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1. Keep the freezer ALMOST full. It takes less energy to cool solids than air, so keeping your fridge fuller will use less electricity.
2. Watch for freezer burn. Keep food in containers and cover foods such as cooked items, pestos or sauces with a small amount of oil or water.
3. Skip BPA-laden canned goods. Cook your own beans, chickpeas and pulses to about 90 per cent done, then freeze in portions.
4. Keep vegies fresh. Freezing stops the enzyme breakdown of your fresh vegies – if you don’t think you can use them in the next day or two, pop them in the freezer either fresh or 90 per cent cooked, ready to use.
5. Puree and freeze fruit that’s about to go off. It’s great in dessert recipes, smoothies or on your breakfast cereal. Fresh berries and stone fruits can be frozen too. Spread out on a tray until frozen then transfer to a container.
6. AVOID GLASS, USE BPA-FREE PLASTIC TO STORE ITEMS. Food expanding as it freezes can cause glass to break.
7. Give cooked foods time to cool. When placing cooked foods in the freezer, cool to room temperature first to avoid the freezer working harder.
8. Keep track of when things went in. Write the date on everything that goes into your freezer and learn the average advised freezing times for foods (anywhere from 1 month to 12 months).
9. Divide items into portions. For quicker thawing and reheating, freeze foods into single serve portions in containers, or separate items such as any meat with baking paper.
10. ROTATE TO AVOID LOST FOOD. Don’t lose old stuff down the back never to be found – rotate older items to the front so it’s used sooner.