What to Freeze, What to Avoid, and How to Do It Right
Cooked foods: Chili con carne, pesto pasta, beef stew, fried rice, spanakopita, pumpkin soup, chicken stir fry, roasted vegetables, and frozen fruit for smoothies are all great options.
This helps preserve their texture and flavor.
This makes it easier to defrost and use what you need.
Chop them up and freeze them in ice cube trays with water or oil.
Raw fruits and vegetables with high water content: These will become mushy when thawed. Examples include apples, celery, and spinach.
Milk, cheese, and yogurt can separate and become grainy when frozen.
The whites become rubbery and the yolks can become discolored.
Freezing won't stop bacteria growth, so it's best to discard these foods.
Use freezer-safe containers or bags: Check the label for a snowflake symbol or the words "freezer-safe."
This makes it easier to defrost and prevents freezer burn.
This will help you keep track of how long it's been in the freezer.
This helps preserve its quality.
Most cooked foods: 3 months
6-12 months
8-12 months
Thaw food in the refrigerator, under cold running water, or in the microwave.
Do not thaw food at room temperature.
Cook thawed food thoroughly before eating.
By following these tips, you can safely and effectively freeze food to enjoy later.