Freezing Food Saves $$$ - My Culinary Adventures Blog at Allrecipes.com - 188490

My Culinary Adventures

Freezing Food Saves $$$ 
 
Aug. 2, 2010 11:07 am 
Updated: Aug. 10, 2010 1:32 pm
A question was asked on the recipe exchange this morning about freezing onions. That got me thinking about all of the things I freeze.

I don’t like to waste. There are five mouths to feed in this house and food is expensive, so I freeze anything that won’t get used up in a timely manner.

Foods in the freezer (if frozen to zero or below) don’t go bad. The quality lessens over time, but they don’t ever spoil. In fact, you can extend the life of certain foods like flours, yeast, grains, etc. by storing them in the freezer. I keep my various flours in the freezer and scoop out what I need for my bread. I let it sit out for a bit to come to room temperature and then proceed with the recipe.

I don’t want to open the deep freeze to photograph its contents, but if I did, here are some of the things you’d see:

Baby food- fresh veggies gently cooked, pureed, and frozen in ice cube trays that have been emptied into freezer bags to be removed and thawed as needed.

Wine- leftover wine can be frozen in ice cube trays and then stored in freezer bags. This is great for sauces.

Veggies- shredded carrots, zucchini, chopped onions, celery and bell peppers. Freezing changes the texture, so they won’t be crunchy when they thaw, but they will still be excellent for use in sauces, casseroles, soups, etc.

Fruits- all sorts of berries, mango, pineapple. Even bananas. When they’re getting too ripe, and I don’t feel like making banana bread, I toss ‘em in a freezer bag and squish them up. I then write the date and quantity on the outside of the bag with a sharpie. Frozen fruits are great for smoothies- you don’t need to add ice when you use them in your smoothie.

Breads- Bagels and English muffins freeze very well, and are handy to pull out to make mini pizzas for the kids. I also always have quick breads in the freezer.

Dairy- I have margarine and various cheeses in my freezer, but you can also freeze things like yogurt and even milk.

Stock and stock ingredients- Save the ends, peels, etc. of your veggies when you’re chopping and store them in the freezer. When you’re ready to make stock, toss them in a pot and fill with water. Simmer for an hour or so. You can cool this and then freeze it in bags- just remember to lay flat while freezing so they stack nicely.

You can freeze pretty much anything. It saves you money because it’s food that doesn’t go in the garbage. There are lots of other things that can be frozen that I haven’t mentioned: fresh herbs, meats, sauces, soups, jams- you name it.

I’ve already said this, but I’ll repeat it because it’s such a space saver: lay the contents of whatever you’re freezing flat in the freezer bag while they’re freezing so that they can be neatly stacked. It’s good to have your deep freeze organized so that you can be quickly in and out with what you need. Also, label the date and contents so you can use up the oldest first.

Do you freeze anything I haven’t mentioned? Have any other tips to offer?
 
Comments
Aug. 2, 2010 11:13 am
I agree and do much of the same thing only fruit never makes it that long here! The wine though I have done to make sauces with. Thank you for the tip on cheese that I have never done.
 
Jodi 
Aug. 2, 2010 11:28 am
I have always wondered if you can freeze fresh herbs?
 
Aug. 2, 2010 11:32 am
Yes, Jodi. You can either freeze first on a tray and then bag them up or you can freeze in ice cube trays. You put the herbs in then fill halfway with water- freeze and then fill completely with water. (This way the herbs can't float). You just throw the cube into whatever you're cooking. Like veggies, it does change the texture, but not the taste.
 
Aug. 2, 2010 11:54 am
CP - nice blog! The only tip I could add is a trick I use to freeze things flat. Cover a sheet pan with a thin cotton tea towel. Cool the bags in the refrigerator first and then lay on the towel lined pan. Fold the towel over and you can add another layer. Then the whole thing sheet pan and all goes into the deep freeze. The bags won't stick to the towel or the pan and will stack nicely. Good job!
 
SB 
Aug. 2, 2010 11:54 am
I freeze everything also. My husband laughs at how I stock up when things are on sale and then freeze them. I like to dry my herbs instead of freeze them though.
 
Yoga 
Aug. 2, 2010 11:54 am
Who has leftover wine?
 
Aug. 2, 2010 12:05 pm
Those are some very good ideas, thanks! I keep my fresh ginger in the freezer as I can never use the whole lot fresh :)
 
Aug. 2, 2010 12:06 pm
Great tip, Nana! Rach- I hadn't thought of that, but I'll be doing the same. Thanks for sharing that. :)
 
Aug. 2, 2010 12:37 pm
I keep nuts and coconut in the freezer for granola. I've never had a deep freeze and probably never will..no place to put it. But, now that I've got a bigger freezer on my fridge, I'm going to start doing the onion/veggie freezing. I often freeze bread because we don't eat much and it will go bad if I don't and I keep my flour in the freezer too. I'm going to start making bigger batches of sauces and soups now that I have more room too! Thanks for sharing, CP!
 
Aug. 2, 2010 12:39 pm
Oh...although I haven't had a drink for a year now, I keep vodka and tequila in the freezer too!
 
Cheepy 
Aug. 2, 2010 1:28 pm
I keep all sorts of things in the freezer. Stocks, unsalted butter, nuts,cookie dough, prosciutto, roasted peppers, chipotles in sauce, compound butter for steaks, fresh garlic bread, cooked rice,fresh pizza dough & sauce. I'm sure there's more but you get the idea. :o)
 
Aug. 2, 2010 3:06 pm
I don't make bread, except pizza dough. I just keep my flour in the freezer because my mom did.
 
Aug. 2, 2010 3:15 pm
Belles- Thank you for your concern regarding my flour. I freeze it not because I buy too much, but because I buy specialty flours that I may not use up in a short time.
 
Aug. 2, 2010 3:17 pm
Lynna- Homemade pizza is the best, isn't it? :)
 
Aug. 2, 2010 4:46 pm
I'm with Kathy - what's left over wine? Actually, I just froze some canned pumpkin that I couldn't get used up and I think it'll be OK. I do freeze fruit, but only to use in smoothies. (Works well to just lay them out on a cookie sheet or waxed paper, freeze, and then put them in bags.) I prefer veggies raw, as in crunchy, so that's a tricky one. I also freeze things like tomato sauce, salsa, etc. I have the opposite problem: I'm mostly cooking for only me. So I don't have the same grocery bill, but I'm always using half cans of things. Just wish I had a better freezer. It's small, top of the fridge, with one shelf across it - things just get lost and in a mess easily. Some day I'm going to have my new fridge but have to wait til the kitchen gets remodeled.
 
