Whether you are trying to cater for kids that are in and out of the house on their own timetable, or you’re just planning ahead, having a freezer full of quick-prepare meals can be very handy.

Keep these tips in mind when freezing your meals:

• Do not freeze in very large portions.
• Never freeze without covering as this will cause “freezer-burn”.
• Never freeze any item while it is warm.
• Never re-freeze meat, poultry, fish or shellfish which has been frozen and completely thawed, as this can lead to food poisoning. Rather cook the thawed item and then freeze the cooked dish.
• Do not re-freeze cooked items that have been frozen and then thawed completely.

Thawing:

• In hot weather, preferably leave the frozen item in the fridge overnight to defrost.
• Do not keep thawed items in the fridge for longer than two days before cooking.
• If defrosting in the microwave, do not heat the meat at too high a temperature or for too long as the cooking process will begin.

Packaging:

• Use plastic freezer bags or Ziploc bags to pack meat or poultry.
• Pack things like chops and meat patties with inter-leaved cling wrap to make it easy to separate portions, without having to thaw completely.
• Use dishes suitable for the oven or microwave when freezing prepared meals.
• Expel all air from the bag or container, either by squeezing or sucking out the air with a drinking straw. Seal carefully and label the bag with the type of meat and the date.

Remember:

• Do not freeze poultry or meat for longer than six months as the fat can develop a rancid taste and the general appearance of the product deteriorates with prolonged freezing. Liver, kidneys, offal, fish and shellfish should not be frozen for longer than three months.
• Cooked meat dishes freeze well and preparing ahead can save you time and effort. Make sure they are cold and well sealed before freezing. Meat can be frozen for six months.

Vegetables cannot be frozen without being blanched first. To blanch vegetables, prepare them as if you are going to cook them and bring a large pot of salted water to the boil. Cook vegetables until just tender and immediately plunge them into ice-cold water. Remove, drain and transfer into freezer bags or plastic containers. Remove all the air from the containers or bags, seal, label and freeze.