Separate appetizers, meatballs, cookies, or candy on a baking sheet, freeze solid, then transfer them to a container. Separate layers with parchment paper to prevent them from clumping together.
Freeze liquids flat in plastic bags, then stand them up sideways for storage. They'll take up less space and thaw faster.
Cooling food first speeds up the freezing process and reduces condensation. The faster food freezes, the fresher it tastes when thawed. Cool initially on the counter then immediately refrigerate to hasten cooling. When completely cool, place in the freezer, properly wrapped.
Spend a Sunday afternoon cooking, and freeze enough meals to eat all week. Freeze food in individual or meal-size portions — it will thaw quicker and you can pop out the number of servings you need.
Squeeze excess air out of bags to prevent freezer burn. Fill containers full, leaving a little space at the top to prevent liquids from expanding and sticking to the lid.
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