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Post by sss3 on Nov 7, 2018 23:21:10 GMT
, I've seen on several sites; using prep containers. They look; to me, like the cheap, coming from places like DT. Question is, how do they seal well? Just doesn't seem like these cheap containers would keep food from getting freezer burn.
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Post by paquebot on Nov 8, 2018 2:36:58 GMT
Air is the enemy of frosen food. If sealed, no air can get in and no moisture can get out. That's why vacuum-sealed foods retain their freshness for ages. If you have a container with a tight-fitting lid, that's about as close as you can get to a vacuum.
Martin
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Post by mzgarden on Nov 8, 2018 11:13:59 GMT
Sometimes I am concerned about the gap between the food and the lid of the container - like maybe soup or chili. To reduce the air contact to the food, I generally tuck a layer of wax paper, plastic or foil on top of and touching the food.
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Post by sss3 on Nov 8, 2018 14:41:30 GMT
Should clarify where I see this. www.reddit.com r/mealprep. That's where I see a lot of this. Maybe it's once a month prepping. |
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Post by paquebot on Nov 8, 2018 16:11:50 GMT
Any frozen storage method is only for a given period unless vacuum-sealed. Freezing tings in this method is only for short term. Eventually the moisture in the product begins forming ice crystals and break it down. Even in plastic tubs or container, some moisturee is going to be forced out resulting in a dry product that may be barely edible. Our main use is for leftovers and seldom over a month. If long term, canning is the answer. That's why you will find some here canning soups or stews at non-gardening times of the year. They make a big batch to eat now and plenty left over for enjoying later. The long prep time is thus avoided.
Martin
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Post by viggie on Nov 8, 2018 16:43:04 GMT
I don't freeze often in my meal prep containers, and when I do it's only for a couple weeks. It helps me if I make a real big batch of something to freeze half of the meals so I can still have variety and not overdose on it  |
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Post by paquebot on Nov 9, 2018 4:24:34 GMT
In the late 1980s or early 1990s, there was something that prompted home preservation of food. There was a shortage of canning jars so next best was freezing. No idea what brand was involved but there were some real great pint and quart containers. Lids fit real tight and really worked. Only saw them available for a few years. Haven't looked to see what the quality is now but doubt if it's as good as then.
Martin
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