Freezing

In cold climates, ice and snow have always been used to preserve food; modern refrigeration and freezing techniques make this a method that can now be employed all year round at home. Freezing is the most natural method of preserving as it does not involve altering the structure of the food. It can, however, alter the balance of flavoring so thawed, cooked dishes may need seasoning before being served.

Cold arrests the growth of living organisms: at 40°F/4°C food can be kept for a few days in good condition. At 18°F/-8°C micro-organisms become dormant and at 0°F/-18°C all food spoilage ceases. Most home freezers do not reach levels below this and constant opening of the door can mean the temperature is more likely to be around 15°F/-9°C. Enzyme activity will not have stopped completely, but at this level deterioration is very minor and foods remain safe for up to a year.