Can I Freeze Food Without Plastic Containers Or Bags?

“I’ve been trying to reduce the amount of single-use plastic in my life, especially when it comes to storing food. I freeze a lot of fruits, veggies, and even cooked meals, but I’m struggling to figure out good alternatives to plastic bags and containers. Do you have any suggestions on ways to freeze food without using plastic? I live in a pretty humid area, so I also worry about freezer burn. How can I prevent that without plastic seals? Thanks in advance!” thanks, Patricia, Brisbane, Australia.

Can I Freeze Food Without Plastic Containers Or Bags?

Oh, Patricia! I totally get your concern, and it’s so great you’re taking steps to reduce plastic! Freezing food without plastic is absolutely doable, and you’re not alone in wanting a more eco-friendly kitchen. Let’s break it down together because there are a bunch of alternatives to plastic that work well, and with a little bit of planning, you can keep your food fresh and delicious even in that humid Brisbane weather.

Glass Containers – The Best All-Around Alternative

One of the most popular alternatives to plastic is glass containers. They’re sturdy, reusable, and don’t absorb smells or stains, which is a huge plus. If you’re freezing things like soups, stews, or leftover vegetables, glass containers can be a game-changer. Here’s a tip though: don’t fill them to the top! Leave at least an inch of space because liquids expand when they freeze, and you don’t want cracked glass all over the place.

• Pros: Non-toxic, doesn’t retain odors or stains, easily reusable, sturdy and durable.
• Cons: Can be heavy, takes up more space, not ideal for packing irregularly shaped items like berries.

A small trick I’ve picked up over the years is to wait until soups or liquids cool down first before freezing in glass, which avoids any steam creating cracks over time. I’ve been known to be a little impatient (haven’t we all?), but trust me, it’s worth the wait.

Stainless Steel Options

Stainless steel containers are another fantastic option if you’re completely done with plastic. They’re lighter than glass but just as durable, making them great for stacking in the freezer. The downside, however, is that they’re opaque – you can’t see what’s inside. And let’s just admit it, Patricia, who hasn’t confused frozen chili with leftover spaghetti sauce at least once?

If your memory’s anything like mine, you’ll want to make sure you label your containers properly. A simple masking tape label with the date and what’s inside works wonders (bonus: it doesn’t leave that sticky residue). Stainless steel can be great for things like cooked meats, pasta dishes, or pieces of fruit that are already portioned out.

• Pros: Lightweight, long-lasting, and generally not breakable.
• Cons: Opaque, so labeling is a must.

Silicone Bags and Trays – Flexibility Meets Durability

If you’re after something more flexible, consider silicone bags or trays. These are super versatile because they bend and mold around your food. They’re especially helpful for freezing fruits or smaller snack portions, and they’re easier to stash away in tiny corners of the freezer. Silicone takes up less space than the bulkiness of glass or steel, and for tight freezing spaces, that’s gold.

Also, they’re durable enough to withstand long periods of freezing, though I should point out that sealing them properly is super important to prevent freezer burn. Fun fact: I’ve used silicone muffin trays to freeze lemons and herbs in water, and that quick little flavor boost has saved many dishes over the years.

Freezing with Wax Paper and Cloth Wraps

This might seem surprising, but wax paper and cloth wraps are good options for short-term freezing or for wrapping things like breads and baked goods. The key is layering. For example, wrap your loaf of banana bread in a layer of wax paper and then securely cover it in a cloth wrap. This keeps moisture in, while still keeping the plastic at bay. However, without any airtight seal, this method is better suited for foods you plan to use relatively quickly.

If you’re anything like me, and tend to forget about things in the freezer for months, you may want to limit using wax paper on items stored long-term. It doesn’t offer the same level of protection as silicone or glass when it comes to freezer burn.

Airtight Alternatives – How to Prevent Freezer Burn

The big elephant in your freezer, Patricia, is freezer burn, especially without those tight, sealed plastic bags. To minimize freezer burn without plastic:

• Double wrapping: For items like herbs, meat, or bread, use parchment paper or beeswax wraps, and then follow up with aluminum foil before freezing.
• Remove air: Whether you’re using glass, stainless steel, or silicone, always try to get out as much air as possible. For silicone bags, you can press out the air manually. Cheap hack for glass or steel? Throw a dry towel on top before sealing. It helps with moisture regulation!

Blanching Veggies – A Quick Pre-Freezing Step

I’ll be honest, it took me far too long to start blanching my veggies before freezing. Turns out, this simple step keeps your veggies from turning into soggy mush once thawed. Blanching is quick – just dunk the veggies in boiling water for a few minutes, then cool them in ice water. This locks in flavor and texture.

Once blanched, freeze your veggies on a baking sheet first – this way they’ll freeze individually instead of in one giant, veggie iceberg. Once frozen solid, transfer them to your preferred container (glass, silicone bag, etc.). I’ve found this makes it much easier to portion out only what I need later instead of defrosting the whole batch.

Use Your Freezer Like a Layer Cake

This might sound a little crazy, but organizing your freezer in layers can help in preventing any damage to your food if you’re using more fragile materials like glass or mason jars. Start with stacking the heavier, less breakable items on the bottom and place your more fragile jars and containers on top. I swear, it works like a charm and your ‘freezer Tetris’ skills will appreciate it too!

Label Everything (Or Regret It Later!)

If there’s one tip that will save you so much time and frustration, it’s labeling everything. I know it may seem a little tedious, but when you’re staring into your freezer wondering if that’s frozen lentil soup or pumpkin puree, you’ll thank yourself. Use any kind of labels or markers that wipe off easily, so you can reuse the containers without much fuss.

I typically date things so I can tell at a glance how old my frozen goodies are. Plus, it beats the guessing game of trying to remember when I tossed those peppers or that leftover casserole in the freezer.

Repurposing Jars – A Free and Sustainable Option

You know those glass jars you get from store-bought jams or salsa? Hold onto them because they make great freezer jars. The trick here is freezing liquids and sauces with the same “leave room for expansion” rule as larger glass containers. If you’re nervous about them cracking, try freezing jars with a bit of space between them. Bonus: you didn’t have to spend a single penny, and you’re keeping those jars out of the landfill.

Things You’ll Need to Watch Out For

• Fragile Glass: Remember to be extra careful moving glass containers in and out of the freezer. They can be a little more susceptible to cracking, especially when you’re working with large temperature changes.
• Moisture Control: Freezer burn is a possibility even with the best non-plastic alternatives, so always try to seal out air. Longer storage times increase the risk, so keep an eye on your labels and dates.
• Weight: Some of the alternative storage options, like glass or steel, tend to be heavier than plastic, so if you’ve got a smaller freezer, try to space them efficiently to avoid overcrowding.

Can you Freeze Without Any Containers?

This might surprise you, but you can freeze food directly in the freezer without using a container at all. Think whole fruits like bananas, raspberries, or strawberries. Just lay them out on a baking sheet, and once frozen, move them into your freezer drawer. The downside? This works best for foods you’ll use up quickly, because they’re more prone to freezer burn over time without some kind of additional barrier.

I’ve done this a few times with berries and it’s pretty convenient when you know you’ll blend them for smoothies or use them within the next couple of weeks.

Final Thoughts…

Patricia, it’s totally possible to freeze food without plastic, and I’m really excited you’re taking this step toward a more sustainable kitchen. Between glass, stainless steel, silicone, and even cloth wraps, you’ve got plenty of alternatives. Just watch out for freezer burn by sealing tightly and always labeling for your own sanity.

Thanks for sending in such a great question, and best of luck in your freezer adventures!