FREEZING & STORING
FROZEN FOODS
The freezer section is designed for storage of
commercially frozen foods and for freezing foods
at home.
Packaglng - 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
seal the package must not allow air, moisture or
vapor in or out. Packaging done in any other way
could cause food odor and taste transfer through-
out the refrigerator and drying of frozen food.
Rigid polyethylene (plastic] containers with
tightfitting lids, straight-sided canning/freezing
jars, heavy-duty aluminum foil, plastic-coated pa-
per and nonpermeable plastic wraps (made from
a Saran film] are recommended. NOTE: Heat-
sealed bolllng bags are easy to use and can be
used by themselves or as carton liners.
Seallng - When sealing foods in bags squeeze
out the alr [liquids need headspace to allow for
expansion). Twist the top and turn it back. Fasten tie
securely around the doubled-over tail. Put the
label inside 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-tight wrapping calls for ?drugstore? wrap. Cut quarts [liters) at a time and drain. Fruit that stands in
the sheet about one-third longer than 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
Crease ends close to food, press air from package. recommended material. Leave head space to
Fold tips over twice. Finish package and tape allow liquids to expand during freezing.
closed. NOTE: Wlth unboned meats, pad sharp
edges wlth extra wrap or use stockinette to pro-
tect the wrap tfom punctures.
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ACEC
