PACKAGE AND SEAL CAREFULLY
Airtight packaging is the secret of success in freezing foods. Containers and wrappings should be
proof and packages should be sealed carefully to keep natural moisture in and air out.
If food is not properly wrapped, freezer burn will result. When this happens, food de- hydrates and is of poor quality.
The drugstore fold is recommended for efficiency and economy. Bring the edges of the paper together and fold over until it fits tightly around the articles being wrapped [at least two folds].
paper with cellophane bonded to it, special freezer bags, jars, cartons and
special
tape are available at your supermarket or freezer dealer. See your”How to Freeze
Book” for packaging material guide.
loading
Before loading with unfrozen food, turn cold control to coldest position (highest num- ber] and let freezer operate for several hours. This will speed up the rate of freezing. Lay packages to be frozen in a single layer so each rests on the freezing surface of a shelf. Allow space between packages for cold air to circulate.
Food will be frozen in about18 to 24 hours,
depending upon the kind of food, size and shape of the package and the amount to be frozen. Do not add more unfrozen food until previous load is frozen. If in doubt, wait 24 hours before adding more unfrozen food.
When food is frozen, return cold control to its usual setting.
Storing frozen food
When food is frozen, stack packages any- where in the freezer. Make sure that packages do not extend above the cabinet edge as they may keep the
lid from closrng and sealing.
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