To keep Food from Perishing

1. Move contents to a commercial freezer firm or friend/neighbors house.

2. Place dry ice in the freezer as soon as the power is shut up.  Twenty-five pounds of dry ice should keep the temperature constant for 2-3 days in a teen cubic ft. cabinet with half a load, or 3-4 days in a fully loaded cabinet.

To find dry ice, look in the yellow pages of your telephone directory.

FOOD:  "If in doubt, throw it out"

1. Partial thawing and refreezing food will reduce the quality, particularly in fruits, vegetables and prepared foods.

2. It is considered a safe practice to refreeze foods that have partially thawed if the foods still contain visible ice crystals.

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