With food prices up, many of us are trying to cut the cost with great sales, coupons and buying in bulk. But if we are not properly freezing that food, it is a waste of our time and money. Here are a few helpful tips:
- keep your freezer at 0 degrees; add a thermometer to monitor temperature
- when freezing food, use the proper containers and bags specifically intended for freezing
- remove as much air as possible
- freeze food in small portions, in smaller containers for a fresher taste
- wait for food to cool down before freezing for a fresher taste
- don’t overfill containers, leave a little room on top for overflow during freezing
- use freezer baggies to freeze liquids like soups and sauces, flatten them and freeze standing ups
- separate pancakes and waffles with wax paper then place in a baggie before freezing
- when adding to your freezer, rotate the older food to the front
- use only tempered glass to freeze food
Food not recommended for freezing:
- block cheese (it crumbles once frozen)
- raw potatoes (will become dark)
- tomatoes (becomes watery)
- green onions (become limp)
- custards/puddings (becomes watery)
- lettuce (becomes limp)
- cottage cheese (separates)
Shelf life for the following foods:
- steak – 12 months
- fruit – 12 months
- chicken – 6 months
- soups – 6 months
- ground beef – 4 months
- lunch meat – 2 months
- bacon – 2 months
- milk – 1 month
In case of a power outage, the frozen food in your freezer can survive for up to 2 days with the freezer door kept closed. An empty freezer can pull a lot of energy, so keep it full. Fill milk jugs with water and fill the empty spaces of your freezer to save energy and money.
