Storing frozen food The freezer section is designed for storage of com-
mercially frozen food and for freezing food at home.
NOTE: For further information about preparing food for
freezing or food storage times, contact your local
Cooperative Extension Service or check a freezer
guide or reliable cookbook.
Packaging
The secret to successful freezing is in the packaging.
The way you close and seal the package must not
allow air or moisture in or out. Packaging done in any
other way could cause food odor and taste transfer
throughout the refrigerator and drying of frozen food.
Packaging recommended for use:
l Rigid plastic containers with tight-fitting lids
l Straight-sided canning/freezing jars
l Heavy-duty aluminum foil
. Plastic-coated paper
l Non-permeable plastic wraps (made from Saran film)
Follow package or container instructions for proper
freezing methods.
Do not use:
l Bread wrappers
l Non-polyethylene plastic containers
l Containers without tight lids
l Wax paper
l Wax-coated freezer wrap
l Thin, semi-permeable wrap
The use of these wrappings could cause food odor,
taste transfer, and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze any large
quantity of food. Put no more unfrozen food into the
freezer than will freeze within 24 hours (no more than
2-3 Ibs. of food per cubic foot [900-l ,350 g per liter] of
freezer space). Leave enough space for air to circulate
around packages. Be careful to leave enough room at
the front so the door can close tightly.
Storage times will vary according to the quality of the
food, the type of packaging or wrap used (airtight and
moisture-proof) and the storage temperature, which
should be 0°F (-17.8%).
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