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FREEZING & STORING FROZEN
FOODS
The freezer
section
IS designed
for storage
of corn-
mercially
frozen
foods
and
for freezing
foods
at
home.
Packaging
-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, morsture
or vapor
in or
out. Packagrng
done
in any other
way
could
cause
food
odor
and
taste
transfer
throughout
the
re-
frigerator
and
drying
of frozen
food
Rrgrd polyethylene
(plastic)
containers
with trght-
fitting
lids,
straight-sided
cannlng/freezrng
Jars.
heavy-duty
aluminum
foil, plastic-cwted
paper
and
non-permeable
plastic
wraps
(such
as Saran)
are
recommended.
Note,
Heat-sealed
bowling
bags
are
easy
to use and
can
be used
by themselves
or as
carton
liners.
Sealing
- When
sealing
foods
In bags
squeeze
out the air
(liquids
need
headspace
to allow
for
expansion.)
Twtst the top and turn It back
Fasten
tie
securely
around
the doubled-over
tail. Put the label
Inside
transparent
bags,
use self-adhestve
label
on
outside
of opaque
ones.
Air-tight
wrapping
calls
for "drugstore"
wrap
Cut
the sheet
about
one-thrrd
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
over twice
Finish package
and
tape
closed
NOTE
With unboned
meats,
pad
sharp
edges
wrth extra
wrap
or use stockinette
to protect
the
wrap
from
punctures
Freezlng Frults-
Select
ripe.
blem!sh-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
wade-mouthed
containers
or other
recommended
material
Leave
head
space
to al-
low liqurds
to expand
during
freezrng.
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