What’s The Best Way To Store Food In The Freezer?

“I have a ton of extra vegetables from my garden this year—way more than I expected! I’ve already canned as much as I can and was thinking about freezing some too. But I’ve heard about freezer burn and food losing its flavor. Can you help me figure out the best way to store food in my freezer so that it lasts a long time and still tastes good when I go to use it? What about bagging versus using containers—do you have a preference? Any advice or tricks would be super helpful!”
Thanks, Mary, Portland, USA.

What’s The Best Way To Store Food In The Freezer?

Great question, Mary! First of all, congratulations on that bountiful garden—it sure sounds like you’ve got your hands full! Freezing your extra veggies (and any other food) is a fantastic way to keep things lasting longer when you run out of room in the pantry or don’t want to can any more. But you’re right: freezer burn and loss of flavor are real problems if you’re not storing things right.

Let’s go through all the details so you can freeze your garden goodies without worry. You’ll be a freezer pro by the end of this!

Why Freezing is So Effective for Preserving Food

Freezing locks in both freshness and nutrients by slowing down the growth of bacteria and enzymes that cause food to spoil. The bonus? While canning changes the texture and flavor of foods (especially vegetables), freezing tends to conserve foods much more closely to how they tasted when fresh. You get to enjoy your hard-earned harvest in its near-original state months later—if you store it correctly, of course.

However, while freezing is amazing, there are some hiccups that can happen if you’re not careful. The biggest culprits are freezer burn, the dreaded loss of flavor, and texture changes. But don’t worry; follow some of the tips below, and you’ll be all set!

Choosing the Right Containers: Bags vs. Containers

One of the first questions you’re probably wondering about is whether to use freezer bags or containers. In truth, both have their place in the kitchen, but there are key differences that can help guide your choice:

Freezer Bags: Space-Saving and Flexible

I love freezer bags. In fact, I use them most when I’m storing things like chopped veggies, soups, or sauces. Freezer bags are usually made with thicker plastic than regular storage bags, which better protects your food from freezer burn.

• Space savers: These are fantastic because you can lay flat whatever you’re freezing, stack them, and save precious freezer real estate. Mary, if you’re low on freezer space, you’ll want to stick to bags over containers.
• Convenient portioning: Another reason bags are great is portion control. You can freeze small amounts in individual bags—like portioning out chopped bell peppers or spinach—so you only defrost exactly what you need.
• Avoid leaks: Make sure to double-check that your bags are sealed tight. Some people even use clips or double bag liquids to prevent accidents.

Containers: Ideal for Larger Portions

For bulkier items or things you don’t want squished, solid containers are the better option.

• Protects delicate foods: When I’m freezing fruits like raspberries or chunks of homemade pie dough, I like using containers to keep them from getting crushed.
• Stackable: Many freezer containers come in stackable sets, which help keep things neat and organized.
• Reuse and environmentally friendly: A definite perk if you’re looking to cut back on single-use plastic. And yes, most of them are dishwasher-safe, making cleanup much easier.

What’s my go-to trick? I start with a flat layer of my food (like berries) on a sheet tray to freeze them individually first, then transfer to a bag or container. That way, they don’t freeze into one big lump!

Say Goodbye to Freezer Burn with These Storage Essentials

No one likes freezer burn—those dry, greyish spots of dead texture and lost flavor can really ruin the experience of eating something you froze with love. The good news is that it’s completely avoidable if you follow a few tips:

• Remove as much air as possible: Freezer burn happens mostly because of exposure to air. You can prevent it by using a vacuum sealer to suck the air out, or if you don’t have one, I’ve got a trick! Put your food in a freezer bag, close it most of the way, and then gently press out as much air as you can before sealing it fully. You can even use a straw to suck out the last bit of air for optimal results!
• Use freezer-specific packaging: Standard plastic wraps and containers can’t handle long-term freezing like those designed for the freezer can (no surprise there). Look for anything marked “freezer-safe” for extra protection.
• Wrap food tightly: This is for any food that doesn’t fit nicely into a container or bag—think bread, pizza dough, or pastries. Wrap these tightly in plastic wrap first, then add a layer of aluminum foil as a second defense against moisture loss.
• Don’t overcrowd your freezer: Keeping a freezer too full reduces airflow and can lead to less even freezing. If possible, leave a little space around your containers or bags so cold air can circulate better.

Mary, try out some of these techniques, and your veggies should stay as fresh as the day you picked them!

Blanching: Is It Necessary?

Ah, blanching—that one extra step that makes you wonder: is this really necessary?

Blanching involves briefly boiling your veggies before freezing. Though it adds a few minutes to the process, it’s absolutely worth it for some vegetables. Blanching helps reduce enzyme activity that continues even at freezing temperatures, which can lead to color, flavor, and texture changes over time.

You don’t have to blanch everything, though. Here’s a quick guide on when to blanch:

• Blanch: Green beans, carrots, broccoli, corn, peas, leafy greens like spinach and kale.
• Skip the blanch: Bell peppers, onions, tomatoes, herbs, and fruits—these do fine without blanching.

Just be sure, when blanching, to cool the veggies in an ice bath after boiling to stop them from cooking further. This helps keep that nice, crisp texture.

Troubleshooting: Freezing Foods with High Water Content

Now, let’s talk about a tricky one—foods with high water content, like cucumbers, zucchini, and lettuce. Freezing these can lead to mushy or watery results when thawed.

Here’s the best way to handle these:

• Cucumbers/zucchini: Grate or slice them, spread them out on a baking sheet, freeze them, and then transfer them to bags. These are best used in soups or smoothies after freezing—not raw.
• Lettuce/greens: For leafy greens, stick to blanching (as mentioned earlier), then freeze. They’ll hold up much better in cooked dishes, like stir-fries or soups, rather than expecting to use them for fresh salads.

These high-moisture foods just don’t come out of the freezer ready to be eaten as-is, but they’re still incredibly useful for cooking!

Labeling and Organizing Your Freezer

Let me guess, Mary, you’re just as likely as I am to find a mystery bag of something from last year in your freezer that you have no idea what it is! It happens to the best of us. So, labeling and organizing is key to keeping things running smoothly.

Labels to Include:

• Name of the food: Even if it’s “obvious” at the time, a few months down the road that bag of soup might not look so familiar. Trust me—it’s worth the 10 seconds to write it down!
• Date frozen: This helps you keep track of the order to use things in so they don’t get forgotten.

Organize for Easier Access:

Group similar items together—vegetables in one section, fruits in another, then keep your soups or casseroles together. Avoid piling everything into one spot. You can even dedicate different freezer shelves for different categories of food.

Final Thoughts…

Mary, thanks for sending in your question! Freezing your garden abundance is such a smart way to save on food waste while keeping your pantry stocked. By choosing the right containers, avoiding air exposure, and keeping everything organized, you’ll keep your frozen goodies in great shape. Don’t forget the little tips, like blanching the right veggies and labeling your things clearly. Happy freezing, and next season, you’ll be a freezer storage hero!