After packing and sealing containers, label them with the name of the
food, type of pack (for fruits), and date of freezing. Freeze food soon
after packing, placing a few packages at a time in the freezer as you
have them ready.
Freeze food at 0°F or below. Do not load the freezer with more food than
can be frozen in 24 hours. Usually 2 to 3 pounds of food per cubic foot
of freezer capacity can be frozen at a time. Place packages on freezing
coils or plates or in fast-freeze section of freezer, leaving a space
between each package. Loading the freezer in this manner enables the
food to be frozen quickly. Freezing foods too slowly can result in loss
of quality.
Once food has frozen, stack containers. Keep freezer surfaces relatively
free from frost to insure maximum operating efficiency of your freezer.
Fruits and vegetables stored at 0° F or below will maintain high quality
for 8 to 12 months. Unsweetened fruit loses quality more rapidly than
sweetened fruit.
Keeping food longer than the recommended time will not make it unsafe to
eat, but some quality loss can occur.