Frozen Food

According to the FDA, you can freeze almost any food, except for canned foods - in the can, and eggs - in the shell.

Frozen foods can be more nutritious than fresh if they are frozen at their peak. The act of freezing slows the enzymatic process that causes food to ripen, age and lose vitamins. Fresh foods, stored in the refrigerator, will continue to lose nutritional value until you use them.

When freezing food for long-term storage, it is best to use a stand-alone freezer that maintains a constant temperature. Only use refrigerator freezers for short-term storage – a few weeks.

You can store frozen foods, at zero degrees, indefinitely, but the FDA does have some guidelines for maintaining food quality.

• Meats: For the best quality, transfer your meats to freezer bags to avoid freezer burn. You can store cured meats, like bacon, sausage and lunch meats, for up to two months. Uncooked cuts of meat, like steaks, ground meats and whole poultry maintain quality up to 12 months. Poultry parts and giblets last from four to nine months.

• Dairy: Milk and yogurt have a lot of water and will expand during freezing. Store these liquid items in flexible containers, like plastic or paper, to avoid bursting. Store un-sliced cheeses in airtight bags. You can store dairy for up to 12 months.

• Vegetables: Most vegetables, except lettuces, freeze well but you will need to prepare them for the freezing process. Blanch vegetables, by immersing them in boiling water, then flash cool them with ice water before freezing. Store vegetables for up to 12 months.

• Pastas and Rice: Cook rice and pasta al dente and store them in airtight containers. Do not freeze with sauces because the grains will absorb the liquid. Store pasta and rice for up to 12 months.