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Freezing & Storing
Frozen Foods
The freezer section is designed for storage of com-
mercially frozen foods and for freezing foods at home.
Packaging - The secret of successful freezing is
in the packaging. The wrap you use must be air,
moisture and vapour proof. The way you close and
seal the package must not allow air, moisture or
vapour in or out. Packaging done in any other way
could cause food odour and taste transfer throughout
the refrigerator and drying of frozen food.
Rigid polyethylene (plastic) containers with tight-
fitting lids, straight-sided canning/freezing jars, heavy-
duty aluminum foil, plastic-coated paper and nonper-
meable plastic wraps (made from a saran film) are
recommended. NOTE: Heat-sealed boiling 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 head-space to allow for ex-
pansion). Twist the top and turn it back. Fasten tie
securely around the doubled-over tail. Put the label
inside transparent bags; use self-adhesive labels on
outside of opaque ones.
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Air-tight wrapping calls for "drugstore" wrap. Cut
the sheet about one-third longer than the distance
around the food. Bring the ends together and fold in
(toward the food) at least twice to seal out air. Crease
ends close to food, press air from package. Fold tips
over twice. Finish package and tape closed. NOTE:
With unboned meats, pad sharp edges with extra
wrap or use stockinette to protect the wrap from
punctures.
DO NOT USE:
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without tight lids
• Waxed paper
• Waxed-coated freezer wrap
• Thin, semi-permeable wrap
None of these are totally moisture, air or vapour
proof. The use of these wrappings could cause
food odour and taste transfer and drying of fro-
zen food,
Freezing Fruits - Select ripe, blemish-free fruits.
Be sure they taste as good as they look. Wash 2 to 3
quarts (litres) at a time and drain. Fruit that stands in
water may lose food value and become soggy. Sort,
peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed containers or other rec-
ommended material. Leave head-space to allow
liquids to expand during freezing.
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