en Unsuitable packaging: Wrapping paper, greaseproof paper, cellophane, bin liners and used shopping bags. Items suitable for sealing packaged food: Rubber bands, plastic clips, string, cold- resistant adhesive tape, etc. Bags and tubular film made of polyethylene can be sealed with a film heat sealer. Storage duration depends on the type of food. ■ Fish, sausage, ready meals and cakes and pastries: up to 6 months 13 Suitable packaging: Plastic film, tubular film made of polyethylene, aluminium foil, freezer containers. These products are available from specialist outlets. Shelf life of frozen food ■ Cheese, poultry and meat: At a temperature of -18 °C: ■ Vegetables and fruit:
up to 12 months up to 8 months ■ The following foods are suitable for freezing: Cakes and pastries, fish and seafood, meat, game, poultry, vegetables, fruit, herbs, eggs without shells, dairy products such as cheese, butter and quark, ready meals and leftovers such as soups, stews, cooked meat and fish, potato dishes, soufflйs and desserts. ■ The following foods are not suitable for freezing: Types of vegetables, which are usually consumed raw, such as lettuce or radishes, eggs in shells, grapes, whole apples, pears and peaches, hard-boiled eggs, yoghurt, soured milk, sour cream, crиme fraoche and mayonnaise.
To prevent food from losing its flavour or drying out, place in airtight containers. Freeze fresh and undamaged food only. To retain the best possible nutritional value, flavour and colour, vegetables should be blanched before freezing. Aubergines, peppers, zucchini and asparagus do not require blanching. Literature on freezing and blanching can be found in bookshops. Note Keep food which is to be frozen away from food which is already frozen. 4. Label packaging with contents and date of freezing. Freezing fresh food 1. Place food in packaging. 2. Remove air. 3. Seal the wrapping. Packing frozen food