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Em'NM!m'
wrap
Place food diaaonallvon one corner
Proper packaging is essential
for successful freezing. Because
solidly frozen foods lose moisture
in the dry 0° to
5°F. temperature of
a freezer, they must be properly
protected by top quality packaging
materials that are moisture/vapor-
proof. Freezertape is used to seal
wrappings and for labeling.
Drugstore Wrap
of paper.Rollp;per aid foodtogether
diagonally, folding in extra material
as you roll. Seal with freezer tape.
Materials
uses
Cartons with
Fruits,
moisture/vapor- vegetables,
proof liners
some meats
1+-'-'=
'-
'-
"--"'
--'-
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1. Place food in center of wrapping
paper.
Foil containers
Cookedfoods
1
—.—
— —..-
1
Polyethylene
Baked foods,
bags
meats
Cartons and contahww+f%uits,
vegetables and cooked foods may
be packaged in freezer cartons,
containers and jars.
Glass freezer
Juices, fruits,
jars
vegetables,
cooked foods
Plasticcontainers Sauces, fruits,
and boil-in bdgs vegetables,
cooked foods
Laminated paper Meats
Heavy-dutyfoil
Meats, baked
qoods, leftovers
Iv-
.— —---
— --—
— --
——..—.
1-
Cellophane
Baked goods,
sandwiches,
small
meat cuts
2. Bring two parallel edges
together. Fold in lock seam, repeat
until the last fold restsfirmly on food.
—
—-—
I
Ahmimm
foil—Place food on
heavy-duty foil and mold foil to
shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.
.— ...
——.
——
3. Foid ends, excluding as much
air as possible. Seal with tape or tie
firmly with heavy string.
I-' Q+--+C+C.'
—
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\'
.
--
——-—..———.————.
—
—-
Cxmiainws—+k sure to
f,>..
label all containers and packages
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\
with contents and date that it 'was
placed in the freezer.
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