Get the most out of and into your freezer

I was reading an article in Cooking Light magazine about getting the most out of your freezer.  I know I have thrown out things in there cause of freezer burn and I’m sure you have as well.  The trick is to pack everything correctly in the right containers and/or wraps.  Unfortunately I don’t have a big freezer.  I have a freezer on the top and both the freezer and the fridge total only 18.2 cu. ft.  Not a whole lot of space for someone who loves to cook.  My dream fridge would be a professional brand such as Viking or Sub Zero with the french doors and the freezer on the bottom.  Some day!!


Here are some tips that Cooking Light recommends.


1.  Problem: Cartons of soups and other liquids hog space.  Solution: Ladle room temperature liquids into double sealed plastic quart size freezer bags, leaving room in the bag to allow the liquid to expand as it freezes.  Place the bags on a jelly roll pan (just in case something spills), and let them freeze flat until solid.


2.  Problem: It’s too crowded in there.  Solution: Stackable square or rectangular plastic containers fit into corners.  Round containers waste space.


3.  Problem: Fresh fruit clumps together when frozen.  Solution: Freeze fruit individually.  Spread berries (and any other soft or squishy items-fruits or vegetables, meatballs, ravioli) in an even layer on a baking sheet, making sure none are touching. (Food freezes faster if there’s cold air circulating around it).  Once items are individually frozen, transfer them to a zip top freezer bag.  If you’re freezing an especially big batch and don’t have much room in your freezer, work in batches.


4.  Problem: Freezer burn.  Solution: Wrap it right. Choose wraps and containers designed specifically for the freezer: coated freezer paper, thick plastic freezer wraps, double seal zip top freezer bags, and rigid plastic containers with lids that form an airtight seal.  Freezer burn is a form of dehydration; air is the enemy. A thin bag or flimsy plastic won’t cut it.  If you’re going to store meats for more than a month, you’ll need to doubl wrap the original plastic wrapped trays.


5.  Problem: Food turns to mush when defrosted.  Solution: Frozen food, especially fruit, will almost always be softer when thawed.  But slow freezing causes large ice crystals to form in foods, which makes for especially mush texture.  To freeze faster, be sure your freezer is the correct temperature–0 degrees.  Get an appliance thermometer and leave it in the freezer.


6.  Problem: The power went out.  How long will food stay frozen and safe? Solution:  Food in a full freezer will be fine for up to 48 hours, according to the USDA food safety guidelines–as long as you don’t raise the temperature by opening the door frequently.  If your freezer is only half full, you have a 24 hour window of safety.  (With less frozen solid stuff inside, the temperature climbs faster).  What about foods in the fridge?  They’ll only last four hours without power.   Back in the summer of 2006 there was a blackout in New York and most of the northeast.  I lost power for about 24 hours and I didn’t open my freezer and everything was frozen solid when the power came back on.  The milk in the fridge spoiled so I had to get rid of that but everything else was ok. So if you lose power, just don’t open the door and you will be fine.