STORING FROZEN FOOD
The freezer section is designed
for storage of
frozen food and for freezing food at
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
must not allow air, moisture or
vapor in or out. Packaging done in any other way
could cause food odor and taste transfer through-
out the refrigerator and drying of frozen food.
(plastic] containers with tight
fitting lids, straight-sided
aluminum foil, plastic-coated
plastic wraps (made from a
Saran film] are recommended.
bags are easy to use and can be
used by themselves
or as carton
- When sealing food in bags,
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
bags; use self-adhesive
label on outside of opaque ones.
the sheet about one-third longerthan
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 package.
Fold tips over twice. Finish package
NOTE: With unboned
with extra wrap or use stockinette
tect the wrap
DO NOT USE:
without tight llds
None of these are totally
rnolsture, alr or vapor
The use of these wrapplngs
oause food odof and taste transfer and dy-
lng of troxen food.
- 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 rigid wide-mouthed
containers or other
material. Leave head space to
allow liquids to expand during freezing.