1. Make sure your freezer is cold enough.Your freezer should be between 0 and -10 degrees Fahrenheit.
  2. Slightly undercook food (except baked goods). This will reduce toughness, as food will continue to cook when it is reheated.
  3. Cool food as quickly as possible before covering and placing it in the freezer. If the food is covered too soon, the steam will form ice crystals when frozen.The best cooling methods are ice blankets or ice baths. frozen-strawberry.jpg
  4. Package food in small portions and only use freezer-grade bags, foil, wraps and containers.
  5. When using a container, place a layer of plastic wrap then heavy-duty foil over the food before placing the lid on it.Plastic wrap blocks moisture and foil blocks air.
  6. Freeze food with a sauce if possible and cover the food completely with the sauce. This will prevent the food from drying out.
  7. To avoid pasta sticking together when frozen, first freeze it without covering it, then place a lid on it.
  8. Place food in a single layer on freezer shelves until it is completely frozen. This will help the food freeze faster which improves the quality.
  9. To ensure quality and fresh taste, store food in freezer for no longer than 3 months.
  10. Proteins, fiber and carbohydrates freeze very well. The following is a list of foods that do NOT freeze well:
    • Jell-O
    • Bananas (unless pureed or mixed with lemon juice)
    • Raw celery
    • Cottage or cream cheese (unless mixed in prepared dishes)
    • Custards or eggs
    • Mayonnaise and mayonnaise-based salads
    • Raw tomatoes and other salad vegetables such as lettuce or cucumbers
    • Sour cream (unless mixed in prepared dishes)

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