8 options to freeze without plastics

Buying in bulk, eating local vegetable baskets, going to the market with cotton bags… More and more people are joining the Zero Waste movement with small gestures like these, which are committed to a more sustainable consumption.

Say goodbye to single-use containers in the kitchen

The food freezing in homes it still raises many doubts when it comes to reducing waste. The first tip is to use what you already have at home. Then, if desired, new features will be added.

Here you have 8 options to freeze and save so you can decide which one best suits your circumstances.

1. Glass containers

Glass is very safe and inert. It does not absorb odors, colors or flavors, it does not contaminate food, it is durable, 100% recyclable, transparent to see the content and very easy to clean.

Jars of cooked vegetables or olives are very practical for freeze broths, soups or creams. There are also high quality glass bowls and resistance with airtight lids that have platinum silicone edges.

Eye! Don’t fill the jar to the top, because food increases in volume when frozen and could cause it to burst. Also avoid sudden changes in temperature.

2. Stainless steel containers

Although less common than glass, stainless steel containers are also suitable for freezing cooked food or fruits and vegetables, and there is no danger of them exploding. Also, these containers are lighter and take up less space.

3. Tracing paper on a roll

It is the humble parchment paper of a lifetime, but there are different qualities and finishes. One has to avoid quilon coated (used to waterproof paper and contains chromium, a heavy metal) and bet on ecological vegetable paper: unbleached, biodegradable and free of chlorine (TCF), waxes, paraffins and toxins.

This paper has many advantages:

It does not alter the flavor or the properties of food. It is resistant to grease. It can be reused. It lasts temperatures up to 220ºCso it is ideal for papillotes. It allows you to gain space in front of the tuppers.

Also used to transport sandwiches or wrap food they are going to freeze.

The only drawback is that it is not airtight or waterproof and it is not suitable for wrapping all foods.

4. Parchment paper bags

They are made of the same material as the roll of non-toxic paper They are very comfortable for freezing slices of bread, some fruits such as bananas or croquettes in individual portions.

5. Platinum Silicone Airtight Bags

Is he quintessential multipurpose healthy wrap: It is used to carry food, store, freeze or cook in the oven or in boiling water.

Among its advantages:

The Platinum silicone is safe, non-toxic, reusable, resistant to cold or heat and can be washed in the dishwasher. Does not contain plasticizers, PVC or petroleum derivatives. Being hermetic, Allows you to freeze all kinds of raw or cooked foodbut its price is higher than that of paper bags.

Also found in extendable lids for large containers and flexible lids for jars or started foods, such as half an onion.

6. Cotton

Although much in disuse, a cloth bag is used to freeze bread, For example. It is reusable, as it can be washed after use and it lasts a long time.

7. Beeswax wraps

They are made with beeswax, organic cotton, organic jojoba oil and natural resin (of antiseptic properties). They soften with your hands, they adapt very well to the ingredient or packaging, they last for almost a year, they are recyclable, compostable, and they do not contain plastics or toxins.

But… being breathable, do not guarantee a hermetic seal. They should not be used for long-term freezing and non-vegetarians should know that they are also not suitable for freezing raw meat or fish.

8. Sugarcane Polythene Bags

They’re made of vegetable polyethylene, coming from 68% ethanol from sugar cane and not from oil. They are resistant and recyclable, and do not contain phthalates or bisphenol.

It is an intermediate option that improves the conventional, is economical and allows a more comfortable transition

In any case, the sustainability is a long road. The important thing is to know alternatives from the shopping cart to freezing.

You’re doing it right…?

Keep these in mind tips when freezing:

Freeze only food in very good conditionnot about to expire.never refreeze food that have already been frozen because their bacterial content increases.Yes you can freeze everything you have cookedeven if it comes from previously frozen food, because the heat will have killed the pathogens.Freeze in portions: the faster food freezes, the fresher it will be when it thaws.ANDlabel the frozen ones with their date and content.

to defrost Follow the following recommendations:

Defrost only what you are going to consume in the following 24 hours.do it in the fridge or, if they are vegetables, cook them directly so that they are smoother.Never thaw at room temperature or in the sun.