When freezing foods, there is a right way and a wrong way to help foods last, still taste good, and not have freezer burn, etc. The following is a look at the freezing do’s and don’ts:
Choose the right containers: The containers you freezer your foods in make a big difference in how well they last, and whether or not they get freezer burn. Choose containers will air tight lids, and plastic or glass specifically designed for freezing. You can use freezer bags as well. Just be sure that the containers are well taken care of and you can use them again and again.
No air: When freezing in bags, be sure to suction the air out so that your food does not get freezer burn. When freezing in containers, fill almost to the top so that there is not much room left for air.
Moisture-vapor-resistant: Polyethylene bags are great for dry and liquid pack freezing. When choosing bags for freezing, be sure to choose those that are moisture-vapor-resistant.
Freezer savvy will save you money in the end.
Durable and able to withstand cold temperatures: The packaging you choose for freezing needs to be durable, so that expanded foods do not cause tears or cracks. They also need to be able to withstand cold temperatures.
Easy to clean: When choosing freezer containers, make sure they are easy to clean so that you can reuse them. That way the containers you buy can be used for years, and you will save money.
Odorless and tasteless: Certain products absorb the odor of the food, or even add to it. Things like wax paper should be avoided. Choose products specially designed for freezing that won’t alter the taste of your food.
Use paper and plastics that are not specifically designed for freezing: if you use the wrong kind, your food may be ruined in the freezer, be careful not to confuse ordinary wrapping cellophane or butcher paper with specially developed grades recommended for freezing. In addition, make sure that you know how long something can be in the freezer for. For example, if you wrap something in heavy aluminum foil, it can be in the freezer for up to 8 weeks.
Use containers like old cottage cheese or milk jugs for freezing: Milk jugs, cottage cheese containers, etc. should not be used for freezing. They are not designed for it, and can crack, and are porous, which will make it so your food is not well protected.
Fill all the way to the top: Stuff expands when it freezes. If you fill your containers to the top, they will likely expand and the lids will pop off, or the sides crack, etc. letting in air which can ruin food and cause freezer burn. Leave a small air pocket for expansion.
If you can do these things, your frozen food will last longer, and taste better when you take it out to eat it.