3 helpful hints to freezing your food properly

Freezing is a simple and reliable way to preserve food. Here are some pointers to make sure you are freezing food correctly.

• The temperature must not rise above –18°C (-0.4°F). The freezing process prevents the growth of bacteria and slows down the chemical reactions that cause spoilage.
• Anything that is to be frozen must start in perfect condition and be at peak flavour. If you're looking to prevent cooked meats such as roast beef or poultry from drying out, be sure to cover with a sauce before freezing.
• Use good quality freezer bags, strudy plastic containers with tight-fitting lids, freezer wrap, aluminium foil, freezer tape, labels or tags, and a waterproof marking pen. This will better protect your produce because air in a freezer is very dry and will draw moisture from inadequately wrapped food. Ice from moisture drawn from the food will form on poorly wrapped goods and can make the food tough and cause loss of flavour.

If prepared carefully and properly packaged, frozen produce retains its flavour, colour, texture and nutritional value better than most other preservation methods.

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