Preserving foodstuffs can turn to be quite an issue for many of use since choosing a proper package influences the duration of storage significantly. Wrapping or packing the products wrongly often leads to reducing the term of preservation and spoilage of the foodstuff.
To avoid such a scenario, we prepared a guide about the handiest and most effective methods of packaging.
Hope you will enjoy it!
How to Choose a Packing For Freezing Food
Probably, most of us have experienced that situation when we had to reach for the packet with frozen food through the whole frosting camera loaded with ice-hard packages with products.
Indeed, a proper package is important but not only in terms of food’s lifespan extension – it can organize the freezer space significantly better making it easier for us to find what we need right now.
And since freezing is such a popular method of preserving food because of its convenience and little time it takes, knowing how to pick the correct container is a must for any prudent housewife.
But how do we find a proper packaging? The first thing we need to think about is the type of material that the container will be made of.
Since air and moisture are the worst enemies of our foodstuffs in the frosting camera, it is essential for the tank to protect the content from those to prevent a freezer burn. Some materials let more air and moisture through them whilst others are more resistant. Moreover, the quality of the cover/package material will influence the quality of the thawed food!
Odors’ issue must also be taken into account since certain products absorb them better than others.
So how to figure out what exactly you need? Check out what we prepared for you in the chart below!
| Type of package | Characteristics | Foods to store in it |
|---|---|---|
| Airtight containers | Hard, durable, reusable. Can be warmed up in the oven. Fit for any dish, liquid, or not. Don’t pick up odors. Certain brands are leak-proof. |
Stews, soups, vegetables, etc. |
| Freezer paper | Airtight. Has a wax/plastic coat from inside to protect the content from dehydration. The paper’s outer side can be used for writing the expiry date on it. |
All sorts of meat and poultry |
| Heavy-duty aluminum foil | Seals tightly. Good for massive pieces. Tear-resistant. |
Large cuts of meat, cakes, loaves of bread |
| Zip-top plastic freezer packets | Convenient to stock. Available in different sizes. Easy to get the air out. Air/moisture protective. Take little space. Unlikely to tear or puncture. |
Anything from blanched veggies to saucy foods. |
| Silicone freezer bags | Reusable. Thick. Allow very little air and moisture transmission. Don’t let the odors in. Easy to clean. |
Any foods from vegetables/fruits to sauces and meat. |
Correct Package Of Foodstuff For Freezing
Freezing only seems that simple but in fact, it has certain nuances that have to be known if we want our foods to remain eatable and fresh after we defrost them. The way we pack the products will influence their defrosting and further taste and texture.
So instead of just tossing a packet to the frosting camera, make sure you do everything right.
- Don’t freeze massive pieces of food at once since they won’t freeze properly
- When preserving cooked foods, ensure the dishes are cool. Warm dishes will create condensation and speed up the spoilage
- If you need to freeze a dish that contains ingredients that freeze and defrost not equally fast (e.g. meaty casserole with veggies), it’s better to pack them separately
- For freezing something in bulk that will be later used little by little (e.g. berries, balls of dough, bread slices, etc.), the dry-pack option is the best choice. Spread the pieces evenly on a baking sheet covered with parchment paper, keep in the freezer until they’re solidified, and then remove to the freezer packet/tank and preserve
Such simple tricks will allow keeping various foods fresh longer without ruining their texture and savor.
Defrost It Right. Nuances And Hints
Many of us don’t want to waste time on defrosting and simply microwave the frozen foods, but this is a huge mistake! Such a method leads to spoiling the foodstuff, besides, it can degrade its quality and taste.
For safer thawing, try either to remove the frozen foods to the fridge or, if you’re short on time, immerse them into a bowl of cold water.
Like this, the defrosting process will undergo slowly and won’t harm the product keeping its texture and taste almost unchanged (we say almost because thawed foods will often taste a bit different than fresh ones anyway).
Freeze foods carefully and your dishes will always taste the best.
Frequently Asked Questions
⭐ How do you cook frozen food?
If it can be cooked directly from the freezer, then do it. If not, it needs to be defrosted prior to cooking it.
⭐ Can you freeze food in Ziploc bags?
Yes, you can if they are frost-resistant.
⭐ Is frozen food business profitable?
It is since people prefer buying already frozen foods rather than spending time on freezing at home and money on freezing packets/tanks.
⭐ Is it safe to eat pork that has been frozen for 2 years?
No, any meaty foods that were kept frozen for 1 year must be frozen if not used within that time.
⭐ Does frozen food need to be sealed?
Yes because sealing protects it from the freezer burn and dehydration.
⭐ What is the 2/4 hour rule?
This rule tells for how long potentially hazardous foods (e.g. dairy, cooked meat, eggs, pasta, processed foods) can be kept between 5 C and 60 C.
