Packing Food for the Freezer

Cold air is very drying, so all foods should be packed in moisture-proof materials. Use rigid containers with tight lids wherever possible—plastic boxes and foil containers from commercially frozen foods are both suitable and reusable. When filling the containers, leave headroom for the expansion of liquids during freezing. Freezer bags made of heavy transparent polythene are useful for vegetables, meat and irregular shaped foods. Squeeze out as much air as possible when wrapping and seal packages with twist ties or special freezer tape. Ordinary tapes are not suitable for the freezer as they quickly lose their grip. Make sure everything is labeled with contents, weight and date—use a freezer pen so that the writing will not come off.