PACKAGE AND SEAL CAREFULLY
Airtight packaging is the secret of success in freezing foods. Containers and wrappings should be moisture-vaporproof and packages should be sealed carefully to keep natural moisture in and air out. If food is not properly wrapped, freezer burn will result. When this happens, food dehydrates and is of poor quality. The drugstore fold is recommended for efficiency and economy. Bring the edges of the paper together and fold over until it fits tightly around the articles being wrapped [at least two folds).
loading
Before loading with unfrozen food, turn cold control to coldest position (highest number] and let freezer operate for several hours. This will speed up the rate of freezing. Lay packages to be frozen in a single layer so each rests on a freezing surface. (See illustration above.) Allow space between packages for cold air to circulate. Food will be frozen in about 18 to 24 hours, depending upon the kind of food, size and shape of the package and the amount to be frozen. Do not add more unfrozen food until previous load is frozen. If in doubt, wait 24 hours before adding more unfrozen food. When food is frozen, return cold control to its usual setting.
Storing frozen food
When food is frozen, stack packages anywhere in the freezer. Make sure that packages do not extend above the top of the cabinet, keeping lid from closing.
Heavy-duty aluminum freezer foil, kraft paper with cellophane bonded to it, special freezer bags, jars, cartons and special pressure-sensitive freezer sealing tape are available at your supermarket or freezer dealer. See your �How to Freeze Book� for packaging material guide.
