The freezer section ISdesigned for storage of com- mercially 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 vapors in or out.
Rigid polyethylene [plastic) containers with tight-
fitting lids, straight-sided canning/freezing jars, heavy-duty aluminum foil, plastic-coated paper and
non-permeable plastic 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 [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 bogs; 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 trps
over twice. Finish package and tape closed. NOTE With unboned meats, pad sharp edges with extra wrap or use stockinette to protect the wrap fror punctures.
DO NOT USE,
l Bread wrappers
l Non-polyethylene plastic containers l Containers without tight lids
l Waxed paper
l Wax-coated freezer wrap
l Thin, semi-permeable wrap
None of these are totally moisture. air or vapor proof.
Freezing Fruits - Select ripe, blemish-free fruit Be sure they taste as good as they look. Wash 2 t 3 quarts (liters) at a time and drain. Fruit that stanc in water may lose food value and become, sogg, Sort, peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed containers or othe recommended material. Leave head space to al low liquids to expand during freezing.
