Whirlpool ET1 8MK - Manual (Page 11)

FREEZING 8c STORING FROZEN
FOODS
The freezer section is designed for storage of com-
mercioily 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 vapor proof. The way you close and
seal the package must not allow air, moisture or
vapors in or out.
Rigid polyethylene (plastic) containers with tight-
fitting lids, straight-sided canning/freezing jars,
heavy-duty aluminum foil, plasfic-coafed paper and
non-permeable plasfic wraps (such as saran) 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 headspace to allow for
expansion.) Twist the top and turn it back. Fasten tie
securely around the doubled-over tail. Put the label
inside transparent bags; use self-adhesive label 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) af leasf twice to seal out air. Crease
ends close to tood, 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
• Wax-coated freezer wrap
• Thin, semi-permeable wrap
None of these are totally moisture, air or vapor
proof.
Freezing Fruits — Select ripe, blemish-free fruits
Be sure they taste as good as they look. Wash 2 to
3 quarts (liters) 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
recommended material. Leave head space to al­
low liquids to expand during freezing.
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