Extension Leaflet 332
1951
HINTS ON USING HOME FREEZERS
Packaging Materials for Home Freezing
by
Gail M. Redfield—Home Economics
Gerald W. Isaacs—Agricultural Engineering
A GOOD WRAPPING MATERIAL must not only
protect the food from moisture loss and oxidation, but also must be odorless. It also should protect the food from absorbing outside odors and
not crack or become brittle at low temperatures.
It must have good stripping quality when used for
meat to enable its removal without undue sticking
or tearing caused by absorption of liquids before
freezing. Ordinary butcher papers are not treated
for moisture-vapor resistance and are not suitable
for wrapping frozen foods. Cold air in the freezer
is dry and will absorb moisture-vapor from the foods
unless they are protected by moisture-vapor-proof
materials. Such materials have been scientifically
designed to protect frozen foods from drying and
from loss or exchange of flavor. They form a protection which is proof against such moisture and
vapor losses; hence the term "moisture-vapor-
proof". These materials should adhere tightly to
the surface of the food, yet be easily removed from
it without tearing, whether the food is thawed or
frozen.
Acceptable Wrapping Materials
Waxed locker papers afford relatively good protection against moisture-vapor losses and are commonly used for wrapping meats. They cost about
one-third cent per pound of meat wrapped (when
double wrapped).
Moisture-proof cellophane provides excellent
protection against moisture loss and is recommended where a minimum of oxidation and drying
out is desired. Cellophane usually should be protected with an outer covering such as a stockinette
or a carton.   It is particularly useful to lengthen the
storage period of fish, cut poultry, pork tenderloin
or other foods readily affected by oxidation and
loss of moisture. It costs about one-third to one-
half cent per pound of meat wrapped.
Moisture-proof cellophane can be heat sealed at
a temperature of 255° to 265°F. in one or two
seconds. Too much heat will burn the cellophane,
causing it to become brittle with a tendency to
crack. Too low a temperature will result in a weak
seal. Ordinary gift wrapping cellophane is not
moisture-vapor-proof and should not be used for
wrapping foods for freezing.
Cellophane should be soft and pliable when used.
If it has become too dry and brittle, place it in a
damp cellar or room for at least 24 hours before
using or place it in a box with open top and cover
with a damp cloth. Do not store it near a stove
or similar source of heat nor in a mechanical
refrigerator.
A moisture-proof cellophane and locker paper
combined with a micro-crystalline wax on one
sheet is an excellent wrapping material for frozen
foods. It costs one-half to three-quarters cent per
pound of meat wrapped.
Other excellent wrapping materials include pliofilm which is a transparent moisture-vapor-proof
material easily heat sealed and freezer foil which
is heavier than ordinary household foil and not to
be confused with it. Foil needs an outer wrap
for protection against piercing. This may be a
stockinette, ordinary paper, or a laminated paper
of foil and butcher paper which has the qualities of
a good foil wrapping and requires only one wrap
may be used. Foil is easily molded around irregularly shaped items to make an airtight seal.