By Susan Werner 
Good freezer results depend on more than temperature. Portioning, packaging, labeling and freezing food promptly all affect convenience and quality later.
This overview connects to more detailed guides on freezing small portions, freezer-safe containers, freezer bags, and labeling frozen food.
Portion Food Before Freezing
Divide food into amounts you are likely to use at one time. Smaller, flatter portions generally freeze and thaw more conveniently than one large container.
Use Freezer-Safe Packaging
Choose packaging intended for freezer storage and remove excess air when practical. Leave appropriate expansion space for liquids and follow the container manufacturer’s directions.
Label and Date Packages
Write the food name and freezing date on the package before it goes into the freezer. Clear labels make it easier to rotate older food forward and reduce forgotten packages.
Cool Cooked Food Safely
Large batches of cooked food need safe cooling before long-term storage. Divide large amounts into shallow containers and follow current food-safety guidance rather than leaving perishable food sitting out to reach room temperature.
Keep the Freezer Organized
Leave enough room for the freezer’s required airflow and group similar foods together. Our freezer organization guide can help with layout.
Bottom Line
For better freezer storage, portion food, package it for freezing, label it clearly and cool cooked foods safely. For the cooling step specifically, see our guide to cooling food before freezing.