How to Prevent Freezer Burn
Updated: Mar. 31, 2024
Learn how to stop freezer burn in its tracks.
The idea behind freezing food is saving time and saving money. Time, because you’ll have ingredients (or freezer meals) on hand for when you need them. Money, because you get a better deal by buying in bulk.
How frustrating, then, to open your freezer to find your conveniently stored food dried out, ice-encrusted and far from appetizing. You’ve been hit by the dreaded freezer burn.
What is freezer burn?
We associate freezer burn with the layer of ice on the surface of the food, but the ice is only a symptom of the problem. The ice crystals come from the food itself; if there’s warmer air next to the food, moisture escapes and then freezes at the surface. Unfortunately, this also dries out the food. Though food with freezer burn may be safe to eat, your frozen chicken dinner may not turn out too tasty.
How to Prevent Freezer Burn
To prevent freezer burn, we need to stop moisture from escaping in the first place. How? Keep temperatures consistently cold—and keep the air out. This helps freeze the food fast and keep that icky freezer burn from forming. Keep the following tips handy the next time you plan on freezing food.
1. Set your freezer to the right temperature
Use a thermometer to ensure that your freezer temperature is at or below freezing. Depending on your make of freezer, this could be “Cold,” “Low” or an actual temperature—0°F.
2. Chill food before freezing it
Putting hot food directly in the freezer brings the temperature of the freezer up almost as fast as it brings the temperature of the food down. Not only that, it will affect any food close to the hot food, making a warm place on the surface for freezer burn to strike. Put your food in the fridge for one to two hours before putting it in the freezer for long-term storage.
3. Freeze food in small batches
Filling the freezer with food all at once will bring up the temperature, and it will take much longer to get down below freezing point. Instead, put in just a few items at a time.
4. Don’t overfill—or under-fill—your freezer
Already frozen food acts like ice in a cooler and helps chill other food. But an overstuffed freezer prevents the even circulation of cold air, creating warmer pockets. Ideally, your freezer should be about three-quarters full. If you have the room, use freezer shelves to give your food a couple inches of air beneath it, too.
5. Clean out your freezer regularly
Know what’s in it and how to find it quickly, without a lot of open-door time. Follow these freezer organization tips to help.
6. Use freezer-safe containers to store food
Plastic containers, glass containers or jars, or freezer bags all work great. Be sure you have freezer bags instead of “storage bags.” Storage bags use a thinner plastic and aren’t designed for the freezer.
7. Give your food an extra layer of protection
Wrap food in plastic wrap or aluminum foil before putting it in your container or freezer bag. Only use plastic wrap, waxed paper and aluminum foil if you are also using a container or freezer bag. None of these, on their own, will keep enough air out to prevent freezer burn. If you’re storing a liquid, like freezing soup, for example—pour it into the freezer container, leaving about a half inch of headroom (the liquid will expand when it freezes). Cover the surface of the liquid with plastic wrap, smooth the plastic so that it makes contact over the surface of the food, then put the lid on the container.
8. Squeeze out the air
When using freezer bags, press out as much air as possible from the bag before freezing the food. If you have a vacuum storage system, this is the best possible solution. If not, our favorite trick is the water displacement method which uses water to easily push air out of the bag.
9. Know when to toss things
Don’t keep food for too long. No matter how well wrapped and protected, food will hit its expiration date after about nine months in the freezer. So make sure you record the date on the food you freeze, and that you use or discard it after nine months. Here’s a handy guide for how long frozen food lasts.
Now that you know how to protect your food from the dreaded freezer burn, you can fill your freezer (but remember, no more than three-quarters full!) with delicious make-ahead appetizers, main meals and frozen desserts for a rainy day.
Easy Freezer Meals That Make Dinner Simple
Lasagna CasseroleWhile growing up, I always wanted this meal on my birthday. Mother made the sauce from scratch, but now I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma
Zucchini Pizza CasseroleMy husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
Forgotten JambalayaDuring chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
Check out more of our delicious and budget-friendly slow cooker recipes.
Sweet-and-Sour Meat LoafMy husband and I like basic, hearty meat-and-potatoes meals. The sweet-and-sour flavor adds a deliciously different twist to this longtime standby. —Debbie Haneke, Stafford, Kansas
Southwestern Pork ChopsThis recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan. Freezer Meal Prep Tips: Make sure your food is protected with these tips for keeping freezer burn at bay.
Pepperoni Pan PizzaI've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida. Freezer Meal Prep Tip: You'll definitely want to read up on these meal prep tips from The Pioneer Woman.
