Freezing
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What kind of packaging materials should be used for freezing?
Packaging materials must be moisture-vapor resistant; durable and leakproof; not become brittle and crack at low temperatures; resistant to oil, grease or water; protect foods from absorption of off-flavors or odors; easy to seal; and easy to mark. Good freezing materials include rigid containers made of aluminum, glass, plastic, tin or heavily waxed cardboard; bags and sheets of moisture-vapor resistant wraps; and laminated papers made specially for freezing.
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Can aluminum foil be used as a freezer wrap?
Heavy duty aluminum foil can be used as a freezer wrap. Because it can be torn or punctured easily it is wise to use an overwrap. Light weight (household) aluminum foil is not satisfactory for home freezing.
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Is wax paper a suitable freezer wrap?
No. Wax paper is not moisture-vapor resistant.
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Can bread wrappers be used for freezing?
No. Bread wrappers are not sufficiently moisture-vapor resistant to be used for freezing. A freezer-weight polyethylene bag should be used.
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Can zip-type bags be used for freezing?
Yes, if they have been designed for and their box marked for freezer use.
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Can milk or cottage cheese cartons be used for freezing foods?
Cardboard cartons for cottage cheese, ice cream or milk are not sufficiently moisture-vapor resistant to be suitable for long term freezer storage.
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Can glass jars be used for freezing?
Regular glass jars break easily at freezer temperatures. If using glass jars, choose wide-mouth dual purpose jars made for freezing and canning; these jars have been tempered to withstand extremes in temperatures. If standard canning jars (those with narrow mouths) are used, leave extra headspace in liquid packs (3/4-inch for pints; 11/2-inches for quarts) to allow for expansion of food during freezing and completely thaw food before removing it. Do not use regular canning jars for foods packed in water.
SO EASY TO PRESERVE
The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.