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STORING
FROZEN
FOOD
NOTE:
For
further
information
about
preparing
food
for
freezing
or
food
storage
times,
check
a
freezer
guide
or
a
reliable
cookbook.
Packaging
Successful
freezing
depends
on
correct
packaging.
When
you
close
and
seal
the
package,
it
must
not
allow
air
or
moisture
in
or
out.
If
it
does,
you
could
have
food
odor
and
taste
transfer
throughout
the
refrigerator
and
also
dry
out
frozen
food.
Packaging
recommendations:
?
Rigid
plastic
containers
with
tight-fitting
lids
?
Straight-sided
canning/freezing
jars
?
Heavy-duty
aluminum
foil
?
Plastic-coated
paper
?
Non-permeable
plastic
wraps
?
Specified
freezer-grade
self-sealing
plastic
bags
Follow
package
or
container
instructions
for
proper
freezing
methods.
Do
not
use:
?
Bread
wrappers
?
Non-polyethylene
plastic
containers
?
Containers
without
tight
lids
?
Wax
paper
or
wax-coated
freezer
wrap
?
Thin,
semi-permeable
wrap
Freezing
Your
freezer
will
not
quick-freeze
any
large
quantity
of
food.
Do
not
put
more
unfrozen
food
into
the
freezer
than
will
freeze
within
24
hours
(no
more
than
2
to
3
lbs
of
food
per
cubic
foot
of
freezer
space).
Leave
enough
space
in
the
freezer
for
air
to
circulate
around
packages.
Be
careful
to
leave
enough
room
at
the
front
so
the
door
can
close
tightly.
Storage
times
will
vary
according
to
the
quality
and
type
of
food,
the
type
of
packaging
or
wrap
used
(airtight
and
moisture-proof)
and
the
storage
temperature.
Ice
crystals
inside
a
sealed
package
are
normal. This
simply
means
that
moisture
in
the
food
and
air
inside
the
package
have
condensed,
creating
ice
crystals.
NOTE:
Allow
hot
foods
to
cool
at
room
temperature
for
30
minutes,
then
package
and
freeze.
Cooling
hot
foods
before
freezing
saves
energy.
17
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