Everything you need to know about freezing foods and safely reheating them.
These days, we’re all counting on our food supplies at home to last longer between reduced trips to the grocery store. Your freezer is an important part of that strategy. The freezer can preserve food indefinitely without the danger of spoilage — and keep it in peak condition until you’re ready to eat it. That can’t always be said for the pantry or refrigerator. But how well your food holds up on ice is largely dependent on your freezer savvy.
• Freeze foods at 0 degrees or lower. Optimally, it should take no more than two hours to freeze a two-inch-thick package of food. • When adding a large number of foods to the freezer, set the temperature to the coldest setting several hours beforehand. • Do not overload the freezer with unfrozen food, which slows the rate of freezing and may compromise quality. Add only the amount that will freeze within 24 hours; usually two or three pounds of food per cubic foot of storage space.Freezing food cannot improve its quality. However, several factors can compromise good food that was frozen badly.Growth is stopped when food is frozen, but microorganisms are not destroyed.
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