Aug. 2, 2010 5:59 pm
I freeze everything from herbs to full meals. I make spaghetti sauce and freeze in portions for pasta night, or chicken parm, stuffed peppers and so on. Pizza sauce too - I freeze in portions to make 2 pies at a time. I freeze all my flour as I have many varieties but I purchase 50 lb bags of high gluten flour for my breads, rolls and other baked goods. As well as large bags of high maize flour. It is CHEAPER and I have less to lug home every week. I cant get it without having to have it shipped so it makes better sense to buy big and freeze. I make soup in large quantity and portion freeze for meals and individual servings. We could live for a month out of the freezer with no problem LOL Whole homemade pizzas, too, are in there, pre-made burgers of all kinds as well as leftover homemade bread I made into breadcrumbs. I love my deep freeze and cant imagine not having one now! :-)
 
Aug. 2, 2010 6:08 pm
Our freezers sound similar, Wfdm! I forgot about the bread crumbs- I do the same. It's fun to have pumpernickel and rye bread crumbs to top dishes with for something different.
 
Aug. 2, 2010 6:27 pm
I always make more pancakes then we could eat in one serving and freeze the extras for a weekday breakfast.
 
Aug. 2, 2010 6:29 pm
Yes, you should freeze the ground cofee to avoid the moisture lost. except if you keep groud cofee in a can.
 
Aug. 2, 2010 6:36 pm
Erimess- I imagine cooking for one is a challenge. I also have a hard time keeping our small freezer organized. It's where we stash the frequently used frozen goods, and it's often in disaray.
 
Aug. 2, 2010 6:37 pm
I freeze lots of things that I purchase in larger size cans examples are 6lb cans (costco size cans) of Salsa verde/Tomato sauce/Ketchup it is cheaper for me to purchase these cans for under $3.00 and then take the time to freeze into small containers for quick use :O) 1 cup portions or ice cube tray size for recipes
 
Aug. 2, 2010 6:39 pm
RLogan- I haven't done that since summer started- thanks for the reminder! During the school year, that's great for us, because the kids can have a homemade breakfast of waffles, pancakes, muffins, etc. During the summer I don't worry about it so much because I have the time to cook from scratch. albanesa- thanks for the suggestion. I haven't frozen coffee before, but I think I'll start now. I'm interested is tasting the difference. :)
 
Aug. 2, 2010 6:41 pm
Jayashiangel- Ketchup?! That's something I *never* would have thought to do! It's fun seeing all the different things people are freezing.
 
Aug. 2, 2010 6:42 pm
ive been freezing breakfast sandwiches and frozen fruit cups. :) Im really trying to freeze more. Its easier to defrost something for dinner than go out and spend more money! :)
 
Aug. 2, 2010 6:49 pm
I also make lactose free ice cream for the hubs, my own popsicles for the kids and lots of fresh fruit sorbet! I make whole grain pancakes too (forgot about them!) and during the school year the kids make their own breakfast sammies with egg, cheese, ham or sausage patties I make and also freeze ahead. I have a large container I put all the leftover veggies in we dont eat at dinner - corn, carrots, beans and so on. This is perfect for when I want to make a fast pot of soup and eliminates waste. So interesting to see what others do! hanks CP for a great blog!
 
Aug. 2, 2010 7:17 pm
I also freeze soups in 1 cup containers pop out then into my Tupperware soup cup frozen for lunch. No spills due to it being frozen I nuke it for 5 mins it also keeps the choices creative from chili/Chicken Noodle soup or even Lasagna..:O)
 
Aug. 2, 2010 7:26 pm
Great blog! Thank you for the great tips!
 
Aug. 2, 2010 7:35 pm
My March 13 blog entitled "Fire cubes and Mushroom Muffins" was about freezing things, too. I cook bulk-purchased mushrooms and freeze in saran wrap lined muffin tins, then pop them into a quart freezer bag to use as needed. Also freeze dribs and draps of things like tomato paste and hot tomatoes similarly repackaging. The ice cube trays here are rarely used for water. ;o) Anyway, I concur, CP. Completely. And being organized enough to remember where you stashed what is an essential part of reaping the savings.
 
sreshelles2003 
Aug. 2, 2010 9:41 pm
Thanks so much for this blog! There's only 3 of us (hubby, me and our 1 year old) and I'm just getting into freezing things. Hubby works some pretty bizarre hours sometimes and it makes it so easy to just reach into the freezer for something. I never thought about freezing fresh herbs, will definitely be trying that soon!!
 
Aug. 3, 2010 6:46 am
I live 1 1/2 hrs away from major grocery stores so I use my freezer ALOT! Would be lost with out it. When I shop I stock up on "sales items", if there are any!!! There are just 2 of us here so we always have containers of chili, spag sauce etc. I buy big bags of onions when there are on sale, then slice and bag in portions,Dbl bag these cause they smell!! mushrooms, no need to precook, just slice & portion. I make crockpot stuffing, portion for those nights when the chicken needs a little lift. Homemade turkey or chicken pot pies with a stuffing top. Grated cheeses and pizza toppings etc....
 
Skuba 
Aug. 3, 2010 7:18 am
I freeze a lot of stuff also. A tip on freezing onions so your whole freezer doesn't smell I bag them and then place them in a thick box like paper box strength and if there is room in the box I throw a box of Baking soda in there but it is not truely needed. I do keep paper boxes in my chest freezer they have handles so i can lift veggies and what ever I have stored on top to get at the things at the bottom. Lets not forget the true cost savings of a deep freezer though how much money we save by buying a whole side of beef or a whole pig etc. not to mention the flavor is better than anything you buy when you go to the store.
 
Nadine 
Aug. 3, 2010 7:25 am
On the first Sunday of every month I like to have a cooking extravaganza and all of it goes in the freezer. I freeze everything from individual chicken potpies and breakfast burritos to casseroles and ice cream sandwiches. I figure if I can find it in the grocery freezer then I can make it in my own. I freeze them in shifts and use both of my freezers but it’s all worth it when I am in a pinch and need dinner. (Can't fall back on Pizza Hut they don't deliver out here and our grocery store closes at 6.) My best tip is to have a thermometer for your freezer so you know it's cold and not getting overheated by the high demand.
 
Mrs. C 
Aug. 3, 2010 8:28 am
Look at the responses you have for your blog! Wow! So full of information, and everyone has shared grat tips!AR is a great community, isn't it?
 
Ward and June 
Aug. 3, 2010 9:08 am
Last fall after I had my third child I decided to buy a deep freezer and it has already been worth every penny. From homemade baby food to sauces, pizza dough, and homemade stock I have been saving money and time for almost a year. However, I have two questions. One, has anyone had success with freezing cranberries? I love fresh cranberries in pumpkin bread and have to wait until the fall because I can't/haven't find/found cranberries around here since about February. How long will something like that last in the freezer? Question two, what about cheese? I buy sandwhich breads and butter when they are on sale and freeze them but I hadn't thought about cheese? How long will cheese last in the freezer? Does it effect the taste?
 
