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Freezing and storing food
43
Home freezing
Only freeze fresh food which is in a
good condition.
Hints on home freezing
The following types of food are
suitable for freezing:
Fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit, dairy
products, cakes, leftovers, egg yolks,
egg whites and a range of pre-
cooked meals.
The following types of food are not
suitable for freezing:
Grapes, lettuce, radishes, sour
cream, mayonnaise, eggs in their
shells, onions, whole raw apples and
pears.
To retain colour, taste, aroma and
vitamin C, vegetables should be
blanched after they have been
trimmed and washed. To blanch:
bring a large saucepan of water to
the boil, immerse the vegetables in
the fast boiling water for 2-
3minutes, depending on variety.
Remove, and plunge into ice-cold
water to cool quickly. Drain and pack
ready for freezing.
Lean meat freezes better than fatty
meat, and can be stored for
considerably longer.
To prevent chops, steaks, cutlets or
rolled meat from freezing together in
solid blocks when packed, separate
with a sheet of plastic freezer film.
Do not season fresh foods or
blanched vegetables before freezing.
Only season cooked food lightly
before freezing, but care should be
taken as the taste of some spices
alters when frozen.
Placing hot foods or drinks in the
freezer causes food that is already
frozen to partially thaw and increases
energy consumption. Allow hot foods
and drinks to cool down before
placing them in the freezer.
Packaging
Freeze food in portions.
Suitable packing material
plastic freezer film
freezer bags
aluminium foil
freezer containers
Unsuitable packing material
wrapping paper
grease-proof paper
cellophane
bin bags
plastic carrier bags
Expel as much air as possible from
the packaging.
Close the packaging tightly with
rubber bands
plastic clips
string or bag ties
freezer tape.
Tip: Freezer bags may also be sealed
using home heat sealing kits.
43


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