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Freeze Food without Plastic – That’s How it Works

Freezing food without useless disposable plastic is actually very easy and requires no special tools. In this practical tip, we will show you how you can save plastic when freezing.

How to freeze food plastic-free

If you want to do without plastic not only in the packaging of new food but also in the food that has already been cooked, you will quickly notice that there are no plastic-free products on the market to date. But there are some tools that you probably already have at home:

  • Glasses of different sizes are perfect for freezing all kinds of dishes. Just make sure to let your food cool completely before putting it in the freezer. Also, only fill the glass until it is about three-quarters full. It can’t burst like that.
  • Burlap or cotton bags are suitable for bread, cakes, and other pastries. You can reuse them endlessly and simply wash them in between.
  • You can freeze fresh garden herbs or sauces in steel ice cube molds. Again, make sure you let hot dishes cool down first. You can of course also use the plastic mold that is usually supplied with new refrigerators, but it should be as BPA-free as possible.
  • Beeswax wraps are easy to shape and are therefore suitable for all foods – from pieces of fruit to cheese and rolls. They can be easily washed off with soap and water and can therefore be used again and again.
  • Paper bags, for example from the bakery, can also be easily frozen. So save these and use them when a few Sunday rolls are left over.
  • Storage boxes made of stainless steel are not only suitable for lunch. But beware: these should not be put in the microwave if you want to defrost your dish at a later time.
  • Of course, you can also freeze bananas, pears, apples, and other fruits with natural skin completely without packaging.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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