A full freezer is most energy efficient, and refilling your freezer several times a year is most cost efficient. If the freezer is filled and emptied only once each year, the energy cost per package is very high. You can lower the cost for each pound of stored food by filling and emptying your freezer two, three and even more times each year.
Post a frozen foods inventory near the freezer and keep it up to date by listing the foods and dates of freezing as you put them in the freezer. Check them off as you take them out. By keeping an inventory, you will know the exact amounts and kinds of foods in the freezer at all times. It also helps to keep foods from being forgotten.
Organize the food in the freezer into food groups for ease in locating. Arrange packages so that those which have been in the freezer the longest are the first ones used.
Maintain the storage temperature at 0°F or lower. At higher temperatures, foods lose quality much faster. Keep a freezer thermometer in your freezer and check the temperature frequently.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.