[Billie]

I need help or advice
I’m cooking for one now and always make to much. I’m doing freezer meals.

The containers I’m using is leaving ice crystals on the food.

I thought they were freezer safe. Does anyone have any recommendations for good quality containers.

TIA

[Mary]

Lay a piece of Saran Wrap or wax paper on top of the food before you put the lid on. It will help seal it better and protect it from ice crystals.

Also, let the food cool down in the fridge before you put it in the freezer.

[Melissa]

From dteam pf hot food. Cool food down and then seal.

[Vivian]

Could you be putting it in the freezer before it is completely cooled.

Also try containers that you fill completely so as to have less air space.

[Diana]

I have a Food saver. It vacuum seals food. Got it for Christmas and it works great

[Gloria]

I bought a vacuum sealer. I freeze pretty much everything. Things with liquid I freeze in silicone trays then pop out and vacuum seal.

The trays come in measured sizes.

Cup, 1/2, 2 cup. Etc. and have covers

[Kim]

I use the small one-cup-ish Mason jars with their matching black screw on lids.

Perfect size and freezes beautifully!

[Janet]

Allow food to cool in fridge before freezing and it helps in the ice crystals. Putting in freezer too warm creates them.

I allow mine to come to room temp uncovered, them put in containers,! Cool in fridge then to freezer.

[Ashley]

I pressure can whenever I make something that will can well. Anything that’s mostly liquid (so no air bubbles when I fill the jar), no dairy products, thickeners, eggs or grains.

I make big batches of southwest chicken soup, beef stew, beef barley soup, and beans, and can most of it for later lunches on days I’m tired, rushed or just don’t feel like cooking.

[Susie]

Love my silicone ones. They go from the freezer to oven or microwave, and into the dishwasher.

Collapsible too so they take up less space.

[Nancy]

A wonderfully thrifty thing to do!
I purposely make LARGE meals. Only cook 4-6 times a month. Take out 1-2 times a month.

I do a combination of plastic wrap & seal-a-meal. Cool thing about seal-a-meal… microwave not working … boiling water. Great for camping too.

[Cherie]

Don’t be opposed to putting saran wrap on top of the food, then putting the lid on top and wrapping the whole thing in foil.

That’s what I do.

[Dennise]

Make sure containers are full, air causes a problem so containers should be the appropriate size.

[Rachel]

If you don’t already, cool your food in the fridge before freezing as it addresses some of the moisture issues.

[Leszlie]

I use valved bags that I buy from Amazon and a $20 battery-operated vacuum pump (fits in your hand).

No air against food, no freezer burn/ice crystals!

[Janice]

I once had to make up several meals ahead of time and I used heavy duty paper plates and then vacuum sealed them.

They were fine weeks later.

[Chris]

Cover the food with Saran Wrap before putting the lid on. And don’t leave it in the freezer for more that a couple of weeks.

Also, never freeze anything that’s warm or hot.

Let it cool completely before freezing it.

[Author]

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