• Place dry ice in the freezer soon after the power is off. Twenty-five pounds should keep the temperature below freezing for two or three days in a 10-cubic foot freezer with a half load; three or four days in a loaded freezer. Place the dry ice on cardboard or small boards on top of packages and do not open the freezer again until normal operation resumes. Do not handle dry ice with bare hands and be sure the room is well ventilated. Ask the dry ice vendor to explain these and other safety precautions.

• Consider having extra blankets to insulate the freezer. Fasten them to the unit, but do not cover the air-vent openings. Ventilation will be needed when the power resumes. This method is only about half as effective as dry ice.

• Wrap frozen food in thick layers of paper or insulated boxes. Place in a protected area outside the home if the temperatures are in the 30° F. range.

• When the power resumes, check food for spoilage. Discard any product with an abnormal smell or color.

Refreezing

You may safely refreeze frozen foods that have thawed if they:

• Contain ice crystals
• Are still about refrigeration temperature, 40° F.
• Have not been at refrigeration temperatures more than two days after thawing

 

Do Not Refreeze:

• Shellfish
• Cooked foods such as mixtures that contain sauces, gravies or cooked poultry unless the ice crystals are abundant
• Melted ice cream
• Commercially prepared frozen foods such as frozen dinners, meat pies, fish and chips and frozen juice concentrates
• Breads and pastries can be refrozen but wil tend to lose flavor and be dried

Foods that have been frozen and thawed require the same care as food that have never been frozen. Label products that thawed and use as soon as possible to save as much of their eating quality as you can. If abnormal smell or color develops during cooking, discard the food.

 

What to keep from the Refrigerator

Keep the refrigerator door closed as much as possible. In an emergency, the following foods can be kept at room temperature for a few days. Discard anything that turn moldy or has an unusual smell or look.

• Butter, margarine
• Hard and processed cheeses
• Fresh fruits and vegetables
• Fruit juices
• Dried fruits and coconut
• Fresh herbs and spices
• Opened jars of salad dressing
• Flour and nuts
• Peanut butter, jelly, relish
• Fruit pies
• Taco or barbecue sauce
• Mustard and ketchup
• Bread, rolls, cakes and muffins
• Olives

 

What to Discard from the Refrigerator

• Raw or cooked meat
• Meat-topped pizza
• Lunchmeats
• Poultry and seafood
• Casseroles, stews or soups
• Milk/cream, yogurt, soft cheese
• Mayonnaise and tartar sauce
• Cooked pasta, pasta salads
• Refrigerator and cookie doughs
• Custard, chiffon or cheese pies
• Cream-filled pastries
• Fresh eggs, egg substitutes

 

Frozen Canned Goods

Foods stored in unheated areas might freeze during a cold spell. The following criteria should help you determine what to keep and what to discard:

 

Home Canned Goods

• If the seal did not break, the food can be saved
• If the seal broke, but the product is still frozen, keep it frozen int he freezer or use it immediately
• If the product thawed, discard

 

Commercially Canned Goods

• Check for leaking or bulging. If there is any leakage from can(s) after thawing, discard the product. Cans that bulge while frozen and return to normal shape after thawing can be used if when opened there is a hissing sound. If they do not return to their normal shape or if there is no hissing sound when opened, do not use the product.
• Label the canned goods that froze. Check them before using and use as soon as possible