While a freezer isn't absolutely essential, freezing leftovers and bulk products will definitely save you a lot of time and money in the long run.
So, it's worth your while to know how to make the best of the (sometimes limited) space available.
It's also important to know that foods can't be stored indefinitely in the freezer. This guide will help you with storage time guidelines and other practical tips.
Simply click on the steps on the left, and get more info on what to store where in your freezer.
Step 1: In general
The temperature of your freezer should be -18 degrees Celsius. This low temperature inactivates bacteria and moulds – but doesn't kill them. Check the temperature of your freezer every now and then with a good thermometer.
Most foods are freezable (except food in cans and eggs in their shells), but some defintely freeze better than others. The list of foods that don't freeze well includes mayonnaise, cream sauce and lettuce.
Only freeze fresh food of a good quality – and make a point of putting a date on every single item.
After shopping, always unload frozen foods first and immediately put them in your freezer. Immediately freeze fish, poultry and meat that you aren't planning to cook within two days. And do not re-freeze foods once they have been thawed unless they have been thoroughly cooked.
Remember to defrost your freezer every few months.
Step 2: The top basket
The top basket or shelf is the warmest part of your freezer. This part usually works well for storing things that have a high water content (i.e. foods that will freeze more easily, like fruit) or foods that needn't be frozen rock hard, such as ice cream, sorbet, butter or margarine.
Note, however, that ice cream should be stored right at the back of the top basket to prevent thawing when you open the freezer door. Thawing will cause crystals to form, which will spoil the texture of this dessert.
The top shelf is also the perfect spot to store ice packs (for cooler bags) and ice cubes. In summer, when ice cubes are used quite often, it will be easily accessible.
Storage guidelines:
Product
Storage period
Fruit (except citrus)
8-12 months
Butter or margarine
9 months
Ice cream or sorbet
1 month
Step 3: The middle basket
The middle basket is ideal for storing boxes and bags of vegetables. Make a point of grouping similar veggies together, e.g. potato chips and potato wedges. This way, you'll be able to quickly find what you're looking for.
Small containers of leftovers also work well in the middle basket or shelf. Remember that food should be at room temperature when you put it in the freezer, otherwise it will increase the temperature of the entire freezer.
Make foods cool down faster by dividing it into smaller portions and packing it in quantities that will be used for a single meal. Also remember that cooked foods should only be frozen once.
This part of the fridge is also perfect for storing pizzas, pies, Viennas, bread, dough, etc. Just make a point of not overloading your freezer with unfrozen food.
Storage guidelines:
Product
Storage period
Vegetables
8-12 months
Cooked poultry with gravy
6 months
Meat stews and leftovers
2-3 months
Step 4: The bottom basket
"Heavier" chunks of meat are best stored at the bottom of the freezer, where the freezer basket has more support and where it is cooler.
It might be a good idea to divide the bottom shelf into four compartments (if there is space, of course): one for beef, one for chicken, one for fish and one for pork. This can be done by placing four stainless steel or plastic freezer containers within the freezer's bottom basket.
An extra wire shelf will also do the trick if your fridge only has shelves (and not baskets).
Another option is to colour-code and label packaging, so that you immediately know which packet of meat is which. This will make meal planning a lot easier.
Remember to keep all meats tightly wrapped to prevent freezer burn (when the surface of the food becomes tough, dry and less flavourful).
Storage guidelines:
Product
Storage period
Whole, uncooked chicken
12 months
Uncooked beef or lamb
12 months
Uncooked pork or veal roast
8 months
Lean fish
6 months
Pork chops
4 months
Fatty fish
3 months
Bacon
1 month
Step 5: The door
Not all freezers have freezing space in the door. But if your freezer has, it may be worth your while to check out these guidelines:
Like the top shelf, the door isn't the coolest part of the freezer. Put things in the door that can handle a little thawing and refreezing, like boxes of fruit juice and kids' ice suckers.
Frozen herbs can also work well in this part of the fridge (these can now be bought from fruit and vegetable stores around the country).
And if breads are too bulky in the main part of the freezer, you can also move them to the door. - (Carine van Rooyen, Health24)
Bookmark with:
What are social bookmarks?