FREEZING & STORING FROZEN
FOODS
3 6
The freezer sect on IS designed for storage of con-
merc~clly frozen foods ond for freezlng foods at
qome
Packaglng - The secret of successful freezing IS over t&Ice Finish package and tape closed NOTE
In the packaging. The wrap you use must be air, With unboned meats, pad sharp edges with extra
moisture and vapor proof The way you close and wrap or use stockl?et?e to protect the wrap from
seal the package must not allow air, moisture or punctures
vapors In or out
RIgId polyethylene (plastic) containers with tight- DO NOT USE:
fitting IIds, straight-sided canning freezing jars.
l Bread wrappers
heavy-duty alumtnum foil, plastic-coated paper and l Non-polyethylene plastic containers
non-permeable plastic wraps (such as Saran) are
l Containers without tight lids
recommended. Note, Heat-sealed boiling bags are 0 Waxed paper
easy to use and can be used by themselves or as
0 Wax-coated freezer wrap
carton liners
l Thin, semi-permeable wrap
Sealing ~ Where sealing foods In bags squeeze None of these are totally moisture, air or vapor
out the air (Ilqulds need headspace to allow for proof.
expansion ) Twist +he top and turn it back Fasten tie
securely around tie doub!ed-over tail Put the label
irlslde transparent bogs use self-adhesive label on
outside of opaque ones
5
Freezing Fruits ~ Select ripe. blemish-free fruits
Be sure they taste as gocd as they look Wash 2 to
3 quarts (liters) at a time and drown Fruit that stands
Air-tight wrappl?g calls for ?drugstore? wrap Cut In water may lose food value and become, soggy
the sheet about one-third ionger than the distance Sort, peel, trim, pit and slice as needed
around the food Bring the ends together and fold r Pack in rigid wide-mouthed containers or other
[toward the food) at least twice to seal out air Crease recommended materlci Leave head space to aI-
ends close to food press air from package Fold tips low llaulds to expond during freezlng |
ACEC
