Salting, drying, pickling, curing, smoking and fermenting are all techniques that have been used to preserve food for millennia. But now, thanks to the humble fridge freezer, preserving food is easier than ever. So why do we waste so much food?

Reduce the Juice want to help the Somers Town Community make the most of their freezer, saving money and the planet. You can freeze pretty much anything to prevent waste and preserve nutrients.

Your freezer could help to save the UKs most wasted food from your bins

• Bread – 20 million slices wasted every day1.

Freeze whole loaves or the last few slices. Toast straight from the freezer.

• Potatoes- 5.8 million whole potatoes are wasted daily1.

Leftover cooked/prepared potatoes, e.g., – mash, roasties and chips, can be frozen for another day. Uncooked potatoes should be boiled for 5 minutes and frozen, these can then be thawed overnight in the fridge and roasted.  

• Milk- 490 million pints of milk are thrown away each year1. 

Freeze as soon as possible after buying. Thaw in the fridge when needed and shake well before using. You can freeze milk in its original plastic containers, but remember milk expands when frozen so pour some into your tea or coffee first.

Fruit2 

• Bananas– peel and freeze to use later. Frozen bananas are great for smoothies. Blend frozen bananas in a food processor/blender for a healthy alternative to ice cream. Bake frozen bananas in the oven and top them with sweet toppings for a nice dessert.
• Apples and pears– slice, cook in boiling water and freeze. Freeze in a single layer, and pack into bags once frozen. Make apple crumble or apple sauce.
• Berries and grapes– wash and freeze them on a tray (so they don’t lump together), and store in a container once frozen. Use as ice cubes, blend into smoothies or enjoy them as they are as a snack (please note: frozen berries can be a choking hazard for children).
• Citrus fruits– slice and freeze or juice into an ice cube tray to use in drinks or when cooking. (Top tip- freezing the skins can make them easier to zest with a grater).

Vegetables

• Onion– chop and freeze, can be cooked straight from frozen.
• Broccoli and cauliflower– boil cauliflower florets for 90 seconds, boil broccoli florets for 3 minutes, cool in a bowl of ice water before freezing.
• Aubergines and courgettes– cut lengthways and grill before freezing.

Salad and other

• Avocado– cut in half, peel and freeze. You can puree or mash avocados, add lime or lemon and freeze in portion sizes. Defrost overnight in the fridge and it’ll be ready to use on top of toast or as a dip.
• Garlic and ginger– freeze in ice cube trays for perfect cooking portions.
• Herbs– wash, dry and freeze in freezer bags and use frozen or add chopped herbs into ice cubes trays, fill with butter, oil or water and use for cooking.

Other things that can be frozen that might surprise you

• Rice3– cool as quickly as possible, freeze in an airtight container, defrost in your fridge overnight and eat within 24 hours, make sure it is piping hot before serving.
• Eggs4– crack eggs into a sealable container and freeze, yolks can be separated from the whites if you desire, defrost in your fridge overnight and eat within 24 hours.
• Butter4– put the packet into the freezer, it can be frozen in its original packet. Melt into recipes.
• Pasta5– make sure you cook it al dente otherwise it will go mushy and use olive oil to stop it from sticking together, defrost in your fridge overnight and eat within 24 hours.
• Hard cheese4– grate and freeze. Use cheese on toast, in an omelette, on pizza, or to top baked beans, pasta bakes, shepherd’s pie, and cauliflower cheese. Soft cheese doesn’t freeze well, but it can be added to savoury sauces which can be frozen for another day.

And lastly, here are some foods that can’t be frozen:

• Egg-based sauces and mayonnaise5 – will separate and curdle when frozen.
• Fried food5 – the oil will seep through, leaving the food soggy and the flavour will change.
• Salad greens5 – lettuce will turn to gloop if frozen.  
• Vegetables with a high-water content5 – for example, cucumber, bean sprouts and radishes will go gloopy too.

Our top freezer tips:

• Label everything with the date you froze it and what it is for easy recognition later.
• Always defrost food in the fridge, not at room temperature. Once thawed use within 24 hours.
• If you don’t want your food to clump together, freeze food (e.g., berries) individually and transfer it to a container once frozen.
• Food should always be at room temperature before freezing, hot food can make the freezer start to defrost.
• Food will expand once frozen, so don’t fill containers right to the top.
• To avoid freezer burn, freeze food in airtight bags and freezer-proof containers.
• Remember to take stock regularly and use food from your freezer, so you always have a bit of space to save food from waste.

Now you’re equipped with all the knowledge you need to help your freezer fulfil its potential!

*Reduce the Juice is the University of London’s sustainability engagement programme aimed at promoting sustainable consumption and reduce carbon emissions in halls of residence.