Freezer storage without plastic: a practical guide for Australian kitchens

The freezer is one of the biggest plastic hotspots in the kitchen: zip-lock bags, cling film and tubs, all on rotation. The good news is it's also one of the easiest places to swap. Here's how to freeze almost anything without conventional plastic, and without freezer burn.

The three rules that matter most

• Keep air out. A good seal does more to prevent freezer burn than any choice of material.
• Leave room for liquids. Liquids expand as they freeze, so leave 2 to 3 cm of headspace in jars and containers.
• Label everything. Contents and date, every time. First in, first out.

What to store things in

ZERO resealable food storage bags

The everyday workhorse. ZERO resealable food storage bags come in snack, sandwich and storage sizes, from $4.99. They're made from PBAT, corn starch and calcium carbonate, certified home compostable (TÜV Austria OK compost HOME), tested for food contact and freezer-friendly. Use them for meat portions, flash-frozen fruit and veg, herbs, cooked rice, bread and leftovers. They freeze flat and stack like files, which is a big win in a crowded freezer.

ZERO cling wrap

ZERO cling wrap is made from bioplastic, mainly PLA made from sugarcane (bagasse) with about 20% PBAT for stretch, and it's certified home compostable (DIN CERTCO; TÜV Austria OK compost HOME). Use it to wrap individual portions before they go in a bag, or press it onto the surface of a casserole or lasagne before the lid goes on to stop the top drying out. Follow the usage guide on the pack. The box has a detachable cutter blade (the film is too strong for a standard metal cutter), so remove the blade before composting.

Containers and jars you already have

Freezer-safe glass, steel or other lidded containers you already own are handy for soups, stocks and sauces. Use straight-sided jars rather than ones with a narrow neck, leave headspace, and leave lids loose until the contents are frozen. Don't put frozen glass straight into a hot oven or boiling water.

How to prevent freezer burn

Freezer burn is dehydration. When dry freezer air reaches food, moisture escapes from the surface and leaves grey, leathery, frosty patches. It isn't a safety issue, but it ruins texture and flavour. You don't need a vacuum sealer to stop it.

1. Cool food first. Hot food in the freezer creates condensation and warms everything nearby. Cool it in the fridge, then freeze.
2. Press the air out of bags. Flatten from the bottom up before sealing.
3. Try the water trick. Lower a filled bag into a bowl of water up to just below the seal. The water pushes the air out. Seal it, keeping the opening dry.
4. Wrap tightly. For meat, cheese and baked goods, a tight layer of cling wrap before the bag adds a second barrier.
5. Cover the surface. In containers, press cling wrap or baking paper directly onto the food before you put the lid on.
6. Flash-freeze small things. Spread berries, chopped fruit, dumplings or meatballs on a lined tray for an hour or two, then bag them. They stay separate and you can grab a handful.
7. Keep the freezer cold and steady. Around −18°C is the usual target. Open the door briefly and don't overload it with warm food in one go.

How to freeze everyday foods

• Raw meat: portion, pat dry, wrap cuts in cling wrap and pack into a resealable bag. Freeze flat. See our full guide to freezing meat without plastic.
• Stock and soup: cool completely, then freeze in jars with headspace, or freeze in ice-cube trays and tip the cubes into a bag.
• Casseroles and lasagne: cool, press cling wrap onto the surface, lid on, label.
• Herbs: chop into ice-cube trays with a little water or oil, freeze, then bag the cubes.
• Fruit: flash-freeze on a tray, then bag. Great for smoothies and baking.
• Bread: slice first, then bag. Toast straight from frozen. More in how to freeze bread.

Organise it so the habit sticks

The thing people miss most about plastic bags is grab-and-go convenience. A bit of organisation brings it back.

• Freeze flat, store upright. Lay bags on a tray until solid, then file them in a box or basket by category.
• Zone your shelves. Raw meat at the bottom, cooked meals in the middle, fruit, veg and breakfast bits at the top.
• Keep a grab zone. A small box at the front for single portions saves digging around at 7am.
• Keep a marker on top of the freezer. If labelling takes two seconds, you'll do it every time.

How long does frozen food last?

Food kept frozen solid stays safe, but quality slowly drops. As a general guide for best quality:

• Soups, stocks, casseroles and cooked meals: about 2 to 3 months
• Raw mince and sausages: about 2 to 3 months
• Raw steaks, chops and roasts: about 6 to 12 months
• Bread: about 2 to 3 months
• Flash-frozen fruit and blanched veg: up to about 12 months

Thawing safely

• In the fridge is the safest default for meat, fish and cooked meals. Sit it on a plate on the bottom shelf.
• In cold water if you're short on time: keep the food sealed, change the water every 30 minutes and cook it straight away.
• From frozen for soups and casseroles: reheat until steaming hot all the way through.
• Never on the bench. The outside warms into the temperature danger zone (5°C to 60°C, as described by FSANZ) long before the centre thaws.

For best quality and safety, don't refreeze thawed raw meat unless you've cooked it first, and reheat cooked leftovers only once.

Start small

You don't need to clear out the freezer and start again. Use up the plastic you already have, then replace it as it runs out. Start with the zip-lock bags, since that's where most freezer plastic comes from.

FAQ

Can ZERO resealable bags go in the freezer?

Yes. They're freezer-friendly and tested for food contact.

Can I compost the bags after use?

Yes. They're certified home compostable. Rinse out food first, especially raw meat.

Do I need a vacuum sealer?

Not for everyday cooking. Pressing out air by hand or using the water trick gets you most of the way there.

More from the kitchen: eco-friendly food storage and Ziploc alternatives.