How to Freeze Food: A Guide to Storing Almost Anything in the Freezer

Learning how to store foods in the freezer properly can go a long way in helping you save money and time. Otherwise, your freezer can easily become an intermediary between the stove and the trash can—and no one wants to waste food like that. Here, we share kitchen-altering freezer tips with techniques you may already know and a few new tricks to keep your food tasting fresh. Read on to see how to freeze food—including food preparation tips and storage ideas.

How to Freeze Food Correctly

It might seem obvious, but you should only freeze foods you already like; there's no sense in freezing items you don't like and will never use. While there are ways to keep food tasting almost as good as before it was frozen, no food tastes better after being frozen and thawed. Still, there are a few tips for freezing foods you can follow to optimize your food's shelf life.

Use Appropriate Containers

Use containers and wraps designed for the freezer; they are thick enough to keep moisture in and freezer odors out. The freezer-safe Rubbermaid Brilliance Pantry Food Storage Container Set tops our list of best food storage containers. Thinner sandwich bags and regular kitchen wrap―even when doubled up―are not durable enough to withstand the big chill; try reusable food storage bags instead (if freezer-safe).

If you are going to freeze anything long-term in glass, make sure the glass is either tempered (the type used for canning jars) or specifically labeled for freezing. Since even freezer-safe glass food containers can crack as food expands, always leave about 3/4 inch of space between the top of the food and the lid.

Slice Before Freezing

Slice bread and halve bagels before freezing for convenient one-person servings. Slip bagel halves into the freezer bag back-to-back, so they're less likely to stick together. Similarly, slice fruit before freezing it for easier thawing and convenient access when adding to fruit smoothies.

Squeeze Out Air

Where there's excess air, there's freezer burn. When freezing items such as sliced bread in a bag, squeeze out as much air as possible before sealing. However, when storing sauces, soups, or stews in containers, leave a bit of space at the top of the container. This step prevents the expanding liquid from freezing at the lid.

Store After Cooling

Wait for hot foods to cool down to room temperature before freezing them. Then leave plenty of space around the container in the freezer so the cold air can circulate; this accelerates the freezing. When the item is finally frozen, stack the container with everything else.

Freeze Flat for Quick Thawing

The greater the surface area, the faster the thaw, so use shallow, flat containers. Freeze broths, sauces, and other liquids flat in freezer bags, then stand them up sideways for storage. They'll thaw quickly when you remove them and submerge them in a bowl of hot water (or hold them under hot running water).

Think About Portion Control

Freeze food in small portions and, whenever possible, pack it in small containers. Large portions in large containers are slower to freeze. The faster food freezes, the fresher it will taste when thawed. Freeze soups, spaghetti sauce, and lasagna in one- and two-portion containers, which thaw more quickly and guarantee you won't have to thaw more than you need.

What to Freeze

Your freezer is not just a place to store chili and ice cream. Think of it more as the arctic extension of your pantry: A place to store staples—and even some specialty items—that will make your cooking more efficient and enjoyable. Here are some common foods you can freeze and the best way to do so.

Produce

Freeze cubed peaches, melons, berries, mangoes, watermelon, and bananas that are in danger of becoming overripe, and use them to make smoothies or frozen margaritas. Spread the fruit out on a baking sheet and freeze until solid, then transfer them to a resealable plastic bag. This method will prevent them from clumping together.

Many vegetables can also be frozen for later use. Try freezing kale, avocados, and celery (to name a few veggies you can freeze) and using them in soups, stews, or smoothies. While many vegetables will keep longer if blanched before freezing, it's not a requirement for all.

Meat and Seafood

Storing meat and seafood in the freezer is a common practice that allows us to buy in bulk and save for cooking in the future. Different meat products have their best freezing techniques and shelf-life, but in general, you want to freeze meat and seafood if not cooking it right away and before the "freeze by" date on the package.

You can also freeze already-cooked meats to help with meal prep. Store cooked ham, rotisserie chicken, fish, and other meats in the freezer to use in easy recipes like stir-frys, soups, and stews.

