Storing frozen food The freezer section is designed for
storage of 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
The secret of 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 refrig-
erator 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
l Plastic-coated paper
l Non-permeable plastic wraps (made
from a 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 32 to 48 grams of food per
liter [2 to 3 Ibs. per cubic foot] 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
-17.8% (0°F).
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