Freeze correctly: what foods and for how long?

– Freezing food is a convenient way to store it properly and extend its expiration date. But what do you have to consider?

If you’ve overcooked and want to use the leftovers for the next week, you can freeze them in most cases. The same applies to the purchase of bread, meat, fruit, vegetables and Co. as a supply. Freezing is usually quick and easy, but you must follow a few basic rules.

Freeze food correctly: What containers do you use?

For freezing, you need suitable freezer boxes or bags in different sizes. Freezer bags with a so-called zip closure are particularly practical. The most important thing is always that the food is hermetically sealed will be. Otherwise, freezer burn can occur quickly. The affected areas of the food dry out, making them inedible. It’s best to label the containers or bags and provide them with the proper freeze date to keep track of.

When freezing liquid foods, freezer bags or containers should not be more than three-quarters full. Because the liquid expands when it freezes and the container may burst otherwise.

However, you can also freeze food without plastic. Glass containers, cotton bags (eg for bread), waxed paper or silicone ice cube molds (eg for herbs or sauces) are suitable for this.

At what temperature should food be frozen?

The temperature in the fridge or freezer should not be higher than -18 degrees Celsius. To permanently guarantee the required temperature, it makes sense to check it again and again with the help of a thermometer.

What can you freeze?

With a few exceptions, almost all foods can be frozen. are particularly suitable Bread, cakes, vegetables, fish, meat and some fruits and vegetables. But also freshly cooked dishes such as Soups, stews or casseroles They freeze very well, so you can extend their shelf life up to three months. Some dishes, like chili con or chili sin carne, often taste even better after thawing.

Caution: Hot foods should not be frozen. Because the heat could thaw other foods in the area. Also, the energy requirement increases to re-cool the environment. Therefore, it is better to wait a few hours until the food reaches room temperature.

freeze meat

The lower the fat content of meat, the better it can be stored in the freezer. Therefore, it is advisable to remove the layers of fat before the freezing process. Smaller pieces of meat for quick browning can be portion-wrapped in cling film and then stored in a freezer box. This means that individual portions can be easily removed and quickly thawed again if necessary. If you have enough cans to freeze, you can of course put each serving in its own can. Bones should be removed if possible.

freeze fish

You can usually buy already frozen fish at the supermarket. If you want to freeze fresh fish yourself, you should definitely use the containers Seal tightly and then place in the freezer.. Glazed fish keeps much better: If the fish is already frozen, you should glaze it to protect it from possible freezer burn. To do this, the fish is briefly immersed in cold water so that a thin layer of ice forms. Then wrap the fish in cling film and freeze it in a freezer bag. Important: Fish should be thawed slowly in the refrigerator.

freeze fresh vegetables

Vegetables can only be frozen to a limited extent. For example, water-based vegetables like zucchini, radishes, cucumbers, or radishes should not be frozen, as they become mushy and lose their flavor when thawed. Firm vegetables like carrots, peas, beans, or broccoli, on the other hand, freeze just fine. It always depends on the type of vegetable.

You must do this so that the color, flavor and vitamins of fresh vegetables are not lost. Blanch vegetables before freezing. Blanching is a process of briefly cooking food in a boiling liquid and then cooling it in ice water to stop the cooking process. Frozen vegetables stay al dente, don’t need to be defrosted, and can end up right in the pan. The cooking time is thus reduced by about a third. Alternatively, you can also buy frozen vegetables. This can be stored in the freezer immediately after purchase and thawed if needed.

freeze fruit

Even the fruit is not totally suitable for freezing. Fruits with a high water content, in particular, lose their consistency and flavor when frozen. Bananas or berries, on the other hand, are great for freezing and can be consumed as a smoothie, shake, or puree after thawing. Firm fruits such as plums, pears, or apples can also be blanched before freezing.

Tip: You should first place the berries side by side in a shallow tray or container, and then freeze them for a few hours. The berries keep their shape and can then be removed individually. If they are already frozen, you can simply transfer them to freezer containers or bags and thaw them in the refrigerator.

If you have leftover fruit, you can also use it marmalade either compote produce. The compote can also be easily frozen.

Freeze bread and cakes

Whether cake, pie or bread: Baked Goods Freeze Beautifully. Use the proper freezer bags for this. These should always hermetically sealed be. Also, you should Bread is best sliced ​​and as fresh as possible. freeze.

What can’t you freeze?

On the other hand, the following foods are not suitable for freezing and should be eaten fresh or kept in the refrigerator:

– Lettuce
– Potatoes
– soft cheese
– eggs
– Dairy products
– Garlic
– Fruits and vegetables rich in water (tomatoes, cucumbers, melon or grapes)
– Jelly

Freezing food: how long does frozen food last?

When storing food in the freezer, it should be kept in mind that not all foods have the same shelf life. Therefore, you should always write down the date to keep an overview.

How long can food be frozen?

Here is an overview of the shelf life of some foods:

meat: three to twelve months
– Minced meat: from one to three months
Fish: two to four months
Fruit: nine to twelve months
vegetables: three to twelve months
pie: four to five months
cakes: two months
bread: one to two months
cooked dishes: one to three months

How healthy is freezing?

Whether a food is healthy or not is not related to the type of cooling. Frozen foods include all foods that are preserved by freezing. It is always important that the process is carried out as quickly as possible. Then only small ice crystals form in the cells and the spaces between them, which do not cause any damage. However, slow freezing can destroy the cells, which also affects the flavor.

This is not the case for foods that freeze quickly and thaw slowly. So vitamins and nutrients are usually particularly well preserved, since they are not lost by light, heat or air. Therefore: The faster a food is frozen, the better the quality is preserved. Therefore, consumers can easily use frozen foods or freeze excess foods themselves.

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