Whirlpool EBI9MK manual Freezing & Storing Frozen Foods, l Bread wrappers, l Waxed paper

FREEZING & STORING FROZEN FOODS

The freezer section is designed for storage of

commercially frozen foods and for freezing foods at home.

Packaging-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			(plastlc]	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 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 tall Put the label inslde transparent bags, use self-adhesive label on outside of opaque ones

Air-tightwrapping calls for”drugstore” wrap. Cut the sheet about one-third longerthan the distance around the food. Bring the ends together and fold in (toward the food] at least twice to seal out air

Creaseendsclosetofood,pressairfrompackage.

Fold tips over twice. Finish package and tape closed. NOTE: With unboned meats, pad sharp edges with extra wrap or use stockinette to pro- tect the wrap from punctures.

DO NOT USE:

l Bread wrappers

l Non-polyethylene plastic containers l Containers without tight lids

l Waxed paper

l Waxed-coated freezer wrap l Thin, semi-permeable wrap

None of these are totally moisture, air or vapor

proof. The use of these wrappings could cause food odor and taste transfer and dry- ing of frozen food.

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