Eggs

You can freeze eggs as long as they are out of the shell and beaten. Store yolks and whites separately in resealable plastic bags. (If you're freezing only yolks, beat each with about a teaspoon of sugar first to keep them fresh.) Thaw under hot running water or in the refrigerator overnight.

Dairy

Various cheeses—especially firm cheeses—can be frozen for long-term storage. Freeze mozzarella cheese and others like Parmesan, Romano, and aged provolone, by grating them before storing them in a resealable plastic bag. Soft cheeses typically don't freeze well due to their moisture content.

Likewise, you can freeze milk and take advantage of any sales by storing it for later use. The milk's taste and quality will be best if frozen at its freshest point (rather than freezing an already open container).

Baked Goods

Many desserts and baked goods can be frozen, allowing you to enjoy the treat for days. This is especially helpful if baking for the holidays or a get-together: Simply bake the item ahead of time, freeze, and then thaw before serving.

You probably already know that cookie dough can be frozen, but you can also freeze cookies that have already been baked. The key is to let them cool first before placing them in the freezer.

To preserve frosted cake (a whole cake or a piece), place it in the freezer uncovered until the frosting is firm—about two hours, depending on the frosting. Then, wrap the frozen cake in plastic, followed by foil. To thaw, unwrap the foil and the plastic, then reshape the foil, creating a tent over the cake. Thaw in the refrigerator overnight and let the cake come to room temperature before serving.

Leftovers

There are times when you have an abundance of leftovers (Thanksgiving anyone?) and the fridge is simply not big enough. On such occasions, feel free to freeze your leftovers. From freezing leftover rice to soups and more, storing your leftover food in the freezer is a great way to reduce food waste and save money. Here are a couple of ways to store leftover sauces, breakfast foods, and soups.

• Leftover pancakes and waffles: Let them cool, separate them with wax paper to prevent sticking, then freeze them in resealable plastic bags. To reheat, don't thaw―just pop them in the toaster oven.
• Sauces and flavor cubes: Use ice-cube trays to freeze the leftover broth, orange juice, or milk. Freeze portions of pesto, tomato paste, coffee, tea, or wine (for cooking, not drinking). Once solid, the cubes can be transferred to a resealable freezer bag for safekeeping.
• Soups and stews: When freezing soups and stews for future use, you'll want to let the dish cool first before packing. If your soup or stew has noodles, rice, croutons, or other crispy elements, freeze them separately from the soup base so they don't get mushy when thawing.

Make-Ahead Meals

It's very convenient to prep meals ahead of time and freeze them until ready to cook later in the week. Meal prepping helps busy folks eat healthier and save money. Some of the best freezer-friendly dishes you can assemble or prep to freeze uncooked include casseroles and baked pasta.

To freeze casseroles and baked pasta, don't hold the casserole dish hostage in the freezer while waiting to use its contents. Instead, line the pan with foil, assemble the uncooked food in it, wrap, and freeze until solid. Then, lift out the foil and the contents. Transfer the block to a freezer bag until you're ready to thaw it and cook.

How to Thaw Food

The flavor and texture of foods you've kept in the freezer can depend on how the foods are defrosted. Slow thawing in the refrigerator is the gentlest method, resulting in the least change in texture and taste. But there are alternative ways to safely thaw food if you can't wait overnight (or several days for a large piece of meat).

• Thaw safely in cold water. The temperatures of meat, fish, poultry, eggs, and dairy foods should never rise above 40 degrees until cooked. If you need to thaw them quickly, your best bet is to dunk the bag in cold water, and completely immerse any meat―you don't want any part exposed to warm air.
• Use the refrigerator overnight. Marinated meats frozen in a resealable plastic bag can be defrosted in the refrigerator overnight, allowing the meat to soak up the marinade as it thaws. This method is great for tough cuts (which tenderize in the freezer) and prevents freezer burn on the meat.
• Enlist the microwave. Use the defrost setting (or 30 percent power) to thaw foods slowly in the microwave, stirring or turning whenever possible to ensure even thawing—meats can defrost unevenly causing warm spots before completely thawing. Remove meat from the microwave as soon as it's thawed (it should be flexible and soft but not warm) and cook it immediately afterward.