The most efficient freezer is a fully packed one. If you have extra space in your freezer, fill it with bags of extra ice or with the cold packs you use for coolers and lunch bags. Having your freezer fully packed not only helps save money on electricity, it can help keep your frozen food preserved for a much longer time in the event of a power failure. Another tip to help keep down energy costs is to avoid holding the freezer door open for any more time than is absolutely necessary.
Keep an inventory of your freezer foods, updating it each time you add or remove an item from the freezer. By removing and using your frozen foods before their freshness deteriorates, you avoid food waste. The inventory also can prevent you from having to keep the door open for a long period of time, since you won’t have to rummage through the freezer to find something.
Place food in the freezer just as soon as you have finished packaging it. Allow it to cool first in the refrigerator or in an ice bath if it is still hot. Pack food tightly into its container or bag to avoid air space, which can affect the quality of the food. Use freezer tape and an indelible marker to label each item with a description of the contents and the date.
Freeze food at 0 degrees or lower. Placing too many unfrozen items in the freezer at one time causes freezing time to slow, affecting the quality of the food. Add only the amount of food that will freeze within 24 hours, according to the North Dakota State University Extension Service -- about 2 or 3 pounds of food per cubic foot of your freezer space. Hasten an item’s freezing time by placing it directly against the freezer coils. Leave several inches of space around newly-added items so they will freeze quickly. Once foods are frozen, however, keep them tightly packed. Always store your foods with the most recent additions toward the back of the freezer, so you will use packages that have been frozen longest first.