The short answer
Freeze in portions, label everything with contents and date, and keep it full. A full freezer is cheaper to run and things actually get eaten.
- Freeze in the portions you will use, not in one large block you have to thaw entirely.
- Label everything with what it is and the date. Frozen food is unidentifiable within a fortnight.
- Freeze flat in bags where you can. It stacks, and it thaws far faster.
- Keep it full. Frozen mass holds the cold, so a full freezer costs less to run. Fill gaps with bottles of water if you have to.
- Most things keep three to six months at good quality, and are safe well beyond that.
What will ruin it
Never refreeze something that has thawed fully, unless you cook it in between. Freezing stops bacterial growth rather than killing anything, so the clock restarts where it left off when it thaws.
Why it works
A freezer works by removing heat from its contents. Air has very little thermal mass, so an empty freezer loses its cold every time the door opens and has to work to recover it.
Tipking is general household information, not professional advice. Test anything on a hidden patch first. Full disclaimer.
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