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Properpackagingis essentialfor
successfulfreezing. Becausesolidly
frozen foods lose moisture in the dry
0° to 5°F temperatureof a freezer,
they mustbe properly protected by
top quality packagingmaterialsthat
are moisture/vapor-proof.Freezer
tape is usedto seal wrappingsand
for labeling.
Freezer packaging
materials
Materials
Uses
Cartonswith
Fruits,
moisture/vapor-
vegetables,
proof liners
some meats
Foil containers
Cookedfoods
Polyethylene
Baked foods,
baas
meats
Glassfreezer jars
Juices, fruits,
vegetables,
cooked foods
Piasticcontainers Sauces, fruits,
and boil-in bags
vegetables,
cooked foods
Laminatedpaper
Meats
Heavy-dutyfoil
Meats, baked
goods, leftovers
F%dG3ging iiristructions
Drugstore Wrap
1. Placefood in center of wrapping
paper.
Cellophane
Baked goods,
sandwiches,
small meat cuts
Ilw---———
' --
w
2. Bring two parallel edges together.
Fold in lock seam, repeat until the
last fold rests firmly on food.
I
——
3. Fold ends, excluding as much air
as possible. Seal with tape or tie firmly
with heavy string.
Butchers'Wrap
Placefood diaaonallvon one corner
of paper.Roll ~aperandfoodtogether –
diagonally,
folding in extra material
asyou roll. Seal with freezer tape.
1
Cartons and containers-
Fruits,
vegetablesand cooked foods may
be packagedin freezer cartons,
containersand jars.
L------
----
'--
I
Aluminum foil–
Placefood on heavy-
duty foil and mold foil to shape of the
food. Only one thickness is required.
No heat sealingor taping is necessary
label all containers and packageswith
contents and date that it was placed
in the freezer.
8
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