Have you ended up with a lot of food after your weekly shop? Do you have leftovers after a festive dinner, or do you want to throw away as little as possible before going on holiday?
It’s a good thing that so many foods can be frozen. In the freezer, the shelf life of fresh food is extended by many weeks, and in some cases by months. To ensure this is done safely, it is worth bearing a few factors in mind. How best to chill frozen food to freezing temperatures, which containers are suitable, and whether you should refreeze food that has started to thaw are questions that need to be answered.
Freeze food and extend its shelf life by many weeks and months in no time at all: Chilling fresh produce to as low as minus 18 °C in the freezer is a clever way to ensure your food is stored in the best possible way. This way, you can enjoy seasonal produce such as fresh asparagus even in winter and always have cooked meals to hand.
Having a freezer at home can sometimes save you from having to throw food away. If you’ve bought too much or won’t manage to use up all your food before you go on holiday, simply pop it in the freezer. This is possible with countless products such as fresh fruit, vegetables, meat and fish, as well as cooked dishes. The food trend ‘meal prepping’ – that is, preparing meals in advance – saves a fair bit of time in our stressful day-to-day lives: Because if you cook in advance and freeze meals in portions, you’ll have a delicious dinner on the table in no time. Use the handy BORA accessories for freezing and further processing.
Good to know: Food is usually frozen at a temperature of minus 18 °C. Germs and bacteria stop multiplying. This ensures significantly longer freshness.
The appliance vacuums, seals and marinates. Food stays fresh for longer, and flavours are preserved.
From artichokes to courgettes: You can freeze a wide variety of foods. As a general rule, the lower the fat content and the drier a product is, the better it is suited to being frozen. Although fatty foods can also be brought down to freezing temperature, you should only store them in the freezer for a short time. Minced meat with a high fat content, for example, will not keep for more than four weeks, even when stored on ice. You can freeze cream for about three months.
Once defrosted, some foods are particularly suitable for further processing, as their texture changes. This applies, for example, to apples and onions: They lose their firmness, but are still perfectly fine for frying and cooking. Even foods with a high water content, such as tomatoes, gherkins and leafy salads, are only suitable for freezing to a limited extent. Once they’ve defrosted, they become mushy, and the flavour suffers too.
Raw potatoes and eggs should never be put in the freezer. Once defrosted, the potatoes change flavour and become sweet, and the eggs may crack when frozen. Cream cheese and yoghurt shouldn’t be put in the freezer either.
The shelf life in the freezer varies depending on the type of food. Lean meat can be kept in the freezer for longer than sausages, for example. These guidelines are intended to provide guidance:
In addition, you will find further information in our guide to food storage on how long certain items will keep when refrigerated or frozen.
You can also freeze vacuum-packed food. This significantly extends the shelf life. Meat, for example, can then be stored for about twice as long. Vacuum-sealing also helps to prevent freezer burn, which is caused by exposure to air, and preserves nutrients and vitamins for longer.
Once you have taken frozen food out of the freezer, you should use it up quickly. This will prevent germs from multiplying in the air. Some foods need to be completely defrosted before cooking, whilst others can be added straight from the freezer to a saucepan or frying pan.
Tip: Depending on the quantity, it takes a few hours to defrost meat and other items. Ideally, you should put the frozen food in the fridge the night before.
With just a few simple steps , you can prepare your food perfectly for freezing. Here’s how to preserve quality and make it easier to take food out:
Refreezing defrosted food is not usually a good idea. Germs and bacteria resume growth after defrosting. This can result in a high bacterial load. Meat and fish especially should be consumed soon after thawing and should not be refrozen. Exception: once cooked, they can be put back in the freezer.
Plastic, glass or stainless steel: you can freeze food in virtually any container. You merely need to ensure that it is frostproof and tightly sealed. Freezer bags should be sealed as airtight as possible.
To make it easier to take out, freeze bread in slices. Use an airtight container or freezer bag. This stops baked goods from drying out.
Practically all solid vegetable varieties can be frozen raw. These include cauliflower and broccoli, carrots, kohlrabi, mushrooms, peppers and many more. However, vegetables with a high water content can become mushy after thawing.
Conventional packaging often cannot withstand the temperatures in the freezer. It can become porous and it may release hazardous substances. It is best to transfer food to a separate container for freezing.
Freezer burn is not detrimental to your health. However, the flavour will be affected, meaning that food is generally no longer enjoyable.
As a rule, fruit and vegetables do not spoil in the freezer. However, after a long time in storage, they may lose flavour and nutrients and become mushy.
