Oct 14 - 5 Organized Methods for Preventing Freezer Burn - GON in 5 Minutes Newsletter

Oct 14 - 5 Organized Methods for Preventing Freezer Burn - GON in 5 Minutes Newsletter - Get Organized Now

Published: Sat, 10/14/23

Get Organized Now!

In Less Than 5 Minutes!

by Maria Gracia

October 14, 2023

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Get rid of a food item in your fridge or freezer that is past its prime.

5 Organized Methods for Preventing Freezer Burn

We've all been there—pumped to grab that bag of frozen berries, only to find out that pesky freezer burn has invaded our stash. Freezer burn kicks in when your food gets too cozy with the air, leaving it dried out and not so tasty.

The good news is, you can dodge freezer burn with a few simple tricks and keep your frozen goodies just as yummy as the day you tucked them away.

1. Step up Your Packaging: The key to warding off freezer burn is nailing your packaging. Invest in heavy-duty freezer bags. Doing so allows you to build a fortress between your food and the chilly air. Squeeze out as much air as you can before sealing the bag—less air means less chance of freezer burn.

2. Layer: When you're stacking food in your freezer, toss in a sheet of plastic wrap or aluminum foil between layers. This further shields frozen foods from air exposure.

3. Label and Shuffle: Keep tabs on what's chilling in your freezer and go for a first-in, first-out strategy. Add a date to your packages and containers so you know which items to grab first. Regularly switch up your stash to dodge freezer burn and avoid discovering a long-lost frozen mystery.

4. Do a Temperature Check: Give your freezer a little TLC by checking and adjusting its temperature. Aim for a steady 0°F or colder. Fluctuating temperatures can team up with freezer burn, so keep your freezer cool and steady.

5. Leave on Some Fat: Fat is a hero against freezer burn, so think about leaving a little layer on your meats...you can always cut the fat off later before you're ready to cook. For fruits and veggies, give them a quick blanch before freezing to lock in moisture and fend off freezer burn blues.

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"I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays."
-- Emeril Lagasse

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Maria Gracia
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