Freezing Hints and Tips

Freezing is one of the easiest, quickest, most versatile and most convenient methods of preserving foods. Properly frozen foods maintain more of their original colour, flavour and texture and generally more of their nutrients than foods preserved by other methods.

Because freezing can be the most expensive method of preserving foods, good freezer management is important. The following tips will help you get the most of your freezer dollar.

• Place your freezer in a cool, dry area where the temperature is constant.
• Keep your freezer at least ¾ full for efficient operation.
• Continue to use and replace foods. Do not simply store them.
• Open the freezer door as rarely as possible.
• Make proper use of energy saving features on your freezer.
• Keep door seals clean and check for proper sealing. Replace when necessary.
• Defrost manual freezers regularly.
• Keep the condenser coils clean.
• When freezing food, always leave some headspace between the food that you are storing and the lid of the container, especially with liquids. The headspace will allow your stored items to expand as it freezes with out breaking the container. Loose packing vegetables, such as asparagus and broccoli, bony pieces of meat, tray packed foods and breads, do not need head space.
• If you are freezing your items in freezer bags you will want to make sure that you remove as much air from the bag as possible before sealing.
• Cool all foods and syrup before packing. This speeds up freezing and helps retain natural colour, flavour and texture of food.
• Pack foods in quantities that will be used at one time.
• Pack foods tightly to cut down on the amount of air in the package.
• Run a nonmetal utensil, such as a rubber scraper handle, around the inside of the container to eliminate air pockets.
• When wrapping food, press out as much air as possible and mould the wrapping as close to the food as possible.
• When packing food in bags, press the air from the bags. Beginning at the bottom of the bag, press firmly moving toward the top of the bag to prevent air from re-entering or force the air out by placing the filled bag in a bowl of cold water taking care that no water enters the bag. Seal either method by twisting and folding back the top of the bag and securing with string, good quality rubber band, strip of coated wire or other sealing device.
• Many bags may be heat sealed, and some have a tongue-in-groove seal built in.
• Keep sealing edges free from moisture or food so a good closure can be made.
• When tape is used it should be freezer tape, designed for use in the freezer. The adhesive remains effective at low temperature.
• Label each package with name of product, date, amount and any added ingredients. Use freezer tape, freezer marking pens or crayons, or gummed labels made especially for freezer use.
• Freeze foods at 4°C or lower.
• Freeze foods as soon as they are packaged and sealed.
• Do not overload the freezer with unfrozen food. Add only the amount that will freeze within 24 hours. This is usually 1-2kg of food per 30cm cubed of storage space. Overloading slows down the freezing rate, and foods that freeze too slowly may lose their quality.
• Place packages against freezing plates or coils. Leave space between packages so air can circulate freely. After freezing, store packages close together.
• Arrange packages so those that have been in the freezer the longest are used first.