Whirlpool ET20GM manual Freezing & Storing Frozen Foods

FREEZING & STORING FROZEN FOODS

The freezer section is designed for storage of

commercrally 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			(plastic]	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 tail. Put the label inside transparent bags; use self-adhesive label on outside of opaque ones.

DO NOT USE:
l	Bread	wrappers
l	Non-polyethylene		plastic containers
l Containers without tight lids
0 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.

9A

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

Freezing Fruits - Select ripe, blemish-free fruits. Be sure they toste 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 w/de-mouthed containers or other

recommended material Leave head space to allow liquids to expand during freezing.