There are numerous reports that freezing temperatures this winter will mean higher prices for produce in the grocery story. The best weapon in the fight against Mother Nature’s big freeze may be an appliance you already have in your kitchen!
One of the most economical ways to enjoy food year round is to purchase food in bulk when it’s in season and store it in your freezer for later use. Of course, you can’t just put your food in the freezer and hope for the best – proper storage is critical.
Plastic packaging can help food stay fresher longer because it offers an air-tight solution, which is a major factor in prolonging food freshness. There are many plastic storage options that are designed specially for the freezer so be sure to purchase packaging made specifically for that use.
Holly Clegg, Television host and author of the Trim & Terrific Cookbook series, suggests the following tips for freezer friendly meals:
- Don’t overload your freezer. It is best to freeze no more than 2 to 3 pounds per cubic foot of capacity within a 24-hour period. If you need the space for storage, you can stack the food after it is frozen.
- The temperature of your freezer should not go above 0ºF.
- Freezing does not improve food quality—select only fresh, high-quality ingredients.
- Some vegetables, including lettuce, tomatoes, cucumbers and watermelon, don’t freeze well because of their high water content.
- Frozen fruit can be thawed partially at room temperature and is actually best when served with some ice crystals remaining. If the fruit is to be used in a cooked dish, use it directly from the freezer.
- Frozen vegetables may be cooked directly from the freezer, but cooking times should be only one-half to two-thirds as long as times for fresh veg. Don’t overcook.
- Frozen fruits and vegetables can be kept for as long as a year.
Tips from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals
