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FREEZING & STORING FROZEN FOODS
The freezer section IS designed for storage of cornmercially frozen foods and for freezing foods at home. 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, morsture or vapor in or out. Packagrng done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food Rrgrd polyethylene (plastic) containers with trghtfitting lids, straight-sided cannlng/freezrng Jars. heavy-duty aluminum foil, plastic-cwted paper and non-permeable plastic wraps (such as Saran) are recommended. Note, Heat-sealed bowling bags are easy to use and can be used by themselves or as carton liners. foods In bags headspace to expansion.) Twtst the top and turn It back securely around the doubled-over tail. Put Inside transparent bags, use self-adhestve outside of opaque ones.
Packaging
-The
over twice Finish package and tape closed NOTE With unboned meats, pad sharp edges wrth extra wrap or use stockinette to protect the wrap from punctures
Sealing - When sealing out the air (liquids need
squeeze
allow for Fasten tie the label label on
Air-tight wrapping calls for �drugstore� wrap Cut the sheet about one-thrrd 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
ripe. blem!sh-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 in water may lose food value and become, soggy. Sort, peel. trim, pit and slice as needed. Pack in rigid wade-mouthed containers or other recommended material Leave head space to allow liqurds to expand during freezrng.
