Instructions: Refrigerate cooked meat uncovered and it will become dry and lose flavor.

Freeze a package of uncooked meat in just its supermarket wrapping for more than six months, and the meat could develop freezer burn and dry out. If its left in the freezer for just a month, there probably wont be much of a change.

Any food thats not wrapped properly will still be safe to eat, but it may become so unappealing that you wont want to. Pasta and rice that are stored uncovered become dry and crunchy but are safe.

Storage containers and wraps
Use good-quality wrapping materials that are moistureproof. Rigid plastic containers and glass jars with tight-fitting lids are OK in the refrigerator and freezer. Tightly wrapped plastic wrap and elasticized bowl wraps keep foods from drying out in the refrigerator.

Heavy-duty aluminum foil can be used to wrap foods, but because foil punctures easily, wrap the food in plastic wrap first or place the foil packet

In a self-closing freezer bag.

Freezer paper, a heavy-duty, plastic-lined paper, is perfect for overwrapping store packages of meats and poultry. Use masking tape or special freezer tape to seal the edges. Paper and tape are available in the canning and freezing sections of the supermarket.

Wrapping for the refrigerator
For safety reasons, never leave food at room temperature for more than two hours.

Refrigerate hot or warm foods unwrapped or uncovered to help them cool quickly. Once the food is cold, close the containers tightly or cover with plastic wrap or aluminum foil.

When chilling large amounts of dense foods such as chili or stew, cool quickly by placing them in containers no more than 2 inches deep.

Wrapping for the freezer
Cool foods in the refrigerator before freezing to ensure that they freeze quickly.

The grocery stores original packaging for foods such as meat, fish, poultry, butter or fresh noodles does not provide adequate protection in the freezer.

Without over-wrapping, meats dry out and can become tough, and the other foods can lose quality.

Use heavy-duty (not regular) foil to provide better protection for freezing.

Mold the foil to the shape of the food and take care not to puncture it.

Avoid using foil to wrap foods that contain acid, such as tomatoes. The acid reacts with the aluminum, giving the food an off flavor and pitting the foil.

However, you can wrap acid-containing food in clear plastic wrap, then over-wrap with foil. Remember to remove the plastic before reheating.

For an airtight seal, center the food on the freezer paper or foil. Bring opposite sides of the wrapper together and fold down in tight folds, pressing out air.

Label, date and freeze all containers for the freezer.

Other packaging
Disposable foil containers are available in many sizes and styles at most grocery stores. Some have lids; others require placing aluminum foil over the top. Many are reusable and can go from freezer to oven and back again. The heavy-duty, disposable aluminum containers do not react to acidic foods.

If you are freezing casseroles, use only baking dishes that are recommended for freezer-to-oven and/or freezer-to-microwave use.

Nonresealable polyethylene bags made from pliable plastic film are moisture-proof and vapor-proof. They work well for solid foods, but not liquids.

Look for ones labeled "freezer bags" - they are thicker than storage bags and are airtight.

Rigid plastic cartons come in a range of sizes, usually with tight-fitting lids. Conventional canning jars may be used for freezing.

Freezer-safe sealing
The way food is sealed is just as important as its wrapping or container.

Liquid or semi-liquid foods - such as soups and stews - will expand when they freeze, so leave about 1 1/2 inches of space below the rim. This is especially important if youre using glass containers, which can break if too full.

All containers should be sealed with as little air as possible. Once the food is wrapped, seal packages and any loose-fitting lids with freezer or masking tape. Freezer tape looks like masking tape but sticks better in lower temperatures.

What not to use
Dont use these for freezing, because theyre not moisture-proof and vapor-proof: wax paper; thin plastic wraps; thin plastic bags; regular aluminum foil (it could tear); pottery (it could break); and plastic foam containers.

Labeling
Every package of food you freeze needs a label with a description of the contents, how much there is, and the date frozen. You may be sorry later if you do not date the packages and the food gets too old and loses its quality.

Labels that will stick to the packages in the freezer may be hard to find.

Use a permanent ink marker to write on the container, freezer paper, tape or aluminum foil.

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