What Can You Freeze?
You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.
Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.
Is Frozen Food Safe?
Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
Does Freezing Destroy Bacteria & Parasites?
Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.
Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. Home freezing cannot be relied upon to destroy trichina. Thorough cooking, however, will destroy all parasites.
Freshness & Quality
Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.
Nutrient Retention
The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.
Enzymes
Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them.
Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.
Packaging
Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. It is not necessary to rinse meat and poultry. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.
Freezer Burn
Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.
Color Changes
Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.
Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.
The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.
Freeze Rapidly
Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to form into the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip" and lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.
Ideally, a food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.
Freezer - Refrigerator Temperatures
If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep an appliance thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems. The temperature in the refrigerator should be set at 40 °F or below. Check the refrigerator temperature with an appliance thermometer.
[Freezer Storage Time
Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.
If a food is not listed on the chart, you may determine its quality after thawing. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews.
Safe Thawing
Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer, approximately one day for each 5 pounds of weight.
For faster thawing, place food in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.
When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
Refreezing
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.
Cooking Frozen Foods
Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook. Remember to discard any wrapping or absorbent paper from meat or poultry.
When cooking whole frozen poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds,MUST be cooked from the frozen state to ensure a safely cooked product.
LOOK FOR THE USDA OR STATE MARK OF INSPECTION
The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions. Follow the package directions for thawing, reheating, and storing.
Power Outage in Freezer
If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use if ice crystals remain. If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, don't open the freezer door. If the freezer door was left ajar and the freezer continued to keep the food cold, the food should stay safe.
A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.
When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature.
To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40 °F for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.
When it is freezing outside and there is snow on the ground, the outdoors seems like a good place to keep food until the power comes on; however, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.
Frozen Cans
Cans frozen accidentally, such as those left in a car or basement in sub-zero temperatures, can present health problems. If the cans are merely swollen — and you are sure the swelling was caused by freezing — the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! If the seams have rusted or burst, throw the cans out immediately, wrapping the burst can in plastic and disposing the food where no one, including animals can get it.
Frozen Eggs
Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep any uncracked eggs frozen until needed; then thaw in the refrigerator. These can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients.
Freezer Storage Chart (0 °F)
Note: Freezer storage is for quality only. Frozen foods remain safe indefinitely.
| Item | Months |
|---|
| Bacon and Sausage | 1 to 2 |
|---|
| Casseroles | 2 to 3 |
|---|
| Egg whites or egg substitutes | 12 |
|---|
| Frozen Dinners and Entrees | 3 to 4 |
|---|
| Gravy, meat or poultry | 2 to 3 |
|---|
| Ham, Hotdogs and Lunchmeats | 1 to 2 |
|---|
| Meat, uncooked roasts | 4 to 12 |
|---|
| Meat, uncooked steaks or chops | 4 to 12 |
|---|
| Meat, uncooked ground | 3 to 4 |
|---|
| Meat, cooked | 2 to 3 |
|---|
| Poultry, uncooked whole | 12 |
|---|
| Poultry, uncooked parts | 9 |
|---|
| Poultry, uncooked giblets | 3 to 4 |
|---|
| Poultry, cooked | 4 |
|---|
| Soups and Stews | 2 to 3 |
|---|
| Wild game, uncooked | 8 to 12 |
|---|
Foods That Do Not Freeze Well
| Foods | Usual Use | Condition After Thawing |
|---|
| Cabbage*, celery, cress, cucumbers*, endive, lettuce, parsley, radishes | As raw salad | Limp, water-logged,quickly develops oxidized color, aroma and flavor |
| Irish potatoes, baked or boiled | In soups, salads, sauces or with butter | Soft, crumbly, water-logged, mealy |
| Cooked macaroni, spaghetti or rice | When frozen alone for later use | Mushy, tastes warmed over |
| Egg whites, cooked | In salads, creamed foods,sandwiches, sauces, gravy or desserts | Soft, tough, rubbery, spongy |
| Meringue | In desserts | Soft, tough, rubbery, spongy |
| Icings made from egg whites | Cakes, cookies | Frothy, weeps |
| Cream or custard fillings | Pies, baked goods | Separates, watery, lumpy |
| Milk sauces | For casseroles or gravies | May curdle or separate |
| Sour cream | As topping, in salads | Separates, watery |
| Cheese or crumb toppings | On casseroles | Soggy |
| Mayonnaise or salad dressing | On sandwiches (not in salads) | Separates |
| Gelatin | In salads or desserts | Weeps |
| Fruit jelly | Sandwiches | May soak bread |
| Fried foods | All except French fried potatoes and onion rings | Lose crispness, become soggy |
| * Cucumbers and cabbage can be frozen as marinated products such as "freezer slaw" or "freezer pickles". These do not have the same texture as regular slaw or pickles. |
Effect of Freezing on Spices and Seasonings
- Pepper , cloves, garlic, green pepper, imitation vanilla and some herbs tend to get strong and bitter.
