Packaging recommendations, Do not use

STORING FROZEN FOOD

The freezer section is designed for storing

commercially frozen food and for freezing food at home.

NOTE: For further information about preparing food for freezing or food storage times, check a freezer guide or reliable cookbook.

Packaging

Successful freezing depends on the correct packaging. When you close and seal the package you must not allow air or moisture in or out. If you do, you could have food odor and taste transfer throughout the refrigerator, and also dry out frozen food.

Packaging recommendations:

•Rigid plastic containers with tight-fitting lids

•Straight-sided canning/freezing jars

•Heavy-duty aluminum foil

•Plastic-coated paper

•Non-permeable plastic wraps (made from saran film)

•Specified freezer self-sealing plastic bags

Follow package or container instructions for proper freezing methods.

Do not use:

•Bread wrappers

•Non-polyethylene plastic containers

•Containers without tight lids

•Wax paper or wax-coated freezer wrap

•Thin, semi-permeable wrap

Freezing

Your freezer will not quick-freeze any large quantity of food. Put no more unfrozen food into the freezer than will freeze within 24 hours (about 2 to 3 lbs of food per cubic foot [907-1,350 g per liter] of freezer space). Leave enough space in the freezer for air to circulate around packages. Also leave enough room at the front so the door can close tightly.

Storage times vary according to the quality and type of food, the type of packaging used (airtight and mois- ture-proof), and the storage temperature. Ice crystals inside a sealed package are normal. It means that moisture in the food and air inside the package have condensed, creating ice crystals.