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15 Foods You Didn’t Know You Could Freeze (Slideshow)

15 Foods You Didn’t Know You Could Freeze (Slideshow)


Save time and money by easily freezing these foods

Milk

Going on vacation and absentmindedly bought a whole gallon of milk? Waste not, milk lovers! You can actually freeze milk with few repercussions. Simply pour out a little milk to leave room for expansion, and pop in the freezer. Once you return home, remove from the freezer and thaw in refrigerator for a day or two. Before use, give it a good shake to prevent drinking any separated milk. It’s best to freeze milk at its freshest, and it shouldn’t be kept longer than four to six weeks.

Butter

Especially handy when stocking up for baking season, freezing butter is easy. Simply place butter in its original wrapping inside of an airtight bag, or tightly wrapped in foil. When ready, simply remove from the freezer and thaw overnight in the refrigerator before use. Butter usually lasts for up to six months, though other foodies report enjoying butter a year after freezing.

Nuts

Frankly, you're nuts if you don't freeze nuts! If you like to keep a variety on hand for different dishes, the freezer will definitely become your new best friend. Nuts, especially unshelled, can quickly go rancid, thanks to high fat content. Heat, moisture, light and even their proximity to metal can cause nuts to spoil. Store them in a plastic, airtight container. Shelled nuts last for up to eight months in the freezer, but remember: One bad nut can spoil a whole recipe. Be sure to taste before using!

Cheese

Hosts and hostesses alike live for the easy-peasy cheese and cracker plate. So, when blocks of cheese go on sale, feel free to stock up. Cheese can freeze in its original packaging, but wrap it tightly in plastic wrap or heavy-duty aluminum foil, too. Soft cheese and cheesy spreads will only last a month frozen, so it may only be worth it to freeze the harder cheeses, which will last up to six months. Remember to thaw cheese in the refrigerator overnight before use.

Baked Goods

Shutterstock/Stephanie Fray

Cookies and breads and cakes and pies, oh my! Your freezer was born for baked good glory. A smart way to prepare ahead of time for a celebration — or a smart way to portion your sweets — you can store all of your beloved goodies in the freezer. After cooling, wrap cookies individually in plastic and place in an airtight container for up to one month. For bar cookies or brownies, store them unsliced, tightly-wrapped in plastic wrap and again in foil for three months. These should be thawed at room temperature. Store-bought breads and muffins should cool completely in the refrigerator and then be placed in the freezer unopened, where they’re good for up to two months. Quickly revive these babies with a brief microwave session. But the fun doesn't stop there: dough especially can be frozen and thawed in the refrigerator for later baking.

Flour

Does your flour come alive after going untouched for some time? Many who don’t freeze their flour quickly learn about the evils of weevils that infest it. Freezing flour is not only smart money-saving practice, it’s necessary for sanitation. Store flour in a food-grade airtight container out of its original paper packing, since it’s so porous. Freeze for 48 hours to kill off insects and place in the refrigerator for constant, proper storage.

Pesto

If you’re left with an unfathomable amount of basil leaves, put them to good use in bulk batches of pesto. After making your sauce, spoon globs of pesto evenly into ice cube trays and freeze them completely. Once frozen, pop them into a plastic airtight container or bag and store for six to eight months. To use your nifty, portioned pesto cubes, let them thaw at room temperature naturally, or remove them earlier and thaw in the refrigerator.

Herbs

If your naturally green thumb has left you with bushels of herbs, sometimes drying leaves them tasteless. Freezing them at their freshest instead is a great way to store moist herbs to retain flavor. Start by washing and pat-drying your leafy herbs. You may want to chop them into desired portions before freezing. On a small tray or cookie sheet, spread the herbs out individually on top of parchment paper and placed covered in the freezer. Once frozen solid, remove the herbs, place them in an airtight plastic bag and pop back into freezer until you are ready to use. You could even spoon herbs into an ice tray and fill it half way with water. When they’re ready, simply plop the herbs in a stew or your next dish. Flavorful herbs like mint are best with iced tea or even your next chilled cocktail.

Cream Cheese and Sour Cream

As far as cream cheese is concerned, freezing has its limitations. If you’re planning to spread cream cheese on your morning bagel, then skip the freezing, since when thawed it will change consistency. However, if you’re baking or cooking, cream cheese retains its flavor and purpose just fine. It can freeze for up to three months in its original packing. Sour cream is generally the same principle: easy to freeze, great for cooking or baking, but it will change consistency. Whipping sour cream before freezing helps distribute moisture, and doing so after thawing in the refrigerator — and adding two spoonfuls of cornstarch — will help it return to its creamy form. This will keep for roughly three months, and should be stored in its original container and an airtight bag.

