Freezing Pointers

Freeze foods at 0°F or lower. To facilitate more rapid freezing, set the temperature control at -10°F or lower about 24 hours in advance.

Freeze foods as soon as they are packed and sealed.

Do not overload your freezer with unfrozen food. Add only the amount that will freeze within 24 hours, which is usually 2 to 3 pounds of food per cubic foot of storage space. Overloading slows down the freezing rate, and foods that freeze too slowly may lose quality.

Place packages in contact with refrigerated surfaces in the coldest part of the freezer.

Leave a little space between packages so air can circulate freely. then, when the food is frozen, store the packages close together.

Courtesy of the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS)