Freezing is a simple and effective means of preserving, a fact that easily gets lost amid the cartons of ice cream and frozen dinners. Of all methods of preserving, it causes the least amount of change in taste, color, texture and nutritive value. Many foods can be frozen, allowing cooks to stock the freezer with uncooked foods, leftovers and specially prepared dishes.

Set the freezer at 0°F or lower, keep it free of frost and do not overload it. Proper wrapping is important. The extra effort results in tremendous benefits. Air and moisture are culprits in freezer burn so wrap foods as tightly as possible, ideally in a double layer of moisture-proof wrapping or in rigid freezer containers. Make sure all seals are airtight and that as much air as possible is squeezed out before sealing. In containers of foods that are liquid at room temperature, leave 1/4 to 1/2 inch of headspace to allow the food to expand as it freezes. Label packages with the contents and date. For more information on storing frozen foods refer to Freezing Chart (in Index).

Ideally, food should be thawed in the refrigerator. Alternatively, it can be thawed in a microwave oven, if it is carefully watched to prevent edges from cooking before other areas are thawed. Poultry, meat and seafood thawed in a microwave oven should be cooked immediately.

Freezer burn, which is indicated by dry white patches on the surface of foods, is caused by improper wrapping. Food that is freezer burned is safe to eat. Just trim off the affected areas because they have an unpleasant flavor.

If there is a lapse in power, do not open the freezer and allow cold air to escape. Many variables influence how quickly foods thaw. A fully loaded upright freezer will keep foods frozen 24 hours or more if the door is not opened. Food in the freezer compartment of a refrigerator (as well as food in a partially full freezer) will stay frozen for less time. Adding dry ice can increase the holding time.

When power is restored, food that contains ice crystals can be refrozen. Refrozen foods may experience some loss in quality. Foods that are thawed but still thoroughly chilled can be stored in the refrigerator and used within one to two days. All foods above 40°F, with the exception of breads, rolls, plain muffins and cakes, should be discarded.