DO’S AND DON’TS OF PACKAGING

DO:

@ Good packaging is moisture proof, preventing foods from drying
out; vapor proof, excluding oxygen that causes fat rancidity, pre-
vents aging and keeps out odors and other flavors.

@ Packaging materials must be odorless, flexible, greaseproof, strong
when wet and cold and must strip off easily. »

@ Frozen food containers should also be easy to fill and shaped for
economy of storage space.

@ Glass jars, tightly covered, may be used in the home freezer when
space allows. Cover with stockinette or old nylon hose to prevent
slipping when cold.

@ Keep packaging materials in a cool place to prevent drying out.

DON’T:
@ Don’t freeze foods in plain wax paper or butcher paper only.

@ Don’t try to close pliofilm bags with heat; use paper-covered wires,
rubber bands or string.

@ Don’t put hot food in waxed tub containers.

® Don’t re-use broken or punctured containers. A break in a package
may be caused by rough handling, sharp edges inside the package
or filling a container too full.

@ Don’t wash plastic containers in very hot water.

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