- Onion and paprika change flavor during freezing.
- Celery seasonings become stronger.
- Curry develop a musty off-flavor.
- Salt loses flavor and has the tendency to increase rancidity of any item containing fat.
- When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.
Containers for Freezing
Foods for your freezer must have proper packaging materials to protect their flavor, color, moisture content and nutritive value from the dry climate of the freezer. The selection of containers depends on the type of food to be frozen, personal preference and types that are readily available. Do not freeze fruits and vegetables in containers with a capacity over one-half gallon. Foods in larger containers freeze too slowly to result in a satisfactory product. In general, packaging materials must have certain characteristics:
- Moisture vapor resistant
- Durable and leakproof
- Not become brittle and crack at low temperatures
- Resistant to oil, grease or water
- Protect foods from absorption of off flavors or odors
- Easy to seal
- Easy to mark
There are two types of packaging materials for home use: rigid containers and flexible bags or wrappings.
Rigid Containers
Rigid containers made of plastic or glass are suitable for all packs and are especially good for liquid packs. Straight sides on rigid containers make the frozen food much easier to get out. Rigid containers are often reuseable and make the stacking of foods in the freezer easier. Cardboard cartons for cottage cheese, ice cream and milk are not sufficiently moisture vapor resistant to be suitable for long term freezer storage, unless they are lined with a freezer bag or wrap.
Regular glass jars break easily at freezer temperatures. If using glass jars, choose wide mouth dual purpose jars made for freezing and canning. These jars have been tempered to withstand extremes in temperatures. The wide mouth allows easy removal of partially thawed foods. If standard canning jars (those with narrow mouths) are used for freezing, leave extra headspace to allow for expansion of foods during freezing. Expansion of the liquid could cause the jars to break at the neck. Some foods will need to be thawed completely before removal from the jar.
Covers for rigid containers should fit tightly. If they do not, reinforce the seal with freezer tape. Freezer tape is especially designed to stick at freezing temperatures.
Flexible Bags or Wrappings
Flexible freezer bags and moisture-vapor resistant wrapping materials such as plastic freezer wrap, freezer paper and heavy-weight aluminum foil are suitable for dry packed products with little or no liquid. Bags and wraps work well for foods with irregular shapes. Bags can also be used for liquid packs.
Plastic freezer bags are available in a variety of sizes. There are two types of closures. One type is twisted at the top, folded over and wrapped with twist ties included in the package. The other is zipped or pressed to seal a plastic channel. Regardless of type, press to remove as much air as possible before closing.
Care of the Freezer
Regardless of the type of freezer selected, it should be placed in a convenient, cool, dry and well-ventilated place; never place it by the stove, water heater or in the sun. This would make it more difficult to maintain a temperature of 0°F or lower. Be sure the freezer sits level. Freezers with exposed coils should be 2-4 inches away from the wall. No space is needed between the freezer and the wall for newer models with enclosed coils.
Defrosting Freezers
Manual-defrost freezers need defrosting at least once a year or when there is more than one fourth inch of frost over a large area of the freezer surface. Accumulated freezer frost reduces storage space and increases operating costs. Defrosting should be scheduled when the food inventory is relatively low and when defrosting can be completed within one to two hours.
A manual-defrost model should be disconnected from the electrical supply before defrosting. Frozen packages should then be placed in large cardboard cartons or insulated ice chests. With a cardboard carton, several layers of newspapers may be used for extra insulation. Clean the freezer as quickly as possible, following your manufacturer's instructions. A few manufacturers say to place Pans of hot water in the freezer and close it. Then, remove the frost as it loosens and replace the water as it cools. Make sure the freezer is completely cool before restarting it. Other manufacturers do not recommend using pans of hot water because in their freezers, refrigerant pressure could build up in the evaporator, making restarting the freezer difficult. These manufacturers recommend allowing the frost to thaw naturally or with the aid of a fan.
Place towels in the bottom of the freezer to catch water and frost. The loose frost can be removed using a wooden or plastic scraper.
When all the frost has been removed, sponge out the interior with a cleaning solution made of one tablespoon of baking soda per quart of water. Sponge with clean water and dry with an absorbent cloth. Turn the freezer on and close the door to allow the freezer to become chilled (15 to 30 minutes) before returning the food. If food packages are frosty, scrape or wipe them to remove frost or moisture before placing the food in the freezer in an organized manner. Mark these packages for first use.
