FREEZING & STORING
FROZEN FOODS
The freezer section is designed for storage of
commercially 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 DO NOT USE:
seal the package must not allow air, moisture or
vapor in or out. Packaging done in any other way l Bread wrappers
could cause food odor and taste transfer through- l Non-polyethylene plastic containers
out the refrigerator and drying of frozen food. l Containers without tight lids
Rigid polyethylene (plastlc] containers with l Waxed paper
tightfitting lids, straight-sided canning/freezing
jars, heavy-duty aluminum foil, plastic-coated pa- l Waxed-coated freezer wrap
per and nonpermeable plastic wraps [made from l Thin, semi-permeable wrap
a Saran film] are recommended. NOTE: Heat- None of these are totally moisture, air or vapor
sealed boiling bags are easy to use and can be proof. The use of these wrappings could
used by themselves or as carton liners. cause food odor and taste transfer and dry-
Sealing-When sealing foods in bags squeeze ing of frozen food.
out the air (liquids need headspace to allow for
expansion). Twist the top and turn It back. Fasten tie
securely around the doubled-over tall Put the
label inslde transparent bags, use self-adhesive
label on outside of opaque ones
Freezing Fruits - Select ripe, blemish-free fruits.
Be sure they taste as good as they look. Wash 2 to 3
Air-tightwrapping calls for?drugstore? wrap. Cut quarts (liters) at a time and drain. Fruit that stands in
the sheet about one-third longerthan the distance water may lose food value and become soggy.
around the food. Bring the ends together and fold Sort, peel, trim, pit and slice as needed.
in (toward the food] at least twice to seal out air Pack in rigid wide-mouthed containers or other
Creaseendsclosetofood,pressairfrom package. recommended material. Leave head space to
Fold tips over twice. Finish package and tape allow liquids to expand during freezing
closed. NOTE: With unboned meats, pad sharp
edges with extra wrap or use stockinette to pro-
tect the wrap from punctures. |
ACEC
