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* Cool all foods and syrup before packing - Pack foods in quantities that are usable for a single meal. Pack cold foods tightly into containers. Because most foods expand on freezing, allow ample head space (space between food and closure). The amount of space needed will vary depending on the food and size of containers. When packing food in bags, press out excess air before sealing. Label and date each package. It is also helpful to list number of servings on the label. For quick freezing, spread packages among already frozen foods. Leave a small space between packages and add only the amount of unfrozen food to the freezer that will freeze within 24 hours, about 2 to 3 pounds of food to each cubic foot of freezer capacity.

* Freeze foods rapidly - Set the temperature control at -10 degrees F or lower 24 hours in advance. Freeze foods when they are packaged and sealed. Do not overload your freezer with unfrozen food. Overloading slows down the freezing rate, and foods that freeze too slowly may lose quality. Place packages in contact with refrigerated surfaces in the coldest part of the freezer. Leave a little space between packages so air can circulate freely. Then, when the food is frozen, store the packages close together.

* What to Do If Your Freezer Stops - Keep the freezer closed. If it looks like the freezer will be off for more than 24 hours, use dry ice or move the food to another freezer. Thawed fruits that smell and taste good can be refrozen. Thawed fruits can be used in cooking, baking, or making jams and jellies. Vegetables containing ice crystals or at 40 degrees F or below can be refrozen. Thawed vegetables in good condition can be cooked in soups, stews, or casseroles and then frozen. Examine meats and poultry for color changes or off odors. Only refreeze packages that still contain ice crystals or are cold to touch (40 degrees F or below). Repackage in moisture- and vapor-proof wrap. Discard any thawed meat or poultry. Ground meat cold to touch should be cooked before refreezing.