The invention of the freezer is something we take for granted now though it has changed people's lives significantly. Preserving food by freezing can save time, money and energy. Except for a very few foods, such as eggs in their shells or canned items, most foods are safe for freezing with proper packaging, organization by date and appropriate preparation.
Instructions
1. Freeze foods when they are still fresh. The freezer temperature should be 0 degrees F or lower for safety.
2. Blanch produce before freezing. In colder climates, this is a good way to enjoy fresh produce long after the growing season in your area has ended. See the eHow article "Freeze Fruits and Vegetables" for more information. You can also cook meat and shellfish prior to freezing.
3. Prepare meals ahead of time, but don't cook. Preserving prepared meals by freezing allows you to enjoy home cooking even if you're short on time. See the "Store Food in the Freezer" for .
4. Use containers or packaging that are specifically made for preserving food by freezing. Otherwise, the quality of taste will suffer. You can freeze meat in the store packaging.
5. Write the date on the packaging with a laundry pen. Meats last about 3 months, while fish and shellfish will stay fresh for 6 months. Fruits and vegetables will last up to 8 or 9 months.
6. Ensure packages have some space between them and are placed on the rack of the freezer rather than stacking them. After food is completely frozen, you can make room by stacking or putting them closer together.
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