Before, During and After: How to Master the Art of Freezing Food

There was a time when I was disciplined and careful, and that translated into one of the best practices I’ve implemented in my kitchen: freezing food.

So, in the freezer I had portions of chopped paprika, julienned onions and even olives. When I wanted to make a pizza, I already had everything (almost) ready.

But those days are over and today everything seems to be improvisation and, in some cases, waste. And that’s a problem not only for household finances, but also for the planet.

It is estimated that food waste generates between 8 and 10% greenhouse gases in the world. And if we compare it to the 2% emissions from the aeronautics industry, the problem is global.

How to resume – or start from scratch – the healthy habit of freezing food? With this question in mind, I wanted to explore best practices for moving this task forward and I will share my findings with you here.

Before you continue reading: if you want to save and maximize your budget, Sign up to receive the bi-weekly newsletter from savings specialists and in each edition we will send you three smart consumption ideas and a concept to improve your financial health.

Some necessary things to understand before freezing food:

• Your refrigerator should reach the ideal temperature. There is Who knows that the freezer should be at –17 degrees Celsius.
• According to Food Safety and Inspection Service From the United States, when freezing food, the bacteria and microbes that preserve the food are maintained. But when you take them out of this state, you must cook them immediately, otherwise you risk eating spoiled food.
• Almost anything can be frozen, but there are foods that keep better, such as fruits, cooked vegetables, meats, butter and even cookies.
• Never put hot food in the freezer. This could endanger other frozen foods you have stored.

And above all: you must have suitable packaging or containers so that your frozen foods do not suffer from “freezer burn”: the freezer burn .

Here, we’d better call on the friends at Wirecutter at the New York Times, a team that specializes in testing and reviewing products with consumers in mind.

What things suggest ? First, the main enemies of frozen food are air and environmental humidity. And second, to avoid freezer burn, you need to use airtight, durable containers.

Ok, so what can I use to freeze food? Take note:

• Hermetic bags (Zip-Top closure). If they are made of silicone, it is even better because they guarantee reuse.
• If the food is very large, use aluminum foil over plastic wrap to achieve an airtight effect.
• Pyrex glass containers with tight-fitting lids. They are particularly useful for freezing liquids. Additionally, they are safe to use in the oven and dishwasher.

Plastic containers are also a cheaper alternative, but you have to be careful about them deteriorating over time.

The list could be very long, but here are the main recommendations from the National Center for Home Food Preservation at the University of Georgia, a research center specifically dedicated to food preservation:

• Fruit . Wash, chop, dry and store in a container. Citrus lasts about 3 months; all other fruits can last between 8 and 12 months.
• Vegetables . It is recommended to cook vegetables (in water, steam or microwave) before freezing them. An artichoke, for example, should be boiled for around 7 minutes, while broccoli for between 3 and 5 minutes. Remember that this is a freezing process, not a consumption process.
• meats . Cold meats, such as ham or bacon, do not last long (1 to 3 months) because of the salt. The meat from the supermarket is ready to be frozen. Cut into portions and store in airtight containers. A steak, for example, can last between 6 and 12 months, depending on the cooling chart produced by the FDA in the USA.

Consider that there are products that, once thawed, may lose their properties or, in fact, become inedible.

Cabbage, celery, cucumber, lettuce, parsley and radishes fall into this category. Potatoes tend to be floury once thawed. Pasta or rice becomes excessively soft. Dairy-based preparations, such as sauces or creams, may be lumpy or watery. If you wish to freeze these foods, assume the consequences of your actions.

If you have any questions, consult all the information provided by the National Center for Home Food Preservation from the University of Georgia. Their information is so precise that they have individual explanatory pages for each vegetable or fruit.