If you like to make large meals in advance and freeze them for later use, you need to make sure that you are practicing safe habits so that bacteria does not grow, and so that the food is not allowed to spoil or expire. Even some of the best meals can go bad if they are not stored and frozen in the proper way.
One of the best things you can do it to let the dish completely cool down before you wrap it up and put it in your freezer. Remember that heat will raise the temperature of your cooling device, causing it to solidify in an erratic way, instead of a uniform fashion.
The outer edges will harden much more quickly, while the center may begin to grow bacteria before it is allowed to cool completely. Cool your dish quickly, and then put it in the ice box right away.
If you need to, put your item in a sink filled with ice water, to help it drop its temperature quickly. If you have a pot of hot soup, this is a good way to help it prepare for solidification right away.
Next, make sure that you put it into meal size containers, so that it comes out more evenly frozen. Be sure to label and date all of your containers, so that you do not forget about them and allow them to go bad before you get around to eating them.
Put the oldest containers toward the front, so that they are used first. Rotate them toward the front as you use them, and keep your system organized.
Making sure that your things are completely sealed and wrapped is very important. If air is allowed to travel into your containers at all, freezer burn can develop, which will spoil your food.
Use only specialty wrappings that were designed for the temperatures you are storing your items at. They should always be both moisture-proof and vapor-proof.
Leave as little air as possible in the packages and containers. When you are going to turn liquids into solids, allow a small amount of head room for expansion.
Wrap solids foods like meats and baked goods tightly in foil before you bag them. This will help them to stay fresh when it comes time to defrosting them-if you do not, they can become stale at their first exposure to air.
If you can, try to use rigid containers with an airtight lid, and keep the sealing edge free from moisture or food to ensure proper closure. Try using only small containers, no more than one quart in size.
If you try to cool more than that, it will take longer than four hours to do so, and bacteria can be allowed to grow. A good rule of thumb is that two inches of food takes about two hours to completely solidify.
When it comes time to pull your items out of the ice box and eat them, you need to make sure that they thaw in a safe way as well. Transferring your items to the refrigerator is the slowest and the safest way for you to thaw your foods.
Small frozen items might thaw in a few hours, while larger items will take significantly longer--overnight and then some. Make sure that you plan plenty of time for it to finish before you want to eat it.
Next, you can try thawing your item in cold water. Make sure that you put it in a completely sealed bag, inside a large container of cool water.
Another method commonly used is the microwave. Make sure that you cook the food immediately after it is ready in a microwave, because some areas of the food might have begun cooking during the defrost cycle.
If you allow your items to stay in the icebox for too long, the flavor can be negatively affected. This is why it is important for you to eat things regularly, and not let them sit for too long.
If your icebox door is accidentally left open for an extended amount of time, you can count on your items being spoiled by microbes and bacteria that were allowed to grow. If you practice these safety techniques, your food is sure to stay fresh, healthy, and ready for you whenever you need it.
Author Resource:-
Jack R. Landry is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommends that everyone have on hand an emergency food in case of any emergency or disaster.
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