The freezer section IS desrgned for storage of commercrally frozen foods and for freezing foods at home Packaglng-The secret of successful freezing IS rn 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 vapors rn or out. Rrgrd polyethylene (plastic) contarners wrth trghtfitting lids, straight-srded canning/freezing tars. heavy-duty aluminum forl, plastic-coated paper and non-permeable plastrc wraps [such as Saran) are recommended Note: Heat-sealed boiling bags are easy to use and can be used by themselves or as carton liners Sealing -- When sealrng foods In bags squeeze need headspace to allow for expansion ) Twist the top and turn rt back Fasten tre securely around the doubled-over tall. Put the label Inside transparent bags, use self-adhesive label on outside of opaque ones
over twice Finrsh package and tape closed. NOTE With unboned meats, pad sharp edges with extra wrap or use stockinette to protect the wrap from punctures DO NOT USE l Bread wrappers l Non-polyethylene plastrc contarners l Contarners without tight lids l Waxed paper l Wax-coated freezer wrap l Thin, semi-permeable wrap None of these are totally morsture, air or vapor proof -__.~--
out the air (liqurds
5
ripe, blemrsh-free fruits Be sure they taste as good as they look. Wash 2 to 3 quarts (liters) at a trme and drain. Frurt that stands in water may lose food value and become, soggy Sort, peel, trim, pit and slice as needed. Pack In rigid wrde-mouthed contarners or other recommended material. Leave head space to aIlow liquids to expand during freezing
Freezing
Fruits - Select
Air-tight wrapprng calls for �drugstore� wrap. Cut the sheet about one-third longer than the drstance around the food Bring the ends together and fold in (toward the food) at least twrce to seal out air. Crease ends close to food, press air from package Fold tips
