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They only think I ever learned when it comes to frozen stuff ending up mushy (like your veggies) is to never cook it completely. To only cook it 50% and then finish it off when you are re-heating it.
@Ms Hedgehog: Hmm I guess that make sense. So for soup, would you separate what you are eating from what you are storing, so you can finish cooking what you are eating the rest of the way? I wonder if that holds true for frozen veggies as well?
I'll have to ask my mom, she freezes everything!!
Freezer burn is caused by air hitting the food. When you seal your freezer bags, expel all air (even going so far as to suck the extra air out before sealing).
Another trick is to run a Q-tip dipped in vegetable oil around the inside of the bag just below the zip closure before expelling the air and sealing. The oil on the sides of the bag sticks to itself and greatly improves the seal/life expectancy of the food.
We have a vacuum sealer and that helps prevent freezer burn longer than any old bag or wrapping can.
Not sure on the frozen vs fresh veggies. But I never use frozen veggies nor do I ever really freeze any food with veggies so not sure?
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I posted about this in a comment on another post, but now I can't remember which one, so I am going to ask again. I have the Glad blue freezer bags that are supposed to stop freezer burn, but they don't. Anyone know of how to prevent it? Also, I like to freeze soups, and I did and when I thawed it out, the veggies were all mushy and gross. Anyway to prevent this? I did use frozen veggies instead of fresh, does that make a difference?