Freezer burn happens when frozen food dries out and oxidizes, which affects taste and texture but not usually safety. It’s mainly caused by air exposure, temperature fluctuations, and long storage times.
Store at the right temperature
Keep your freezer at 0°F (-18°C) or colder to freeze food quickly and limit ice crystal growth that damages texture. Avoid big temperature swings by not overloading the freezer at once and by keeping it about three-quarters full so cold air circulates well.
Cool food before freezing
Let cooked foods cool in the fridge before freezing so steam does not condense into ice crystals inside the package. Putting hot food directly in the freezer can warm nearby items, causing partial thawing and refreezing that encourages freezer burn.
Use proper packaging
Use true freezer-safe bags or containers, not thin “storage” bags, and fill them so there’s minimal empty space. Wrap meats and other solid foods tightly in plastic wrap or freezer paper, then place them in a freezer bag or container to add an extra barrier against air.
Remove as much air as possible
Press or squeeze out air from freezer bags before sealing, or use a vacuum sealer if available. A simple alternative is the water-displacement method: close the bag almost fully, submerge it in water to push air out, then seal just before it goes under.
Limit door opening and storage time
Open the freezer only when needed and close it promptly to avoid temperature fluctuations that lead to more ice crystals. Label items with dates, rotate older food to the front, and try to use most frozen foods within 2–4 months to reduce the chance of freezer burn.