Care of Frost-free Freezers
A frost-free freezer does not need defrosting. However, it should be cleaned out once a year or more often if dirt or food residues are visible. In cleaning the freezer, follow the procedure described above. Turn off the power source. Empty the freezer, wipe it with a baking-soda solution, rinse, towel it dry and then replace the food.
Removing Odors
If food has spoiled in a freezer because of a power failure or some other reason, undesirable odors can develop. To eliminate the odor, remove the food and wash the inside of the freezer with one tablespoon of baking soda in a quart of tap water or with one cup of vinegar in a gallon of tap water. Allow the surface to dry.
If the odor still persists, use activated charcoal. This type of charcoal is extra dry and absorbs odors more quickly than cooking type charcoal. It can be purchased at a drug store or pet supply store.
To use it, unplug the freezer. Put the charcoal in pans or on paper in the bottom of the freezer for several days. If the odor remains, put in new charcoal. When the odor is gone, rinse and dry the inside of the freezer. Turn on the freezer and it is ready for food.
When odor gets into the freezer's insulation, write the company for any suggestions it may have for solving the problem. However, sometimes, there is nothing that can be done.
Thawing and Preparing Foods for Serving
Safe Thawing
Food must be kept at a safe temperature during defrosting. Foods are safe indefinitely while frozen; however, as soon as food begins to defrost and become warmer than 40°F, any bacteria that may have been present before freezing can begin to multiply. Never thaw food at room temperature or in warm water. Even though the center of a package may still be frozen as it thaws on the counter or in the warm water, the outer layer of the food is in the "Danger Zone," between 40 and 140°F. These are temperatures where bacteria multiply rapidly.
Thaw food in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you'll be cooking or serving it immediately.
Thawing in the refrigerator takes the longest time and advance planning. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food –- such as a pound of ground meat or boneless chicken breasts –- require a full day to thaw. When thawing foods in the refrigerator, there are several variables to take into account:
- Some areas of an appliance may keep the food colder than other areas. Food placed in the coldest part will require longer defrosting time.
- Food takes longer to thaw in a refrigerator set at 35°F than one set at 40°F.
Thawing in cold water requires less time but more attention than thawing in the refrigerator. This should only be used if the water is kept cold (less than 70°F) and the food will thaw in under 2 hours. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, meat tissue can also absorb water like a sponge, resulting in a watery product. As an alternative to constantly running water, the bag of food could be submerged in cold tap water, changing the water every 30 minutes as the food continues to thaw.
Thawing in the microwave oven produces some uneven heating patterns. Some parts of a food may actually start to cook before other sections completely thaw. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, may have reached optimal temperatures for bacteria to grow. Use the microwave when the food will be cooked immediately after thawing, or for thawing ready-to-eat fruits immediately before serving.
Fruits
When serving frozen fruits for dessert, serve them while there are still a few ice crystals in the fruit. This helps compensate for the mushy texture frozen fruits have when thawed.
Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup. Allow ½ to 1 hour for thawing in running cool water.
Fruit packed with dry sugar thaws slightly faster than that packed in syrup. Both sugar and syrup packs thaw faster than unsweetened packs.
Thaw only as much as you need at one time. If you have leftover thawed fruit, it will keep better if you cook it. To cook, first thaw fruits until pieces can be loosened; then cook as you would cook fresh fruit. If there is not enough juice to prevent scorching, add water as needed.
When using frozen fruits in cooking, allowance should be made for any sugar that was added at the time of freezing. Frozen fruits often have more juice than called for in recipes for baked products using fresh fruits. In that case, use only part of the juice or add more thickening for the extra juice.
Suggested Uses for Frozen Fruits
- Frozen fruits can be used the same as fresh fruits in preparing pies, upside down cakes, sherbets, ices and salads. Some fruits, especially boysenberries, make better jellies when frozen than when fresh, because freezing and thawing cause the juices to be released from the cells and the natural fruit color dissolves in the juice.
- Serve crushed fruit the same as raw fruit after it is partially or completely thawed; use it after thawing as a topping for ice cream or cake or a filling for sweet rolls or for jam.
- Use thawed pureés in puddings, ice cream, sherbets, jams, pies, ripple cakes, fruit filled coffee cakes and rolls.
- Use frozen fruit juice as a beverage after it is thawed but while it is still cold. Some juices, such as sour cherry, plum, grape and berry can be diluted 1/3 to ½ with water or a bland juice.
Vegetables
Most frozen vegetables should be cooked without thawing first. Corn on the cob should be partially thawed before cooking in order for the cob to be heated through by the time the corn is cooked. Letting the corn sit after thawing or cooking causes sogginess. Leafy greens, such as turnip greens and spinach, cook more evenly if partially thawed before cooking.
