fhlL If they are less than two-thirds store vegetables
ftl]], _ways
Packaging
� \Vhell freezing
Foods for Freezing
frnits and vegetal)les products. seleet
in plastic bags or airtight moisture loss.
cout_finers to reduce
fresh, top-quality
� Always wrap odorous foods such as onions and cabbage so tile odor does not transfer to other foods, � While vegetables need a certain amount of moisture to remain fresh, too much moisture can shorten storage times (especially lettuce), Be sure the vegetables are well drained before storing. It may also be helpful to place a layer of paper absorb towels in the bottom any excess moisture. of the bag to
� Use a freezer wrap that is air, moisture- and vapo>preuf. Some good choices are hea_ duly ahlminmn foil, freezer plastic wrap, polyethylene-coated freezer paper, t}:eezer }lags or airtight containers. Force as much air out of the packages as possible and be surc they are tightly sealed. Trapped _fir can cause the food to dJ)' out, change color and develop an offLflavor (fJ'eezer burn). � Fresh meats and poultry can be left in the
Dairy Food
� Store butter and margarine in the Dab),
store wrapping when fieezing for less than two weeks. For longer storage, overwrap with a snitable t}eezer wrap. Do not refreeze ]neat that has completely thawed.
Compartment fbund in the refrigerator dooJ: � Most dairy foods snell as milk, cream, sour cream an{l cottage on their cartons cheese have freshness length of dates for appropriate
Loading the Freezer
� Avoid adding too much warnl food to the freezer at one trine. This overloads the freezer, slows the rate of freezing and can raise the temperature of already frozen foods. � Place tile packages in the coldest part of the freezer first (against the walls or bottom of the compartment) to insure the food freezes as quickly as possible. Leave a little space between the packages so cold air can circulate. � Avoid storing hard-to-freeze Foods such as ice cretan and orange juice on the fieezer door shelves. These foods are best stored in the t}ceezer interior where the temperature varies
storage. Store these foods in the original carton and refrigerate immediately after purchasing and each use. (:lose carton lids tightly to keep out air and odors. � Occasiomdl) mold will develop on the surface of hard cheeses (Swiss, Cheddar, Parmesan). The moldy areas can be trimmed away and tile remaining cheese will still be flavorfid and safe to eat.
Frozen Food Storage
The freezer compartment of a refiigerator should be kept at 0°F or lower. To check the freezer, place an appliance thermometer between the frozen packages and check after 24 hours. A freezer operates more ett)ciently when it is at least two-thirds fifll. If not this fhll, it will be helpfid to fill milk cartons half fidl of water and place them in the freezer, Refer to the Food Storage Chart on pages 9-10 for approximate storage times. For the best results when freezing fbods, follow these guidelines:
less with door openings. Foods That Don't Freeze Well
� Some fbods cannot be frozen successtull) because deteriorate.the These include: them to freezing causes potatoes (unless mashed) cream fillings cooked egg whites