Five-Cheese Ziti al FornoAfter having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Slow-Cooker MinestroneThere's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. —Erin Raatjes, New Lenox, Illinois
Slow-Cooker Chuck RoastMy husband and I like chuck roast recipes, so this slow-cooker chuck roast recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. —Bette McCumber, Schenectady, New York
Chicken Noodle CasseroleEveryone who tries this comforting cheesy chicken casserole asks for the recipe. It's so simple to make that sometimes I feel as if I'm cheating! —Kay Pederson, Yellville, Arkansas
Bavarian Pot RoastSince all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
Luau Pork Lettuce WrapsI first made this recipe when our family took a trip to a beach house in Florida. On my night to cook, I did a luau theme and used this recipe as the appetizer. These are still a favorite today! —Joyce Conway, Westerville, Ohio
Best LasagnaWant to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Pizza Pasta CasseroleKids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina
Sausage & Kale Lentil StewI made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few frozen containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York
Here's everything you should know when freezing soup!
Southwest Turkey BurgersI made these turkey burgers with corn, green chiles and taco spice for my parents. They originally weren't sold on a nontraditional burger, but they absolutely loved them! People gobble up these burgers every time. —Katie Ring, Menasha, WI
Chicken and Swiss Stuffing BakeI love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri
Korean Beef and RiceA friend raved about Korean bulgogi, which is beef cooked in soy sauce and ginger, so I tried it. It's delicious! You'll dazzle the table with this tasty version of Korean beef and rice. —Elizabeth King, Duluth, Minnesota
Make-Ahead Spinach ManicottiWhen I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
Chicken Florentine MeatballsServed over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
Orange-Chipotle ChickenBig on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community
Chicken ManicottiWhen one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. —Jamie Valocchi, Mesa, Arizona
Chili Sauce ChickenChili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. —Marilyn Waltz, Idyllwild, California
Baja Pork TacosThis delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas
Parmesan Chicken NuggetsMy 3-year-old went through a chicken-nuggets-and-french-fries-only stage, so I made these golden nuggets for him. Even the grown-ups like them! —Amanda Livesay, Mobile, Alabama
Sunday Pork RoastMom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
Chicken & Cheese Noodle BakeThis is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana
Great Northern Bean StewThis thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas
Lone Star Pot RoastPot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
Bacon-Colby LasagnaMy grandmother added bacon to her cheesy lasagna—something she borrowed from carbonara-style pasta. I learned so much by her side. —Cathy McCartney, Davenport, Iowa
Fall Vegetable Sloppy JoesI make this dish in the fall and sneak grated vegetables into the sloppy joe mixture, which is especially good for children who don’t like to eat their vegetables! Just walk away and let the slow cooker do all the work. Top the filling with a little shredded cheese before serving. —Nancy Heishman, Las Vegas, Nevada
BBQ Country RibsI created this country ribs recipe many years ago when I adapted a sauce I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. —Barbara Gerriets, Topeka, Kansas
Herbed Pork Roast with GravyThe classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It’s his favorite dish! —Jean Harris, Central Point, Oregon
Ham & Swiss Chicken Roll-UpsWhite wine dresses up cream of chicken soup to make a lovely sauce for chicken, ham and Swiss cheese roll-ups. The tried-and-true recipe comes from my mother. —Carol McCollough, Missoula, Montana
Artichoke Beef StewThe recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. —Janell Schmidt, Athelstane, Wisconsin
Classic Crab CakesOur region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Chicken BurritosThis mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Chicken Ranch Mac & CheesePrep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida
Mini Shepherd's PiesI’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee
Saucy Indian-Style Chicken & VegetablesThis Indian-style dish seems to develop a devoted following. Prepared sauce makes
it easy to bring the rich flavors of Indian cuisine to your family. Feel free to use more or less tikka masala sauce according to your personal taste. —Erica Polly, Sun Prairie, Wisconsin
German MeatballsThis is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma
Slow-Cooker SpareribsEven my three little ones love these easy-to-make and delicious-to-eat slow-cooker spareribs. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan
Pork BurritosAs a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Fontina Chicken & Pasta BakeEat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
Braised Herb Pork ChopsThese herb-packed braised pork chops are perfect for entertaining because they come together quickly and bake for up to 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. —Darci Truax, Billings, Montana
Red Clam SauceThis recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
Meat Loaf Cordon BleuI'm a school counselor and a mother of one young child. Even with my busy schedule, I can make this in the morning and pop it into the oven when I get home. —Barb Jacobsen, Campbell, Nebraska
Muffin-Cup Cheddar Beef PiesMy kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
Chorizo & Chipotle Stuffed Cabbage CupsOur family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both cultures. —Brenda Watts, Gaffney, South Carolina
Sausage & Kale Lentil StewI made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York
Moroccan Apple Beef StewI love the mix of sweet and savory flavors in this hearty stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. —Trisha Kruse, Eagle, Idaho
Hacienda Hash BrownsI use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Chicken Spinach Dip Bread BowlsMy family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California
Shrimp & Broccoli Brown Rice PaellaYears ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California
Originally Published: November 03, 2020
