You may be wondering why a stand-alone chest freezer (or older freezers) develop ice, where frost-free freezers do not. Self-defrosting freezers allow themselves to "warm up" a little to melt/dry out any beginning ice crystals or humidity, then quickly go back to a deeper freeze. The trade-off for the convenience of less work is faster "freezer burn", where your meats, vegetables and other goods get that dried out look, develop ice crystals and a funky taste if you keep items in the frost-free freezer for too long. You can get freezer burn in a regular freezer as well, but it usually takes longer to happen. No matter which you have, be sure to wrap/package your goods well to ensure longest freezer life possible.
Although we've a couple of good-sized portable ice chests, there's not enough room to store all our frozen goods when defrosting our chest freezer. Speed is of the essence. Some invaluable tools to make quick work:
- Don't wait until the entire freezer is wall to wall ice. Seriously.
- Nylon pan scraper
- Plastic-edged dust pan
there are all sorts, but this style's my favorite - is cheap, sturdy, has multiple uses, and won't scratch or puncture your freezer. Come on, you KNOW you've wanted to take a knife and hack the ice, right? Big no-no. This scraper will negate the need for melting the ice with a blow dryer or a pan of hot water, and will get the ice out faster. Find the edge of the ice, place the scraper edge against the wall and on an angle to the ice, and use short-sharp-quick scrapes to knock the ice off - done right, the ice will break off in chunks. Be sure to wear gloves to guard against possible scraped knuckles. Sometimes the ice won't come completely off the freezer wall, but as long as the frost hasn't melted into a solid ice block, the scraper will wear down the frost in a few short strokes.
*. That's it. If the freezer has been open long enough where a bit of condensation has developed on the inner walls or the floor, wipe with a dishrag. Easy peasy.
When the scraping is done, try to come up with some sort of organizing system when it's time to put things back. Perhaps one bin for pork, another for beef, one for produce, etc. That will make it easier to find what you need.
While you're at it, you may as well inventory what you have while you're putting things back. Write down what you have, and the amounts. Unless you have impeccable handwriting skills, you'll probably want to transfer the information to a spreadsheet of some sort. There are plenty of different inventory sheets available on the 'Net to choose from, or use your own software or even hand letter. Be sure to leave extra space for adding new items, or new quantities. Put the finished inventory sheet in a conspicuous place where everyone can see it, especially whoever does the most cooking. I find putting the inventory sheet front & center on the refrigerator door very helpful, so when I go to stare at the fridge contents, I am first confronted by the fact that yes, we DO have things to cook in the house. Gold stars if you can manage to mark down quantities as you use them.
Do you have any tips for cleaning or organizing your freezer contents? Please do share them in the comments, and together we can make life a little easier - at least, as far as freezer maintenance is concerned.
* Don't dump ice on plants, indoors or out: the freezing meltwater can damage roots and possibly kill the plant.