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FREEZING & STORING FROZEN
The freezer section is designed
for storage of com-
mercially
frozen foods and for freezing
foods
at
home.
Packaglng
-The secret of successful freezing is in
the packaging.
The wrap
you use must be air,
moisture and vapor proof. The way you close and seal
the package
mcrst not allow air, moisture orvapor
in or
out. Packaging
done in any other way could cause
food odor
and taste transfer
throughout
the re-
frigerator and drying of frozen food.
Rigid polyethylene
(plastic)
containers
with tight-
fitting
lids, straight-sided
canning/freezing
jars,
heavy-duty
aluminum
foil, plastic-coated
paper and
non-permeable
plastic
wraps
[such as Saran) are
recommended.
Note: Heat-sealed
boiling bags are
easy to use and can be used by themselves
01 as
carton liners.
Sealing-
When sealing
foods in bugs squeeze
out the air (liquids
need headspace
to allow
for
expansion.)
Twist the top and turn it back. Fasten tie
securely around the doubled-over
tail. Put the label
inside transparent
bugs; use self-adhesive
label on
outside of opaque
ones.
over twice. Finish package
and tape closed. NOTE:
With unboned
meats, pad sharp edges
with extra
wrap
or use stockinette
to protect
the wrap from
punctures
DO NOT USE:
l
Bread wrappers
l
Non-polyethylene
plastic containers
l
Containers
without tight lids
l
Waxed paper
l
Waxed-coated
freezer wrap
l
Thin, semi-permeable
wrap
None of these are totally moisture, air or vapor
proof. The use of these wrappings
could
cause
food odor and taste tmnsfer
and
drying
of frozen food.
Freezing
Fruits-Select
ripe, blemish-free
fruits.
Air-tight wrapping
culls for "drugstore"
wrap. Cut
the sheet about
one-third
ionger than the distance
around the food Bring the ends together
and fold in
(toward the food) at least twice to seal out air. Crease
ends close to food, press air from pockoge.
Fold tips
Be sure they taste as good as they look. Wash 2 to
3 quarts (liters] at Q time and drain. Fruit that stands
in water may lose food value and become,
soggy.
Sort, peel, trim, pit and slice as needed.
Puck in rigid wide-mouthed
containers
or other
recommended
material.
Leave head space to al-
low liquids to expand
during freezing.
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