fhlL If they are less than two-thirds ftl]], _ways Packaging Foods for Freezing
store vegetables in plastic bags or airtight • \Vhell freezing frnits and vegetal)les seleet
cout_finers to reduce moisture loss. fresh, top-quality products.
• Always wrap odorous foods such as onions and • Use a freezer wrap that is air, moisture- and
cabbage so tile odor does not transfer to other vapo>preuf. Some good choices are hea_
foods, duly ahlminmn foil, freezer plastic wrap,
• While vegetables need a certain amount of polyethylene-coated freezer paper, t}:eezer
moisture to remain fresh, too much moisture }lags or airtight containers. Force as much air
can shorten storage times (especially lettuce), out of the packages as possible and be surc
Be sure the vegetables are well drained before they are tightly sealed. Trapped _fir can cause
storing. It may also be helpful to place a layer the food to dJ)' out, change color and develop
of paper towels in the bottom of the bag to an offLflavor (fJ'eezer burn).
absorb any excess moisture. • Fresh meats and poultry can be left in the
Dairy Food store wrapping when fieezing for less than two
weeks. For longer storage, overwrap with a
• Store butter and margarine in the Dab), snitable t}eezer wrap. Do not refreeze ]neat
Compartment fbund in the refrigerator dooJ: that has completely thawed.
• Most dairy foods snell as milk, cream, sour
cream an{l cottage cheese have freshness dates Loading the Freezer
on their cartons for appropriate length of • Avoid adding too much warnl food to the
storage. Store these foods in the original carton freezer at one trine. This overloads the freezer,
and refrigerate immediately after purchasing slows the rate of freezing and can raise the
and each use. (:lose carton lids tightly to keep temperature of already frozen foods.
out air and odors. • Place tile packages in the coldest part of the
• Occasiomdl) mold will develop on the surface freezer first (against the walls or bottom of the
of hard cheeses (Swiss, Cheddar, Parmesan). compartment) to insure the food freezes as
quickly as possible. Leave a little space
The moldy areas can be trimmed away and tile between the packages so cold air can circulate.
remaining cheese will still be flavorfid and safe
to eat. • Avoid storing hard-to-freeze Foods such as ice
cretan and orange juice on the fieezer door
shelves. These foods are best stored in the
Frozen Food Storage t}ceezer interior where the temperature varies
The freezer compartment of a refiigerator less with door openings.
should be kept at 0°F or lower. To check the Foods That Don't Freeze Well
freezer, place an appliance thermometer
between the frozen packages and check after 24 • Some fbods cannot be frozen successtull)
hours. A freezer operates more ett)ciently when because the freezing causes them to
deteriorate. These include:
it is at least two-thirds fifll. If not this fhll, it will potatoes (unless mashed)
be helpfid to fill milk cartons half fidl of water
cream fillings
and place them in the freezer, cooked egg whites
Refer to the Food Storage Chart on pages sour ereanl
9-10 for approximate storage times. For the salad greens
best results when freezing fbods, follow these hmcheon meat
soft cheeses (cream, cottage, processed)
guidelines: mayonnaise
milk and cream
gelatin salads
hananas
citrus frnits
PAGE8
