10 Rules
for'
Oow'tdf
Cklor s torage
Letsyou storefrozenfood packages–
asconveniently as putting bookson
a shelf—where-they are e-asy to see,
1.
Freeze the best.
Freezeonly top-
identify and remove.Shelvesare
roomyenoughfor storing home-frozen
quality foods. Freezingretainsquality
itemsor Ieft-overs,andaredesiunedto
and flavor; it cannot improvequality.
accommodateregular or odd-st%ped
packages.
Juice-candoorshelf
Speciallysizedfor storageof standard
frozenjuice cansand other similarly-
shapedcontainers.
Intericw light
Turnson automaticallywhen door is
opened,turns off when door isclosed.
Key-ejectinglock
Keepsyour frozenfood supplysecure,
discouragesunauthorized"exploring."
The spring-loadedlock is designedso
that the key is automatically
ejected–
key will not remain in lock in either
the open or closed position. Keep the
key out of reach of children and away
from freeze~
2.
Keep work area clean.
3. Work quickly.
The quickerfruits and
vegetablesare frozen after picking,
the better the frozen product will be,
You'll savetime, too, becauseless
culling and sorting will be necessary.
4.
Choosecorrect packagingmaterials.
Frozenfoods will dry out if not prop-
erly wrappedor packaged.Both rigid
containersand flexible bagsor wrap-
pers can be used. Make sure they are
especially designed for freezing,
5. Follow
reliable instructions
for
freezing different types of food.
6.
Freeze foods in practical meal-
sized packages.
7. Fill container properly.
Whenplacing
liquid orsemi-liquid food incontainers,
leaveabout x" at top (1%"for glass
containers)to allow for expansiondur-
ing freezing,
8.
Freeze correct quantities.
There is
an established maximumof food your
freezer is designed to freeze at one
time—approximately 3 pounds per
cubic foot of freezer capacity.-ln
normal position, your freezer'scon-
trol dial will maintain sufficiently low
temperatures in the freezer to freeze
recommended quantities of food.
If you have a large quantity of food
you wish to freeze, store part of it in
the fresh food compartment of your
refrigerator until the first quantity
is frozen.
9.
Freeze foods quickly.
Continually
rotate frozen foods to the front of the
freezer so the longest-frozen foods
are used first.
10. Store frozen foods immediately.
Commercially frozen food can be
stored any place in the freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
3
You'llfind these materialshelpful in
preparingfoods for the freezer:
@ Largekettle with close-fitting lid
for blanchingvegetablesand fruits
* Fine sieve or smallcolanderto put
vegetablesin for blanching
@ Assortmentof knivesfor cutting up
meat,fruits and vegetables.
RoIIs of absorbentpaper towels o r
soft cloth towels for draining foods
e proper freezer packagingmaterials
for varioustypes of food (seepage8).
ID Small loading funnel for fruit and
vegetable containers,to keep sealing
edge clean.
e Glassmarkingpencil for labeling
packages.
. Roll of freezer tape
Freezing is fast and efficient through-
out the freezer, but quickest on the
top shelf–especially with the temper-
ature control at a number higher than
4 (the coldest setting is "COLDEST").
If you plan to quick-freeze large
amountsof food, turn the temper-
ature control to "COLDEST" several
hours before food will be ready to
be placed in the freezer.
Never freeze more
than three
pounds of food per cubic foot of
freezer capacity at one time.
Part N o. 4 68313P04
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