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SOS Tips: Freezing Foods
3 – Note down the date of preparation and the contents of each food item that is being frozen.
This will help you to maintain a good rotation and consume the foods when they are still at their best.
4 – Create an inventory of the frozen foods
As they are consumed, cross them off the list. This way, you can keep track of everything stored in the freezer.
5 – Check that the temperature in the freezer is always below –18°C.
Please check Health Canada’s recommendations for safe food storage
How long will they last?
| Cuts of meat and poultry | 6 months |
| Ground meat and seafood | 3 months |
| Fish | 1 month |
| Sausages | 2 months |
| Berries | 10 months |
| Vegetables | 6 months |
| Butter | 6 months |
| Homemade dishes | Made of meat or poultry: 3 months Soups and vegetables: 6 months |
| Bread | 1-3 months |
How to avoid the risk of contamination
Unlike cooking, freezing does not destroy microorganisms. It only slows down their activity and that of enzymes, while our foods are in the freezer. Therefore, we should be careful how we handle foods before and after freezing.
Do not reuse freezer bags. After they have been used once, reusing them could increase the risk of developing microorganisms.
Consume foods within three days of defrosting them.
Once your foods have been frozen, then defrosted, you should not refreeze them.
How to defrost?
It’s not a good idea to defrost foods at room temperature, since this method is very likely to multiply the amount of microorganisms in the food.
Instead, it is better to defrost them in the refrigerator. Depending on the type of food and the quantity, this should take around 24 hours. Cold water is an alternative for packaged foods.
Microwaving is a much quicker option. You should however cook the foods immediately after defrosting them.
This text was prepared for the October 10, 2009 episode of Par-dessus le marché. Watch the corresponding video (in French).
Author
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
what about freezing corn on the cob…leave husks on or off…blanch it?
I would like to know the best way to freeze apples
Thank You