Once they’re frozen solid, transfer them to a zip-top bag. Don’t just leave them on the tray—that’s a rookie move. They’ll absorb freezer smells and taste like last week’s salmon. No one wants grape-flavored fish.
Squeeze out as much air as possible before sealing. Air is the enemy—it causes freezer burn, which makes grapes look sad and taste like cardboard. You’ve come too far to fail at the finish line.
Label the bag with a sharpie. “Frozen Grapes, 2026.” Sometime next year, you’ll find this bag and think, “What genius am I?” Spoiler: it’s you, the genius.
