Storing Frozen Food

The freezer section is designed for storage of commercially frozen food and for freezing food 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 withiight

fitting lids, straight-sided canning/freezing jars heavy-duty aluminum foil, plastic-coated pape; 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 cation liners

Sealing - When sealing food in bags &ueeze Out the air (liquids need headspace td allow for

expansion). Twist the top and turn it back. Fasten tie se?.Ir$y around the doubled-over tail Put the label inside transparent bags; use self-adhesive label on outside of opaque ones,

I DO NOT USE:

l Bread wrappets

l Non-polyethylene plastic containers l Containers without tight lids

l Waxed paper

. Waxed-coated freezer wrap l Thin, semi-permeable wrap

None of these are totally moisture, air or vapor proof. The use of these wrappings could cause food odor and taste transfer and dry- Ing of frozen food.

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 over twice. Finish package and tap& closed. NOTE: With unboned meats, pad sharp edges witi extra wrap or use stockinette to pro- tect the wrap from punctures.

Freezing Fruits - Select ripe, blemish-free fruits Be sure they taste as good as they look. Wash 2 to j quarts (titers) at a time and drain. Fruitthatstands 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.