The Struggle with Food Waste
If there are two things I absolutely dislike, they are throwing out food and grocery shopping. It’s frustrating to clean out the pantry only to discover expired food that must be tossed, or to return from a grocery trip and realize that I have to discard mushy vegetables just to make room for fresh produce.
To combat this wasteful cycle, I’ve been making a concerted effort to use up the food in our fridge, freezer, and pantry before heading out to restock. While this strategy requires some extra planning and effort, the payoff is worth it—both financially and practically. I mean, there are about 72,943 things I’d rather do than clean out my freezer, but knowing what’s inside and actually using it saves us money in the long run.
The Financial Benefits of Freezing Food Properly
One of the biggest advantages of staying on top of freezer inventory is cost savings. I hate realizing that I have to throw away expired meat, knowing that it could have been turned into delicious tacos or a hearty stew. Every wasted item represents money down the drain—money that could have been put toward a dream vacation or a special family experience.
Plus, an organized freezer means fewer trips to the grocery store, which is a win-win for both my schedule and my budget. Since we buy a lot of our food in bulk at BJs, efficient freezer management is essential. And here’s a fun fact: according to the USDA, properly frozen food remains safe to eat indefinitely! The only downside? The quality of the food can deteriorate over time.
That’s why it’s essential to learn how long different food items can be stored while still maintaining their taste and texture. Because let’s be honest—no one wants to eat meat that’s been sitting in the freezer for two years and now tastes like leather.
Freezing Guides and Resources
There are tons of free printable refrigerator and freezer storage guides available online. I personally printed out and taped these from The Dr. Oz Show inside a kitchen cabinet for easy reference. While different sources provide slightly varying estimates for how long food retains its best quality, these guides take a more conservative approach, ensuring that the taste and texture of frozen food remain intact.
Want to access this guide? Go directly to the link below to print it out:
Essential Food Freezing Tips
If you want to maximize the benefits of freezing food, here are some essential tips to follow:
1. Label Everything! I always keep a pack of plain file folder labels handy. Each time I freeze something, I write the date on the label (and the contents if the packaging isn’t transparent). This simple habit helps me keep track of what needs to be used up first.
2. Proper Packaging is Key Freezer burn happens when food isn’t sealed properly, which can ruin the taste and texture. To avoid this:
- Squeeze out all excess air from solid foods before sealing.
- For liquids like broth or soup, leave a little extra space in the container, as liquids expand when frozen.
I’ll be writing another post soon on different food packaging techniques (and I know you’ll be eagerly waiting for that one!).
3. Freezing Raw vs. Cooked Meat Raw meat tends to retain moisture better than cooked meat, making it the preferred option for freezing. However, I’ve successfully frozen grilled chicken and cooked ground beef as well.
4. Freezing Bread Successfully I regularly freeze sandwich bread for my kids’ lunches. Some people avoid this because they find the bread feels stale after thawing. The trick? Let it defrost on the counter in its bag without opening it. It only takes 10-15 minutes, and the bread tastes as fresh as when I first bought it (for reference, I use Wonder Smart Wheat!).
5. The Only Safe Ways to Thaw Meat If you need to thaw frozen meat, these are the only three safe methods:
- In the refrigerator
- In the microwave
- In a cold water bath (change the water every 30 minutes)
Never thaw meat at room temperature, as this can encourage bacterial growth.
Foods That DON’T Freeze Well
While freezing food is a fantastic way to reduce waste, not everything fares well in sub-zero temperatures. Here are some items that don’t freeze well:
1. Fresh Vegetables with High Water Content
- Salad greens
- Cabbage
- Celery
- Onions
- Sweet peppers
- Melons
- Cucumbers
These veggies lose their crispness after freezing. However, if you plan to use them in soups or stews, this isn’t an issue.
2. Eggs in the Shell
- Raw eggs will expand when frozen, causing the shell to crack.
- Cooked eggs turn rubbery after thawing.
However, uncooked egg yolks freeze well for up to a year!
3. Dairy Products
- Milk, cream, mayonnaise, and sour cream tend to separate when thawed.
4. Cheese
- Soft or hard cheeses may change consistency after freezing.
5. Potatoes
- Raw potatoes become mushy.
- Cooked potatoes turn tough and watery.
6. Thickened Sauces or Soups
- If a dish is thickened with cornstarch or flour, it won’t freeze well.
- Instead, use tapioca or arrowroot as a thickener, as they handle freezing better.
7. Canned Foods
- The contents of canned foods expand when frozen, which can cause the cans to burst.
Additional Resources for Food Storage and Safety
For those looking for more in-depth information, here are some excellent resources:
- North Dakota State University’s Food Freezing Guide – Check it out here
- StillTasty: Your Ultimate Shelf Life Guide – Visit StillTasty
- U.S. Department of Agriculture (USDA) Freezing and Food Safety – USDA Freezing Guide
- U.S. Food & Drug Administration (FDA) Refrigerator and Freezer Storage Chart – FDA Storage Chart
Final Thoughts
This summer, I plan to get even more organized to cut down on food waste, save money, and spend less time at the grocery store. Instead, I’ll be making more time for fun activities with my family.
I hope these food freezing guides help you do the same!
PS: My friend Jean over at Flower Hill Design is hosting an Outdoor Paint Party today. If you’re looking for inspiration to refresh your outdoor space with paint, be sure to check it out! My own project is in progress though the rain has slowed me down a bit. Thanks for the motivation, Jean!
