Packaging
Since 95 percent of American homes freeze some of their food regularly, it’s not surprising to find people have a lot of questions on the best type of storage containers to use and how to prepare food for the table after it’s been frozen. Plastic bags are the most common receptacles, followed by plastic containers. While some people have been known to use glass, this is a bit risky since the glass may crack and break when the food inside expands in the freezing process. Additionally, slippery glass jars coming out of the freezer are easily dropped.
A woman in England has a 1931 Electrolux cooler that’s still running after seventy-seven years of use. She, her husband, children, and grandchildren have all used it. The only thing that ever had to be replaced were the refrigerator’s seals.
Overall, it’s always a good idea to use bags and containers that are rated for freezing. Avoid using waxed cartons; they don’t retain the food’s quality very well and defrosted food often becomes limp and unstable for handling. Your packaging materials should also be leak and oil resistant, and all packing materials should be able to withstand freezing.
Size CountsAnother consideration with your containers is size. Think about how many people you plan to serve and choose freezing containers accordingly. If you’re going to put several servings in one large container, separate them with a piece of aluminum foil or plastic wrap so you can take out one at a time fairly easily.
Space ConstraintsWhen you’re packing food into a container, always leave a little room for expansion. Let the food reach room temperature before you freeze it (right out of the ice bath is a perfect time with vegetables). Putting warm or hot food in the freezer creates a temperature variance for all the food inside the freezer.
Most importantly, remember to label and date everything. This will help you gauge what should be eaten first so it retains the greatest quality.
Wrap It UpMany preservers wrap meat with aluminum foil or freezer wrap, then transfer it into another freezer bag or container. This decreases the chance that water crystals will form and protects the foil from being accidentally torn. Note, however, that waxed paper isn’t a good choice for freezing because it doesn’t resist moisture.
How do I keep fruit from getting soft or turning brown after freezing?
Fruit has a lot of water, meaning the faster you freeze it, the less mushy it will be when you defrost it. If your freezer goes to –10°F, that’s an ideal temperature for freezing fresh fruit. As for browning, preservers often use lemon juice, citric acid, and ascorbic acid to deter it. Lightly steaming the fruit before freezing also prevents browning.
If you know in advance that you’d like to set aside some of what you’re cooking for the freezer, it’s a good idea to leave it a little undercooked. Freeze the goods as soon as they reach room temperature. When you warm it up, you will finish the cooking process and can also doctor the flavor a bit at that time. Your frozen foods need not be defrosted before you start cooking them. Just remember to get all the packing materials off the item first—you would not be the first person to forget this step and find unpleasant paper or wrapping in a meat serving!
Always read USDA labels on meat. This label provides valuable information about freezing and cooking for safety. For example, some poultry products require that you cook them from the frozen state, while others can be defrosted. An educated consumer is a strong advocate for family health.
