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March is National Frozen Food Month

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I'm not sure if you know it, but frozen foods have a history dating back as far as 1000 B.C., when the Chinese used ice cellars to freeze foods for the winter months.


In more recent times, a line of frozen foods was introduced in the U.S. in 1930 by Clarence Birdseye. Of course, today the cold facts are that with microwaves being standard in most kitchens, we rely heavily on frozen foods. That means that all of us can take advantage of food frozen at the peak of perfection because manufacturers use several different processes to freeze our packaged food, taking advantage of seasonal availability.


If we want to do that at home, we can stock up on fresh seasonal foods when they're on sale, and we can also cook in bulk then use a convenient vacuum sealer (and there are loads of brands and styles available). With this process, air and moisture that could eventually cause freezer burn are removed. Food will keep better and longer in the freezer -- up to 5 times as long. We simply put the food in the specially designed plastic bag, insert it and, in an instant, it's sealed and ready to pop in the freezer - because our freezer is the place today that we can always stock up on lots of..."OOH IT'S SO GOOD!!"

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