CLRC 
Aug. 3, 2010 9:25 am
Thanks for a very interesting blog. Do you have any tips for keeping an inventory of what is in the freezer, dates, amounts, etc, which would really help with shopping and menu planning. Any help appreciated
 
Aug. 3, 2010 9:47 am
VERY Good blog! I saw it the other day when I posted my birthday blog and didn't get a chance to get back to your's till today. I may only feed 3 but I'm a cheap,uh frugal, shopper. I stock up when things are on sale and then freeze everything you've listed. I really like to buy shredded cheese on sale and freeze it. When in a hurry & making cassoroles or garlic bread, stuff that needs a cheese topper, I'm set! I hadn't thought of freezing wine though. Veg & broth & fruits I can now that I'm not terrified of the pressure cooker! LOL
 
Aug. 3, 2010 10:35 am
I freeze cantaloupe this time of year...just puree it up in the blender and freeze flat in freezer bags. I'm a big fan of freezing things flattened in ziplock bags. Not only do they stack and take up less room but things thaw quicker, too. Excellent blog!! Oh, and I make bread out of the cantaloupe.
 
Aug. 3, 2010 10:42 am
This is awesome! Thanks! We usually freeze leftovers if we know it won't get eaten within 3 days, and we freeze anything that is approaching the "too ripe" or "nearly gone bad" stage, like fruits and sauces and canned goods that didn't all get used. We don't have a very big freezer and no room for a deep freeze, so I can't cook meals up to store in there as it's full enough of frozen fruits and veggies and coffee (which my boyfriend has always frozen, he's a total coffee snob and swears freezing it is best) and the odd convenience food that's on sale. I have never used the ice cube trick but I will definitely be buying more ice cube trays next time I'm at the store!
 
Mangel 
Aug. 3, 2010 11:04 am
This is great! I've just started teaching part-time again and am getting back into "once-a-month-cooking". I spend a day every 4-6 weeks cooking and freezing and one of my favorite things to do is make and freeze my homemade spaghetti sauce. I make a several gallons and freeze in quart freezer bags. The cool thing about this is that when I'm ready to use the sauce, I just put water on to boil, drop in the bag of sauce, and in about ten minutes I have hot, homemade marinara! I reuse the bags for the next batch of sauce. Thanks for reminding me of the joys of freezing!
 
MK! 
Aug. 3, 2010 11:57 am
I believe someone mentioned freezing salsa - any tips? Ice cube trays or tupperware? (I usually use it in the Tasty Lentil Tacos on here but only need a little at a time) - also any tips on defrosting?
 
Aug. 3, 2010 1:07 pm
For cranberries, you can just toss the whole bag, straight from the store, into the freezer. I stock up during the holidays and have cranberry sauce and cottage cheese year-round. I'm not sure about bread recipes, but for making cranberry sauce you toss them straight in, frozen, and you treat them exactly as fresh. If you wait for them to thaw they get mushy and watery. Cranberries also make really good ice-packs for an unexpected injury, because the berries don't stick together, forming a frozen "beanbag" effect that can be easily wrapped or draped around an injury. When my milk is about to spoil, I freeze it in an ice cube tray. The texture isn't good for drinking, but it works well in breads. I do the same with ricotta to toss onto a pizza. Also lemon juice, in mini-ice-cubes, so there's about a Tbsp. per cube. Perfect for throwing in a foil packet with salmon. What would you do to freeze garden-fresh tomatoes? I don't really want to make them into a sauce (we don't eat much red sauce). Any other ideas?
 
Sarah 
Aug. 3, 2010 2:12 pm
I love these ideas! I like freezing blueberries right from the store (in their pint containers). They keep for super long. then i can use them for baking muffins or making pancakes :) works perfectly~!
 
Aug. 3, 2010 2:21 pm
Great topic. I like to make compound butters when fresh herbs are in season and then freeze it into ice cube trays to add to my veggies and such all winter long. I'd never considered freezing onions. I'm going to have to try that. We're getting ready to buy a 1/4 cow for the first time, so that'll be a new freezing experience too.
 
Aug. 3, 2010 2:54 pm
thank you for this blog....i thought i froze a lot of items...but now i see there is a whole new world opening up to me...thank you..i try not to waste anything i buy...i freeze soup, salsa, the crusts from bread so i can always save it for stuffings. I wish i would have thought of freezing my homemade baby food when my kids were little...such a smart idea...
 
Aug. 3, 2010 3:35 pm
In AZ when lemons are growing I juice them, put them in ice cube trays, and pop them in my water or ice tea. Thanks for all the other great suggestions!
 
bb85 
Aug. 3, 2010 3:56 pm
jenwee99 you're reading my mind. I've started freezing chicken breast, taco meat,some fruit and breads. I want to do more,I didn't realize all the things or ways I could freeze things. what kind of sandwiches and fruit cups do you freeze? Everyone has such great tips. THANK YOU SO MUCH!:)Please keep posting your ideas. I think it's really changing how we all think about stuff we just throw in the fridge>>>that actually ends up in the garbage. Thanks again everyone.
 
littlemissdelight 
Aug. 3, 2010 4:53 pm
freezing wine is GREAT IDEA! why have i never thought of this??? there are only 2 of us so every once in a while we have to dump a bottle - i will freeze from now on in ice cube tray. thank you so much!
 
Maryle75 
Aug. 3, 2010 7:50 pm
One of my faves is breakfast burritos. Make your egg filling with whatever you like. I like peppers, onions, mushrooms, cheese and ham. Add filling to tortilla(small or large type), wrap burrito style. Wrap burrito in saran wrap and place in frezzer bag. Freeze and when ready to eat thaw the night before and microwave for about 1-2 minutes. Awesome quick, on the go breakfast!!!!
 
Maria N. 
Aug. 3, 2010 9:27 pm
Cranberries - will freeze well, both large purchased cranberries, and our wild little lingonberries (also called low bush cranberries)from the Yukon in Canada. When thawed they will get squishy, but chop them while still frozen and they'll do fine. Cheese - hard cheeses get crumbly when frozen, but if you want it shredded anyway - no big deal! I've also frozen soft goat cheese and it's okay - does separate a little. Cream cheese doesn't do great - won't stay creamy. Could be okay for some recipes where you heat it.
 
