Tips for Freezing Foods

Think of freezing as a way to preserve freshness rather than merely avoiding spoilage. In other words, freezing food when it's at its peak of freshness will give you a better result after you thaw it.

Tips for Freezing Foods

• For food safety, ensure that your freezer is at 0 degrees F or colder. Use a dedicated thermometer for this.

• Cool cooked foods thoroughly before freezing so they don’t stay at an unsafe temperature for too long.

• Use resealable containers (but not glass, as it can crack) or bags designed for freezer use.

• Freeze in small portions to speed defrosting and avoid waste.

• Blanch fresh vegetables and dry them before freezing.

• When freezing small items such as berries, banana slices, or green beans, spread them on a sheet pan so they don't stick together. Transfer to freezer bags after frozen.

• Remove as much air as possible from containers or bags to avoid freezer burn. A vacuum sealer does a better job if you plan to do a lot of freezing.

• Freeze raw meats as soon as possible for best freshness and food safety. Store in the coldest part of the freezer, in the back away from the door.

Thawing Frozen Foods

• Once thawed, eat or cook food quickly so bacteria doesn’t have time to grow.

• Many foods can be used straight from the freezer. Examples are frozen berries that are going into a smoothie, or portions of tomato paste that are going straight into soup.

• For high protein foods like meat, poultry and fish, move them to the refrigerator to thaw overnight. To prevent unsafe bacteria, do not defrost them at room temperature or in warm water.

• Unlike highly perishable foods, baked goods can be thawed, still wrapped, at room temperature.