Your guide to freezing foods safely

The invention of the freezer revolutionized food storage and made it possible to keep nearly any food item for an extended period, making it easy to whip up a favourite meal or snack, no matter the season. Here's the right way to do it.

Foods meant for the freezer should be fresh, or in the case of cooked foods, should be packaged up and put into the freezer right after they cool down. Never re-freeze foods that have already been frozen and thawed.

• Use only sturdy bags, plastic containers, aluminum foil pans and special freezer containers for freezing.
• Never fill a plastic container to the top with sauce, soup or other liquids. They will expand and lift the lid or split the container — and cause a spill in the freezer.
• Fill freezer bags only part way so that the contents freeze faster and the bags are easier to stack.
• Prevent freezer burn by getting as much air as possible out of the bags before sealing the bags and storing in the freezer.
• It's best to freeze multiple small amounts and thaw packages as needed. This will decrease wastage, as once frozen food has been thawed, it has to be consumed or thrown out, not frozen again.

• Raw or cooked eggs can't be frozen. Egg yolk and beaten egg whites can, however, be frozen in appropriate plastic containers.
• Milk products don't belong in the freezer, the one exception being cheese.
• Keep exotic fruit away from the freezer. When exposed to extreme cold, bananas turn brown and citrus fruits get spots.
• Avoid freezing water-heavy fruits and vegetables such as tomatoes, potatoes and onions, which also take on an unappetizing colour or become soft.
• Radishes lose their taste and their typical crispy quality. Leaf lettuce collapses when frozen.

• Meat portions should be no more than 10 centimetres (four inches) thick and weigh no more than about 2.5 kilograms (5 1/2 pounds). Depending on the fat content, meat can be frozen for six to 12 months. Lean meat lasts the longest, because fat gradually becomes rancid at low temperatures.
• Place a piece of foil between sliced meats to keep them from sticking together. They will keep for two months in the freezer.
• Freeze only freshly-caught, raw fish that has been scaled, cleaned and washed in advance. Use for up to six months.
• Blanche vegetables (see below) to reduce the danger of freezer burn. Blanched vegetables will keep in the freezer for up to 10 months.
• Mushrooms, red cabbage and legumes become even easier to digest after being frozen. They lose the substances that often lead to flatulence.
• Freeze berries on a baking sheet, then drop them into bags. Fruit can be kept for up to 12 months in the freezer.
• Shortcake pastry can be frozen either raw or baked. As for yeast dough, allow it to rise once before freezing.
• Bread and rolls are easy to freeze and will keep for three months. If you freeze sliced bread, it can be defrosted as needed.

1. Bring five to 10 litres (five to 10 quarts) of water to a boil, then dunk pre-washed vegetables in the boiling water.

2. Remove the veggies from the boiling water after two to three minutes and place them in a cold-water bath.

3. Let drip-dry thoroughly before packing.

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