Freezer Sense Saves Time and Energy

Place freezers in a convenient, cool, dry and well-ventilated place; never place it by the stove, water heater or in the sun. Warm areas make it more difficult to maintain a temperature of 0°F or lower. Be sure the freezer sits level.

Freezers with exposed coils should be 2-4 inches away from the wall. No space is needed between the freezer and the wall for newer models with enclosed coils.

Defrosting. Defrost manual-defrost freezers at least once a year or when there is more than one fourth-inch of frost over a large area of the freezer surface. Accumulated freezer frost reduces storage space and increases operating costs.

Defrost before preserving this years produce, and when the freezer is somewhat empty. Complete defrosting within one to two hours.

Unplug the freezer before defrosting. Place frozen food packages in an insulated ice chest or large cardboard boxes which have been lined with newspaper.

Clean the freezer as quickly as possible, following manufacturer’s instructions. Cool the freezer completely before restarting it.

Place towels in the bottom of the freezer to catch water and frost. Remove loose frost with a wooden or plastic scraper.

When all the frost has been removed, sponge out the interior with a cleaning solution made of one tablespoon of baking soda per quart of water. Sponge with clean water and dry with an absorbent cloth.

Turn the freezer on and close the door to allow the freezer to become chilled (15 to 30 minutes) before returning the food.

If food packages are frosty, scrape or wipe them to remove frost or moisture before placing the food in the freezer in an organized manner. Mark these packages for first use.

Clean frost-free freezers once a year or as needed to remove dirt and food residues. Follow the procedure described above. Turn off the power source. Empty the freezer, wipe it with a baking-soda solution, rinse, towel it dry and then replace the frozen food. Turn on freezer.

Removing Odors. To eliminate off-odors, remove food and wash the inside of the freezer with one tablespoon of baking soda in a quart of tap water or with one cup of vinegar in a gallon of tap water. Allow the surface to dry.

If the odor still persists, use activated charcoal. This type of charcoal is extra dry and absorbs odors more quickly than cooking type charcoal. It can be purchased at a drug store or pet supply store.

To use it, unplug the freezer. Put the charcoal in pans or on paper in the bottom of the freezer for several days. If the odor remains, put in new charcoal. When the odor is gone, rinse and dry the inside of the freezer. Turn on the freezer and it is ready for food.

When odor gets into the freezer’s insulation, write the company for any suggestions it may have for solving the problem. However, sometimes, there is nothing that can be done.

Temperature. Set your freezer at 0°F. Food keeps best at 0°F. Purchase a small freezer thermometer if your freezer does not come equipped with one. A good rule of thumb is that if the freezer can’t keep ice cream brick-solid, the temperature is not cold enough.

Safety. Freezer temperatures stop or prevent bacteria from growing, but do not kill bacteria. Therefore, thaw frozen foods in the refrigerator.
Partially thawed food may be refrozen as long as it still has ice crystals. Refreezing, however, may lower the quality. Do not refreeze combination dishes such as stews, soups and casseroles.

Packaging. Store frozen foods in moisture- and vapor-proof wraps or containers. Use only freezer-grade foil, plastic wrap or bags, or use freezer paper or freezer containers. If necessary, use freezer tape to make sure the package is airtight. If the packaging is torn or develops holes, freezer burn may result. Label all freezer foods with the date, type of food and weight or number of servings.

Sources: “So Easy to Preserve”, 4th ed. 1999, Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens and GH1506 Quality for Keeps: Freezer Problem Solver, University of Missouri Extension http://extension.missouri.edu/explore/hesguide/foodnut/gh1506.htm

 

Other June 2005 Articles:
   Potatoes Are An American Classic
   Freezing Potatoes
   Canned Potatoes
   Questions & Answers