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.