Best container for freezing leftovers

[davemchine]

I bought some Tupperware style containers to freeze leftovers and unfortunately, the leftovers get frost on them quite easily and quickly. Does anyone have a favorite for this? Maybe I should’ve bought the actual brand name Tupperware?

[RAMd®d]

I'm wondering the same thing.

I put stuff in Zip-lock bags, and if I don't get almost all the air out, I get frost over time.

Otherwise they seem to do an ok job.

But I've got liquid that I want to freeze in some kind of container, and I don't know yet what the expansion rate will be.

Finding some kind of air tight container, I suppose experimentation is with volume is in order.

I'm thinking vacuum sealing might be the way to go, though it's an additional step, and I'm not really a process oriented guy.

[mattkime]

Once upon a time I ordered takeout containers although I've started to wonder how safe it is to use them, particularly putting them through the dishwasher.

There's a lot of talk about microplastics but not as much info regarding food containers as I'd like.

[cyclemax]

I use a vacuum sealer. As long as you seal it properly it keeps for a long time without frost issues. I freeze in single serving packets. Works great.

[mrbigstuff]

Glasslok containers are great. But air is what will give you frosty food so it's important that they are filled all the way. Otherwise, put some plastic wrap tight to thr food.

[Michael]

cyclemax wrote:
I use a vacuum sealer. As long as you seal it properly it keeps for a long time without frost issues. I freeze in single serving packets. Works great.

This. We've had ours for decades. I've always bought rolls of the plastic bag stuff from Costco and made my own bags but I'm tired of that and I'm going to try buying bags that are made and only need a single seal. I'll keep a couple of rolls for things too big for the premade bags.

[Spock]

cyclemax wrote:
I use a vacuum sealer. As long as you seal it properly it keeps for a long time without frost issues. I freeze in single serving packets. Works great.

This. Vacuum sealing is the most effective way of keeping food frost free and it isn't difficult.

[Ombligo]

Once more, a vacuum sealer is your answer -- however....

there are a couple of alternative methods that you can use if you don't want to spend $100 to save that leftover spaghetti.

You can use your Tupperware-type containers, just press some plastic wrap down on top of the leftovers to seal against the air. Another way to fake vacuum seal is to put everything in a ziplock bag (use the press seal type, not the slide), partially seal it, leave an inch or so open, then lower it into a vat of water, leaving the open corner above the surface and then seal it. The water pressure pushes the air out, giving you a pseudo vacuum seal.

[RAMd®d]

Another way to fake vacuum seal is to put everything in a ziplock bag (use the press seal type, not the slide), partially seal it, leave an inch or so open, then lower it into a vat of water, leaving the open corner above the surface and then seal it. The water pressure pushes the air out, giving you a pseudo vacuum seal.


How many atms does one need to do that?

I do this sans water.

Actually, that method is what America's Test Kitchen shows to do for sous vide cooking.

This method probably works better with the thinner sandwich bags than the thicker quart and gallon bags.

I don't know if the thickness of the bags affects the ingress of air/frost, or if it just holds up better against abrasion, being moved around in a freezer that doesn't defrost.

[JoeH]

RAMd®d wrote:
I don't know if the thickness of the bags affects the ingress of air/frost, or if it just holds up better against abrasion, being moved around in a freezer that doesn't defrost.

It makes a difference. People think of plastic as air and water tight, but thin films of polyethylene and some other plastics have micro-pores. Over time air or water can slowly pass through the film. So the thicker film used in regular ziplock bags compared to sandwich bags helps, and the bags made for freezer use are even thicker.

Another example is the thin walls of PETE bottles. PETE absorbs water, it can then slowly evaporate from the exterior surface. Over time that is enough to partially crumple an unopened bottled water for example. For some liquid products the makers will line the PETE bottles with a thin film of a different material that doesn't absorb water to keep it from transpiring through the PETE.

Polypropylene used in making Tupperware and similar containers is more air and water tight. It then comes down to how well the container and its lid seal are made.