Leave as little air as possible in the freezer containers by removing as much air as possible from freezer bags before sealing them and by using freezer safe containers that closely fit the amount of food being frozen.
Wrap meats and baked goods tightly with foil before you place them in freezer bags. Keep in mind that freezing meat in the packaging from the store (wrapped in plastic on Styrofoam)
- Thawing food at room temperature only works with muffins, breads, and other baked goods. For everything else, thaw in the refrigerator or use the “thaw” setting on your microwave.
- Try to use your frozen foods within two to three months.
- When freezing dishes containing dairy foods, keep in mind that while milk can be frozen, it might separate a little when thawed. Hard and semi-hard cheeses can be frozen in 8- and 16-ounce blocks that have been wrapped in plastic, then put in freezer bags. While the cheese will still have its characteristic flavor when thawed, it could be a bit crumbly and tends to work best when added to cooked dishes. The cheeses that fare the worst with freezing are cream cheese and cottage cheese. Blue cheeses are most likely to become crumbly.