The Basics of Freezing Food
1. Let hot foods come to room temperature first. This will help to freeze food uniformly and prevent opportunities for spoilage. Hot foods may also warm and damage the other contents in the freezer.
2. Leave room for expansion in covered containers. This is particularly important in freezer-safe glass containers, which may explode or crack when used improperly. A general rule of thumb is to leave about an inch between the surface of the food and the lid. Never freeze glass that is not labeled as freezer safe.
3. Press out all the air when wrapping foods. Freezer burn is caused by air coming in contact with frozen food.
4. Invest in special freezer-specific wrappings for long-term storage. These products are designed to prevent freezer burn and the breakdown of food textures and flavors. However, for short-term storage, regular plastic wrap and bags will do.
5. Label and date your food. Use the oldest options in your freezer first, as the longer food has been frozen, the higher the chance of freezer burn.
6. Don't overload the freezer. Filling it to maximum capacity may prevent proper air circulation, making it difficult to maintain a temperature of at least zero degrees, which is necessary to keep contents frozen.