Freezing food is a great way to avoid wastage. It’s important to freeze food properly, to keep it fresh and high quality for when you come to use it.
Here are some tips:
- Put on a label reminding you when you froze that food
- Use sealed packaging to properly close up the food
- Wait until the food has completely cooled down (if cooked) before freezing
- Portion up the food in smaller parts for faster freezing
Vegetables can be frozen and kept from 3 to 6 months. Fruit from 8-12 months, Meat from 2 weeks to one year, depending which one (e.g. a steak for one year, wurstel for 2 weeks), Fish until 3 months.
Before cooking, make sure the food is completely defrosted.
Greenwich Pantry offers courses on preserving and fermentation where you can find out more about other methods of preserving food.
info@greenwichpantry.com
Credits image © Image by silviarita from Pixabay
