Cheese
Store in the origlnal wrapping until you are ready to
use it. Once opened, rewrap tightly in plastic wrap
or aluminum foil.
Leftovers
Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.
Storing frozen food
The freezer section is designed for storage of
commercially
frozen food and for freezing food at
home. For further information about prepanng
food for freezing, contact your local Cooperative
Extension Service or check a freezer guide or
cookbook.
Packaging
The secret of successful freezing is in the packag-
ing. The way you close and seal the package must
not allow air or moisture in or out. Packaging done
in any other way could cause food odor and taste
transfer throughout the refrigerator and drying of
frozen food.
Rigid polyethylene
(plastic) contalners with tight
fitting lids, straight-sided
canning/freezing
jars,
heavy-duty
aluminum foil, plastic-coated
paper
and nonpermeable
plastic wraps (made from a
Saran film) are recommended.
Follow package or
container instructions
for proper freezing methods.
Do not use:
l
Bread wrappers
l
Non-polyethylene
plastic containers
l
Containers without tight lids
l
Waxed paper
Q Waxed-coated
freezer wrap
l
Thin, semi-permeable
wrap
The use of these wrappings could cause food
odor and taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze
any
large quantity of food. Put no more unfrozen food
into the freezer than will freeze within 24 hours.
(No more than 0.9 to 1.2 kg [2 to 3 pounds] of food
per cubic foot of freezer space.) Leave enough
space for air to circulate around packages. Be
careful to leave enough room at the front so the
door can close tightly.
Storage times will vary according to the quality
of the food, the type of packaging or wrap used (air
and moisture proof), and the storage temperature
which should be - 17.8”C (OOF). For further infor-
mation about food storage times, contact your
local Cooperative
Extension Service or check a
freezer guide or cookbook.