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| Packaging |

FREEZER CONTAINERS

TYPES—Freezer containers are available in several shapes, sizes and materials.
Square and rectangular containers take up less space than round ones, and
those that are flat on both top and bottom are easier to stack. Containers are
usually sold in 16-ounce and 32-ounce sizes. The size to choose is the one that
will hold only enough of a fruit or vegetable for one meal for the family.

Rigid containers made of heavy aluminum foil, glass, plastic, tin or heavily
waxed cardboard are suitable for both dry pack and liquid pack. Care must be
taken in storing glass jars in the freezer or locker as there is always a danger of
breaking them. In some provinces the use of glass jars in frozen food lockers
is prohibited by law.

HEADSPACE—When using liquid pack, it is essential to leave a headspace of
1 inch in glass jars and 14 to inch in other containers.

SEALING—Many freezer cartons have inner liners or bags that are moisture-
vapor-resistant. Sometimes elastic or metal closures are supplied for sealing
the bags but those made from cellophane, laminated paper and locker paper
are often heat-sealed. To do this, the excess air is first forced out by pressing
together the sides of the bag. Then, holding the two sides together, the top
edge is placed on a flat surface and sealed with a warmiron. If the bag is made
of plastic material, a piece of paper should be placed between it and the iron.
The seal should be allowed to set for a few minutes before the ends of the bag
are tucked into the carton.

FREEZER BAGS

Various sizes of bags made from plastic material are also available.
They are good for packaging poultry, some cuts of meat, dry-pack fruits and
vegetables, and prepared foods such as bread, cakes, cookies, etc. As much
air as possible should be pressed out of the bag, then the top should be twisted
several times and secured tightly with metal closure or elastic band. For
long storage plastic bags containing frozen foods should be protected from
puncturing by being placed in a cardboard box or wrapped in heavy paper or
stockinette.

‘“‘Meat—How to Buy, How to Cook’’, Consumer Section Bulletin No.
971, contains complete instructions for cooking both fresh and frozen
meats. (Available for 50¢ per copy from the Queen’s Printer, Ottawa,
Ontario.)

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