How to Avoid Freezer Burn
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Freezer Burn, dry, leathery, gray-brown spots of spoilage occurs when dehydration and oxidation damages stored frozen food.  Freezer Burn is a food quality issue, impacting the taste and texture of product but not its fitness for consumption. Typically, the whole portion of product is not lost as the part with freezer burn can be trimmed out and discarded.

Water evaporates at all temperatures, even slowly at freezing ones. When the water molecules in your frozen meats & vegetables migrate to the surface, ice crystals outside of the solid frozen food are formed. Now deprived of moisture, the parts below become dry and shriveled. Air can oxidize the fats in meats in a similar fashion, causing similar damage. Time and temperature oscillations increase evaporation and oxidation in your frozen foods.

Freezer burn is typically caused by time, generally foods frozen longer than 2 months, non-airtight packaging or excessive dryness in your freezer. Remedying any of the three conditions helps avoid freezer burn.

All things being equal, a manual defrost freezer should hold meats and vegetables longer without causing freezer burn because the manual defrost freezer does not cycle its temperature (to avoid frost) but instead holds temperature constant.


All food to be frozen should be tightly wrapped in plastic film, then covered by aluminum foil and packed in an air tight freezer bag or container and sealed. Because it is hard to see through all that packing, you should label each package with what it is and either when it went in, or when it should come out.

You can slow down freezer burn by filling plastic containers ¾ full with water and placing them uncovered in the freezer to increase humidity. If you have an integrated ice maker, the manufacturer already added humidity for you in the form of evaporating ice.