Aug. 3, 2010 11:11 pm
I 1st have to say WOW Citrus you have an amazing # of posts here. I didn't get to read them all so sorry if someone has already asked. Is there anything you absolutely should NOT freeze. Thanx so much 4 your time. Your blog is very helpful. If only I had a deep freezer.
 
boys2 
Aug. 4, 2010 2:56 am
To answer Jodi's question, yes you can freeze herbs. Last year I tried parsley. Wash it, dry it and put on a single layer on a cookie sheet and freeze. When frozen, put in a resealable freezer bag. Then you can take out only as much as you need. I also froze chives. I chopped them before putting them in the freezer. Hope this helps.
 
dsz5463 
Aug. 4, 2010 6:05 am
All of the above, except the wine. There are two of us and we have two 15 cubic foot chest freezers. I am of Eastern European descent and thus genetically incapable of making less than a vatful of anything. So chili, sauce, stuffed peppers and cabbage, beef stew and soups get portioned and frozen for busy nights. Sometimes I just cook and freeze the beef stew meat and add veggies as I make the stew. Oh, and don't forget browned ground beef in one pound portions. I'll buy huge packages and brown it all up, portion and freeze. I make trays of meatballs and I'll make three meatloves at a time and freeze in halves. Herbs are best frozen. I'm still using frozen parsley from last year's garden. Someone asked about tomatoes-I did sauce, stewed and just gave up and froze some whole to process later. I will saute/sweat chopped onions and freeze in one and half cup portions. This reduces the odor and cooking and prep time. When I make stock I reduce it by 2 or 4 and freeze in cubes and one cup containers the pop them out into a freezer bag. The flavor is more concentrated and takes up less space. I've never had a problem with cream cheese and I stock up on butter at Christmas for $1.29 a pound and use it all year. I've probably got 20 pounds in there now. One thing I didn't see mentioned is using FoodSaver bags. I use them a lot and here's a trick for better sealing. If I'm freezing raw meat I place the meat in the bag and freeze it open, then seal once frozen. Same thing for lasagne. For liquidy foods I freeze them first in flat plastic containers (white ones from Rubbermaid) pop them out, place in the bag and vacuum seal frozen. This prevents liquid from being drawn into the chamber and compromising the seal. I also seal the bag a second time about 1/4" from the first seal just to be sure. With hot soapy water they can be washed and reused. I don't know how I'd get by without my freezers. I save so much on our grocery bill by stocking up at sales and making the most of our garden bounty.
 
Aug. 4, 2010 7:58 am
Leftover what?? Wine??? Where??? LOL!! I try to do the OAMC when I can (usually only during the school year - I'm a preschool teacher, so I have one day off during the week when I can "catch up" while my boys are in school, but we are too crazy busy during the summer!). I also double many of our favorite dinners so I have enough to freeze for another night, or at least make a "TV dinner" for DH to choose from to take to work. I also make "kits" for my crock pot - all ingredients chopped, prepped, etc., then labeled/dated/frozen. If I decide before work that we want stew or pulled pork or fajitas (or whatever!) for dinner, I grab a bag, dump in the crock, run out the door to work - in less than 5 minutes! I started making my own baby food when DS#1 was starting solids (he is now 9!), but I am still making it even though my youngest is 6. Only because I found that the older DS1 got, the less variety of fruits/veggies he would eat. So I began "hiding" the purees in his food, and I still do. He LOVES my home made pizza (with carrots, sweet potatoes, zucchini, broccoli purees in the sauce!), and my brownies (beets, spinach, squash, applesauce, sweet potatoes), along with a whole host of other incognito foods. I buy all my fresh veggies for this in one shopping trip, then spend the afternoon with my steamer, blender, and food processor, and have enough purees for about a month. When the kids were little, I used to freeze the purees in ice trays, but now I make 1/4 C. portions in muffin tins, freeze overnight, then pop out of the tins and place in marked zip top bags. The bags then go into a med. sized plastic bin in the deep freeze - no lost bags, no rummaging around, etc. Too bad I never thought of writing a book like the Sneaky Chef...I was doing this WAY before the book came out. I could be rich now! **sigh**
 
Abbey 
Aug. 4, 2010 8:49 am
I freeze tons of things. I drive my boyfriend crazy with how much I have in our freezer because we don't have a deep freeze...just a small apartment freezer. However, I don't waste money so I cram as much as I can in there! Right now I have 3 quarts pasta sauce, 3 bags of veggies (chopped up, ready to go for pot pies), tons of various fruits and veggies, and bags for stocks that I can just dump right in ( as well as a few cups of stock). There's also various odds and ends like chopped pecans and bleu cheese crumbles. Sometimes if I only have a small amount of something left, I just cut out the label on the package and throw it right in the bag with whatever it is. Helps me figure out what it is. :)
 
ma baker 
Aug. 4, 2010 9:04 am
Great blog! All of these comments and suggestions are very useful. I would like to add that purchasing locally grown, in-season produce (if you don't grow your own) and then preserving by freezing (and/or other methods) are a great way to save $ and carbon footprint as well as supporting local farms. You can select things that may be important to you such as organic, pastured, free-range etc. for produce and meats/poultry. I feel that the savings in environmental impact is well worth the extra upfront cost you may pay for the mentioned criteria. We have chickens from which we get a lot of eggs. I've been told you can freeze eggs by simply cracking them, break the yolks and slightly stir (don't whip in any air). You can use them for baking or scrambled eggs. Because we eat or sell ours and I bake a lot, we haven't done froze any yet but for those that are cooking for fewer numbers or have an excess of eggs, it can be done. Thanks for all of the ideas!
 
Cookn It Ol School 
Aug. 4, 2010 10:10 am
I freeze almost everything. My latest test was an avocado, I peeled, sliced and added a squeeze of lime juice. So far it's been a week and they are bright green, no marks what so ever. I plan to use it for guacamole soon. I also bought bulk lemons and limes, so I juiced them put into ice trays so I have fresh squeezed juice on hand for other recipes!
 
Bethel 
Aug. 4, 2010 11:23 am
I'd like more info about the crockpot "kits" do you have any recipes you could share? This would save me sooooo much time, as I am a busy mom & full-time student.
 
LadyAiya 
Aug. 4, 2010 11:39 am
Great tips, thanks!!! I have icecubes of cilantro that I wasn't able to use up. I washed, chopped, and stuffed them in old icecube trays. That was last summer, and I still use the same cubes for sauces, and even for salsas! They work like a charm!
 
Layla 
Aug. 4, 2010 5:37 pm
Some things I freeze: unused half of separated eggs, unbaked bread dough (before the finial rise) and cookie dough, raw cuttings from poultry, like backbone, neck, wing tips, bones, etc. until I accumulate enough to make a big pot of broth. I also make a lot of things ahead of time and freeze everything in individual portions using a silicone muffin pan (which I NEVER bake in, ick, soggy cupcakes.) For example: I will roast a whole turkey, then make gravy from the dippings and stock from the carcass. Anything not eaten within two days is portioned up and frozen. It keeps well, and means we have home roast turkey and gravy, or soup components on hand for a couple months. Much better (and cheaper!) than store bought microwave dinners, and just as quick.
 
