What should you do with leftover food?

Is freezing a safe solution? What food is suitable for freezing?

freezing vegetables

We give you the most important tips and tricks when it comes to freezing food the right way.

We give you the most important tips and tricks when it comes to freezing food the right way.

Sometimes, you buy more than you need and it would be a shame to throw the surplus food away. Freezing it is a good solution, but what dishes are suitable for home freezing?

You wouldn’t believe how much food is suitable for freezing and can therefore be stored in a hygienic way for a long tim. Starting with leftovers, of course, although bread, vegetables, meat etc. can also be stored in the freezer.
Provided, of course, that you have a large freezer compartment or a chest freezer. Freezer safe food containers in a range of sizes are a practical solution for freezing various dishes, leftovers, sauces and vegetables in portions.

What food can safely be home frozen?

In fact, almost all food is suitable for home freezing. If frozen correctly, vegetables, meat and baked goods can be stored in the freezer compartment for between three and six months. However, fresh vegetables should preferably be blanched before freezing, which kills the enzymes but preserves the colour, vitamins and crunchiness.

How do you home freeze fruit and vegetables?

Blanch the vegetables in boiling water for two to four minutes, then dip them briefly into iced water. Fruit should be washed and trimmed, if necessary, and pre-frozen in small quantities consisting of a single layer; you can then combine the individual pre-frozen layers in a freezer safe food container. This offers the advantage that berries and pieces of cut fruit don’t stick together and can be defrosted portion by portion later on.

vegetables have to cut
Vegetables should be washed, trimmed, cut into pieces and eventually also be blanched before freezing them.

What should I keep in mind when freezing food at home?

• The freezer temperature should be set to around 18 degrees Celsius below zero.
• Preferably, food should be frozen in a freezer bag or a freezer safe food container with a well-fitting lid. Paper, bags, empty yoghurt tubs or glass containers are not a good idea. They are not hygienic and may break.
• When freezing ready-cooked meals in freezer safe food containers, you should not fill the containers right to the top, as the liquids in the dish will expand slightly during the freezing process.
• Always label food containers with the date and contents, so you can judge whether the food inside them is still safe to eat. Freezer safe food containers with re-writable lids that can be written on with a pencil are a practical idea as you can simply erase the information afterwards and they can be used many times over.
• Fish, poultry and minced meat are generally very susceptible to bacteria. This kind of food should preferably be frozen fresh in containers that are as airtight as possible to avoid freezer burn.

How long does frozen Food keep?

Industrially produced frozen food keeps the longest as it has been shock or blast frozen; all you need to look out for is the best before date.
Ready-cooked meals should be used within around three months. Fatty, raw meat and fish products should preferably be kept in the freezer for no longer than three months; other foodstuffs may be kept in the freezer for up to a year.

food container, rewritable
“mia polar” is perfect for freezing fruit and vegetables. The lid is re-writable.

What is not suitable for home freezing?

Food with a high-water content such as tomatoes, cucumbers, water melons and salad are unsuitable for freezing. The ice crystals will destroy their cells. The vegetables will be mushy when defrosted. Whole apples and pears as well as grapes or white and red radishes will no longer be crunchy once they have been defrosted. They are therefore unsuitable for freezing.
Bread, cake and other baked goods should be wrapped up as airtight as possible when freezing them. Meringue and macaroons unfortunately lose their consistency and are therefore unsuitable for freezing. Tart and pies with custard-based fillings or buttercream or other icings or glazes are also not suitable for freezing. Unfortunately, dairy products such as yoghurt, sour cream and crème fraiche go flaky after freezing.
Already cooked ingredients such as liver or potatoes, either peeled and salted or boiled with the skin on, are also not suitable for home freezing.

Extra tip: home freezing herbs

 

home freezing herbs
Small freezer safe food containers are perfect for home freezing herbs.

The advantage offered by frozen herbs is that they retain their aroma and colour. Above all, they have a more intense flavour than dried herbs. There are many robust herbs that are ideal for freezing:

• Rosemary
• Sage
• Thyme
• Oregano
• Chives
• Parsley (flat leaf is more suitable than curly)

You can wash and chop the herbs, and then freeze them with a little water in extra-small freezer safe food containers such as “mia polar” (0.9ml).
Another variant is to freeze the herbs in olive oil, which protects the herbs against freezer burn, and the oil will also absorb their aroma, which is great when you add them to hot food such as roasts or gravies later on.

Cleverly home freezing food is environmentally as well as budget friendly!

Keep on freezing!