Freezing guidelines
Freezer burn?
Freezer burn occurs when air reaches the surface of the food. The cold, dry air in the freezer causes the foodstuff to dry out in spots and lose quality. While freezer burn may not taste good, it does not make the food unsafe. Freezer burned portions should be cut away either before or after cooking the food.
Color changes
Color changes can occur in frozen foods. This can cause ground beef to go from a bright, red to a darker, duller brown due to lack of oxygen. Freezing normally doesn’t cause color changes in poultry, but it will cause changes to the color near the bones resulting in ‘bone darkening’. These changes are only visual changes and do not indicate poor quality or unsafe food.
freezing facts
Amana provides this information as a guide to aid in food preservation. For spe- cific questions regarding food handling, cooking, or storage contact USDA Meat and Poultry Hotline at
•You can freeze almost any food, the main exceptions being eggs still in the shell and cans of foods.
•Frozen food kept at 0° F
•It is safe to freeze meat or poultry directly in supermarket wrapping. This wrapping is air permeable which allows freezer burn, so the meat should be used within one to two months.
•Freeze foods as quickly as possible. This prevents large ice crystals from forming which decreases food quality.
•Never stack packages to be frozen. Lay packages out in a single layer and then stack them after they are frozen.
•During a power outage, a full freezer will normally keep 2 days, a half full freezer about 1 day. Food should be stacked tightly to provide a nest of cold
•As a general guideline, food 2" thick should freeze completely in about 2 hours.
Defrosting foods
There are basic methods to defrost food safely. Food should never be defrosted at room temperature. This allows unsafe bacteria to grow while the food is thawing. To defrost safely use:
•Refrigerator: this allows the food to thaw in an environment that controls bacterial growth.
Most foods require a day or two to defrost, approximately one day for each 5 lbs. of weight.
•Cold water: place food in a leakproof bag and immerse it in cold water (If bag leaks, food will become contaminated by bacteria). Check water frequently to verify it stays cold. Change water every thirty minutes. After thawing, refrigerate the food until it is ready to use.
•Microwave: cook food immediately after using a microwave to defrost food. Microwave defrosting warms food and can partially cook it, allowing bacteria to grow as it defrosts. Food cannot be refrozen until it is cooked.
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