The freezer sectron ISdesrgned for storage of com- nercially frozen foods and for freezing foods at lome.
Packaglng-The secret of successful freezing IS
1 the packagrng. The wrap you use must be air, norsture and vapor proof. The way you close and eal the package must not allow arr, morsture or apors in or out.
Rrgrd polyethylene (plastic] containers with trght-
ltting lids. straight-srded canning/freezing jars. leavy-duty aluminum foil, plastic-coated paper and
ronpermeable plastic wraps [such as Saran) are ecommended. Note: Heat-sealed bowling bags are ?asy to use and can be used by themselves or as :arton liners.
Sealing - When sealrng foods In bags squeeze But the air (Irquids need headspace to allow for ?xpansron.) Twist the top and turn It back Fasten tie securely around the doubled-over tall. Put the label nside transparent bags, use self-adhesive label on outside of opaque ones
Air-tight wrapplng 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 tips
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over twrce. Frnrsh package and tape closed. NOTE With unboned meats, pad sharp edges with extra wrap or use stockrnette to protect the wrap from punctures
DO NOT USE
l Bread wrappers
l Non-polyethylene plastic containers l Contarners without trght lids
l Waxed paper
l Wax-coated freezer wrap
l Thin. semt-permeable wrap
None of these are totally moisture. air or vapor proof.
Freezing Frultr - 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 rn water may lose food value and become, soggy. Sort, peel, trim, prt and sltce as needed.
Pack in rrgrd wide-mouthed containers or other recommended material. Leave head space to al- low liquids to expand during freezing.