Jam

Shutterstock/ Losangela

Hankering for sweet summer jam in the dead of winter? Freezing your homemade delights is totally possible. Simply fill your thick-glassed mason jar and stick it in! (Jam doesn’t expand much in the freezer.) To thaw, let it sit overnight in the refrigerator. Enjoy your jam within a year’s time, as after that it will start to lose flavor.

Rice

Freeze cooked rice for quick and easy access. Let the rice cool before freezing it in plastic bags or containers. To defrost, transfer to a heat-proof bowl, add a little water, and microwave until defrosted.

Wine

If you have leftover wine, don’t pour it out! Instead, pour the wine in ice cube trays or plastic bags and freeze. The freezing doesn’t affect the flavor of the wine and you always have a little bit on hand for cooking sauces.

Eggs

To freeze eggs, crack them open in a bowl, whisk slightly, and pour into freezer bags or ice cube trays. You can freeze egg yolks and whites separately for easy baking.

Tomato Paste

How many times have you opened up a whole jar of tomato paste only to use a teaspoon for a recipe? Next time, try freezing the rest instead. Spoon the paste into ice trays and freeze. Then, take one out at a time and add it to your spaghetti sauce.

Fresh Squeezed Juice

When fresh citrus in in season, you can squeeze all you want and freeze it. Freeze the juice in ice cube trays and stick an ice pop stick in the center for a tasty and healthy treat.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.


How to Freeze Food Without Plastic

Plastic still dominates in the freezer, where Ziploc bags and plastic wrap are easy solutions for storing food. This convenience comes with a few problems, though, including leaching chemicals (bisphenols A and S)   and excessive waste. Plastic wrap tends to be single-use and Ziploc bags don’t last forever. They end up in the trash, impossible to recycle.

Going plastic-free is a better solution and much easier than you may think. There are a number of good options available, many of which you may already have at home.

Glass

Mason or Ball jars are very good for freezing, as long as you use the wide-mouth variety and do not fill to the very top. Leave a good inch at least for the contents to expand you might experience some breakage until you get the hang of it, but it’s a small price to pay for going plastic-free.

Warning

Regular jars are not recommended for freezing because their non-tempered glass can expand and contract with temperature fluctuations and cause breakage and explosions. Use only mason jars, which are made of stronger tempered glass, when storing food in the freezer.

When I fill Mason jars with homemade stock, I leave them open in the freezer for a few hours before screwing on the lids. It is also recommended to pour a 1/2-inch of water over any frozen food in a glass jar to provide further protection from the freezer air rinse off this ice seal with warm water before thawing the rest of the contents.

You can buy rectangular glass storage containers, but most come with plastic lids. At least they’re indefinitely reusable and don’t have to come into contact with the frozen contents.

Metal

Metal is great in the freezer. You can put opened cans of food directly into the freezer (it’s safer than storing food in a can in the refrigerator). It thaws quickly in a dish of hot water.

I’ve also fallen in love with these Korean-made stainless steel food storage containers that are airtight, watertight, and freezer-proof. They come in various sizes with a silicone seal that continues to seal well for me after several years of hard use. They are not cheap, but they are by far the favourite containers in my kitchen.

Use metal ice cube trays, muffin tins, or bread tins to freeze smaller quantities of food then transfer to a container or wrap well for longer-term storage.

Paper

If you are freezing food for a shorter period of time (2-3 weeks at most), you can wrap in unbleached butcher paper or waxed paper sheets or bags. Butcher paper doesn’t seal the food as well as waxed paper, but it makes a good first-layer wrap. Double or triple for longer freezing periods. Seal any kind of paper wrap with freezer tape.

Aluminum Foil

Foil is fragile, and if there’s a single hole that can mean freezer burn for whatever it contains but if you’re careful with wrapping, foil is a great option for the freezer. Use heavy-duty foil instead of regular thickness, and seal well with freezer tape.

(Note: I tend to avoid foil because it cannot be recycled locally and ends up in the trash.)

Waxed Cartons

You can reuse waxed milk, juice, and cream cartons in the freezer. They are especially good for stocks and soups, since they allow for expansion and are waterproof. Cut open at the top, wash out well, and seal up with freezer tape. As with all opaque containers, be sure to label clearly so you know what’s inside.

(On a similar note, you can freezer cartons of milk and cream if they are close to expiry.)

Package-free

Many fruits don’t need packaging of any kind in the freezer, such as tomatoes, bananas, and peaches. Even better, their skins will slip off easily once thawed.

I learned this last summer when someone gave my parents a bushel of peaches just as they were about to leave on a camping trip. Mom had no time to can or prep the peaches for freezing, so she threw them whole into the freezer. For the rest of the winter, she took one peach out every evening and enjoyed it sliced on her granola each morning.

Please share any tips you may have for freezing without plastic in the comments below.