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package. If moisture escapes from the package, the food product will be drier as a result. Outside air may bring with it off-flavors.
It should stand up at freezer temperatures. Some materials like cellophane and waxed paper crack at freezer temperatures, permitting an exchange of air and moisture. Brittle plastic containers and glass jars which have not been heat tempered will sometimes crack at freezer temperatures.
It should suit the food. Most fruits and vegetables can be made to fit the container. But the container has to be flexible for meats and baked products.
It should be strong. This is especially important when wrapping meat, as the bone may tear a hole in the wrapping.
Some people like packaging materials which can be reused. Certainly, you could afford to pay more for a container that you were going to use several times. None of the papers are reuseable. Glass and plastic containers can be reused. Waxed cartons should be interlined with a plastic bag if they are reused.
If glass jars are used in the freezer, it is imperative to leave headspace to accommodate the expansion of food on freezing.
If plastic containers are overfilled, the bulging food will force the lid up. The lid on a glass jar can’t be pushed up in this way to release pressure, so the jar may break instead.
The freezing process
Foods don’t become solidly frozen as soon as you put them into the freezer - in fact, that may take up to 72 hours in a home freezer. There are three stages in the freezing process. First the %MI is cooled to freezing; then ice crystals form. Ice crOnfl/zk sk water at 32 degrees F. (0 degrees C), but the freezing point of food varies from product to product. Sugar and salt lower the freezing point - the more sugar or salt used, the lower the freezing point. Most foods freeze in the temperature range of 25 to 31 degrees F. (-4 degrees to -0.5 degrees C). The final stage is lowering the temperature of the food to 0 degrees F. for storage.
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