Aug. 4, 2010 6:05 pm
I just got a freezer, so thanks for posting this! I didn't know you could freeze wine, I thought alcohol didn't freeze! That's good to know because I'd like to be able to use it in some sauces, but I don't drink, so leftovers are inevitable.
 
Pat Moore 
Aug. 5, 2010 8:28 am
I make 'TV' dinners after a meal. There is often just 1 serving left of each item, meat, potatoes and gravy, veggie. These are great when one person wants a meal and has several choices.
 
Anne 
Aug. 5, 2010 8:41 am
We keep all of our butter in the freezer. It takes no time at all to thaw a stick or two when baking, and that way we can stock up when it's on sale. Also, my grandmother freezes everything from her garden. (She never cans anything.) Sweet corn, green beans, peas, homemade applesauce, strawberries, rhubarb, etc. (I think she has two deep freezers.) Every time we make waffles, the extras go in the freezer for later. Ground beef can be cooked and then frozen for speedy dinner preparations. Just about anything can be frozen, really, as long as it's properly wrapped. Thanks for the tips though. I wouldn't have thought of freezing bagels!
 
Anne 
Aug. 5, 2010 8:42 am
One more thing that I forgot: my Amish Friendship Bread starter stays in the freezer most of the time, so that we will not get tired of AFB.
 
Jen64 
Aug. 5, 2010 8:44 am
I love this blog and have gotten some great ideas! I don't can but I freeze tomatoes from my garden. Freeze whole, clean, unbruised tomatoes on a tray and put them in a ziploc. When they thaw they separate and are mushy - but the home-grown flavor is amazing - I use them just like canned tomatoes in soups, sauces and stews. I also freeze meat like flank steak, etc. in a marinade so they are fully marinated by the time they thaw. I also shred and freeze zucchini from my garden to add to lots of stuff, like mac and cheese to sneak veggies into the kids. I had so much zucchini and tomato last year that I still have some. Finally, I keep bread crusts in the freezer and save them up to make crock pot dressing or bread crumbs when needed. Thanks again for the great blog!
 
soupercooker 
Aug. 5, 2010 10:40 am
I have a huge dump freezer and have always frozen lots of things. I thought things would change when the kids moved out and I would not need a large freezer but I always seem to find lots of things to freeze. I still buy family packs of meats on sale. I freeze boneless breast on wax paper on a cookie sheet just till frozen then put it in gallon ziplocs. Ground beef I separate into quart bags and yes I flatten it out, it not only stacks better but it cooks faster since it is thinner. Some of the beef I make into patties and I also freeze those on a cookie sheet then transfer to a gallon ziploc. Be sure to put 2 layers of wax paper between layers to prevent sticking.I buy whole tenderloin when it is on sale, have it sliced thin for breakfast and freeze single slices in sandwich bags. I also cook 4 lb bags of pintos and separate into meal sized portions, just microwave and eat, they are much better than canned. I also cook large bags of brown rice and freeze in mealsized portions. If I need a smaller amount I just give it a whack on the counter to break off what I need. We buy large boxes of sweet potatoes and bake them then I freeze them separately like the chicken and put them in gallon ziplocs. I could go on and on but my hubby is waiting for his lunch. Thanks for all the good ideas.
 
Emily 
Aug. 5, 2010 10:50 am
WOW, so I have a deep freezer (well I have had it for 2 years now) and have not filled it cause I didnt know all the thing you can freeze! What a great idea of cooking your hamburger meat and then freezing it for meals that calls for a pound of meat! I have my shopping list started!!
 
Aug. 5, 2010 10:53 am
I think my name must say it all...can't live without my 21cuft upright. (finally replaced a 35+ year old chest freezer inherited from my parents. I love it!) www.30daygourmet.com gives so many helpful tips about freezing. I highly recommend it. They have a blog going where you can ask/answer questions and get hundreds of freezer friendly recipes for free. If you order their excellent book (I just got the lastest one - really useful), you get downloadable worksheets and recipes as well to help with shopping and keeping inventory etc. It changed my life from frantic to semi-calm on my busiest work all day, have to get dinner on the table fast weeknights.
 
Aug. 5, 2010 12:15 pm
you must be my long lost twin!!! i freeze EVERYTHING!! my daughter loves pancakes, and of course i have to make them from scratch. so i'll buy a half gallon of buttermilk, and freeze it in 1 cup portions in ziplock bags (layed flat with all the air out, of course!)
 
grammyof4 
Aug. 5, 2010 12:51 pm
One thing I haven't seen mentioned is bacon. My husbands grandmother taught me years ago how to freeze bacon. Lay each slice out on a large cookie sheet and separate the layers with plastic wrap, wax paper, or foil, which I save and use several times, just leave it in the freezer. After it is frozen solid remove from pan and put in large zip-top freezer bag. If it is slab type bacon you may need to cut it in half before freezing so it will fit in the bags. When you're ready for a few slices of bacon or a few bacon bits you can take out only what you need. TIP: if you are cooking bacon bits it is very easy to slice the bacon while frozen into small pieces and then cook it in a small skillet stirring often, much easier than cooking and then chopping.
 
esilver 
Aug. 5, 2010 2:01 pm
This blog has a wealth of information. If you freeze broccoli or greens (like swiss chard), do you have to blanch them first?
 
pattyD 
Aug. 5, 2010 2:32 pm
You are so right about freezing food instead of letting it go to waste. I buy alot of ground beef in bulk, I divide the meat into one lb. portions and put each lb. into a large bag, smash it down so it is flat. I save space in the freezer and it takes no time for the meat to thaw.
 
Aug. 5, 2010 2:56 pm
I also freeze pretty much everything. But herbs are the best. I never use dried herbs. Cilantro I just chop up and put it in a canning can. and then I just use how much I need and put it right back. Its like fresh same as chives, green onions, dill mint, basit etc.. But basil will trun brown.
 
Alesia 
Aug. 5, 2010 3:14 pm
WOW, I freeze a lot, my problem is not being able to recognize what I'v frozen if it's not sauces. My family size is 2, but when we have extended family over I pull out leftover chicken and ribs from the previous family dinner. We love pasta, so I cook a whole pound or 2, freeze more than half in several bags and when friends drop by it takes a few minutes in hot water add diced tomatoes or other sauce and we're done.
 