To cook, bring water to a boil in a covered saucepan. The amount of water needed depends on the vegetable and the size of the package. It is important to use as little water as possible, because some nutrients dissolve into the water. For most vegetables, ½ cup of water is enough for a pint package. Any frost in the package furnishes some additional moisture.
Place the frozen vegetables in boiling water, cover the pan and bring the water quickly back to a boil. To insure uniform cooking, it may be necessary to separate pieces carefully with a fork. When the water is boiling throughout the pan, reduce the heat and cook until done. Be sure the pan is covered to keep in the steam, which aids in cooking. Cook gently until vegetables are just tender. Add seasonings as desired and serve immediately or use in casseroles.
Animal Products
Meat, Fish and Poultry – Meat, fish and poultry can be cooked from the frozen or thawed stage. Frozen meats, fish and poultry are best when thawed in the refrigerator in their original wrappings. For faster thawing, place the meat or fish in waterproof wrapping in cold, slowly running water. If you can’t keep water running slowly over the package, place in a large container of cold water. Change the water at least every 30 minutes, or as needed so that it stays cold. Frozen meat, fish or poultry can also be thawed in a microwave oven, if they will be cooked immediately after thawing.
If meat, fish or poultry is cooked without thawing, additional time must be allowed. How much depends on the size and shape of the product. Large frozen roasts could take up to 1½ times as long.
When frozen meat, fish or poultry are to be breaded and fried, they should be at least partially thawed in the refrigerator first, for easier handling. All poultry which is to be stuffed should be thawed completely for safety.
For best quality cook thawed meat or fish immediately.
Butter, Eggs, Milk and Cheese – Place the frozen product in the refrigerator to thaw. After thawing, it can be used as fresh.
Cream – Thaw the same as butter, but before using the thawed cream, it should be mixed or blended slightly.
Prepared or Cooked Foods
Most cooked or prepared foods do not have to be thawed before heating. Food can be reheated in the oven to preserve its texture. Be careful not to put a cold glass container into a preheated oven, unless its manufacturer specifies that it is freezer to oven safe. For speedy reheating of products such as noodle casseroles, without excessive stirring, heat the food in a double boiler. Start with warm, not hot, water in the lower pan so the food will not stick. This prevents the casserole from becoming "mush". Cassseroles, soups, stews and leftovers should be heated to at least 165°F in the center prior to serving.
Products containing meat, fish, poultry, eggs or dairy products should be thawed in the refrigerator or in the microwave oven. These products could cause food poisoning if they stay at room temperature for more than 2 to 4 hours.
Precooked breads, cakes and cookies can be thawed at room temperature.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
Freezing Baby Food
 |
| Homemade baby food stored in ice cube trays and containers |
Storing and Freezing Homemade Baby Food
There are many ways to freeze homemade baby food. However,
I am going to tell you the best way to freeze and store homemade baby food to
keep things simple.The best and most economical way to freeze large batches of
homemade baby food is using ice cube trays and freezer bags. It is very nice to
have the ice cube trays with lids because it keeps out air and they stack better,
but they are more expensive. If you have regular ice cube trays, don't fret! You are
Smaller, fresh portions of baby food can be stored in the refrigerator inside an air-tight
container for up to 3 days.
still in business.
Simple Instructions for Freezing Baby Food:
1. Once you have blended the food into a puree that has cooled to room
temperature, scoop out the food with a spoon and add to each ice cube square.
It is important that you label each tray so that you can remember what the food is if you have a variety
of
purees.
2. For regular ice cube trays, you will need to wrap it into its own freezer bag. Do not use aluminum foil.
Aluminum foil is a pain to take off when frozen and it sticks easy, leaving little foil pieces that are even
harder to remove.If you have ice cube trays with lids, simply snap them on. Freeze for 24 hours. Once
firm, pop out all the cubes from each ice cube tray into separate fresh freezer bags, label them, seal tightly,
and freeze up to 8 weeks (12 weeks in a deep freezer). When you are ready to use the puree, take out as
many cubes as you need and heat them up in a microwave or stove top until hot. Allow it to cool down
before serving. Always use a microwave safe dish. If you are not sure if the dish is microwave safe,
do not use.
Tips on Freezing Baby Food:
According to the United States Department of Agriculture (USDA), food that has been frozen
at 0 degrees Fahrenheit or lower is safe indefinitely. However, the quality of the food
deteriorates the longer it has been frozen. It is best to cook and freeze food immediately
after purchasing it because the quality of the food will be fresher once thawed than it would
be if you waited a few days to cook and freeze. Canned foods or eggs in shells are not suitable
for freezing.
About Refreezing:
Contrary to popular belief, it is safe to refreeze foods, cooked or uncooked, unless it has been
sitting out for 2 hours or more, or 1 hour in 90 degree temperatures. Please visit the USDA's
website to learn more about freezing food.
