In general, frozen food has a safety record. Freezing preserves the food by stopping bacteria from multiplying. However, the quality degenerates with time, that’s why there is a time limit to be respected for each type of food.
I prepared printable sheets for every type of food that can be frozen:
What you should never freeze: (they don’t freeze well)
- Eggs in shell
- Hard boiled eggs
- Coffee
- Mayonnaise
- Sour cream
- Buttermilk
- Cream cheese
- Salads
- Apple
- Melons
- lettuce
- potato (other than mashed)
Additional important tips:
- Your freezer temperature should be set at -18°C (0°F)
- keep food packed tightly, no air should get in
- Label your frozen packages properly
- Note that liquid expands after freezing, so don’t use glass bottles
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