Freezing makes your groceries and food last longer, there's no doubt to it. However, you need to follow some basic rules like:

  • Cool foods before freezing
  • Don’t refreeze after thawing
  • Wrap foods properly to seal out air and avoid freezer burn
  • You can keep frozen fruits and vegetables for up to a year; poultry 6 to 9 months; fish 3 to 6 months; ground meat 3 to 4 months.

Did you know? Freezing does not kill bacteria. It simply slows bacterial growth — so only freeze food that you’re sure is safe and fresh. 

Tip! Label frozen food, and start at a low temperature to help it thaw evenly.

This article was first published on Men's Health.