FREEZING & STORING
The freezer section is designed
for storage of
frozen foods and for freezing foods
- 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
vapor in or out. Packaging done in any other way
could cause food odor and taste transfer fhrough-
the refrigerator and drying of frozen food.
aluminum foil, plastic-coated
oer and nonpermeable
plastic wraps [made from
3 Saran film) are recommended.
healed bolllng bags are easy to use and can be
used by themselves
or as carton liners.
Seallng - When sealing foods in bags squeeze
>ut the air (liquids need headspace
to allow for
?xpansion). Twist the fop and turn it back. Fasten tie
tail. Put the
abel inside transparent
bags; use self-adhesive
abel on outside of opaque ones.
calls for "drugstore" wrap. Cut
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
closed. NOTE: With unboned
meats, pad sharp
edges wlth extra wrap or use stockinette
tect the wrap from punctures.
DO NOT USE:
Containers without tight lids
None of these are totally moisture, air or vapor
proof. The use of these wrapplngs
cause food odor and taste transfer and dry-
ing of frozen food.
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
wafer may lose food value and become soggy.
Sort, peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed
containers or other
Leave head space to
allow liquids to expand during freezing.