TREEZING & STORING
The freezer section is designed
for storage of
frozen foods and for freezing foods
- The secret of successful freezing is
n the packaging.
The wrap you use must be air,
noisture and vapor proof. The way you close and
'eal the package
must not allow air, moisture or
'apor in or out. Packaging done in any other way
:ould cause food odor and taste transfer through-
1u-t the refrigerator and drying of frozen food.
aluminum foil, plastic-coated
Er and nonpermeable
plastic wraps (made from
I Saran film] are recommended.
#ealed bolllng bags are easy to use and can be
lsed by themselves
or as carton Ilners.
Sealing - When sealing foods in bags squeeze
NI? the air (liquids need headspace
to allow for
!xpansion). Twist the top and turn it back. Fasten tie
tail. Put the
lbel inside transparent
bags; use self-adhesive
Dbel on outside of opaque ones.
calls for "drugstore" wrap. Cut
he sheet about one-third longerthan
Iround the food. Bring the ends together and fold
n (toward the food) at least twice to seal out air.
Zrease ends close to food, press air from package.
:old tips over twice. Finish package
:losed. NOTE: Wlth unboned
meats, pad sharp
edges with extm wmp or use stockinette
'ect the wrap tram 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 tmnster and dry-
Ina ot frozen
Freezlng Fruits - Select ripe, blemish-free fruits
Be sure they taste as good as they look. Wash 2 to :
quarts (liters) at a time and drain. Fruit that stands ir
water may lose food value and become soggy
Sort, peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed
containers or othe
Leave head space tc
allow liquids to expand during freezing.