S
TORING FROZEN FOOD
The freezer section is designed for storing
commercially frozen food and for freezing food at home.
NOTE:
For further information about preparing food for
freezing or food storage times, check a freezer guide or
reliable cookbook.
Packaging
Successful freezing depends on the correct
packaging. When you close and seal the package you
must not allow air or moisture in or out. If you do, 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 (made from saran film)
•
Specified freezer 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
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Freezing
Your freezer will not quick-freeze any large quantity of
food. Put no more unfrozen food into the freezer than
will freeze within 24 hours (about 2 to 3 lbs of food
per cubic foot [907-1,350 g per liter] of freezer
space). Leave enough space in the freezer for air to
circulate around packages. Also leave enough room
at the front so the door can close tightly.
Storage times vary according to the quality and type
of food, the type of packaging used (airtight and mois-
ture-proof), and the storage temperature. Ice crystals
inside a sealed package are normal. It means that
moisture in the food and air inside the package have
condensed, creating ice crystals.
