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		with tight
fitting	lids,	straight-sided			canning/freezing			jars,
heavy-duty		aluminum		foil,	plastic-coated			paper
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 food 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 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 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:

/’ Breud wrappers

l Woxe&coded freezer wmp

0 lhln, seml-per+iable wrap

None of lhese afd i&ally molslure, air or vapor

proof. The usa of therm wra$~~Mte could

C4IllSOfOOdOdWandtUStOlP5Ht~aAddty-

Ing ot troz8n 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. 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.