Most people are familiar with using frozen vegetables, pizzas or meals in a box that can be heated in the oven or microwave.

If you see that berries or bananas are starting to over-ripen, they can be frozen and used to bake or mixed into a smoothie. When there’s a great sale on meat, you can buy extra and freeze it for later. You can meal prep casseroles and soups and store them in the freezer for convenience another time.

In short, whenever there is extra food, it can be stored in the freezer. The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. You should freeze items you won’t use quickly sooner rather than later. Store all foods at 0 degrees Fahrenheit or lower to retain vitamin content, color, flavor and texture.

The best thing I just learned through the U.S. Department of Agriculture website is no matter how long a food is frozen, it is safe to eat. Foods that have been in the freezer for months may be dry or not taste as good, but they will be safe to eat, according to a June 27, 2013, USDA media blog. If you find a package of ground beef that has been in the freezer more than a few months, don’t throw it out. Use it to make chili or tacos. The seasonings and additional ingredients can make up for loss of flavor.

The following information is written by the USDA regarding safe food handling and preparation for frozen foods.

“Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food. Cut freezer-burned portions away either before or after cooking the food.

“Food stored constantly at 0 degrees Fahrenheit will always be safe; only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food-borne illness.

“There are three safe ways to thaw food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator — never on the counter. Small items may defrost overnight; most foods require a day or two. Large items like turkeys may take longer, approximately one day for each 5 pounds of weight.

“For faster thawing, place food in a leakproof plastic bag and immerse it in cold water. Check the water frequently to be sure it stays cold and change the water every 30 minutes. After thawing, cook immediately. When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.”

Editor’s note: This column was written by Jenn Dietz.