Freezing food is a simple and sustainable way to preserve it for longer. Freezing fruit, vegetables or pre-cooked food can reduce food waste and save time in everyday life. Freezing is particularly practical for meal prepping: cooked dishes can be divided into portions and defrosted quickly when needed. Freezing also preserves many nutrients, making it a practical way of stockpiling or saving food from spoiling.

What to keep in mind when freezing food

Preparation:

  • Wash and dry fruit thoroughly
  • Wash vegetables thoroughly before freezing, blanch briefly and then dry
  • Meat and fish are best portioned directly

The right packaging:

  • Do not freeze food (especially meat) in the packaging you bought, as this is often not suitable for the freezer
  • Use reusable storage containers, that are designed for the freezer (often recognisable by a snowflake on the container)
  • Fill the container (especially when freezing soups or sauces) only to about two centimetres below the edge of the lid, as liquids expand when freezing

More helpful tips:

  • Pre-cooked food should be completely cooled before freezing
  • To avoid losing track: Write the freezing date on the container with a waterproof pen
  • Do not refreeze food that has already been defrosted

How long can food stay frozen?

The Verbraucherzentrale recommends the following guidelines:

  • Fruit: 8 to 12 months
  • Vegetables: 6 to 12 months
  • Meat: 3 to 12 months
  • Finished dishes: Up to 3 months

The fresher the food is before freezing, the better its quality will be preserved when defrosting.

Defrosting frozen food correctly

The right method is also important when defrosting to preserve flavour and quality.

  • Vegetables: can be placed directly in the pot or cooked in the microwave
  • Fruit: best defrosted at room temperature
  • Potato dishes and baked goods: Bake directly in the oven
  • Meat and fish: defrost slowly in the fridge, covered and separate from other foods

These foods are good for freezing:

  • Fruit
  • Vegetables and herbs
  • Bread
  • Meat and Poultry
  • Fish
  • Cakes and pastries
  • Butter

These foods are less suitable for freezing:

Dairy products can flake after defrosting, while foods with a high water content often become soft and mushy.

Not particularly suitable for freezing:

  • Dairy products such as yoghurt or cream
  • Water-rich foods such as cucumbers, tomatoes or watermelon

Tips and tricks

Vegetable leftovers: Vegetable leftovers can be frozen and 
used later to make vegetable stock.
Leftover coffee: Simply freeze cold coffee in ice cube moulds: 
perfect for making iced coffee later without watering down the drink.
Herbs: Leftover herbs can be finely chopped with a little water
or olive oil and frozen in ice cube trays. The cubes can 
later be added directly to the pan or to soups.
Natural tofu: Freezing changes the consistency of tofu. 
After thawing, it becomes firmer and can absorb marinades 
particularly well. Silken tofu becomes more crumbly and is then 
ideal as a plant-based alternative to minced meat.
Ripe bananas: Simply cut very ripe bananas into pieces and freeze. 
They ensure a particularly creamy consistency in smoothies.
Berries: Freeze berries with a little water in ice cube moulds: 
Ideal for cooling and flavouring drinks in summer.
Nuts: Nuts can also be frozen without any problems. 
This keeps them fresh longer and prevents them from going rancid so quickly.