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Freezing and storing food
49
Home freezing
Only freeze food that is fresh and in
good condition.
Tips for home freezing
– The following types of food are suit-
able for home freezing:
fresh meat, poultry, game, fish, veg-
etables, herbs, fresh fruit, dairy prod-
ucts, baked goods, leftovers, and
most pre-cooked meals.
– The following types of food are not
suitable for freezing:
Grapes, lettuce, radishes, sour
cream, mayonnaise, eggs in their
shells, onions, whole raw apples and
pears.
– To retain color, taste, aroma and vita-
min C, vegetables should be
blanched after they have been
trimmed and washed. To blanch:
bring a large saucepan of water to
the boil, immerse the vegetables in
the fast boiling water for 2-3 minutes,
depending on variety. Remove, and
plunge into ice-cold water to cool
quickly. Drain and pack ready for
freezing.
– Lean meat freezes better than fatty
meat and can be stored for consider-
ably longer.
– To prevent chops, steaks, cutlets,
etc. from freezing together in solid
blocks when packed, separate with a
sheet of plastic freezer film.
– Do not season fresh foods or
blanched vegetables before freezing.
Only season cooked food lightly be-
fore freezing, but care should be
taken as the taste of some spices al-
ters when frozen.
– Placing hot foods or drinks in the
freezer causes food that is already
frozen to partially thaw and increases
energy consumption. Allow hot foods
and drinks to cool down before plac-
ing them in the freezer.
Packaging
Freeze food in portions.
Suitable packing material
– Plastic films
– Freezer bags
– Aluminum foil
– Freezer containers
Unsuitable packing material
– Packing paper
– Parchment paper
– Cellophane
– Garbage bags
– Plastic carrier bags
Remove as much air as possible from
the package before sealing.
Close the packaging tightly with
– rubber bands
– plastic clips
– string or bag ties or
– freezer tape.
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