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FREEZING & STORING FROZEN
FOODS
The freezer
set+ or IS designed
for storage
Of cOmm
r:ercially
frozen
foods
and
for freezlng
foods
ai
home
Packaging-The
secret
of sc,ccessfbl
freezIng
IS
I! the
packagIng
The wrap
you use must be air,
moisture
and
vapor
proof
The way
yoti close
and
seal
the
package
must
not allow
air
moisture
or
vapors
in or out
RIgid
poiyethylpne
(plastic1
contolrers
wltpm t'ght-
fl+tlng
lids~
straight-sided
carlrIng
freezing
:ars
heavy-duty
alumi~Ium
foil plastic-coated
paper
anu
non~permeoble
c,lostlc
wraps
[such
as Saran)
are
recommended
b)ote
Heat-sealed
boiling
bags
are
easy
to use and
:ar-
be used
bv themselves
or as
cartor
'leers
Sealing
~
Whe.1 sealing
foods
in bags
squeeze
out the air
(llqulds
need
headspace
to allow
for
expansion
) Twist the toD and turn it back
Fasten
tie
securely
around
t7e doubled-over
tail
Put the label
lrslde
transparen'
bags,
use selfFadheslve
label
on
outslde
of opaque
ones
Air-tight
wrappl?g
calls
for 'drugstore
' wrap
Cut
the sheet
about
one-third
longer
than
the distance
around
the food
Bring the ends tcgether
and fold in
[toward
the food)
at least twice
to seal out olr Crease
erids close to food
press air from package
Fold tips
3
6
over tu,lce
Finish package
and
tape
closed
NOTE
With unboned
meats,
pad
sharp
edges
with extra
wrap
or use stockinette
to protect
the
wrap
from
cdnctures
!
I
DO YOT GE
l
Bread
wrappers
l
Non-polyethylene
plastic
containers
l
Containers
without
tight
lids
l
Waxed
paper
l
Wax-coated
freezer
wrap
l
Thin, semi-permeable
wrap
None
of these ore totally
moisture,
air or vapor
proof
Freezing
Fruits
-Select
ripe,
blemish-free
fruits
Be sure they taste
as good
as they
look
Wash 2 to
3 quarts
(liters) at a time and drain
Fruit that stands
In water
may lose food
value
and become,
soggy
Sort, peel,
trim, pit and slice as needed
Pack
in rlgld
wide-mouthed
containers
or other
recommended
material
Leave
head
space
to al-
iow liquids
to expand
during
freezing
11
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