Save more than $700 per person with expert freezer hacks

The freezer as a money-saving powerhouse

Food waste is a widespread issue with far-reaching impacts, from contributing to climate change and rising labor costs to exacerbating food insecurity. However, for many households, the most immediate concern is its effect on their budget — the average American household wasted thousands on uneaten food in 2023, according to ReFed.

The Food Smart Colorado, a Colorado State University Extension program, says that the freezer is one of the easiest ways to reduce waste. Beth Neels, a sustainability-focused farmer and cook behind Binky’s Culinary Carnival, notes, “Freezing extras is a great way to reduce food waste and start your journey to a new, sustainable life.” With a few freezer hacks, fruit, vegetables, meat, dairy, bread and prepared meals can all remain healthy and delicious in the freezer.

With food prices rising — they increased 2.5% in 2024, according to statistics from the Bureau of Labor Statistics in January 2025 —  food preservation can help offset costs as freezing can extend the shelf life of foods. FoodSafety.gov explains that items like luncheon meat, bacon, sausage and leftover soups can last one to three months in the freezer, while raw meat can last up to six months without losing flavor.

Freezer preservation gives your family extra time to eat foods and allows buying in bulk for additional savings. It also makes it simple to prepare food ahead of time for quick and delicious meals on busy nights.

Common freezing mistakes and expert tips

There are a few common pitfalls to avoid when freezing food safely and preserving its quality for as long as possible. First, you’ll want to prevent freezer burn, which can cause a buildup of ice crystals. Whirlpool explains that food with freezer burn is still safe to eat, but the taste and texture will deteriorate. Keep frozen foods tightly sealed with aluminum foil, plastic freezer bags and air-tight glass containers to prevent freezer burn.

Second, “always make sure you label what you freeze with the name and date,” says home cook Michelle Price at Honest and Truly. “If you have to throw away what you froze because you don’t know what it is or because it went bad due to freezer burn or other issues before you had a chance to use it, you’re simply wasting food and money.”

Price also recommends, “When you’re freezing a quantity of anything, make sure that you freeze it in usable batches.” Portioning food into freezer-safe containers and wrapping items separately before storage will save you time when you’re ready to use them.

Some foods don’t freeze well. The National Center for Home Food Preservation notes that foods with high water content, like lettuce, dishes with cream or fried food, become mushy when thawed. This may not matter depending on how you want to use frozen ingredients. For instance, frozen bananas may be mushy but are great in smoothies and baked goods.

How you thaw frozen food is also essential for food safety. The Food and Drug Administration’s most recent guidelines from 2024 list thawing foods in the refrigerator, in cold running water or in the microwave as the only safe method. Otherwise, frozen foods can reach an unsafe temperature that enables the growth of harmful bacteria.

Freezer hacks to minimize waste and maximize convenience

The freezer can be a top cost- and time-saving appliance, from ingredients to meal prep to leftovers. By getting creative with these freezer hacks, you can also ensure that food stays fresh and tasty.

Freezing produce

Freezing can extend the short shelf life of many fruits and vegetables. Blanch vegetables in boiling water and cool them in ice water before freezing. This helps preserve the vegetables’ taste, color and texture for dishes like chicken pot pie.

For citrus, zest and juice from lemons and limes: store zest in a plastic bag and the juice in ice cube trays. Sage Scott of Sage Alpha Gal explains how she stores ice cubes in a freezer-safe zipper bag. “Then, when I only need a tablespoon or two of lemon juice,” she says, “I can pull it out of the freezer and reduce kitchen waste.”

Freezing bread and grains

If you bake bread, freezing it is the trick to keep it crusty and fresh. Slice your bread and wrap it in foil. When you’re ready to eat it, let it defrost in the fridge or pop it into the toaster. Rice, barley or quinoa also freeze well. Make a big batch of rice or slow cooker quinoa and heat it in the microwave or on the stovetop when ready to eat.

Freezing meat and dairy

Meat freezes particularly well and can last up to six months in the freezer. Portion ground meat, chicken breasts, steak and other meats into meal-sized portions so you can defrost only what you need. This makes it possible to save even more by buying meat in bulk.

Milk and cream will likely separate when you thaw them, but you can still use frozen dairy for baking. If you have a carton of milk nearing expiration, pour it into ice cube trays to use for a future sweet treat.

Freezing herbs, wine, broth and more

Keeping fresh herbs and aromatics stocked in your kitchen can be costly, especially when you can only use a portion before they go bad. Instead, chop fresh herbs like basil, parsley or cilantro and freeze them in ice cube trays covered with olive oil. Throw ice cubes into sauces, soups or sautes, or use pesto ice cubes for simple pesto pasta.

You can also freeze cooking wine or broth in ice cube trays. Add a few frozen wine cubes to deglaze a skillet, or mix in cubes of broth to rice, pasta, sauce or saute for extra flavor.

Cut down on spending with your freezer

While the USDA also advises utilizing food waste to create rich compost for urban gardens, a well-stocked freezer is invaluable to reduce food waste and save money. With a few simple storage hacks, you can maximize the efficiency of your freezer, keeping food safe and delicious for longer. As ReFed states, 14% of Americans suffer from food insecurity, so plan your family’s shopping list and weekly menu wisely, and get ready to use your freezer to make your groceries last longer and go further.

Kristin King is the creator of Dizzy Busy and Hungry, where she has been sharing practical, family-friendly recipes since 2013. She is also the author of “Dinner Time Sanity Saver Cookbook,” offering stress-free meal solutions. Kristin lives in New Jersey with her husband, two sons and four cats, balancing her corporate career with her love of cooking and the outdoors.

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