5 Easy Freezing Tips

Your freezer can become your best friend in the kitchen if you utilize it correctly, but sometimes there is more to freezing foods than it may seem. Perhaps you’ve noticed that some of your food items have been affected by freezer burn, or you aren’t sure whether or not something can be frozen for long periods of time. If you’re looking for some basic freezing tips, here are a couple to get you started:

1. Clearly label everything you freeze. Whether you’re storing the food item in a bag or plastic container of some sort, always label each item with the following:

• Freeze date. This is the day you actually put the food item in the freezer.
• Expiration date. This will vary by product, so make sure you look up how long a particular item will keep in the freezer before you put it in.
• Thawing instructions. Including this information is helpful for if your husband or children want to thaw something when you’re not home.

2. Store in airtight containers or bags to prevent freezer burn. If foods aren’t stored properly, they will be damaged by dehydration and oxidation—in other words, they will become dry and tasteless. While freezer burn doesn’t necessarily affect the safety of the food item, it can make it nearly inedible because of dry, “burned” areas. Making sure to eliminate as much air as possible before freezing is the key to preventing freezer burn, so use sealed bags or storage containers as much as you can.

3. If possible, divide food into small portions. Foods tend to freeze better if they are separated into lesser portions, so consider dividing up large quantities of food into smaller containers. If you make a huge pot of French onion soup, for example, separate it into individual-sized portions rather than freezing one large container. Not only will it be easy to reheat for an individual snack, but it will also keep better in the long run.

4. Defrost slowly in the refrigerator or cold water. While bacteria won’t grow while a food is being frozen, it can begin to grow rapidly if a food is thawed too quickly. While it might be a temptation to let foods thaw on your countertop through the day, this can dangerous for bacterial growth (and potential food poisoning). The best way to thaw food is to either let it slowly warm up in the refrigerator or to let it set in cold water until unfrozen.

5. Learn what freezes well and what doesn’t. This is the most important freezing lesson of all, and if you have any doubts about whether you can freeze something or not, it’s best to look it up to make sure. Here are some basics:

• Foods that freeze well: meat, poultry, fish, bread, baked goods, butter, margarine, beans, rice, flour
• Foods that can freeze but will change in texture: fruits, vegetables, potatoes, pasta, dairy products, herbs
• Foods that don’t freeze well: cornstarch, certain vegetables (lettuce, cabbage, cucumbers, etc.), melons, mayonnaise, cream-based soups, meringue
Learning how to freeze foods successfully can substantially cut down on your kitchen preparation time. Some mums have even learned to cook just once a month, freezing everything they make to be served throughout the month. While that might be extreme for your household, freezing items safely and correctly is the key to keeping your food safe and to utilizing it all before it spoils.

Do you have any tips for freezing you’d like to share? Feel free to give your input here!

Category: Frugal Living