Refrigerator Model Number: ET19TK

FREEZING & STORING FROZEN
FOODS
The freezer sect on IS designed for storage of con-
merc~clly frozen foods ond for freezlng foods at
qome
Packaglng - 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 IIds, straight-sided canning freezing jars.
heavy-duty alumtnum 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 ~ Where sealing foods In bags squeeze
out the air (Ilqulds need headspace to allow for
expansion ) Twist +he top and turn it back Fasten tie
securely around tie doub!ed-over tail Put the label
irlslde transparent bogs use self-adhesive label on
outside of opaque ones
5
Air-tight wrappl?g calls for “drugstore” wrap Cut
the sheet about one-third ionger than the distance
around the food Bring the ends together and fold r
[toward the food) at least twice to seal out air Crease
ends close to food press air from package Fold tips
3
6
over t&Ice Finish package and tape closed NOTE
With unboned meats, pad sharp edges with extra
wrap or use stockl?et?e to protect the wrap from
punctures
DO NOT USE:
l Bread wrappers
l Non-polyethylene plastic containers
l Containers without tight lids
0 Waxed paper
0 Wax-coated freezer wrap
l 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 gocd as they look Wash 2 to
3 quarts (liters) at a time and drown 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 materlci Leave head space to aI-
low llaulds to expond during freezlng