Freezer bags from major brands (like Ziploc or Glad) are generally safe for food storage. They are made from food-grade plastics (like polyethylene) that are free of harmful chemicals like BPA and phthalates.
Ziploc storage bags contain polyethylene and polypropylene -- plastics known to release microplastics into foods when they're subject to extreme temperatures.
The safest containers to freeze food in are made of tempered/borosilicate glass, food-grade silicone, or stainless steel. These materials are inert, meaning they won't leach chemicals (like BPA or phthalates) into your food, absorb odors, or degrade over time in cold temperatures.
Yes, plastic can leach chemicals and shed tiny particles into food when frozen. Extreme cold can make the material brittle, causing it to degrade under stress and release microplastics and chemicals (like phthalates) into your food.
Reusable Silicone Bags
Silicone bags have gained popularity as a sustainable alternative to plastic bags. Made from food-grade silicone, these handy bags are reusable, dishwasher-safe, and freezer-friendly – suitable for long-term storage (up to 12 months).
The safest, non-toxic way to freeze food is by using glass, stainless steel, or food-grade platinum silicone. These materials are naturally free from harmful chemicals like BPA, phthalates, and PFAS, ensuring no toxic compounds leach into your food.
10 Zero-waste plastic bag alternatives
The healthiest way to freeze food is to use non-toxic, airtight containers like glass, stainless steel, or high-quality silicone to prevent freezer burn and chemical leaching. Cool food completely before freezing, pack it tightly to remove air, and use glass Mason jars for liquids to ensure a safe, sustainable, and nutrient-dense way to preserve meals.
Putting a penny (or any coin) in the freezer is an easy trick used to check if your freezer lost power while you were away, and whether your frozen food is still safe to eat.
Freezing temperatures do not damage glass food storage containers the way they do plastic. This makes them a superior choice for storing frozen food. While glass can handle freezing and hot temperatures, it's not a great conductor of heat. If you put hot glass into cold water, or vice versa, the surface will contract.
The best foods to stockpile are nutrient-dense, shelf-stable, and require minimal cooking. Prioritize versatile staples like rice, dried beans, oats, canned proteins, and pasta, ensuring you choose items you already eat so you can regularly rotate your emergency pantry.
HDPE, LDPE, and PP plastics (resins #2, #4, and #5) are the most common and trusted FDA-approved options for food contact and storage. BPA concerns continue to shape plastic selection, especially with materials like polycarbonate and PVC. avoid resins #3 and #7 to reduce exposure.
Based on current evidence, certifications and third-party testing, we feel confident saying: Silicone is more stable than plastic at both high and low temperatures. Silicone does not shed microplastics in the same way plastic does. High-quality, certified silicone is designed to be used for years, not months.
The California Plastic Bag Ban is a statewide law that prohibits most stores from handing out plastic bags at checkout. Starting January 1, 2026, only paper or reusable bags can be used. A separate rule beginning January 1, 2025, bans plastic produce bags.
How to freeze freshly-made stock
The Amish refrigerate their food without relying on standard electrical power grids, instead using a blend of traditional, off-grid, and modern technologies. Methods include gas-powered refrigerators, traditional ice houses, and naturally cool underground spaces.
Glass containers or stainless steel cans are suitable alternatives to plastic for freezing. These containers are not just robust, but also eco-friendly. For liquid foods, do not fill the containers all the way to the brim so you leave enough room for the contents to expand as they freeze.
Yes, high-quality, food-grade silicone bags are safe. They do not leach harmful chemicals like BPA, phthalates, or microplastics into food and remain stable across extreme temperatures.
“In reality, these Products are made from polyethylene and polypropylene — materials that scientific and medical evidence shows release microplastics when microwaved and frozen — making them fundamentally unfit for microwave and freezer use,” the lawsuit states.
Non-plastic freezer bags are a great way to cut down on single-use waste. The best options include platinum silicone bags (for durable, long-term reuse) and 100% compostable bags (for plant-based, single-use convenience).
Do not freeze dairy products and raw eggs – they change their consistency and taste. Fruits and vegetables naturally high in water, such as lettuce, tomatoes and cucumbers, become mushy and inedible.
The title "King of Vegetables" is highly contested and varies depending on culinary, cultural, and nutritional perspectives. Several prominent vegetables hold this title in different contexts, with Eggplant (Brinjal) and Potato being the most widely recognized claimants.
Leafy greens like spinach, kale, bok choy, collards and Swiss chard are nutrient-packed and delicious when fresh — but they don't stand up well to freezing. “These vegetables have a high water content,” explains Merker, “which means they tend to turn mushy and lose their texture once thawed.”