Tips on Freezing Food Safely
If you are the cook of the family you are of course going to have left overs. And a freezer is an essential appliance in the Kitchen. I cook so much I have a upright freezer and two other more refrigerators with freezers and sometimes that isn’t enough. So Having a freezer not only saves money but it saves you time when you need to prepare something and you don’t have the time to prepare something from scratch. I have prepared some helpful tips below that you probably already know but there may be something here that perhaps you didn’t know.
Most of the tips here came from a website called SafeFood.net. I found it to be a helpful source on keeping our food safe.
Freezing Food Safely Tips
Freezing food is a great way to extend its shelf life and preserve its quality. To safely freeze food, follow these steps:
- Choose the Right Containers: Use freezer-safe containers or bags that are specifically designed for freezing and make sure they are airtight to prevent freezer burn and keep the food fresh.
- Package and Seal Properly: Wrap the food tightly in moisture-resistant packaging to prevent the loss of moisture and the absorption of odors from the freezer. If using bags, remove as much air as possible before sealing and for containers. Leave some headspace to accommodate expansion during freezing.
- Label and Date: Clearly label each package with the contents and date of freezing. This helps you keep track of what’s in your freezer and ensures that you use the oldest items first.
- Cool Before Freezing: Allow hot or cooked foods to cool to room temperature before freezing. Placing hot food directly in the freezer can raise the temperature and affect the quality of other items.
- Divide into Portions: If you’re freezing a large batch of food, divide it into smaller portions. This allows for easier thawing and helps prevent waste by allowing you to defrost only what you need.
- Arrange Properly: Arrange the packages in a single layer in the freezer initially to facilitate quick freezing. Once frozen solid, you can stack or organize them as needed.
- Maintain Freezer Temperature: Ensure that your freezer is set to 0°F (-18°C) or below. Keeping the temperature consistent helps preserve the quality of the frozen food.
- Freeze Foods at Their Peak: Freeze foods at their freshest point or when they are at their peak quality. This ensures that they retain their flavor, texture, and nutritional value.
- Freeze Food Within Recommended Timeframes: Some foods have shorter freezing timeframes than others. Consult reliable sources or food storage charts for specific guidelines on how long certain foods can be frozen safely.
- Thaw Safely: When you’re ready to use frozen food, thaw it safely in the refrigerator, in cold water, or using the microwave’s defrost function. Avoid thawing at room temperature to prevent bacterial growth.
List of foods you can freeze
| Uncooked meat (roasts, steaks, chops etc) | 4-12 months |
| Uncooked mince meat | 3-4 months |
| Cooked meat | 2-3 months |
| Cured meats (ham & bacon ) | 1-2 months |
| Uncooked poultry (chicken, turkey etc) | 9-12 months |
| Cooked poultry | 4 months |
| Fish-raw & cooked | 2-4 months |
| Frozen dinners ( e.g. lasagne, pizza, shepherd’s pie) | 3-4 months |
| Soups, stews and casseroles | 2-3 months |
| Milk | Up to 1 month |
| Butter | Up to 3 months |
| Grated cheese | Up to 4 months |
| Vegetables | Up to 12 months |
| Fruit | Up to 6 months |
| Eggs – either separate the yolk and white, or beat the eggs before freezing | Up to 6 months |
| Cakes and baked goods without icing | 6-8 months |
| Bread | Up to 3 months |
| Raw pastry | 6 months |
List of foods you can freeze
Or just shouldn’t freeze
| Foods with a crumb base | These can go soggy when defrosted and reheated |
| Vegetables and fruits with a high water content, like lettuce, cucumber, bean sprouts, radishes and watermelons | These go limp and mushy |
| Soft herbs, like parsley, basil and chives | These will go brown |
| Egg-based sauces, such as mayonnaise | They will separate and curdle |
| Milk based sauces | They will separate |
| Plain yogurt, low-fat cream cheese, single cream and cottage cheese | These will go watery |
| Raw eggs in their shells | These will expand and crack |
| Hard-boiled eggs | These go rubbery |
| Canned foods |
Follow these steps to freeze fresh vegetables
- Boil a handful of vegetables at a time for 30 sec in a pot of boiling water – this will stop them going brown when frozen.
- Scoop them out into a bowl of heavily iced water – this is called blanching.
- Once chilled, drain the veg and scatter them onto a tray lined with kitchen paper.
- Freeze them on the tray and then transfer them to a freezer bag.
- Cook the vegetables from frozen in a large pan of boiling water. Do not steam them, as they tend to go soggy.
Freezing pastries and baked pie
I have found that freezing individual pieces of pie, brownies, cupcakes and cake works best for freshness and quality. I lay individual servings I want to freeze on a sheet pan and freeze overnight. Once the pieces are solidly frozen; I wrap them with plastic wrap(Saran or Glad wrap). Then I use aluminum foil and mold the foil tightly around the individual pieces. Then I place in freezer bags. I do only individual pieces this way. You will be amazed how fresh the pieces taste when defrosted.
Quick Note:
A quick note about Best by Date and Use by Date. Treat the Best By Date as a guideline, and the Use By Date or the Expiration Date a Deadline.
Remember to use your best judgment when it comes to the quality and safety of frozen food. If a food appears or smells suspicious after thawing, it’s better to discard it to avoid any potential risks.
