From: "Rhonda H" ~*~ Line the bottom of the freezer compartment (but don't cover the fan vent) with plastic wrap or foil to help keep it clean. Ice cube trays won't stick anymore, either. ~*~ It's a good idea to keep a freezer thermometer in your freezer to make sure the temperature is at 0° or a little below. ~*~ Food storage life is diminished every time the temperature rises 10° above 0°F. ~*~ Overloading a freezer slows down the freezing process, which can affect the flavor and quality of food. ~*~ When adding several containers of unfrozen food to a freezer, space them well apart to hasten the freezing process. Once they're frozen solid, you may stack them as desired. ~*~ Freezing food in wrappings or containers not specifically designed for the freezer can diminish both flavor and nutrients. Check the label on packages of aluminum foil or plastic bags to make sure they're suitable for freezing. Don't risk letting food get freezer burn or be otherwise damaged by storing it in the wrong material. ~*~ Regular plastic wrap, foil and plastic bags are not vapor-or moisture proof. If you're unsure of the wrapping or container, double wrap food by placing it inside a zip-closure plastic bag. ~*~ Oxygen is stored food's greatest enemy. For that reason, choose containers for freezing that are as close as possible to the volume of food to be frozen. ~*~ Clean, thoroughly dry milk or cream cartons are good for storing foods. You can cut them down to fit the food precisely. Double wrap the carton in a freezer-weight plastic bag. ~*~ You'll get more mileage from your freezer space if you use plastic freezer bags instead of rigid containers. Simply transfer the cooled food to the plastic bag, remove as much air as possible and seal. Place the bag on a plate until frozen solid, then remove the plate. The freezer bags can be washed and reused as long as they're intact. ~*~ It's important to get as much air as possible out of plastic bags containing food to be frozen. To do so, place the food in a zip-closure bag and seal all but about ½ inch of the bag. Insert a straw into the opening and suck out as much air as possible; remove the straw and quickly zip up the bag. ~*~ If you don't have freezer tape to label your frozen-food packages do this. Once the food is frozen solid in freezer-safe containers, insert a small piece of paper noting the contents and date frozen. Reseal until ready to use. ~*~ Putting warm food in a freezer lowers the freezer's temperature, which can affect the stability of the other frozen foods in the compartment. ~*~ Always cool food at least to room temperature before freezing. Chilled food freezes faster, and therefore tastes fresher when reheated. ~*~ Food, with the exception of sauced dishes, should be as dry as possible before freezing. ~*~ If a recipe calls for blanching a food before freezing, be sure and do so. This step is usually for the purpose of destroying natural enzymes that would affect that particular food's quality during the freezing process. ~*~ Seasonings have a way of changing flavor in some frozen foods. If you're making a dish specifically for freezing, it's best to season after it's thawed and heated. ~*~ It's possible to freeze an entire cooked or uncooked casserole and still be able to use the dish while the food waits in the freezer. To do so, line a casserole dish with heavy-duty aluminum foil. Leave enough overhang on all sides to cover and seal the food. Add the casserole ingredients and either freeze until solid, or bake, cool to room temperature and then freeze. Use the foil overhang to lift the frozen food from the dish; cover the food with the foil overhang and seal airtight. Double wrap in a freezer-proof plastic bag, label and freeze until ready to use. Meanwhile, the dish can be used for other purposes. To thaw, remove the wrapping and place the frozen food back in the dish in which it was baked or formed. ~*~ Convenient, single-serving portions can be frozen easily in individual freezer bags, microwave-safe containers, or heavy-duty foil or plastic wrap. Use the same method as described in the previous tip for large casseroles. ~*~ Do not refreeze food that has been frozen and reheated. Not only will the flavor be lackluster, but the possibility of bacterial growth in such food is greatly increased. ~*~ Food that's icy cold and still contains some ice crystals may be refrozen. It should, however, be used soon, as refrozen food has a short life. ~*~ Frozen cooked foods should never be refrozen; likewise seafood, which spoils rapidly once defrosted. ~*~ Individually freeze foods such as cookies, cookie dough, pieces of meat (like chicken), meatballs, pastries or appetizers by placing them on a baking sheet and freezing, uncovered, until hard. Wrap the food airtight in a freezer-proof plastic bag or heavy-duty foil. This technique keeps the food from sticking together, and allows you to remove as many pieces as you need at a time. Some foods must be defrosted before heating, others can be heated frozen. ~*~ Clues to whether or not frozen food has begun to deteriorate: 1. Freezer burn - a dry-looking surface, sometimes with pale gray spots, caused by air getting into the package; 2. Color change - indicating that the food has been frozen too long, particularly prevalent in vegetables; 3. Frost - an indicator that either the food froze too slowly, or that it has been partially thawed and refrozen; 4. Textual change - meat begins to toughen, vegetables lose their crispness, sauces separate and turn lumpy, etc. ~*~ The safest method for thawing food is overnight in the refrigerator. The thawing time for some foods can be cut to a fraction of the usual by placing them in a plastic bag (if not already frozen that way), then in a large bowl of cold water. Most foods can also be defrosted in a microwave oven, following the manufacturer's directions.