The bad news is that freezer-burned food - which often looks whitish and a bit shriveled - tastes “off,” and makes the texture dry and tough.įinck also explained that freezer burn is caused by either keeping food in the freezer too long or by using poor-quality packaging. The good news is that freezer burn doesn’t cause illness. “Basically, it’s moisture loss,” she said. Finck, who teaches Master Food Preserver classes, said that freezer burn is the result of air being pulled out of the tissues of food. Naturally, I decided to consult a pro to tackle freezer burn so I called up Jananne Finck, a nutrition and wellness educator at the University of Illinois Extension. ![]() (OK, granted, this is a weird analogy, but I’m trying to sex up a food storage column! Go with it! Work with me, people!) (I’m lame in other ways, too: I can neither knit nor sew an A-line skirt to save my keister.) Freezer burn is the nemesis of the home food preserver, much in the way Mothra was the nemesis of Godzilla. Not only do I love it because it is easy and fun, but also because to me home canning is like fugu - a culinary thrill-sport best left to the brave or the skilled. Storage know-how is especially apropos this time of year, when fresh produce is so bountiful that you might be wondering: What the heck do I do with all of this zucchini? (A: Leave it on your neighbor’s porch, ring the doorbell, and run.) What’s more, Ross, freezing also happens to be my favorite method of preserving food! ![]() ![]() To support our nonprofit environmental journalism, please consider disabling your ad-blocker to allow ads on Grist.
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