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Q: I freeze a lot in plastic bags because most experts say there needs to be as little air as possible. But it makes me feel very guilty. Any suggestions for an equally effective alternative? —Sallyann Roberts
A: First of all, don’t feel guilty! It’s great you’re freezing food, no matter what kind of container you use. As it happens, I’ve been freezing mangoes from our productive front-yard tree. In addition to resealable plastic bags, you can reuse plastic containers from yogurt and other foods. (Just, of course, never heat in microwave to thaw because toxic plastic chemicals such as Bisphenol-A have been found to leach from them. I like to fill cleaned-out feta cheese tubs with sliced mango, right up to the top–there’s no air left.
You can also freeze in heat-safe tempered glassware or Mason jars, which are made to take the heat of canning and can serve double duty in your kitchen should you feel inspired to make preserves.
Mindy Pennybacker is Whole Living’s “Econundrums” columnist. She regularly answers readers' green-living questions. She is also editor of GreenerPenny.com and author of Do One Green Thing: Saving the Earth Through Simple, Everyday Choices.