F-REEZING & SI‘ORING FROZEN FOODS
The freezer section is designed for storage of
commercially frozen foods and for freezing foods ,at home.
in the packaglng 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 vaoor in or out Packaglng done in any other way could cause food odor and taste transfer through-
out the refrigerator | and | drying of frozen food | ||||
Rigid | polyethylene |
| [plastic) | containers | with | |
tightfitting | lids, | canning/freezing | ||||
jars. | aluminum foil, | 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.
out the air (liquids need headspace to allow for expansion). Twist the top and turn it back. Fasten tie
securely around the
Creaseendsclosetofood.pressaIrfromoackage
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
l Waxed paper
l
l Thin,
None of these are totally moisture, air or vapor
proof. The use of these wrappings could cause food odor and taste transfer and dry-
Iing of frozen food.
Freezing Fruits - Select ripe,
Sort, peel, trim, pit and slice as needed.
Pack in rigid
recommended material. Leave head space to allow liquids to expand during freezing.