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How many times have you opened up a container of ice cream and noticed a crystal-like dry patch of white stuff on top? Or what about getting ready to cook a steak, only to find dry, gray, unappetizing patches on the meat? And what about that thick frost inside your sealed package of frozen vegetables?
These are all signs of freezer burn, and it happens naturally when cold air is exposed directly to food. Don't worry, it won't hurt you, but it can kill the flavor and texture of your food. The good news is that you can do something about it.
Prevent freezer burn by wrapping your food properly before freezing. Freeze all foods in their original sealed packages, and then insert them into a plastic freezer bag. Freezer bags are heavier than regular storage bags, so be sure to use them.
If you divide packages into smaller portions, remove pieces from the original package – wrap the individual portions in a plastic wrap – be sure to release all excess air – then put the wrapped package into a plastic freezer bag.
To keep freezer burn out of ice cream and foods that are stored in containers that have removable lids, place a piece of heavy duty plastic wrap or aluminum foil tightly over the opening, then replace the lid securely.
It's not hard to maintain the quality of your frozen foods. Be sure to write the date you put the product in the freezer on the outside of the bag – just because it's in your freezer doesn't mean it will last forever!
How long is too long to freeze? Use your frozen stash by these times:
Frozen Entrees and dinners: 3 to 4 months Ground beef or turkey: 3 months Lunchmeats (unopened): 1 month Bacon (unopened): 1 month Whole chicken or turkey: 1 year
Published 07/02/08
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