Jen64 
Aug. 5, 2010 3:34 pm
I forgot to mention, I also do a freezer inventory spread sheet on excel - I break it into sections: meat, poultry, dairy, breads, convenience foods, fruit, vegetables, premade meals. I print this off and keep it on the fridge where I can update it when I add/use items. I'm not very good at keeping it up, but when I do I'm much more efficient at USING the foods I freeze. Then I take an inventory every couple months to make sure I haven't forgotten something or, heaven fobid, planned meals around items that are no longer there.
 
Aug. 5, 2010 7:20 pm
I always have frozen bell peppers of every color in my freezer and ginger!
 
Aug. 5, 2010 9:45 pm
I too cook in bulk and freeze just about everything. I cook for a living in a local restaurant and do a bit of catering on the side also, so I always have lots of various things in my freezer, pre-portioned and ready to eat. I have found over the years that my leftovers are often greatly appreciated by friends and family members who are moving, ill, super-busy, grieving, pot-lucking, etc. I just love to feed people whenever I can, and who doesn't love a home-cooked meal, even if it was frozen? For example, last year, a co-worker's husband was very ill and in hospital for some time. I raided my freezer and created a care package for her and her 2 girls, meatloaf, pasta sauce, pasta, mashed potatoes, pancakes, veggies, banana bread, etc. She and her girls still thank me for that, it was perfect for them to come home from the hospital, pop something in the microwave and eat a real meal, together, after a hard day.
 
Catkin 
Aug. 6, 2010 6:57 am
I love making my own stocks, which I freeze, in small containers and ice cube trays, so I can take out what I need, or pop an ice cube of stock to flavour a sauce. Soups I like to seperate into portions and freeze in ziplock bags. I also mince all my garlic, lay it flat and freeze, then I can break pieces off whenever a recipe calls for minced garlic and it means I only get garlic hands once! I only have a small freezer (3 compartments) so I have not the luxury of being able to freeze anything but what I mostly find I need or use. I do buy meat when it is on sale and freeze it for later. Also if I make a cake that can be frozen, I cut it into slices and freeze the slices individually in baking parchment and cling film or foil, that way I can just take out what I need, rather than the whole cake.
 
Bettysgirl 
Aug. 6, 2010 7:28 am
I like to cook ahead soups, casseroles and other meals. I often leave out anything that could get soggy while frozen, like the pasta in soups and add that when I am reheating it. One of my favorite, easy thing to do is to brown hamburger, ground turkey, italian sausage, or boil chicken when I buy it, then freeze in containers sized for my family meals. It doesn't sound like it saves a lot of time and effort but somehow when I am tired at the end of the day, knowing I don't have to do that to complete a recipe keeps me from getting takeout! Another little hint for those of you who don't always keep your freezer full - a freezer operates most effeciently when full. Fill milk jugs with water to keep in it to fill up empty space.
 
Aug. 6, 2010 8:40 am
Having a foodsaver is also great when freezing foods. It really does make things last longer without getting freezer burn. I do all of my meats this way when I buy in bulk and put them into smaller portions. I'm not having to worry about their quality if I forget them in the freezer for more than a few months. I've used chicken that I've had in there for over a year and it is still good. The newest version now comes with a manual shut off so that you can stop it when doing things with liquids, which is really an improvement on the older model. Don't let the high cost of the bags deter you. They are well worth it if you do a lot of freezer cooking and buying in bulk.
 
Aug. 6, 2010 10:28 am
Great blog! I have just moved in with my fiance a couple of weeks ago and as we are paying for things for the wedding, I'm trying to find ways to save money. I guess I didn't think so many things could be frozen. I have actually just frozen my peels and vegetable ends from the salad I cut up for dinner tonight so I can make stock. I had never thought about it before, so thanks for that! Also, I read on goodtoknow.com that families can freeze leftovers. For instance, if your eyes are bigger than your stomach, freeze what you don't eat, even if it's a small portion, freeze it and at the end of the month take all your frozen portions out of the freezer and have a "freezer picnic." It's not something I would do as it's just the two of us, but I'd imagine if you have kids it'd be more appropriate to the situation. Also, I was wondering, can you freeze chicken bones after you've cooked and removed the meat for making stock?
 
Sarah L. 
Aug. 6, 2010 12:20 pm
Shredded cheese freezes much better than a block of cheese. I mash up bananas and measure them into the right amount for my favorite recipe, makes baking easy! Seasoned bread crumbs in the freezer make breaded chicken easy.
 
grgogrl 
Aug. 7, 2010 7:03 am
Someone asked about keeping track of what was in the freezer. My Mom used to have a dry erase board next to it. She would add or erase as needed. She also always kept a turkey there every winter. fed many people during the blizzard of 78. She was a hero for being able to feed everyone. her home became a way station for people helping the hospitals, police and fire. Question- is there a certain way to freeze the items mentioned. (preparation etc) I freeze a little but need to do more.
 
Aug. 7, 2010 8:42 am
Lovin it! I always freeze onions and peppers as they come in from my grandpas garden. I chop them, lay them on a cookie sheet (otherwise you end up with a clump of frozenness), and bag them up when they are solid. I don't buy them unless I want them raw, then it's worth having fresh but they havn't failed me yet! I do the same thing with salsa and pasta sauces I make in quantity, easier then canning and still tastes great!
 
Allysgrandma 
Aug. 7, 2010 8:57 am
Great ideas everyone! I do a lot of the things mentioned, but will start the wine and buttermilk. Buttermilk was such a timely tip since I have been wanting to make some buttermilk bisquits like I was raised on, but hated the thought of wasting any. Now I will freeze!
 
Aug. 7, 2010 9:46 am
I just froze some shredded zucchini. So many come ripe at the same time and you can only eat so much of it. So I clean and shred and put it in freezer ziplocs then put those in a bigger freezer ziploc to reduce freezer damage.
 
Aug. 7, 2010 10:08 am
I too freeze many things like meats I buy in bulk, milk, bread etc. There is just two of us so we always have to freeze something. I will even freeze bacon slices on a cookie sheet between 2 sheets of wax paper. I'm a firm believer in the foodsaver too...I've gone through three of them. The bags are expensive, but I do was and reuse them often.
 
Aug. 7, 2010 10:17 am
One thing I forgot to mention. If you plan on freezing leftovers for a week or so in those plastic containers use a dry erase marker to date it and write what's in it.
 
Aug. 7, 2010 11:14 am
Great Blog. One item that I freeze that has not been mentioned is Basil Pesto. I grow basil on the porch and make my own pesto. I freeze the pesto in ice cube trays and then transfer to a freezer bag or vacum seal. It is wonderful in the middle of winter to have that fresh pesto in a recipe. I have used both food saver and Seal a Meal. I found a great source to order sealing bags online in bulk that work with foodsaver and seal a meal. They are a lot cheaper than the foodsaver bags. I use the foodsaver rolls for special items that need a certain length. www.pleasanthillgrain.com is where I get my bags. Thanks for all the great tips and ideas. I will be trying bacon, and wine if any is left over.
 
