Guidelines for freezing foods

 

● To prevent freezer burn (resulting in dehydrated food), use airtight containers. Remove as much air as possible from the container before sealing solid foods.

● Allow for expansion when freezing liquids or semi-liquid foods.A good guide is to leave a space of about 3 cm below the rim of the container you’re using.

 

● Avoid overloading your freezer with new foods. If you plan to do a major cooking and freezing ses- sion, reduce the temperature to the lowest point at least 24 hours in advance. Once all the foods are frozen, return the thermostat to its usual setting.

 

● Don’t forget to label your con- tainers with the contents and the date on which they were frozen. In general, vegetables will keep for 10 months if home-frozen, but for 8 months if purchased. Check the guidelines in your freezer manual and don’t keep anything for longer than 12 months.

 

● The higher the oil content of the fish, the less well it will freeze. Lean fish such as flathead or snapper, for example, can be frozen for up to 6 months, while oily fish such as salmon and trout should be eaten within 3 months.

 

● Raw shellfish can be stored in the freezer for up to 6 months. If you are freezing cooked shellfish, cook it as soon as possible after purchase and store it in the freezer for up to 3 months.

 

● If you have leftover stock or coconut milk, freeze it instead of throwing it out.

 

● Freeze leftover wine and add it to stews and marinades.