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Old 07-05-2007, 12:41 PM   #31
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I always repackage for freezing as well. Another nice product to use for freezing is Glad's Press and Seal wrap.

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Old 07-05-2007, 06:16 PM   #32
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We use a ziplock first, squoosh the air out, and then wrap in heavy duty aluminum foil. The foil is secured with duct tape, and we then write the date and contents on the tape with a magic marker.

Vacuum packed chicken and meats on plastic trays get wrapped with heavy-duty foil.

Items that are vacuum packed in heavy plastic (sides of ribs, corned beef briskets, etc) go straight into the freezer.

I freeze homemade soups, broths and such in freezer weight ziplocks.

I also rotate my stock. We just got a new freezer, and since you always lose what's in the bottom, DH filled it with milk jugs of water laid on their sides, and placed a piece of cardboard on top. Now we can easily see and reach everything we have, and since it's just the 2 of us now, we still have plenty of room.

We get by with a little help from our friends
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Old 07-08-2007, 03:55 PM   #33
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Location: northern NJ
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Originally Posted by Constance
Vera, I did not say that your certification was ONLY worth protecting the company. Please don't twist my words. Here is what I DID say:

"Vera, you have a right to be proud of your training and certification, and I am not slighting that in any way. But in your situation, you (the state) have to be prepared to cover your backside to prevent a lawsuit, which means that it is best to err on the side of safety."

I find it amusing that you mention the word "arrogance", since you've chosen to totally ignore the findings of the U.S. Department of Agriculture.
And your comparison of your training to that of a doctor is both inappropriate and megalomanic.
I was talking about Charlie.

How can we sleep while our beds are burning???
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