FREEZING & STORING FROZEN
The freezer section is designed for storage of com-
mercrally frozen foods and for freezing foods at
home.
Packaglng -The secret of successful freezrng IS in over twrce. Frnrsh package and tape closed. NOTE,
the packaging. The wrap you use must be air,
moisture and vaporproof. The way you close and seal Wrth unboned meats, pad sharp edges with extra
wrap or use stockrnette to protect, the wrap from
the package must not allow air, moisture or vapor in or punctures.
out. Packaging done in any other way could cause
food odor and taste transfer throughout the re-
DO NOT USE:
frigerator and dry out of frozen food.
l Bread wrappers
Rigid polyethylene (plastic) containers with tight- l Non-polyethylene plastic containers
fitting lids, straight-sided canning/freezing jars, l Containers without tight lids
heavy-duty aluminum foil, plastic-coated paper and l Waxed paper
non-permeable plastic wraps (such as Saran) are l Waxed-coated freezer wrap
recommended. Note: Heat-sealed boiling bags are l Thin, semi-permeable wrap
easy to use and can be used by themselves or as None of these are totally moisture, air or vapor
carton liners. proof. The use of these wrapplngs could
Sealing - When sealing foods in bags squeeze cause food odor and taste transfer and
out the air (liquids need headspace to allow for drying out of the frozen food.
expansion.) Twist the top and turn it back. Fasten tre
securely around the doubled-over tail. Put the label Ice Cream...Store in the freezer. Once the pack-
Inside transparent bags; use self-adhesive label on age is opened, place a piece of aluminum fort or
outside of opaque ones. waxed paper smoothly against the Ice cream sur-
face. This WIII prevent Ice crystals from forming.
Packaged Frozen Food .Store on freezer door
shelf or in the freezer. If you plan to store it for a long
time, re-wrap it with aluminum foil or plastic wrap.
Frozen Meats* .The following hints will help
keep the quality in your frozen meats:
1. Freeze meat while fresh and in top condition.
2. Use only the recommended wrapping
materials.
3. Prepare the meat foe freezing before wrap-
ping It. Trim off excess fat and remove bones
when practical. Meat should not be salted
because salt shortens freezer life.
4. Wrap tightly, pressing out as much air as
possible.
5. Label and date it.
6. Refreezrng defrosted meat is not
Air-tight wrapping calls for ?drugstore? wrap. Cut recommended.
the sheet about one-third longer than the distance Frozen Soups, Juices .Store on freezer door
around the food Bring the ends together and fold in shelf or in the freezer
(toward the foad) at least twice to seal out air. Crease
ends close to food, press air from package. Fold trps
9 |
ACEC
