Won't you step into the freezer?

I must admit that I have never been that good at freezing foods. I might throw something in the freezer, maybe some leftovers that I don't want to throw away, and find it a year later all freezer burned and inedible. So my new project is to learn all about efficiently freezing foods and convert that knowledge into practice. I figure I might as well offer a little "guide to freezing" that includes the tips that I learn along the way.

There are many reasons to freeze food. If you cook for one or two people and find that you often have leftovers, freezing is a great way to eliminate food waste and store those leftovers for another time. It is also a great way to prepare meals ahead of time so you don't have to worry about cooking during the week. Whatever your reason for freezing, here are a couple tips to get the most out of the process.

• Proper storage! I think it is pretty much common knowledge that properly storing foods in the freezer is the best way to get the most out of them for the longest amount of time. Freezer burn occurs when there is air exposure and moisture loss. To prevent that from happening, choose containers that are durable and leak-free, or even try a foodsaver so you can store foods in completely airtight bags. Trust me, this is an investment that you won't regret! 

• Freeze Time and Date Labeling My suggestion here would be to label everything you are freezing with a date and do some research on how long that particular food can last in the freezer. Definitely give food a good once-over once it is thawed to be sure that it looks and smells good.

• Portions I have found that freezing things in portions is helpful when you want to defrost an exact amount. If I make a giant container of soup and want to enjoy it over several occasions, I will store it in several different containers so I don't have to thaw and re-freeze it, a process that may decrease the quality of the food.

• MAKE A LIST FOR THE FRIDGE This is probably one of the most important tips I can offer because it has helped me so much: make a list of everything that you have in the freezer and put it on the fridge so you are always clear on what you have and when it should be used by. This will help to cut way back on food waste. 

• Thawing It is best to thaw things in the fridge because thawing at room temperature increases the chance of unwanted bacteria growth. 

• Don't Freeze There are some things that don't freeze well. Among these things are sour cream, yogurt, lettuce, cucumbers, cooked eggs, and fried foods. My tip would be to do some research if you are unsure of how something will freeze.