STORING FROZEN FOOD
NOTE: For further information about preparing food for
freezing or food storage times, check a freezer guide or a
reliable cookbook.
Packaging
Successful freezing depends on correct packaging. When
you close and seal the package, it must not allow air or
moisture in or out. If it does, you could have food odor
and taste transfer throughout the refrigerator and also dry
out frozen food.
Packaging recommendations:
• Rigid plastic containers with tight-fitting lids
• Straight-sided canning/freezing jars
• Heavy-duty aluminum foil
• Plastic-coated paper
• Non-permeable plastic wraps
• Specified freezer-grade self-sealing plastic bags
Follow package or container instructions for proper
freezing methods.
Do not use:
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without tight lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
Freezing
Your freezer will not quick-freeze any large quantity of
food. Do not put more unfrozen food into the freezer than
will freeze within 24 hours (no more than 2 to 3 lbs of food
per cubic foot of freezer space). Leave enough space in
the freezer 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 and type
of food, the type of packaging or wrap used (airtight and
moisture-proof) and the storage temperature. Ice crystals
inside a sealed package are normal. This simply means
that moisture in the food and air inside the package have
condensed, creating ice crystals.
NOTE: Allow hot foods to cool at room temperature for
30 minutes, then package and freeze. Cooling hot foods
before freezing saves energy.
USING YOUR REFRIGERATOR
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