Michigan State University Extension
Preserving Food Safely - 01600508
10/13/97

### LOADING THE FREEZER

     Freeze  fruits and vegetables as soon as they are packaged

    and
    sealed.  Freeze at 0 degrees Fahrenheit or below.

     Put  no more unfrozen food into a home freezer  than  will

    freeze
     within 24 hours.  Usually this will be about 2 or  3

    pounds
     of  food  to  each  cubic  foot  of  its   capacity.

    Overloading
    slows down the rate of freezing, and foods  that

    freeze
       too  slowly  may  lose  quality.    For   quickest

    freezing,
     place packages against freezing plates  or  coils

    and
     leave  a  little  space between  packages  so  air  can

    circulate
    freely.

     After  freezing,  packages may be stored  close  together.

    Store
    them at 0 degrees Fahrenheit or  below.    At   higher

    temperatures,
     foods lose quality much faster.  Most  fruits

    and
    vegetables maintain high quality for 8 to 12 months at 0

    or
     below;  citrus  fruits and citrus juices,  for  4  to  6

    months.
      Unsweetened fruits lose quality faster than  those

    packed
     in  sugar or syrup.  Longer storage  will  not  make

    foods
    unfit for use, but may impair quality.

     It's  a good idea to post a list of frozen foods near  the

    freezer
    and keep it up to date.  List foods as you put  them

    in
     freezer, with date; check foods off list as  you  remove

    them.

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