Buying food in bulk and storing it is economical and can be a great time-saver too. However, pulling out food and finding it burned – frosted over, grayish in patchy spots, and dry – is not a happy experience. Freezer burn happens when food is exposed to too much oxygen in the freezer, dehydrating it and making it leathery. Even if the food itself is fine, those unsightly dry spots are tougher and less pleasant to eat, and no one wants that!
Keep Your Freezer Temperature Constant
When food is frozen, water molecules form into ice. If one spot in your food is much colder than another, the water molecules will sublimate and form ice on the coldest spot, causing the rest to become dry. Fluctuations in temperature in your freezer can create temperature differences between your food and the air around it, making some spots colder than others, and encouraging water molecules to sublimate.
As long as you keep your freezer’s temperature at somewhere below 0 degrees Fahrenheit, you should be freezer-burn free!
- Try to keep your freezer closed as much as possible.
- Plastic containers filled with water can help stabilize the temperature of your freezer.
- Let food cool first before putting it into the freezer.
Package Your Food Tightly
Use freezer-safe storage to neatly pack your food. If you want to be doubly careful, wrap every individual portion up in plastic wrap, pushing as much air out as possible, before putting it away in sealable freezer bags or tupperware.
- Double-wrap food with plastic wrap and heavy duty aluminum foil.
- Create your own vacuum seal by placing a straw into a ziplock bag, zipping the bag around it, and sucking out as much air as you can.
Photo Credits: Jared Levan, James Worrell, Steven de Polo, Good Food Good Home