How To Prevent Freezer Burn

Each year, Americans spend thousands – and waste hundreds – of dollars on food. Freezing food is by far one of the best ways to reduce waste at home and make nightly dinners on a budget. It also allows you to save time by preparing food in batches, which can ease stress that many of us feel around dinnertime, says Andrew Schrage, the food editor of Money Crashers. So, why don’t people freeze food more often? It’s simple: Freezer burn.

 

Freezer burn causes food to lose its flavors, become dull in appearance, or look and smell funny. Some foods are easier to freeze and store than others; noodle dishes, including casseroles, lasagna and macaroni and cheese, freeze well. Soups do, too. Meat-based meals such as meatballs, shepherd’s pies and meatloaves can also be good choices for those who’d like to make meals ahead of time, Schrage says.

 

Wendy Perry, a personal chef in North Carolina, cautions against freezing gelatins, custards and puddings in addition to cooked egg whites, cheese and flour, or cornstarch-based gravies. On their own, yogurt and sour cream do not bode well when freezing, but tend to be okay when cooked into other dishes. Some foods can be frozen, but they don’t retain the same value when reheated. For example, fried foods generally lose their crispiness. If you’re unsure of whether a dish that you’d like to freeze will retain its flavor, simply take a look at the frozen items in the grocery store, Perry says.

 

“Casseroles are the best foods to freeze because when the food is thawed and reheated, dinner is completely ready,” says Schrage, who encourages readers to freeze the foods as soon as they are cool enough to put into the bags. “No other steps are necessary, which is important for busy people who don't have time to spend doing multiple cooking steps in the kitchen.”

 

Once food has been prepared, the most important way to prevent freezer burn is to properly package food within two hours. After that, the health risks for contamination go up. Wait until the food stops steaming before you package it, though. Otherwise, you’ll risk the steam creating ice crystals when the moisture from the steam is collected inside the lid. This moisture then falls back onto the food.

 

You may also want to be careful about the temperature of your food. When it’s put in containers while hot, the Bisphenol A (BPA) that’s in the containers can leach into the food. Putting cool or cold food into these containers doesn’t seem to pose the same danger said Pamela Braun, the Los Angeles-based blogger who writes My Man’s Belly. BPA-free containers, however, are available and can be purchased in most places where you would purchase similar items. 

 

Ideally, all of the foods you’re freezing should be put in the smallest container possible, letting in the least amount of air. Be sure to press out additional air before zipping items in freezer bags. This allows you to keep the air out of the bags while retaining moisture in the food, Perry advises. Items like baked goods or meats should be wrapped in aluminum foil or freezer paper before being placed in a freezer bag. 

 

One caveat on the small container rule; if you’re using a plastic or glass container, remember that liquids like soups and sauces expand when they are frozen so some room is needed at the top to avoid container breakage or cracking. Fish and shellfish should be placed into a container and covered with water or milk to preserve the integrity of the fish. The liquid can later be used in fish or seafood soups or chowders. 

 

Properly reheating foods is often just as important as freezing them the right way. Be sure to mark the bag or label the container with the item, number of servings and date frozen. It’s also helpful to keep a log handy (post it on the fridge) so you know what’s in your freezer – especially if you have multiple freezers. Now that you know how to properly freeze food, check out this guide to freezer recipes.