Home freezing
Only freeze food that is fresh and in
good condition.
Tips for home freezing
– The following types of food
are
suitable
for freezing:
Fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit, dairy
products, baked goods, leftovers,
egg yolks, egg whites and a many
types of 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.
– Vegetables should be blanched
before freezing so that they retain
their colour, taste, aroma and vitamin
C. To blanch: Bring a saucepan of
water to a rolling boil, immerse the
vegetables in the water for 2 - 3
minutes in portions. 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,
etc. from freezing together in solid
blocks when packed, separate with a
sheet of plastic freezer wrap.
– Do not season raw 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 changes when the spices are
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
placing them in the freezer.
Packaging
^
Freeze food in portions.
Suitable packaging
– Plastic freezer wrap
– Polyethylene freezer bags
– Aluminium foil
– Freezer containers
Unsuitable packaging
– Brown packing paper
– Parchment paper
– Cellophane
– Garbage bags
– Plastic shopping bags
^
Expel as much air as possible from
the packaging before sealing.
^
Close the packaging tightly with:
– Rubber bands
– Plastic clips
– String or bag ties
– Freezer tape
Polyethylene freezer bags can also
be sealed using home heat sealing
kits.
^
Write the contents and date of
freezing on the packaging.
Freezing and storing food
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