While roaming around the internet I ran across some freezer tips that I thought we all need to know so I thought I would share. These are from a site called Eversave.
- Use freezer safe containers, bags and foil. They should be both moisture and vapor proof.
- When sealing a package or container, try to remove as much air as possible. If freezing items is going to become a large part of your regular shopping, consider investing in a vacuum sealer to remove the most air from each container.
- Remember to leave a little extra room in containers for liquids, such as soups, because they will expand as they freeze.
- Wrap meats, cookies and other solids tightly in aluminum foil before placing in a freezer bag or container.
- Always allow hot food to cool before putting it in the freezer. Not only will hot food make the freezer work harder, the food may freeze unevenly, which increases the risk of bacteria growth.
- Write on the packaging of everything you freeze. Include the date frozen, contents and any special thawing instructions. For easier thawing in the future, freeze in single-serve portions.
- Use freezer tape to make sure food is sealed in snug. You can also use it to write the date and what is in the package.
- Be conscious of how much food you thaw at a time. Re-freezing is a big no-no. However, you can freeze a raw breast of chicken, for example, thaw it, cook it and then freeze it.
- Thawing in the refrigerator is always the best option. In a pinch, opt for the microwave’s defrost setting or a cold water bath. Baked goods and breads are the only foods that can safely defrost on the counter at room temperature.
- Freeze single items (think meatballs, cookies) in one layer on a baking sheet and then repack them once frozen so they don’t freeze together.
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