The best way to Load a Chest Freezer

A chest freezer offers extra room to put away frozen foods to you, freeing-up your fridge freezer for day-to day use. Take great advantage of the additional room and save money by freezing them and stocking up on groceries when they are available for sale or, better yet homegrown produce. To make better use of your chest freezer, load big things which you do not prepare normally on the bottom, and keep quick-storage products toward the best. Rotate the the positioning of aged and new products as they enter the freezer prior to going negative, therefore older foods gets consumed.

Place un-packaged foods in containers or re-sealable bags. Wrap meat in aluminum foil or freezer paper for protection against freezer burn up. Write description and the date of every item with permanent marker on a bit of tape or on the packaging affixed to them.

Portion specific foods for thawing and retrieval. Divide huge quantities of ground beef, although keep your Thanksgiving turkey for example, without trouble and split up chicken breasts and hot-dogs in to family-size portions before freezing. Place the products in freezer- plastic bags or containers labeled together with the day of storage.

Load the freezer using the biggest things on the underside. Place foods which you eat like turkeys and hams toward the bottom. This region also retains fresher.

Place cardboard containers or freezer trays above a layer of odd-shaped foods for more easy stacking. Create rows of veggies or steaks and depart small gaps across the columns for air circulation.

Keep frequently consumed things toward the very top of the freezer for simple retrieval. Warm air will be kept by finding that which you require swiftly from your freezer. Organize things for example baked products, ice cream and frozen foods in-baskets on top of the freezer.

Avoid inserting also several unfrozen things to the chest freezer simultaneously, as this aff-ect the caliber of the the meals and can slow the price of freezing. Freeze about 2 to 3 pounds of unfrozen meals per cubic foot of space for storing. Leave room around unfrozen products, if achievable, to allow cold-air to circulate and freeze the the meals quicker. Move the the foodstuff to other areas of the freezer.

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