GB
8
Freezing
fresh
food
Freeze
fresh
and
undamaged
food
only.
To
retain
the
best
possible
nutritional
value,
flavour
and
colour,
vegetables
should
be
blanched
before
freezing.
Aubergines,
peppers,
zucchini
and
asparagus
do
not
require
blanching.
Note:
Keep
food
to
be
frozen
away
from
food
which
is
already
frozen.
The
following
foods
are
suitable
for
freezing:
Cakes
and
pastries,
fish
and
seafood,
meat,
game,
poultry,
vegetables,
fruit,
herbs,
eggs
without
shells,
dairy
products
such
as
cheese
and
butter,
ready
meals
and
leftovers
such
as
soups,
stews,
cooked
meat
and
fish,
potato
dishes,
soufflés
and
desserts.
The
following
foods
are
not
suitable
for
freezing:
Types
of
vegetables,
which
are
usually
consumed
raw,
such
as
lettuce
or
radishes,
eggs
in
shells,
grapes,
whole
apples,
pears
and
peaches,
hard
‐
boiled
eggs,
yoghurt,
soured
milk,
sour
cream,
and
mayonnaise.
Packing
frozen
food
To
prevent
food
from
losing
its
flavour
or
drying
out,
place
food
in
airtight
packaging.
1. Place
food
in
packaging.
2. Remove
air.
3. Seal
the
wrapping.
4. Label
packaging
with
contents
and
dates
of
freezing.
Suitable
packaging:
Plastic
film,
tubular
film
made
of
polyethylene,
aluminium
foil.
These
products
are
available
from
specialist
outlets.
Recommended
storage
times
of
frozen
food
in
the
freezer
These
times
vary
depending
on
the
type
of
food.
The
food
that
you
freeze
can
be
preserved
from
1
to
12
months
(minimum
at
‐
18°C).
Food
Storage
time
Bacon,
casseroles,
milk
1
month
Bread,
ice
cream,
sausages,
pies,
prepared
shellfish,
oily
fish
2
months
Non
‐
oily
fish,
shellfish,
pizza,
scones
and
muffins
3
months
Ham,
cakes,
biscuits,
beef
and
lamb
chops,
poultry
pieces
4
months
Butter,
vegetables
(blanched),
eggs
whole
and
yolks,
cooked
crayfish,
minced
meat
(raw),
pork
(raw)
6
months
Fruit
(dry
or
in
syrup),
egg
whites,
beef
(raw),
whole
chicken,
lamb
(raw),
fruit
cakes
12
months
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