CallUs Button 190x40

fast quoteShop Store

Blog

Freezing Fruit

frozen fruit labels

Freezing Fruit

If you're not stocking up on inexpensive labels for freezer containers and then freezing fruit, you're wasting a wonderful opportunity to enjoy sunshine in physical form well into the off season. Nothing beats the tangy sweetness of a clementine or orange slice in December, perfectly preserved at its peak of freshness, or a crisp apple in a savory apple pie on a cold day. And let's not even get into enjoying the custardy goodness of a cherimoya, easily the tastiest and most addictive of fruits, at any time of the year.

All it takes is the fruit, some freezer-safe containers, bags, or wrap, and some good write on freezer labels to mark what you've frozen and when.

One good thing about living in the modern age is that we can usually find fruit and vegetables in our grocery stores whatever the time of year. Hothouse operations and importation from foreign countries makes it easy to find peaches in January and cherimoyas in the spring. But let's face it: the prices are outrageous, the carbon footprint to get them to you is large, and who knows if the quality and growing standards in South America are up to par with our country's? So even if you don't grow your own fruits, you can stock up, buying some freezer food labels for identification purposes, then freezing your fruit when its at its freshest and least expensive. Sure, you can always make jams or jellies, but processing them for freezing is a lot quicker and easier, and freezer labels are cheaper than jars and lids!

We recommend chopping, dicing, or slicing larger fruits, while leaving smaller ones, like grapes or berries, intact. Clean them thoroughly and pat dry. Place the individual pieces or small fruits on cookie sheets and freeze them that way. Later, you can put them in plastic bags or containers while they're still frozen solid.  This keeps the pieces from freezing together and helps them retain their freshness longer.

As long as you freeze them quickly, frozen fruits are as nutrient-rich as any you've kept in a fruit bowl or left in the refrigerator. Most fruits, including stone fruits, apples, pears, and the like, can be safely frozen for 12 months, which is easy enough to note on your freezer bag stickers. Citrus fruit—oranges, blood oranges, kumquats, tangerines, grapefruit, and their relatives—last for three months frozen. So be sure you buy freezer labels from us to label your packages, and always date them; otherwise, your frozen fruits may languish longer than they should and may not be as yummy as they might have been when you finally pull them out to eat.

Freezer labels to the rescue once again!

 

How to Label Frozen Food Packages

We're proud of our freezer labels, but we can't make you what you need, and you can't use them properly, without some basic information beforehand. First of all, we need to know how you're going to use them. What types of containers will you be labeling: cardboard, plain paper, waxed paper, vacuum bags, blast-freezing packs, glass or plastic deli containers? And how cold will it be when you're applying the labels—not when you cool the contents, but when you actually attach the labels?

Next, there's the matter of product exposure, especially to moisture and frost. For example, a deli container full of a nice, zesty salsa stored directly on ice is going to get a lot wetter than items in a deep-freezer or open cooler. In the case of the salsa, everything about the label—adhesive, face-stock, and ink—must be moisture-resistant. This is always important, but is less so when the food is hard-frozen all or most of the time.

Once we know how you're going to be using the labels, we can narrow things down to the right materials necessary. Then we'll shoot you a quote, send samples and proofs if you need them, and, once you give us the OK, have your finalized labels in your hot little hands in record time.

Applying your labels takes special care. If the product packages happen to be frosty or wet, you'll need to dry them before applying the labels. We recommend using terry cloth. When the packages are dry, remember your labels are pressure-sensitive: they can't just be dropped or slapped onto the packages, or they won't stick right. Most applicators apply sufficient pressure, but to really stick forever, your labels need 12-24 hours of "dwell time" for the adhesive to cure.

Once the dwell time has passed, you're in business!

Embed this infographic on your website:

How To Label Frozen

Embed this infographic on your website:

Choosing the Right Labels for Cold Temperature Application

freezer labelsIf you've ever purchased anything from Etiquette Systems, you might have noticed that we ask quite a few questions about what you intend to use the product for as we take your order. This is especially true for freezer labels. We're not just being nosy; the reason we ask is that we want the products we make for you to "stick around" as long as possible, meeting your needs for the long term and providing the maximum quality possible.

This is especially true for our freezer labels. You can't just slap any label on a package and toss it in the freezer. Not only are the label stock, descriptive and legal material, and logo important, the adhesive is especially so. After all, some adhesives lose their tack (stickiness) once the temperature falls below a certain point, and just slide right off the package. This leads to confusion, which can be bad enough when you're trying to tell beef from pork, and catastrophic when you can no longer distinguish between biological samples you've been entrusted with.

There are basically three types of low-temperature adhesives used in the business: All Temperature Adhesives, Cold Temperature Adhesives, and Freezer Adhesives. All of them have to be impervious not only to cold (to a specific limit) but also to moisture, which can also deaden adhesives. You might have noticed this with duct tape when trying to repair a leaky pipe. It's not made for moisture adhesion.

