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FREEZING & STORING
FROZEN FOODS
The freezer
section
is designed
for storage
of
commercially
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, 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.
Rigid
polyethylene
(plastic)
containers
with
tightfitting
lids, straight-sided
canning/freezing
jars, heavy-duty
aluminum
foil, plastic-coated
pa-
per and nonpermeable
plastic wraps (made
from
a Saran
film] 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 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.
2
4
DO NOT
USE:
l
Bread wrappers
l
Non-polyethylene
plastic containers
l
Containers without tight lids
l
Waxed paper
l
Waxed-coated
freezer wrap
l
Thin, semi-permeable
wrap
None of these are totally moisture, air or vapor
proof. The use of these wrappings
could
cause food odor and taste transfer and dry-
ing of frozen food.
Air-tightwrapping
calls for"drugstore"
wrap. Cut
the sheet about one-third
longerthan
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
with extra wrap or use stockinette
to pro-
tect the wrap
from punctures.
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. Fruitthatstands
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
allow
liquids to expand
during
freezing.
13
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