FREEZING & STORING FROZEN
FOODS
The freezer sect’on IS desrgned for storage of corn-
m~erc~clly frozen foods and for freezing foods at
home.
Packaging
- Thre secret of successful freezrng IS
IP the packagrng The wrap you use must be air.
morsture and vapor proof. The way you close and
seal the package must not allow air, morsture or
vapors in or out
Rrgrd polyethylene (plustIc) conturners wrth tight-
frttrng lids, straight-sided canning freezing jars.
heavy-duty aluminum forl. plastrc-coated paper and
non-permeable plastrc 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
(llqu ds need headspace to allow tor
expansron )
Twist
rhe top and turn it back Fasten tie
securely around ‘he doubled-over tail Put the label
lrlsrde transparer’t bogs, use selffadhesive label or-
outside of opaque ones
5
Air-tight wropp ng calls for arugstore wrap Cut
the sheet about one-third longer than the distance
around the food Bring the ends together and fold #n
(toward the focd] at least twice to seal out air Crease
ends close to food, press OCR from package Fold tips
3
6
over twice Frnrsh pockage ond tape closed NOTE
Wrth unboned meats, pad sharp edges wrth extra
wrap or use stockinette to protect the wrap from
punctures
DO NOT USE
I
l
Bread wrappers
l
Non-polyethylene plastic containers
l
Contorners wrthout tight lids
l
Waxed paper
l
Wax-coated freezer wrap
l
Thrn, semi-permeable wrap
None of these ore totolly moisture. arr or vapor
proof
Freezing Fruits
~ Select ripe, blemrsh-free fruits
Be sure they taste OS good as they look Wash ‘2 to
3 quarts (lrters) at o time ond drain Frutt that stands
n water may rose food value and become, soggy
Sort, peel, tram pit and slice OS needed
PUCK
In rigid wide-mouthed containers or other
recommended material Leave head space to aI-
low llqulds to expand durrng freezing
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