STORING FROZEN FOOD
The freezer section IS designed for storage of
commercially frozen food and for freezing food 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 9 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 (plastic) containers with
l Waxed paper
tightfitting lids, straight-sided canning/freezing
jars, heavy-duty aluminum foil, plastic-coated l Waxed-coated freezer wrap
l Thin, semi-permeable wrap
paper and nonpermeable plastic wraps (made
from 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 cation liners. cause food odor and taste transfer and dry-
Sealing - When sealing food 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 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 wrappir,g calls for ?drugstore? wrap. Cut quarts (liters) at a time and drain. Fruitthatstands 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.
Pack in rigid wide-mouthed containers or other
in (toward the food] a? least twice to seal out air.
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
