The Best Ways to Freeze Foods (and Avoid Freezer Burn)

Freezing Food: The Goal

Planning ahead is perhaps the most potent part of a solid nutrition strategy. And a key part of planning ahead is getting good at freezing your food. It’s one of the easiest ways to cut down your cooking time (because you can cook larger batches) and keep on track. But you can’t just throw steaming hot foods into a plastic container and stick them in the freezer. That’s a sure way to get freezer-burned foods and bad-tasting meals.

So, let’s go over the best methods to freeze foods, focusing on three goals to preserve taste and avoid freezer burn:

1. remove air,
2. limit moisture loss, and
3. keep temperatures stable.

Best Option: Vacuum Sealing

If you want the most reliable long-term freezer storage, vacuum sealing is king. Vacuum sealing food can extend the shelf life of cooked food for up to 2 years, and uncooked meat up to 3 years. Fish and seafood will hold up well for 12–18 months.

You can even freeze fruits and veggies, keeping them good to go for up to a year or more.

Why it’s best:

• Removes nearly all oxygen (the main cause of freezer burn)
• Prevents moisture loss
• Creates a tight barrier that won’t shift in the freezer
• Efficient with space in the freezer

What you will need:

• Vacuum sealer
• Vacuum sealer bags/rolls
• Sharpie or labels

To vacuum seal your foods, portion your foods in the vacuum seal bags, leaving two to three inches of space at the top. Keep the seal area clean and dry (wipe if needed). Then seal: vacuum -> heat seal -> check for tightness. Label the bad with the contents and date, and freeze flat in your freezer. For liquids, freeze them first, then vacuum seal them normally in the bag.

Vacuum sealing only slows time; it does not stop it. So have a plan to rotate those items into the menu somewhere.

Next Best: Freezer Paper (When Used Correctly)

Vacuum sealers aren’t always practical, and not everyone wants a countertop appliance. The next best method is freezer paper . . . when done correctly.

Why it’s best:

• One side is polyethylene-coated, which serves as an excellent moisture barrier
• When food is wrapped tightly, it dramatically slows dehydration
• Resists punctures better than plastic wrap will

How to use: If using just the freezer paper, the plastic (shiny) side MUST touch the food. It must be wrapped tightly and secured with tape. This method works well for beef, pork, poultry, and game meat. Freeze for about 18 months (if wrapped tightly).

Double wrapping is even better: For near-vacuum results, you can wrap the meat once in plastic wrap before the freezer paper.

Vacuum sealing only slows time; it does not stop it. So have a plan to rotate those items into the menu somewhere.

Pretty Darn Good: Double-Wrapping (Plastic Wrap + Foil)

Vacuum sealers aren’t always practical, and not everyone wants a countertop appliance. The next best method is freezer paper . . . when done correctly.

Why it’s best:

• Plastic wrap prevents moisture loss
• The outer layer protects against air exposure and punctures

Wrap the food tightly enough to press air out. Label the outer layer, not the plastic wrap.

This method can be great for various cuts of meat, bread, and cheese blocks. It’s also space-efficient inside the freezer and doesn’t require a vacuum sealer or other equipment.

Good: Freezer-Grade Zip Bags (Air Pressed Out)

Freezer-grade zip bags are made of thicker plastic and make a good option for short-to-medium storage if you do them right.

Squeeze out as much air as you can, but this method will still allow some oxygen over time, and seams can leak after several months. Use this for items you want to keep fresh for 1–3 months.

I like storing my homemade bone broth this way, as it can lie flat, helping with freezer space preservation, instead of using big, bulky Tupperware.

Tip: Use the water displacement method to remove air from the bags.

1. Fill a bowl or sink with cold water.
2. Zip the bag almost all the way closed, leaving about 1 inch open.
3. Slowly lower the bag into the water. The water pressure will push air up and out of the opening.
4. When the air is gone, and the water line is just below the zipper, finish sealing the bag.
5. Pat dry and freeze.

Not Ideal: Single-Layer Wraps or Store Packaging

A lot of food gets frozen exactly as it comes from the store. And for short-term storage, that might be fine. But for anything beyond a few weeks, it’s a problem.

Why doesn’t it work as well?

• Thin plastic films don’t hold up well against oxygen permeating the container
• Ice crystals form on the surface and lead to a stale flavor
• Foam trays trap air underneath the food
• Foil alone blocks oxygen but punctures easily

Most grocery packaging is made for refrigeration and display, not freezing. If you’re going to freeze meat from the store, repackage it.

Also Not Ideal: Rigid Storage Containers

Rigid containers (like Tupperware) seem like a good idea, but they’re often worse than a bag or wrap job.

Why they don’t work well: they trap air inside the container in the space above the food. The food surface dries out over time.

They can still be useful for soups and casseroles—but for meats and anything you want to keep pristine, remove air whenever possible.

A Chef’s Rule for Freezing Food

BLOC Coach Rich Killian is also a trained Chef, and his advice is simple:

“Portion food the way you’ll actually use it, label everything with the contents and date, and remove as much air as possible. The less space, less air, and less time food spends freezing, the better it will taste when it comes back out.”

Quick tips on thawing:

• Avoid thaw–refreeze cycles.
• Thaw slowly in the fridge, not on the counter for safety reasons.

The Bottom Line

If you want your frozen food to taste good months later, don’t just toss it in the freezer and hope for the best. Remove air. Prevent moisture loss. Keep it stable. And when in doubt: vacuum seal.