The freezer section is designed for storage of commercially frozen foods and for freezing foods at home.
Packaglng - 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 tightfitting lids, straight-sided canning/freezing jars, heavy-duty aluminum foil, plastic-coated pa- per and nonpermeable plastic wraps (made from a Saran film] are recommended. NOTE: Heat- sealed bolllng bags are easy to use and can be used by themselves or as carton liners.
Seallng - When sealing foods in bags squeeze out the alr [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: Wlth unboned meats, pad sharp edges wlth extra wrap or use stockinette to pro- tect the wrap tfom punctures.
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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. Fruit that stands 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.
