Freeze It!

How to Freeze Your Food

Tips on the best foods and meals to freeze to save you time and money in your kitchen

Foods To Avoid Freezing 

-Shelled Eggs                              

- Canned Goods: Still In The Can  

- Creamy Sauces: May Separate

- Fresh Leafy Greens                                      

Foods Perfect For Freezing

- Fresh Fruits/Vegetables/Meats/Mixes

 - Stocks and Soups 

 - Casseroles/Rice/Noodle Dishes

 - Large Quantities

How to Freeze

Cool It– Servsafe guidelines state to cool an item to 70 ⁰F in 2 hours and below 41⁰F in 4 hours (A total cooling time of 6 hours maximum).

Label It– Put the name and production date on the item. Be sure to wrap foods tightly keeping air out to prevent freezer burn. Wrap, bag, contain.

Fast Freeze– The faster your foods freeze, the less time an items cells suffer water damage, breakage, and reduced quality.

How to Thaw

Refrigerator– This may take a day or two but guarantees your food is OUT of the temperature    danger zone to decrease your risk for bacterial growth and food borne illness.

Cold Water – Depending on the size of the item this process can take 15 minutes to a couple of  hours. Utilize cold water to prevent food from cooking and to keep the item out of the  temperature danger zone (TDZ).  Staying outside the temperature range 41-135⁰F has been found to have the least risks for bacterial growth (Servsafe).

Microwave– This is the fastest method, but, it must also be noted this puts foods quickly into the TDZ and foods must be used promptly after defrosting.