The way in which food has been packed has a direct influence on its shelf life. For this reason, we decided to include a brief guide to packing food correctly. When packaging food always try to keep the package tightly sealed (air-tight, water-tight and resistant to steam, grease and odours). If you are using sealable bags, then remove all of the excess air before sealing. The smaller the package the easier it is for the cold to penetrate quickly. Packages should be in a regular shape to allow easier storage.

Advantages of different packages:

• Bags - Bags are easy to adapt and ideal for irregular shapes. All air should be removed from the bag before closing. Do not use the plastic carrier bags from supermarkets or grocery stores as they are too thin, unhygienic and sometimes toxic.
• Silver Foil and Cling Film - These can be completely wrapped around the food and sealed with special sticky tape.
• Plastic or Glass Air-tight Containers - These are probably the best types of container, although they can be quite bulky. To gain more space in the fridge or freezer, use the square and rectangular shaped containers.
  • When packaging food with strong colours or odours, lining the container with silver foil can help when it comes to cleaning the container after use.

^ Top ^