Freezing TipsIf you can, use freezer bags or wrap; they will be stronger and more odor proof.
When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing.
Wrap solid foods like meat and cakes tightly in alfoil before you bag them.
In most cases, raw meat wrapped by the butcher should be fine to freeze as is. However, supermarket meat in plastic trays should be bagged or wrapped out of the tray.
Freeze in small containers with no more than a 1-litre capacity to ensure that freezing takes place within four hours. Food that is 5cm thick will take about two hours to freeze completely.
When storing foods long-term, the freezer should be set at -18 degrees C.
Poorly wrapped foods run the risk of developing freezer burn and unpleasant odors from other foods in the freezer. Follow these simple wrapping and container tips to ensure the quality and safety of your food:
It's worth investing in a vacuum sealer if you plan to do a lot of freezing. they're not that expensive and will be better for your food, your freezer and save you heaps of time.