Food Storage 101

Not the most glamorous topic but to be successful at meal prep you need to have a good understanding of food storage.  So here is a little food storage 101 to make sure that your hard work doesn’t get wasted.

Food Storage Basics

• Let your cooked foods cool down to the point that you handle them bare-handed before storing them in the refrigerator.  If you will freezing the dish, make sure it has been in your refrigerator for at least one hour before you store in your freezer.  This will help to keep your freezer and refrigerator at a constant temperature.  Make sure you don’t let meals sit out for too long on the counter.  You will want to store or serve within an hour of being finished. 
• Be sure to mark all your stored food and prepped items with the food name and the date that you made it. This will help you in knowing what is in your freezer and how long it has been there.  I keep a Sharpie in my kitchen and masking tape so that I can easily mark everything that I will be storing in my freezer.  If you don’t want your freezer will be full of mystery meals that nobody wants to eat.  For more tips on freezing read  http://www.nutritionsavvy.biz/blog/what-is-in-your-freezer
• Use air-tight containers when storing foods.  If using a freezer bag, make sure to remove as much air as possible before sealing. 
• Eat frozen foods within five months. This will allow for the ideal flavor and texture. 
  

Food Storage Containers

• Glass Store Containers – These are my favorite option for storing foods in the refrigerator. They come with locking lids that create a good seal to keep out air.  You will also be able to use them in the oven or microwave for reheating.  They are great for the freezer as well, but they are expensive and take up more of my freezer space.  Also, don’t give as many portion size options.
  

• Mason Jar – My favorite for freezing.  Make sure you get the wide-neck ones.  They are less likely to break in the freezer.  I haven’t had one crack yet and they easier to fill.   My go-to sizes are the 16 oz and the 8oz..
• Plastic Storage Containers – If you are good with plastic, go with a BPA-free option.  They will give you an airtight seal but are more affordable and easier to handle since they are lighter than the glass option. 
• Basic Plastic Storage Containers – Good for single-serve meals.  Avoid reheating your food in a plastic container.  Take it out of the container and transfer to it to a bowl or plate before microwaving. 
• Stasher Bags – Great alternative to Ziploc bags. They are plastic-free and reusable.    Good for storing fresh chopped veggies or for freezing smaller amounts of proteins, soups, broth, etc.  You can use them in the microwave, oven or add them to boiling water.  They are dishwasher safe. 
• Ziploc Bags – Great option for cooked or raw proteins that you want to freeze.  Will really help to maximize your freezer space.  Avoid reheating your food in these bags.

A sample of my go-to containers.

Best Ways to Store Foods
Egg Cups, Breakfast Casseroles, Casseroles – Full Baked

• Refrigerator – you can store a fully baked casserole in the refrigerator with aluminum foil or a tight-fitting lid for up to 5 days.  You can also portion out into individual containers.
• Freezer – Best is store individually so that you have grab-and-go options.  The easiest way is to wrap a portion size in plastic wrap or wax/parchment paper then put them in a Ziploc bag.  If you want to use a larger glass or plastic container, start by cutting the casserole into individual portions and stacking in the bottom of your container, then laying over wax or parchment paper, making another stack.
• You can store up to 5 months in the freezer
• When reheating casseroles, avoid putting a chilled glass or ceramic dish in a preheated oven; it can shatter the dish. 

Salads and Slaws

• Place in a storage container, plastic or glass.  Cover with a lid.  Dressed slaws or salads will only last about a day before wilting.  So, if you want to extend the life of your salad, leave the dressing on the side and dress it right before you eat it.

Everything Else

• Refrigerator – Most foods like cooked proteins, roasted veggies, soups, stews, etc. can be stored in sealed containers in the refrigerator for up to 5 days.  If a dish has components, like a garnish, slaw or wrap, I would store each component separately.
• Freezer – I stick with up to 5 months for freezing foods.  Make sure you choose the right-sized container and that you label all your food before putting in in the freezer.  Including what you are freezing and the date it was frozen.

My freezer loaded with soups, chili, taco meat, broth... All in mason jars & labeled

Zuppa Toscana, Lemon Chicken & Rice/Cauliflower Rice Mix all in my fridge for easy go-to meals all week.

Freezer bags are great for cooked and raw protein, muffins, egg cups or misc. stuff

How to Avoid Freezer Burn
Best way to avoid freezer burn is to keep air away from your food as much as possible.  Using containers with airtight lids will go a long way to preventing freezer burn, but here are some additional tips:

1. For storing in Ziploc bags: make sure you squeeze as much air as you can out of the bag. If you're storing individual foods like burgers, meatloaves, egg cups, casseroles, etc., consider wrapping these in plastic wrap or wax paper first before placing them in the bag to add an extra layer of protection.  If if you are using a regular plastic container you can further prevent freezer burn by placing the container in a Ziploc bag.
2. Fill your container up all the way. Make sure you don't overfill your storage container but the fuller your container, the better! This allows less opportunity for air to get in.
3. Don't put warm or hot foods in the freezer. You always want your freezer to stay below freezing.  Adding warm or hot foods to the freezer can increase the temperature and cause surrounding foods to start defrosting.  Make sure you allow your dish to cool fully in the refrigerator before you store it in the freezer
4. Eat the oldest foods in your freezer first. This is why it is so important to label your meals. The longer your food stays in the freezer, the more likely it is to develop freezer burn. If you are stocking your freezer weekly, it can be easy for older foods to get pushed to the bottom, and you just keep grabbing whatever's on top. When you load in new foods, take a little time to clear out the bottom and add the new food, then cover with the older foods.   That way your older foods will be on the top.  You can also keep a freezer inventory to help keep track of what you have. Great tool for planning out your week. 

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Happy Cooking!!!!