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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.
Air-tight wrapping
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.
DO
NOT
USE:
l
Bread wrappers
l
Non-polyethylene
plastic containers
l
Containers without tight lids
l
Waxed paper
l
Waxed-coated
freezer wmp
l
Thin, semi-permeable
wrap
None of these are totally moisture, air or vapor
proof. The use of these wrapplngs
could
cause food odor and taste transfer and dry-
lng of frozen food.
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 thatstands 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.
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