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FREEZING & STORING FROZEN
FOODS
The freezer section IS desrgned
for storage of com-
merctally
frozen foods and for freezrng
foods at
home
Packaging-The
secret of successful freezing
IS
in the packaging.
The wrap you use must be air,
morsture and vapor
proof. The way you close and
seal the package
must not allow
air, moisture
or
vapors in or out.
Rigid polyethylene
[plastic]
containers
with trght-
fitting
lids, straight-sided
canning
I freezing
jars,
heavy-duty
aluminum foil, plastic-coated
paper and
non-permeable
plastic
wraps (such as Saran) 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
tnsrde transparent
bags, use self-adhesive
label on
outside of opaque
ones.
5
Air-tight wrapping
calls for "drugstore"
wrap. Cut
the sheet about
one-third
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
3
6
over twrce
Flnsh package
and tape closed
NOTE
Wrth unboned
meats, pad sharp edges
with extra
wrap
or use stockinette
to protect
the wrap from
punctures
1
DO NOT USE
l
Bread wrappers
l
Nonpolyethylene
plastrc containers
l
Containers
without tight lids
l
Waxed paper
l
Wax-coated
freezer wrap
l
Thin. semr-permeable
wrap
None of these are totally moisture. air or vapor
proof
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. Fruit that stands
in water may lose food value and become,
soggy.
Sort, peel, trim, pit and slrce as needed.
Pack in rigid wide-mouthed
containers
or other
recommended
material
Leave head space to al-
low liquids to expand
during freezing
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