Stock Your Freezer for Health

Start from Zero

Food lasts longer when it’s stored at colder temperatures, so set your freezer temperature at zero. Cook, puree, and freeze any kind of vegetable or fruit and use it, thawed, to enrich casseroles, soups, or stews. Also try blanching whole or cut-up vegetables.

Experiments have shown that more nutrients are retained if vegetables are blanched, or plunged in boiling water for about three to four minutes before freezing. Blanching kills any bacteria and inactivates enzymes so that they cannot cause discoloration and disagreeable flavors. Fruits need not be blanched.

Don’t Go All the Way the First Time

Undercook dishes you’re preparing for the freezer. Subtract about five minutes from the usual cooking time for rice and noodles in particular. On their own, these starches freeze poorly, but they’re fine in casseroles.

Store Smart

Pack freezables in airtight containers or heavy-duty zip-top plastic bags. Label each batch with the date, name of contents, and number of servings using a permanent ink marker.

Use your freezer to store and preserve herbs. First, dry them thoroughly (in the sun is easiest) or they will be mushy and discoloured when thawed. De-stem and pack them loosely in freezer bags. They can be used either directly from the freezer or thawed.

Don’t Go From Hot to Cold

Cool foods to room temperature before freezing. This helps prevent large ice crystals from forming during freezing and giving an “off” taste later when they melt.

Thaw Right

Thaw meals by placing them in the refrigerator for 24 hours before reheating. Defrost with the wrapping on so that condensation forms outside of the wrap, not on the food. Cook as soon as defrosted, while the food is still cold.