Not Checking Your Freezer Temperature
Your freezer might be running, but is it running at the right temperature? The optimal freezer temperature is 0°F (-18°C) or below to keep food safe. Many people assume their freezer is working perfectly, but few refrigerator controls show actual temperatures.
You need to invest in a simple appliance thermometer to monitor the temperature regularly. Buy one for the fridge, one for the freezer, and check them often. If your walk-in freezer were to malfunction and cause a rapid rise in temperature to over 40°F, it would create an environment that allows bacteria to thrive and multiply every 20 minutes.
Some modern freezers have built-in thermometers, but don’t rely on them entirely. Many modern appliance versions have a built-in thermometer that display internal temperatures and sound an alarm if a temperature begins to change. Still, having a backup thermometer gives you peace of mind and accurate readings.
Overpacking Your Freezer
When you cram too much food into your freezer, you’re setting yourself up for disaster. Cold air must circulate around refrigerated foods to keep them properly chilled. Think of your freezer like a busy highway – if there’s too much traffic, nothing moves efficiently.
Avoid packing the freezer tightly; air must be able to flow freely around the food. This is especially important during power outages. If the freezer is not full, quickly group packages together so they will retain the cold more effectively.
The irony is that during emergencies, a full freezer actually performs better than a half-empty one. A full freezer will hold a safe temperature for approximately 48 hours (24 hours if it is half full and the door remains closed). But for everyday use, you need that air circulation to maintain consistent temperatures throughout.
Storing Hot Food in the Freezer
Tossing hot leftovers directly into the freezer seems like a time-saver, but it’s actually sabotaging your other frozen foods. Freezing food when hot will raise the temperature of the freezer and could cause other foods to start defrosting. This temperature spike can create a domino effect throughout your freezer.
Let foods cool before packaging. The USDA recommends cooling food as rapidly as possible, either in the refrigerator or in an ice bath. Cold foods are less likely to trap steam inside the packaging. Steam, like air, is detrimental to frozen foods as it turns to ice crystals.
The cooling process doesn’t have to take forever. Dividing the food into smaller parts can speed up the cooling process. Once your food reaches room temperature, then you can safely transfer it to the freezer without compromising the quality of everything else stored there.
Using the Wrong Containers
Not all containers are created equal when it comes to freezer storage. Use freezer-safe containers. Only use bags, jars, paper and containers that are labeled for freezer use. These products are designed to keep air out. Regular storage containers might crack or become brittle in freezing temperatures.
It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. This double-wrapping method creates an extra barrier against freezer burn.
Glass containers can work well, but you need to leave room for expansion. As a liquid milk expands when frozen so it is important to make sure there is space in container for milk to expand. The same principle applies to any liquid or semi-liquid foods you’re freezing.
Not Removing Air from Packaging
Air is the enemy of frozen food, and many people don’t realize how much damage it can cause. Remove as much air as possible. Air is the enemy of frozen food. Vacuum sealers do a wonderful job of removing air. Without proper air removal, you’re essentially inviting freezer burn to destroy your food.
Freezer burn happens when food is not adequately wrapped to remove oxygen, which has a bleaching effect on the food surface. The phenomenon of freezer burn happens when tiny ice crystals on the food’s surface evaporate directly into vapor without first going through the liquid water phase – a process scientifically termed sublimation. This moisture loss or dehydration leaves the food’s surface layers dried out and discolored.
Even without a vacuum sealer, you can minimize air exposure by pressing out as much air as possible from freezer bags before sealing. Improper seals can be caused by air bubbles, moisture or even a wrinkle in the bag. Vacuum sealing the right way may means inspecting the area to ensure that it’s nice and dry.
Forgetting to Label and Date Items
How many times have you discovered a mystery package in your freezer, wondering what it is and when you put it there? Storage containers should always be properly labeled and stored. This includes any chemicals that may be in the kitchen as well as food. Proper labeling isn’t just about organization – it’s about food safety.
Your freezer might get a little messy over time, but staying on top of that inventory helps ensure that things don’t get lost in the frozen abyss. A well organized freezer will help save you time and money – and prevent food waste! Without labels, you might end up throwing away perfectly good food simply because you can’t identify it.
Create a simple system that works for you. Write the contents and the date on each package. If yours is small, Apartment therapy suggests taking inventory right in your freezer with a grease pencil or dry erase marker. This way, you can track what you have and use items before they lose quality.
Storing Food in the Wrong Zones
Your freezer has different temperature zones, just like your refrigerator. Foods stored near or in freezer doors or at the top of a chest freezer should be eaten first as these areas are for short-term storage. The door area experiences the most temperature fluctuations every time you open it.
The back and bottom of your freezer are typically the coldest spots, making them ideal for long-term storage. If a refrigerator freezing compartment can’t maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality.
Organize your freezer strategically by placing frequently used items in easily accessible areas and long-term storage items in the coldest zones. This reduces the time your freezer door stays open and helps maintain consistent temperatures throughout.
Not Blanching Vegetables Before Freezing
Throwing raw vegetables straight into the freezer might seem efficient, but you’re missing a crucial step. Most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called “blanching.” For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven.
Boil a handful of vegetables at a time for 30 sec in a pot of boiling water – this will stop them going brown when frozen. Scoop them out into a bowl of heavily iced water – this is called blanching. This process stops enzyme activity that would otherwise cause quality deterioration.
Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them. Without blanching, your vegetables will lose color, texture, and nutritional value over time.
Ignoring the “First In, First Out” Rule
Many people treat their freezer like a black hole where food goes to be forgotten. “Out of sight, out of mind” can be costly when it comes to the refrigerator. So, store produce near eye level if you’re prone to forgetting what’s in the crisper drawers until it’s already spoiled. The same principle applies to your freezer.
Recent research shows that around 30% more discarded frozen food came from the refrigerator than from the freezer. This highlights the importance of proper freezing practices and ensuring that food is rotated and consumed before it expires. This suggests people are moving frozen items to the fridge but then forgetting about them.
Leftovers should be frozen within three to four days, but they also need to be used within a reasonable timeframe. While frozen food remains safe indefinitely, quality deteriorates over time. Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.
Opening the Freezer Door Too Often
Every time you open your freezer door, you’re letting warm air in and cold air out. Every time you open the door, needed cold air escapes causing the foods inside to reach unsafe temperatures. This constant temperature fluctuation can affect food quality and increase your energy costs.
During power outages, this becomes even more critical. If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, don’t open the freezer door. If you do lose power, keep the doors to your fridge and freezer closed as much as possible to keep foods cold.
Plan your freezer visits by making a mental list of what you need before opening the door. Consider posting an inventory list on the outside of your freezer so you can quickly locate items without rummaging around inside.
Not Understanding What Foods Don’t Freeze Well
The final mistake is assuming everything can be frozen with the same results. Some foods simply are not freezer friendly. Some foods simply don’t freeze well. Examples are mayonnaise, cream sauce and lettuce. These foods will completely change texture and become unappetizing.
Foods with a lower water content, like nuts, seeds, or flour, are less likely to develop freezer burn than foods with a higher water content, like meats, poultry, fish, fruits, vegetables and ice cream. Understanding these differences helps you make smarter freezing decisions.
Some foods can be frozen but require special handling. All cheeses can be frozen, but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.
The key is knowing which foods will maintain their quality when frozen and which are better stored using other methods. Being able to freeze food and being pleased with the quality after defrosting are two different things. With this knowledge, you can make informed decisions about what deserves precious freezer space.
