Zip, Snap or Wrap?

With all my constant talk of Once-A-Month Cooking and doubling batches to freeze, I have neglected the most important part of all: storage.

When you are cooking and storing for future meals, storage is everything. There is nothing more frustrating than having a freezer full of food spoil. It wastes money and time; two things that are always hot commodities. So how do you keep your food as fresh as the day it was cooked? Luckily there are many options:

• Freezer bags. Freezer bags comes in many sizes and are great for a variety of foods. I prefer Ziploc brand since they are freezer-, microwave-, and liquid-friendly. I reach for freezer bags when I am storing soups, stews, and casseroles since you can let out the majority of the air. Air will cause freezer burn and spoilage faster than anything else, so freezer bags are great to limit this harmful effect.
• Freezer containers. Freezer containers are great in that they are reusable which saves quite a bit of money. You may need to buy several sizes so you can select the most perfect fit in order to limit the excess air in the container. If you select plastic freezer containers, check to see if they are microwave-safe. I recommend glass containers over plastic in that they last longer and do not discolor or hold onto odors.
• Aluminum foil. This is my go-to option for baked goods. When I freeze pancakes, muffins and breads, I wrap them in Reynolds Aluminum Foil. Much like the freezer bags, it is easy to limit the amount of air in the wrapping. Also, you can freeze in any size portion you like. If you are using aluminum foil, be sure to label the outside so you do not mix up the items. Also, be wary of reheating foods in aluminum foil as the aluminum can seep into the food.
• Vacuum bags. Vacuum sealing systems are one of the more expensive options both up front and in the long term as you need to buy refill bags. It is a great option if you tend to freeze in very large quantities, particularly in a deep freezer, and you want to keep things fresh for longer than a month. Vacuum bags remove all the air from the packaging, removing most chance of spoilage. They are wonderful for meats, vegetables and casseroles but may be more difficult for liquids such as soups and sauces.

In order to be the most cost-efficient in your freezing, you will need to assess your personal needs. If you only freeze a few things a month for short periods of time, you might want to look into a few glass freezer containers. If you are an avid freezer and like to keep things for months or years, I certainly recommend investing in a high quality vacuum sealer. Bear in mind that excess air in packaging is always your biggest enemy and select options that best fit your lifestyle.

Happy freezing!

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For more great frugal living and homemaking tips, check out: Learning the Frugal Life, Growing Home, A Bowl Full of Lemons, Time-Warp Wife, and 5 Minutes for Mom.