The best tips and tricks for freezing food for longer shelf life
Fresh fruits you can freeze in small portions and have supplies at any time
Spinach is one of the freezer classics – how to freeze and thaw properly.
Meat must be frozen fresh and airtight to keep it shelf-stable and bacteria-free.
Freezer burn, burst containers, or musty tastes – there are a lot of things that can go wrong with freezing. Here we answer the most important questions about freezing food.
Freezing food: Which container is best?
Freezing food sounds easy, but there is a lot to be careful about. Whether it’s a freezer bag, Tupperware or glass container – the main thing is that the container closes well. Because otherwise freezing water can penetrate and bacteria can multiply wonderfully during the thawing process. When using plastic cans, make sure that they are also suitable for the freezer.
Especially with glasses, be careful not to fill them too full. Because the frozen food expands over time – and can cause the jar to burst.
How long does food last?
If you are freezing meat, note: raw ground meat, poultry and raw fish will last approx. 3 months in the freezer. Raw beef and pork 6 months. Baked goods up to 6 months and vegetables 6 to 12 months. Food should not be frozen for longer than a year.
How to freeze fish and meat?
freezing fish and meat is theoretically harmless. This is more about freezing properly: Remove directly from packaging, pat dry and seal airtight in freezer bags. A super help when freezing food is a vacuum cleaner – which makes extra tight. To prevent pieces of meat from sticking together, first place the fresh meat next to each other on a board, wrap everything in cling film and place in the freezer for two hours. Now the pieces are frozen hard, and you can repack them in freezer bags. By the way, the same trick also works great with berries. Attention: once defrosted, do not freeze raw meat again.
Can I put eggs in the freezer?
Yes, but not as a whole – because the skin would get cracks. Whip them up, whisk them and put them in freezer bags.
Which food should I rather not freeze?
If you freeze vegetables, they should preferably not be watery ones like raw tomatoes, cucumbers or radishes. The same applies to watery fruits. The reason: they become mushy and lose flavor when defrosted.
How to preserve vitamins?
Vegetables should always be blanched before freezing, as this reduces the enzyme activity. This way neither color nor taste nor vitamins are lost.