The Secrets of Freezing
It’s the ultimate long-term preservation method; everyone has a freezer, and it’s so simple to store your leftovers in it! But are you freezing your food in the most optimal way? Do you know the best techniques to preserve texture, color, and taste? Here’s a quick guide to help you freeze and store your food successfully.
How It Works
What actually happens when we freeze food? Well, it’s simply that the water in the food turns into ice. The cold slows down the chemical reactions that cause food to deteriorate, making the bacteria in the food go into hibernation—they don’t die, they just slow down their activity.
Freezing Properly
- Vegetables: Fresh vegetables continue to deteriorate (even when frozen!) because of the enzymes they contain. Blanch your vegetables for 1–2 minutes to deactivate these enzymes and ensure preservation for at least 3 months without altering taste or texture.
- Fruits: After washing and drying them, cut them up and lay them flat on a tray in the freezer before transferring them to suitable packaging.
Storing Frozen Food
The original packaging is rarely the best option for freezing; instead, transfer food into airtight containers—bags or boxes—that are less likely to let moisture in. Remove as much air as possible from your containers and freezer bags to limit damage like freezer burn.
Psst! Since frozen food doesn’t last forever, label the contents and date on your container and refer to MAPAQ’s thermoguide for recommended freezing times for each food!
Defrosting Food
To defrost properly, you need patience! Thawing at room temperature is not recommended because it promotes bacterial growth, which multiplies between 4°C and 60°C. It’s better to thaw food in the fridge, or immerse it in a bowl of cold water to speed up the process a little.
Freezing Properly
- Vegetables: Fresh vegetables continue to deteriorate (even when frozen!) because of the enzymes they contain. Blanch your vegetables for 1–2 minutes to deactivate these enzymes and ensure preservation for at least 3 months without altering taste or texture.
- Fruits: After washing and drying them, cut them up and lay them flat on a tray in the freezer before transferring them to suitable packaging.
Storing Frozen Food
The original packaging is rarely the best option for freezing; instead, transfer food into airtight containers—bags or boxes—that are less likely to let moisture in. Remove as much air as possible from your containers and freezer bags to limit damage like freezer burn.
Psst! Since frozen food doesn’t last forever, label the contents and date on your container and refer to MAPAQ’s thermoguide for recommended freezing times for each food!
Defrosting Food
To defrost properly, you need patience! Thawing at room temperature is not recommended because it promotes bacterial growth, which multiplies between 4°C and 60°C. It’s better to thaw food in the fridge, or immerse it in a bowl of cold water to speed up the process a little.