All Temperature Adhesives, which are usually made of emulsion acrylics, stick from temperatures below freezing (32° F) to around 200° F. That may seem impressive, but it's not good enough; All Temp adhesives aren't really "all temp," not from a freezer perspective. They're sufficient for storing stuff in refrigerator, but not a freezer, and are really intended for items that experience a range of normal temperatures, including high-end summer heat. But they also tend to lose tack if taken below their low temperature, can't handle moisture as well as true cold-temperature labels, and can't stand up to flash-freezing or repeated thawing.

That's where Cold Temperature Adhesives come in. Labels with these adhesives are designed to handle cold temperatures down to about -65° and beyond. Most are made of hot-melt rubber. They can usually handle moisture much better than All Temp adhesive labels; all of our standard freezer labels, for example, use this type of adhesive. Multiple freeze-thaw cycles and flash-freezing won't faze these labels, either, which makes them idea for refrigerated and frozen foods. Many, if not most, of the labels you'll see on frozen food are specially formulated with Cold Temperature Adhesives.

Freezer Adhesives are just that: they're specially designed for very low temperature use, and are used on the types of labels you turn to when regular Cold Temp labels aren't enough. They use a specialized adhesive with a high tack and high moisture resistance, and can even be attached to a package that is already frosty, moist, or greasy. So that lard you plan to use for next summer's refried beans? These are the perfect labels. It's best to use them only in cold temperatures, as they do not handle room temperature well. They're great for hard-frozen products, frosty items like ice cream and popsicles, processed poultry, and the like.

In addition, there are specialized labels for supercool temperatures like those used in cryogenics labs. Their adhesives can maintain tack to as low as about -200° F, enough to handle liquid nitrogen. We don't often provide this type of label, but we can.

So there you have it! If you were wondering the difference between the types of common freezer labels, now you know—and now you understand why we always ask lots of questions when an order for freezer labels comes in.

#VegasStrong

VEGASSTRONGLas Vegas in Mourning

It's been ten days since Stephen Paddock broke out the windows of his top-floor hotel suite at the Mandalay Bay Resort and Casino, and started firing into the crowd at the nearby Route 91 Harvest Festival. As Vegas favorite Jason Aldean performed, the wealthy gambler used a literal arsenal of guns, purchased over a decade, to perpetrate the deadliest mass shooting in American history. For reasons known only to him, he proceeded to gun down hundreds of innocent people, killing 58—some of whom died heroes while protecting others from the gunfire. 

The events of October 1, 2017 will never be forgotten in Las Vegas. Residents and frequent visitors alike are still in shock. For those of us who live in the Entertainment Capital of the World, this event quite literally struck close to home. I myself can see the Mandalay Bay from my patio. I know of other residents who were close enough to hear the gunfire.

We still don't know why Paddock decided to shoot all those people, who were strangers to him. He wasn't terminally ill, and apparently had no financial or relationship problems. Terrorist group ISIL (a.k.a. ISIS) has claimed responsibility, saying they "converted" Pollock months ago, and that this was a result of him following their orders. Maybe. But there's no indication that's true.

Whatever its cause, Paddock's shooting was a senseless occurrence—an act of pure evil.

But we must remember this: the good people of the world far outnumber the evil ones, and while those evil people may hurt us terribly sometimes, we can't afford to give up. Ever. Nor can we allow ourselves to overreact, and hurt others based on what we think happened or might have happened. So we, the good people of Las Vegas, must pick ourselves up, hold our heads high, and rebuild. We will take precautions to make sure this never happens again. As we move forward into our bright future, we do so knowing that while the Mandalay Bay tragedy will be permanently etched on our memories, we can get past it—as individuals, as a community, and as a state. We will hold these 58 victims and all the many wounded in a special place in our hearts, and do our best to live good, honest lives in an effort to honor their memory as well as ourselves.

At Etiquette Systems, we mourn for all of you who lost friends or loved ones to the tragedy. As painful as it may be, just know that they are now watching and loving you from a better place, cheering you on toward a successful, happy life. For those who were injured but survived, we send you our prayers and positive thoughts, and our support. To all those sick at heart because your city was violated, and who feel frightened for the future, we're there for you, too.

Some people call our hometown Sin City, perhaps for good reason. But right now we are a city that has been sinned upon in a most egregious way. We're still collectively stunned, and angry, and our grief is still palpable. But don't give up. Las Vegas is known for its tough, resilient, and above all optimistic populace. Don't lose that. As Jason Aldean went on to sing in his recent Saturday Night Live appearance, WE WON'T BACK DOWN.

Stay strong, keep your chin up, and keep moving forward into the sunshine of a new day.

Bogdan

etiquettesystems online store

CallBanner

Contact us for Quick Quote