Guest Post: The art and science of freezing food

frozen foodMarch is National Frozen Food Month. I hope you have been taking advantage of the deeply discounted items found on your Enlightened Shopping lists to fill your freezer with all sorts of goodies.


However, if you are only using your freezer to store prepackaged items from the grocer, then you are missing out on its true potential. You see, when it comes to cutting your grocery bill in half, your freezer is your very best friend.


Virtually every food item can be frozen. That means you can stock up when prices hit rock bottom – think flour at Christmas and ham at Easter – and keep them in the freezer until you need them. You can also pick up reduced price meats and other items nearing their expiration dates and keep them safely in the freezer. The more you buy and freeze at discounted prices is less you have to buy at full price.


Freezing food is relatively straightforward, but there is both an art and a science behind it. Let’s take a look at both to help you get the most out of your freezer and frozen foods.


The art of freezing food

There are a couple different ways to approach frozen foods. One is to simply freeze items directly from the store. Another is to do some initial cooking before freezing. For example, turning ground beef into seasoned meat before freezing can save time on taco night. Finally, you could cook entire meals and freeze them so all you have to do is reheat at dinnertime.


Think about your cooking habits and your family’s preferences. Many of our SavingsAngel members use a combination of methods. They may freeze some raw meat that can be taken out and transformed into a variety of dishes once inspiration hits. At the same time, they may also have freezer meals at the ready for hectic days when time in the kitchen is limited.


Regardless of your chosen method, make sure you use packaging that will help keep your food fresh for as long as possible. Again, you have a variety of choices from vacuum sealed bags to freezer-safe storage containers to good old-fashioned heavy duty aluminum foil. When selecting your system, remember that food should be well sealed to avoid exposure to air which can cause freezer burn.


The science of freezing food

According to the U.S. Department of Agriculture, food kept at or below zero degrees will always be safe. But safe doesn’t necessarily translate to tasty. Over time, the quality of frozen foods will degrade, often leaving them tough and with an off-flavor.


For the best quality, North Dakota State University Extension Services recommend the following storage time for these common frozen foods:

  • Breads: 2-3 months
  • Fruits: Up to 6 months when stored without sugar or liquid
  • Casseroles and frozen entrees: 2-3 months
  •  Fresh meats: Up to a year
  • Cooked meats: 3-6 months
  • Fish: Up to 6 months
  • Veggies: Up to a year


To ensure your food remains safe, place a thermometer in your freezer to monitor its temperature. In addition, pack a small baggie of ice cubes on a top shelf or in the door. This provides a simple way to see if your freezer ever reaches an unsafe temperature, such as during a power failure. If you open up the freezer one day and see a solid block of ice instead of cubes, you know your freezer at some point turned off and then back on.


When you are ready to use items from your freezer, let them thaw in the fridge, if needed, before cooking. If you are in a rush, you could also use a microwave or submerge well wrapped items in cold water for faster thawing. However, thawing on the countertop isn’t recommended since it can allow the growth of harmful bacteria.


For more information on freezing, the NDSU Extension has published an extensive guide online, and the National Center for Home Food Preservation is an excellent resource as well.




The best couponers save hundreds of dollars every month at the grocery store. However, couponers can end up living very extreme lifestyles to get those savings. For over six years, has equalized the playing field – giving extreme savings to busy families who don’t have the time or ability to be an extreme couponer. Each week,’s team of more than 70 angels combines over 2,000 products on sale at local grocery and drug stores with an enormous database of over 2,000 different manufacturer coupons. These combinations result in our members getting access to over 300 products each week for 50% off or better. Simply log in, choose the deals you want, print or clip only the coupons you need, and save hundreds of dollars a month at regional and national stores. Our angels will personally work with you to craft a plan that will help you buy healthier food at lower prices – helping you keep $200 to $400 in savings each month.


Josh Elledge is the Chief Executive “Angel” of SavingsAngel, Inc. – launched from his Holland, Michigan home in January 2007. A husband and father of three, he now appears each week on television, many radio stations and newspapers, teaching families how to cut their grocery bill in half using the Internet. Elledge created the technology found on through the desire to save his own family’s money. Successfully able to cut his own grocery bill from $600 a month to less than $300 a month, his message has reached hundreds of thousands of families. is now growing rapidly throughout the country. You can watch a short video at that will explain more information about how to cut your own grocery bill in half with the help of

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