Freezing preserves the flavor and nutrients of the food very well. But even frozen food does not keep forever. The processes are only slowed down. This method costs energy both during freezing and storage.

 

Which foods are suitable for freezing?

A number of foods are not suitable for freezing, e.g. leaf lettuce, tomatoes and cucumbers, radishes, radishes and raw onions, various types of fruit such as bananas and apples, yoghurt, quark and cream cakes, and fruit cakes with icing.

As a rule of thumb, the more watery fruit or vegetables are, the more likely it is that they should not be frozen. When freezing with standard household refrigerators, long ice crystals form which penetrate the cell walls. For this reason, water escapes during defrosting and the product becomes “mushy”.

 

What is a freezer burn?

Freezer burn can develop over the course of the storage period, which significantly deteriorates the quality or makes the product inedible. Freezer burn refers to the occurrence of dried out edge layers in frozen food. They are usually white to gray-brown in color. Freezer burn primarily forms in areas that are exposed to fresh air, mainly due to leaking packaging. The name comes from the resemblance to actual burnt areas.

 

How do you freeze properly?

The frozen food should be shock-frozen if possible, which would correspond to a temperature of at least -24 °C. If the freezer does not have a corresponding function, the usual -18 °C is still sufficient, but it should not be less.

Sensible labeling of the frozen food is very important. It is best to label each food item with a best-before date and a name so that you don’t lose track. The basic rule is not to exceed 6 months for very fatty foods and 18 months for all other foods.

As fat freezes less well, it also becomes rancid after a certain time when frozen.

 

Which packaging makes sense?

The frozen food should always be packed in such a way that no ice crystals can form on the food, which can cause the dreaded freezer burn. So choose packaging that is as tight-fitting and sealed as possible. There are special freezer bags and freezer containers for this purpose.

If you have a household vacuum machine, you can make good use of it here.

 

Our tips:

• First pre-freeze the strawberries individually on a tray and then place them in freezer bags so that they keep their shape, don’t get mushy and can be removed individually.
• Certain vegetables must be blanched before freezing, i.e. briefly put in boiling water and then allow to drain (e.g. green beans).
• In summer, fresh herbs can be frozen for the winter. Once cleaned and dried, they are packed airtight and frozen.
• Another method is freezing with the help of ice cube trays. To do this, cut the clean, dry herbs into small pieces, fill them into the compartments of the ice cube tray, pour in water and freeze. Then transfer to a freezer bag. This means they can be removed in portions at any time.
• If you make stocks or jus, you can also freeze them in ice cube trays for use in portions. Do not forget the labeling to avoid confusion.