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Freezing fresh food
Freezing food yourself
If you are freezing food yourself, use only
fresh, undamaged food.
The following foods are suitable for
freezing:
Meat and sausage products, poultry and
game, fish, vegetables, herbs, fruit, cakes
and pastries, pizzas, ready meals,
leftovers, egg yolk and egg white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes
and onions.
Blanching vegetables and fruit
To retain colour, flavour, aroma and
vitamin C", vegetables and fruits should
be blanched prior to freezing.
Blanching is the brief immersion of
vegetables and fruit in boiling water.
Literature on freezing and blanching
is available in bookshops.
Packing food
1. Place the food in the wrapping.
2. Remove all the air.
3. Seal the wrapping.
4. Label the wrapping with the contents
and date.
The following products are not
suitable for wrapping food:
Wrapping paper, greaseproof paper,
cellophane, refuse bags and used
shopping bags.
The following products are suitable
for wrapping food:
Cling film, polyethylene blown film,
aluminium foil and freezer tins.
These products can be purchased from
your dealer.
The following products are suitable
for sealing the wrapped food:
Rubber bands, plastic clips, string,
cold resistant adhesive tape or similar.
Bags and polyethylene blown film can
be sealed with a film sealer.
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