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Freezing And Storing Frozen Foods - Whirlpool ED26MM Use & Care Manual

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FREEZING & STORING FROZEN
FOODS
The freezer section is designed
for storage of com-
mercially
frozen foods and for freezing
foods
at
home.
Pmkaglng-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
must not allow
air, moisture
or
vapors in or out.
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
or as
carton liners.
Sealing-
When sealing
foods in bags
squeeze
out the
alt (liqurds 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.
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 twice to seal out air. Crease
ends close to food, press air from package.
Fold tips
3
6
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.
I
8 Bread wrappers
I
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 are totally moisture, air or vapor
proof.
Freezing Fruits-Select
ripe, blemish-free
fruits
Be sure they taste as good as they look. Wash 2 tc
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
recommended
material.
Leave head space to al-
low liquids to expand
during freezing.

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