"aem" > wrote in message
oups.com...
>
> Dee Randall wrote:
> [snip]
>> The main thing about freezer bags is that there is no Letter/Number
>> indication as to the type of plastics they are. Perhaps the Freezer
>> containers you mention have no code on them either; I'll give that a
> look.
>
> You're obviously more knowledgeable about plastic varieties than I am,
>
>>
>> By the way, how do you get the chicken stock in bags to lay (lie?)
> flat,
>> without freezing them straight up and how did they even out without
> bulging?
>>
> Gravity does it for you. Lay the bag on the shelf, and the bottom has
> to be flat. Unless the bag is so full that it has to become a sphere,
> the center part of the top surface has to end up flat, too. I use bags
> for Chinese red-cooking (loo) sauce and it works fine.
>
> -aem
>
but in this case you're going to be putting in room temp, non-acidic
> liquid, which will then freeze. Presumably you later thaw it or remove
> it from the bag and thaw it. I don't see where there's an opportunity
> for mischief from the plastic.

Dear aem: It says at
http://www.extension.umn.edu/distrib...on/DJ1097.html
Tomato Acidity
Tomatoes are generally considered a high acid food item with a pH below 4.6.
Unfortunately, a lot of misinformation has been printed in the popular press
about "low acid" tomatoes referring to those with a sweet, non-tart taste.
These tomatoes are often white, yellow, or pink in color but are not low in
acid content.

I don't know if the above is a fact or not --
Chinese red-cooking (loo) sauce - I don't even know what this is, but my
mouth is watering (:-)>>--
Dee