Tips For Safe Food Freezing And Storage
One of the first things that one should bear in mind when considering freezing food for storage is that not all foods lend themselves to freezing. For example, foods such as lettuce, celery, spaghetti, sour cream, mayonnaise, gelatin and egg whites, for one reason or another, do not freeze and thaw well. In some instances, the freezing and thawing of these foods changes their flavor for the worst, causes their ingredients to separate or changes their texture, all of which can cause their consumption to lead to nausea or even cramping. It is therefore best to eat foods of this kind only in their fresh state.
There are, of course, long lists of other foods that are perfectly suitable for freezing and later consumption. These include, for example, most vegetables, including green beans, beets, carrots, cauliflower, asparagus, peas, corn, eggplant, mushrooms, zucchini and tomatoes, just to name a few, and also many fruits, such as oranges, grapes, figs and dates, pears, pineapples and strawberries, among many others. Of course, meats, including poultry, bacon, ham, lobster, fish and shrimp, for example, are fair game for freezing and storing as well. Many other foods are also fit for freezing and storage. For example, soups, stews, chowder and pizza all are suitable for freezing and storage. Indeed, the list of foods that can be frozen and stored is a long one.