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PSA: My freezer filled with ice crystals and ruined 6 containers of chili I made Sunday
So I spent all day Sunday making a huge pot of chili, split it into 6 containers, and put them in the freezer once they cooled. Went to grab one Thursday night and the whole top layer was covered in this thick frost, and the chili underneath tasted like freezer burn. Turns out I was putting them in while still warm and not leaving enough head space, so moisture got in and wrecked everything. I ended up tossing 4 of them and I'm still mad about the $20 of meat and beans I wasted. Does anyone have a trick for freezing big batches without getting that icy crust on top?
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jessej2321d ago
Ugh that frost layer is the worst, been there. The real fix is cooling them down fast before they hit the freezer, I stick my containers in an ice bath in the sink for like 30 min till theyre room temp, then leave a good inch of head space so the chili can expand without pushing liquid up top. Also try laying a piece of plastic wrap right on the surface of the chili before you snap the lid on, keeps the air off it. And dont stack em tight in the freezer, give em some room so cold air can move around.
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