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Make the most of your freezer

Try out these tips to help improve the quality of your food when freezing:

  • When defrosting bread, take care to remove any ice within the pack, as this can thaw and make the bread soggy
  • Trim excess fat from meat before freezing to reduce the risk of rancidity occurring during frozen storage
  • High water content vegetables (for example, tomatoes) may be better pureed before freezing
  • Some fruits such as apples are better pureed or stewed for jam or pie fillings
  • For products that do not freeze well, such as strawberries, pureeing can be ideal. Fruit puree can be used in smoothies, desserts and sauces
  • Many fruits such as berries and bananas can be made into sorbet or ice cream products, to be served directly from the freezer
  • Sauces (that you’ve made to go with rice or pasta) may thicken while they’re in the freezer so add extra water if necessary while reheating
  • Freeze sauces separately (from the pasta or rice) if possible, as they will generally store for longer
  • Milk can sometimes curdle or separate when frozen depending on its fat content. Lower fat milk such as semi or full skimmed milk is likely to freeze most successfully. Don’t worry if it separates - after thawing simply shake the bottle. The same is true for yoghurt; just give it a good stir
  • Yoghurt can also be used to make icy-poles if portioned into icy-pole moulds or used to create yoghurt based frozen desserts (e.g. yoghurt ice cream).   

Love your food

Each year Victorian households throw out 51,000 tonnes of pre-prepared and home cooked meals.