Heavyweight plastic or polythene bags are the cheapest and most effective wrappers because they take various shapes of food without creating too many air pockets.
The freezer atmosphere is very drying and direct contact with the icy air may cause 'freezer burn' (dry discoloured patches), so most foods need to be carefully wrapped before freezing. Whatever airtight container you use. It must be robust enough to withstand some rough handling in the freezer.
Pour liquids into plastic freezer bags set in rectangular containers to freeze. Leave 2.5 cm between the top of the liquid and the container to allow for expansion. Once solid, lift the freezer bags out of the containers (which allows the containers to be used elsewhere). The frozen bags of liquid can then be stacked neatly to save space.
Label frozen foods immediately with the contents and the date. Keep a record of what is in the freezer so that you remember what is there and can plan to use the food systematically in date order.
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