How To Prevent Freezer Burn

Wrap food tightly. For best results, triple-wrap before you freeze: A layer of plastic wrap (or reusable freezer paper), a layer of foil, and then a freezer bag should do the trick. Remove as much air as possible before sealing. (Pro-tip: If you’re dealing with an open carton of ice cream, cover the container with wrap before replacing the lid).
Keep your freezer at the proper temperature. Food freezes faster at 0 degrees F or below. The faster the freeze, the smaller the ice crystals. The smaller the ice crystals, the less susceptible the surface is to freezer burn.
Don’t thaw more than once. Every time you thaw and refreeze something, you’re increasing the likelihood of freezer burn. Freeze food in small portions so you’ll only need to thaw the amount you’ll use at any given time.
Keep an open cup of water in your freezer. The water will slow the dehydration process by increasing the environment’s humidity. Yes, the water will freeze — but it’ll still slowly evaporate, which is the goal.
Only open the freezer when it’s absolutely necessary and close it ASAP. Constantly opening and closing your freezer door will cause the temperature inside to fluctuate, speeding up ice crystal formation. When you need something, get in and out as fast as you can.