers
l
Non-polyethylene plastic containers
l
Containers without tight lids
0 Waxed paper
0 Wax-coated freezer wrap
l
Thin, semi-permeable wrap
None of these are totally moisture. air or vapor
proof.
Freezlng Frults
-Select ripe, blemish-free fruits.
Be sure they taste as good as they look Wash 2 to
3 quarts (liters] at a time and dram Fruit that stands
in water may lose food value and become. soggy
Sort, peel, trim. prt and slrce OS needed.
Pack In rrgrd wide-mouthed containers or other
recommended materral Leave head space to al-
low lrquids to expand during freezing.