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Freezing food is a good way to preserve it, but requires access to a freezer and careful preparation to maintain quality. It can alter texture and flavor and is not suitable for areas with frequent energy shortages.
The advantages and disadvantages of preserving food by freezing are significant and varied, and require those wishing to engage in food preservation to consider the resources they have to adequately freeze foods. While freezing food is generally a good way to keep food in good condition and safe from bacterial contamination, it is an inappropriate storage technique in areas that experience frequent energy shortages or where residents do not have access to freezers. Also, this process requires special handling and packaging of the food before placing it in the freezer if the food is to maintain its quality. On the other hand, these preparations are generally less complex than those required for some other types of food preservation, such as dehydrating, smoking or canning.
Many people engage in food preservation by freezing as a way to keep foods fresh without adding additional liquids or preservatives that can change the flavor and texture of a fresh food. Also, most kitchens in industrialized countries contain a freezer which makes it a convenient form of food storage that does not acquire special equipment in most cases. Provided a freezer can maintain a temperature below 0 degrees Fahrenheit (17.8 degrees Celsius), many types of food can be stored safely for months.
Problems with preserving food by freezing depend on several factors. The most obvious problem is that it comes down to having access to a container that can keep food at a consistently low temperature. Even if freezers are available, the problem of ensuring an adequate energy supply to the freezer remains. In communities where utilities are low, it may be better to use other food preservation methods.
Another problem with preserving food by freezing is that freezing can alter the texture and flavor of the food. In order to reduce the chances of this happening, an individual must take steps to prepare food in advance for the freezing process. For example, vegetables will generally be of better quality if blanched before freezing. It is also important to wrap food carefully if frozen food is exposed to air while in its packaging as it can dry out and develop what is known as ‘freezer burn’. This has a negative effect on both the flavor and texture of the food, although it doesn’t make it unsafe.
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