Freezing food: duration, shelf life, tips – with a table

Freezing food is a simple way to make food last longer, use leftovers effectively, and save money at the same time. Whether it's ready-made meals, sauces, fresh foods like fruits and vegetables, meat, eggs, or bread – if you follow a few rules, you won't have to compromise on taste, vitamins, or nutrients.

• Avoid food waste : Freezing leftovers or leftover ingredients means less food ends up in the trash – this saves resources and protects the environment.
• Sustainable food handling : Seasonal products such as apples, potatoes, or vegetables can be bought in larger quantities and frozen. This makes optimal use of the seasonal supply, reduces packaging waste, and shortens transport routes.
• Seasonal variety all year round : Freezing keeps fruits and vegetables fresh and available for longer – without relying on imported goods.
• Meal prepping made easy : Preparing meals in advance and freezing them in individual portions saves time and stress in everyday life. Leftovers can then be portioned directly onto plates or bowls and easily reheated or cooked thoroughly later.
• Saving money as a positive side effect : Those who shop with purpose, process leftovers and waste less not only protect the environment, but also their wallets.

Not all foods are equally suitable for freezing. Here's an overview of common food groups and some practical tips:

Vegetables: Blanch briefly before freezing to deactivate enzymes that can break down color, flavor, and vitamins. Broccoli, carrots, beans, and peas are particularly well-suited for this. Delicate varieties like lettuce or cucumbers often lose their texture after thawing.

Fruit: Most fruits, such as berries, apples, or grapes, can be frozen raw. For smoothies or desserts, it's best to portion them directly into bags or freezer containers. Bananas or peaches are best sliced.

Meat and poultry: Freeze fresh – steaks, chicken breasts, or ground meat can be stored well in freezer containers or bags. Do not refreeze after thawing unless they are cooked thoroughly immediately.

Fish: Freeze raw or cooked – ideally in portions and airtight packaging. Fish with a high fat content (for example, salmon) should be consumed within a few months.

Bread, pastries, cakes, raw dough: easily portioned, ideal for longer storage. Cakes and tarts can also be frozen – cut into pieces beforehand and packaged airtight.

Eggs: Raw eggs can be scrambled or frozen separately – portion the egg whites and yolks separately in freezer containers or bags. Hard-boiled eggs become unpalatable when frozen.

Potatoes: Raw potatoes can be frozen after blanching, as can mashed or pre-cooked potatoes. Fresh potatoes, however, should not be frozen, as this makes them mushy and gives them a sweet taste.

Ready meals and leftovers: Soups, stews, casseroles, or home-cooked meals can be easily packaged, portioned, and frozen. Ideal for meal prepping or quick meals.

Yogurt and other dairy products: Delicate – they can become lumpy or watery after thawing. It's best to use them directly in recipes. Caution: Never freeze milk and other liquids in jars in their original containers!

Choosing the right containers for freezing is crucial for quality and shelf life:

• Freezer bags : Ideal for individual portions, they can be stored in a space-saving manner.
• Plastic or glass containers : Airtight sealable, reusable and easy to clean. With glass containers, ensure sufficient space for the liquid to expand.
• Aluminum foil or cling film : Suitable for sensitive foods.

Tip: Always label frozen food with the contents and date – this way you can keep track and see at a glance how long the food has been frozen.

The shelf life of frozen food depends on several factors – primarily the temperature, the packaging, and the type of food. Generally speaking, the more consistent and colder the storage temperature (ideally -18 degrees Celsius or below), the better the flavor, color, and nutrients are preserved.

The following table provides an overview of the most common foods and how long they can be kept frozen – if packaged airtight:

Tip: Even frozen food doesn't keep indefinitely – so check your freezer regularly and use older items first (following the principle of "first in, first out"). A list can also help you keep track of what you have.

The following steps will help you freeze food optimally:

1. Preparation : Wash, cut, or chop the food; blanch vegetables if necessary and let them cool. Beat raw eggs before freezing.
2. Packaging : Fill into suitable freezer containers, bags or bowls, remove air, close lid.
3. Label : Mark with content and date.
4. Freezing : Place immediately in the freezer compartment or deep freezer at a stable temperature of -18°C or colder.

There are a few things to consider not only when freezing, but also when thawing frozen food.

• Refrigerator : Sensitive foods such as meat, fish or eggs should always be thawed in the refrigerator to prevent bacterial growth.
• Room temperature : Bread, fruit or vegetables can safely be thawed at room temperature.
• Heat directly : Ready meals can be heated thoroughly in the microwave or directly on the stove in a pot or on a plate.
• Collect liquids : Thawed food can release juice – this helps prevent cross-contamination.
• Do not refreeze : After thawing, only refreeze if the food will be thoroughly cooked.

Finally, here are some tips for more efficient food freezing:

• Plan ahead for portions: Freeze leftovers in individual portions – this is the best way to store soups, sauces, bread or berries for smoothies.
• Fresh first: Freeze fresh products as soon as possible after purchase to preserve aroma, color and nutrients.
• Make clever use of space: Freeze food flat (for example, in bags). This saves space and makes stacking easier later. Tupperware or other containers of the same size can be ideally stacked next to or on top of each other – this ensures order and clarity.
• Save energy : "Well filled, but not overloaded" – this allows the air to circulate in the freezer and keeps the temperature stable. Small empty spaces can be filled with bread or ice cubes as needed, without blocking air circulation.
• Regularly tidy up: “Out of sight, out of mind” – even frozen food should be checked from time to time so that nothing is forgotten.