Whirlpool EB19MK - Manual (Page 11)

FREEZING & STORING FROZEN
FOODS
The freezer section is designed for storage of com-
rriercially 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, plastic-coated paper and
non-permeable plastic 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 [liqu ds need headspace to oHow for
expansion,] Twist the fop and turn it baok. Fasten tie
securely around *he doubled-over tail. Put tne label
nside fronsparent bags, use self-adhesive label on
outside of opaque ones
1 ■
Air-tight wrapp ng calls for arugstore wrap. Cut
the sheet about one-fhird longer than the distance
around the food Bring the ends together and fold m
(toward the food] at least twice to seal out air. Crease
ends close to food, 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 plastio containers
• Oontalners without tight lids
• Waxed paper
• Wqx-coated freezer wrap
• Thin, semi-permeable wrap
None of these are totally moisture, air or vapor
proof.
Freezing Fruits - Seleot npe, blemish-free fruits
Be sure they taste as good as they look. Wash 2 to
3 quarts [liters] at a time and dram. Fruit that stands
n water may lose food value and become, soggy.
Sort, peel, trim,, pit and slioe as needed
PacK in rigid wide-mouthed containers or other
recommended material Leave head space to al­
ow liquids to expand during freezing