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 packagtng. 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 | (plastic) | containers | with | |||
?ightfitting | lids, | canning/freezrng | |||||
tars, | 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.
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 tre
securely around the
Fold tips over +wrce. Finrsh package and tape closed. NOTE: With unboned meats, pad sharp edges with extra wfup 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- ing 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.