How to Store and Freeze Food

Plastic bags and plastic storage containers fit the bill, except not if you're trying to cut plastic out of your life to avoid being exposed to chemicals like hormone-disrupting bisphenol A or out of concern for the environment (single-use disposable plastics forever in landfills).

Aluminum foil, glass containers, mason jars, and butcher or wax paper are all good alternatives to plastic.

Metal and Glass Containers

Glass containers are an excellent choice. Glass is non-reactive so it won’t leach into food, it is easy to clean, and it doesn’t wear out. Glass allows you to see what’s inside without having to label. Glass protects against freezer burn very well.

Many well-known manufacturers, such as Pyrex and Corning, make glass containers that are freezer-safe.  Look for glass containers with lids that provide an airtight seal. You can also use mason jars (these are great for liquids, in which case the mouth of the jar should not be narrower than the jar itself). You might also try using recycled jars with screw tops.

If you're intent on cutting out the use of plastic, you can replace plastic lids with freezer-safe silicone lids. 

Glass to Paper

Another option is to freeze food in a glass container until solid, remove the food from the container and wrap it tightly in something else before returning it to the freezer. In this case, you have to label the food.

Paper and Foil Wraps

Wraps are good for chunks of firm foods such as meat or cookie dough and for pre-frozen blocks of food. Unbleached brown butcher paper can be used for the short term or as a first-layer wrap, but provides very little protection from moisture loss. Waxed paper is more moisture-resistant but is only sufficient when freezing food for a few weeks. (Look for unbleached products like Natural Value Waxed Paper or Waxed Paper Bags). 

Heavy-duty aluminum foil is probably your best bet. It is airtight when well sealed and moisture-resistant. However, you need to be careful to squeeze the air out and seal it up tight. Also, foil can be damaged easily during handling, and even the smallest hole in the material will create freezer burn.

Double-Wrapping

You can wrap meats in foil, then wrap them a second time in butcher paper, waxed paper, or plastic to further protect them. Since the plastic bag hasn’t touched the food, you reuse it multiple times. If you're careful with paper you can probably reuse it a few times. Be sure to recycle the foil when you're done with it.

How to Wrap for Freezing

When using paper or foil, cut a piece large enough to wrap all the way around the food, plus a couple of inches extra. Place the food in the center. Bring two opposite edges together and roll them down until the rolled edge is snug against the food. Flatten the rolled edges. Flatten  and fold up the ends. I just scrunch it tight, but you might want to tape it.

Cellulose Bags and Wraps

Cellulose is what plant cell walls are made of, so it doesn’t get more “natural” than that. Cellulose is biodegradable and non-reactive – the best of both worlds. Find cellulose products on the Greenhome website. (Caution: These products may be made from GMO plants. I don't know if this is a health hazard or or not).

If You Decide to Use Plastic…
I still freeze some things in plastic, as I have not yet built up a large enough selection of jars and paper. I do not put anything hot directly into a plastic bag! Plastic “freezer” bags are said to be better than sandwich or storage bags because they are thicker, but I find the regular storage and sandwich bags work fine. Most of these bags are made with a type of plastic that does not contain BPA.

To determine if the bags you are buying have BPA in them, check the packaging. Most safe plastics will say “BPA-free” on the package, but if you still aren’t sure, look for the resin identification code at the bottom, the number inside the triangle of arrows. Here’s how the ID numbers break down. Some other types of plastic should be avoided as well:

1. Polyethyelene terephthalate (PETE)
2. High-density polyethylene (HDPE)
3. Vinyl, polyvinyl chloride (PVC) AVOID
4. Low-density polyethylene (LDPE)
5. Polypropylene (PP)
6. Polystyrene (PS) AVOID
7. Others, including polycarbonate, acrylic, polylactic acid, fiberglass AVOID

1,2, 4 and 5 are safe for food usage. Avoid products labeled 3, 6 and 7.

Safety Tips:  *Do not put hot food in the freezer. Food must cool completely before being frozen or it will breed bacteria.*   *When freezing liquids, leave room for them to expand.*

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