Aug. 7, 2010 1:10 pm
I am so glad I found this blog. I'm getting married next April and my fiance is an EATER. We got a large pizza the other night I had two pieces and he ate the rest, plus chips and two bowls of ice cream for dessert. I'm getting ready to go to my mom's and get a bunch of cucumbers to freeze~recipes found here, but I don't know which one yet~because he loves cucumbers and onions in vinegar. I won't have to worry about freezing leftovers, but it would be nice to have some recipes to make and freeze for the nights when I have no idea what to make then I go to the store, where I buy too much and nothing that I'm really all that hungry for.
 
Terri 
Aug. 7, 2010 2:03 pm
I wanted to freeze chicken stock in 1 c. servings and found that those little plastic kid cups that you can buy at Wal-Mart or Walgreens for $4/1.00 (usually with seasonal designs) are exactly 1 c. Totally easy and cheap to use to freeze a bunch of 1 c. portions at one time, then just put into freezer bags. I've now used them for tomatoes, broths, etc. This blog is great!
 
joy 
Aug. 7, 2010 2:33 pm
THANKS SO MUCH FOR INFO ON ITEMS TO FREEZE, NEVER THOUGHT ABOUT FREEZING ALOT OF THOSE UNTIL NOW
 
Aug. 7, 2010 2:53 pm
Fantastic blog! I thought I froze most things, but reading this has given me so many new ideas! My chickens will be upset about the peelings, but all for the greater good! We have an upright and also a small chest freezer. The chest usually has a pig in it, but I keep a list of freezer contents in my 'lists of everything' book,with Shelf 1, Shelf 2 etc headings, which I update whenever I add or take anything out, but check on a bi-monthly basis. It is amazing how one salmon fillet can lurk unknown for two months!
 
Jodi 
Aug. 7, 2010 3:26 pm
wow this is a great blog. I have gotten so many ideas that my head is kind of spinning lol. And my boyfriend even started thinking about it and is willing to help. Thank you so much for the freezer tips. the one thing that I always freeze is the heals and crust of bread for bread crumbs so much cheaper then buy them.
 
cocojo 
Aug. 7, 2010 6:33 pm
Citrus...great topic for a blog..thanks. Here's a website to check out on freezing safety: http://www.uga.edu/nchfp/questions/FAQ_freezing.html#22
some good facts here like...you are right that freezing at 0 degrees does prevent bacteria from multiplying but it doesn't remove it ..it can multiply again when thawing, thus thawing in the fridge is best. Also freezing in quantities that are too large is also important. Thanks for the tip on wine..I never thought to freeze it!
 
cocojo 
Aug. 7, 2010 6:34 pm
whoops...I mean NOT freezing in large quantities!
 
Aug. 7, 2010 7:05 pm
All of you had such great thoughts and ideas about freezing, thank you for all the hints. My freezer is in the hot humid garage, it gets so much thick frost any thoughts on how to deal with that before I use all tour ideas?
 
Aug. 7, 2010 10:50 pm
I freeze many of the same things but just for anyones reference...cream cheese does NOT freeze well! I got a huge bargain on cream cheese bcuz I had a great coupon. Since I bake with cream cheese frequently I decided I buy extras and freeze them for later use. I often buy Kraft American cheese slices and freeze them with no problems so i thought I was safe. When I thawed one of the frozen cream cheeses in my fridge it separated and became VERY watery. It tasted awful and the texture was disgusting. I ended up throwing out 4 pkgs. It was a lesson learned!
 
katie 
Aug. 7, 2010 11:46 pm
hi! just joined & have a quick ? can I freeze cucumber/dill dip for a party in 5 weeks.. if not, what should I do w/ all these cukes coming out of my garden?? Thanx in advance!!
 
Susan 
Aug. 8, 2010 5:33 am
I freeze vegetable peels and use later to throw into my stock pot for homemade broth. Then I can either make soup or freeze the broth in small portions for cooking with later. Buying stock is so expensive and this way I always have some on hand.
 
Aug. 8, 2010 11:30 am
Thanks n2cooking for referring to www.pleasanthillgrain.com website. I just checked it out and it looks like it has lots of interesting items, including foodsaver bags at a great price. I hope they can ship out of the U.S.
 
Aimee 
Aug. 8, 2010 2:33 pm
You know, it's funny, but I didn't see MEAT on your list, OP. Maybe that one is obvious. And I didn't read all the posts, so sorry if someone already said this, but I work full time with two kids, and during the school year, I buy in bulk once a month, and freeze all my meat. I pre-flavor it with whatever marinade I buy (Trader Joes has some great ones), or make, and write date and amount on the freezer bag. Then, the night before, I defrost in the fridge, and after work, come home and hubby BBQs or I toss on grill pan or in fry pan. Easy!
 
Aimee 
Aug. 8, 2010 2:39 pm
I just went back and read a bunch of the other posts...they are great! And it really shows that women, moms, etc., pull together to feed the people who need it. Amen to you. And thank god for freezers!
 
Shelly 
Aug. 8, 2010 3:29 pm
Keep the ideas coming, I love the tips. My big deep freezer is used for many of the ideas above. One idea I use is cooking plain dry beans (I use navy, great northern or even pinto) cool and puree. Freeze in ice cube trays and add to meals. It is a sneaky way of adding fiber.
 
Hepster 
Aug. 8, 2010 4:03 pm
Has anyone tried freezing rhubarb? I have a good size crop that could be harvested but not sure what to do with it!
 
SSHEL 
Aug. 8, 2010 5:00 pm
I keep my fresh ginger in the freezer, when I need it I pull it out and use a rasp to grate however much I need. This makes dealing with ginger so easy and you don't have to peel it! I LOVE my freezer! When making meatballs I make a double batch and place them on a baking sheet and put it in the freezer until the balls are frozen and then place them in a zip lock freezer bag. Thanks for the tips about bacon ... I will defiantely try that!!
 
Elle 
Aug. 8, 2010 5:16 pm
Just clean the rhubarb, chop it into the size you want, and put it in a freezer container. I like to freeze everything on cookie sheets (even meatballs) inside a ziplock bag in a single layer, so the bags lay flat. The cookie sheet just provides a totally flat surface-once the item is frozen, take it off the cookie sheet and lay the bag where you want it (after marking it).
 
Aug. 8, 2010 7:19 pm
Miss Citrus Punch, Thank you so much for this blog. I would have never dreamed of freezing alot of this. Living alone, I always try to cook the smallest amount possible, and eat it 3 meals a day until its gone. I think this will add some variety in my life!! Thanks again!! Mark
 
Aug. 8, 2010 7:25 pm
LOVE THIS! I am so going to freeze my leftover wine. LOL, when I have it. We freeze milk and butter, bread, herbs. I would love a few recipes that can be assembled and frozen. Any suggestions?
 
