Freezing tips
– The following are examples of foods
suitable
for freezing:
Fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit,
pastry/dough, leftovers, and a range
of pre-cooked meals.
– The following examples of foods
not
suitable
for freezing:
Lettuce, radishes, sour cream,
mayonnaise, eggs in their shells,
onions, whole raw apples and pears.
– To retain color, taste and vitamin C,
vegetables should be trimmed,
washed, and blanched.
To blanch: bring a large saucepan of
water to a boil, then submerge the
vegetables in rapidly boiling water
for 2-3 minutes, depending on type.
Remove, and plunge into ice-cold
water to cool quickly. Drain and pack
for freezing.
– Lean meat freezes better than fatty
meat, and can be stored for
considerably longer.
– To prevent chops, steaks, cutlets or
rolled meats from freezing together in
solid blocks when packed, separate
with a sheet of plastic freezer wrap.
– Do not season fresh foods or
blanched vegetables before
freezing. Cooked food can be lightly
seasoned before freezing, but care
should be taken as the taste of some
spices alters when frozen.
– Do not place hot foods or drinks in
the freezer. This causes already
frozen food to thaw, and increases
the energy consumption
considerably. Allow hot foods and
drinks to cool down before placing
them in the freezer.
Packing tips
^
Unsuitable packing material
- wrapping paper
- greaseproof paper
- cellophane
- garbage bags
- plastic shopping bags
Suitable packing material
- plastic freezer bags/wrap
- aluminum foil
- freezer containers
^
To help prevent freezer burn, expel
as much air as possible from
bags, etc., before sealing them.
^
Close the packaging tightly with
- plastic clips
- twist ties
- rubber bands
^
Mark the package to indicate the
contents and the date of freezing.
Using the freezer efficiently
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