Freezing & Storing Frozen Foods

The freezer section ISdesrgned for storage of com-

mercrally frozen foods and for freezing foods at home

Packaglng-Thesecret of successful freezing IS

rn 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 vapors rn or out.

Rrgrd polyethylene (plastic) contarners wrth trght-

fitting lids, straight-srded canning/freezing tars.

heavy-duty aluminum forl, plastic-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 sealrng foods In bags squeeze

out the air (liqurds need headspace to allow for expansion ) Twist the top and turn rt back Fasten tre

securely around the doubled-over tall. Put the label

Inside transparent bags, use self-adhesive label on outside of opaque ones

over twice Finrsh package and tape closed. NOTE With unboned meats, pad sharp edges with extra

wrap or use stockinette to protect the wrap from punctures

DO NOT USE
l	Bread	wrappers
l	Non-polyethylene			plastrc contarners
l Contarners without tight lids
l	Waxed	paper
l	Wax-coated		freezer	wrap
l	Thin, semi-permeable			wrap

	None of these are totally morsture, air or vapor
--	proof
--	__.~--

Air-tight wrapprng calls for “drugstore” wrap. Cut the sheet about one-third longer than the drstance around the food Bring the ends together and fold in (toward the food) at least twrce to seal out air. Crease

ends close to food, press air from package Fold tips

Freezing Fruits - Select ripe, blemrsh-free fruits Be sure they taste as good as they look. Wash 2 to 3 quarts (liters) at a trme and drain. Frurt that stands in water may lose food value and become, soggy Sort, peel, trim, pit and slice as needed.

Pack In rigid wrde-mouthed contarners or other

recommended material. Leave head space to aI- low liquids to expand during freezing

FREEZING & STORING FROZEN FOODS

DO NOT USE