FREEZING & STORING FROZEN
FOODS
The freezer section IS designed for storage of corn-
mercially frozen foods and for freezing foods at
home.
Packaging -The secret of successful freezing is In over twice Finish package and tape closed NOTE
the packaging. The wrap you use must be air, With unboned meats, pad sharp edges wrth extra
moisture and vapor proof. The way you close and seal wrap or use stockinette to protect the wrap from
the package must not allow air, morsture or vapor in or
out. Packagrng done in any other way could cause punctures
food odor and taste transfer throughout the re-
frigerator and drying of frozen food
Rrgrd polyethylene (plastic) containers with trght-
fitting 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.
Sealing - When sealing foods In bags squeeze
out the air (liquids need headspace to allow for
expansion.) Twtst the top and turn It back Fasten tie
securely around the doubled-over tail. Put the label
Inside transparent bags, use self-adhestve label on
outside of opaque ones.
Freezlng Frults- Select 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
Air-tight wrapping calls for ?drugstore? wrap Cut in water may lose food value and become, soggy.
the sheet about one-thrrd longer than the distance Sort, peel. trim, pit and slice as needed.
around the food. Bring the ends together and fold In Pack in rigid wade-mouthed containers or other
[toward the food) at least twice to seal out air. Crease recommended material Leave head space to al-
ends close to food, press air from package Fold tips low liqurds to expand during freezrng. |
ACEC
