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When i freeze i put things into portioned zippy bags and then press as much of the air out as i can. If its going to be in there for a good bit .. like Lots of Meat or something .. wrapping it in Butcher paper helps a LOT .
The Probublem with Freezer burn and the funky ice crystals is all about air getting to the food .. the less the air and moisture can get to the food the better.
I have seen those things that pull all the air out and away form your food .. i want one BAD .. but right now we can't afford one.
When i shop i buy bulk as much as i can and try to store it away .. i buy Blocks of cheese instead of the Shredded and sliced, as much as possible. Then i shred it when i need it. If it gets dry or a little moldy on the outside its fine you just cut the mold and dry peices off. That doesn't work for certain processed cheeses though, because they are not aged. I buy only Mild chedder because over time it will become sharp. You can't freeze cheeses because they will get mushy although my grandmother freezes everything when they go to florida for the winter. Mayonase, milk, juice, everything *LOL* She's a nut
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