Erica 
Aug. 8, 2010 8:58 pm
I freeze lots of things too. I always keep some butter in the freezer because I like to grate it for making scones and pie crusts (adding it in frozen helps things become nice and crumbly!), and I freeze bananas that will otherwise go bad. I'm going to start trying to freeze entire meals so that I can still make dinners for my folks even though I won't be living with them. I figure I can make several casserole-like meals on the weekend, pop them in the freezer, and they can just heat them up in the oven. Any suggestions for vegetarian entrees that freeze especially well?
 
Ruth 
Aug. 8, 2010 9:49 pm
Love these tips! Shredded cheese freezes best, but I have frozen sliced Havarti cheese and it was fine. Block cheese changes texture (gets crumbly) so if you want to freeze it, slice it first, then it will be fine. Also I buy ham when its on sale, then cut into 1/4 inch cubes to use in Denver sandwiches or Quiche. I save the cubes in snack size baggies (enough for breakfast for four people) then save numerous baggies together in a large freezer bag. When ready to cook, just saute the ham in a frypan with some onion, add egg and voila! Denver sandwiches any time. I also freeze cooked bacon bits in small baggies to use in Caesar Salad, or other dishes that call for bacon bits. Yummy!
 
RebeccaTRose 
Aug. 9, 2010 1:00 am
My mom used to make "freezer soup"..each time we had leftover veggies: corn, asparagus, peas, etc. she kept a square plastic container that just had layers added to it. When it got full, it got tossed into a tomatoe/beef broth based veggie soup, and was always delicious. A good way to avoid waste and put it to good use, as well.
 
moonie91 
Aug. 9, 2010 5:10 am
When you freeze bananas don't take them out of the peel. When you need them to make banana bread set them out to thaw, then snip off the ends. You won't have to mash as they are all squishy. You squeeze em out of the peel.
 
Sueann 
Aug. 9, 2010 6:47 am
Freezing Herbs-As greenhouse owners we have quite often done this-rinse and dry herbs-Roll in paper towel and freeze-still maintain quality works especially well for dill, rosemary, thyme, parsley, sage, globe basil, oregano, remember same as fresh you must double the amounts in most recipies but chop frozen and add to whatever you are cooking frozen!
 
Sueann 
Aug. 9, 2010 6:55 am
Just a quick tip also for freezing Onions-Rinse, peel, chop, freeze in freezer bags than place in doubled PAPER BAG and roll down mark and freeze it helps keep onion taste to itself!
 
Aug. 9, 2010 7:05 am
Freeze shredded zucchini in 2 cup packages so you can pull them out and make zucchini bread. I have never frozen eggs in breakfast burritos, how do they turn out?
 
Aug. 9, 2010 8:29 am
@ Kathy LMAO!!! HAHAHA I don't ever have left over wine either! It is a lovely thought though, very usefull!
 
Aug. 9, 2010 8:37 am
Another thing, I was always told one should blanch vegtables before freezing to avoid spoiling. Vegtables to spoil in freezers unless the enzymes are halted by blanching, not to mention most of the vegtables nutritional value and flavor is reduced. Onions do not need to be blanched. All potatoes, pumkin and squash need to be fully cooked before freezing.
 
Aug. 9, 2010 8:39 am
how do you freeze milk? most the others i have done, but never thought of milk...does it matter what %
 
Aug. 9, 2010 8:42 am
I wash and cut my rhubarb into small pieces. I blanch in a pot of boiling water for 1 minute and then I plunge into a bowl of ice water to stop the cooking process and preserve color. I then spread the rhubarb on a pan with a paper towel to drain of excess water. Then I freeze um.
 
Aug. 9, 2010 8:45 am
I don't personally. But I know the less fat in milk the better it freezes. I know some separation of full fat milk occurs but it is totally safe in a good freezer. Just remember to freeze liquids leaving a bit of room in the container because it expands.
 
Aug. 9, 2010 10:57 am
I freeze cookie dough! I make up various recipes at one time while I have all the ingredients out and freeze the dough formed into balls. Then when I either want something a little sweet to eat OR need something quick to take somewhere, I just bake from what I have frozen.
 
Aug. 9, 2010 11:34 am
Wow! I've never thought about freezing most of the things mentioned on this blog. If it wasn't in the frozen food section or meat, I would automatically put it in the fridge. I was just thinking to myself that I had to hurry up & use the fruits & veggies in the fridge b4 they go bad. Thanks for ALL the great tips. Can you freeze tomatoes?
 
bakersdozen 
Aug. 9, 2010 12:05 pm
Homemade bbq sauce freezes very well. And I buy the big giant cans of ketchup, divide it into bags and freeze it. It thaws in a few minutes and you can cut off the corner and squeeze it into the old ketchup bottle. Big cans of applesauce can be frozen the same way. So much cheaper.
 
Jodi 
Aug. 9, 2010 12:38 pm
any one have any info on freezing potatoes?I would like to make a few crockpot kits but not sure about the taters.And thanks again for the blog and keep the tips rolling in.
 
rjcjmill 
Aug. 9, 2010 2:55 pm
We freeze PB&J sandwiches. Put peanut butter on both pieces of bread with the jelly in the middle-no oozing jelly! We make them for the week, bag them up and put them in a plastic container in the freezer. Pack the non-perishables the night before school and add a frozen sandwich in the morning. The kids say that they taste like they were just made.
 
rjcjmill 
Aug. 9, 2010 2:57 pm
If potatoes freeze, they will turn black. You can freeze them after they are cooked.
 
Wickie 
Aug. 9, 2010 8:44 pm
Per watching Alton Brown use Dry Ice on the food network for strawberries, I used Dry ice to fast freeze Moral mushrooms in a cooler. After which I placed in freezer bags and placed in the freezer. It was rather neaat that they retained their shape because they were frozen so fast. I thought it worked well but it was a pain to handle the dry ice very carefully because it can really burn your skin.
 
Aug. 10, 2010 1:12 am
FREEZING POTATOES: I got a very good deal last spring and bought 20lbs, I shredded them into a large bowl of water with fruit-fresh (ascorbic acid wprks too). Drained them well. Froze some in small mounds for hash browns and bagged them. The rest I put into 1 quart zipper bags for frittatas. I have even cheated and boile some for quick mashed potatoes.... The trick is using enough fruit-fresh.
 
Aug. 10, 2010 1:16 am
Oh, for those wanting crock pot recipes, check this link out...I got it in an email: http://www.50plusfriends.com/cookbook/crockpot/index-5b.html
 
Mangel 
Aug. 10, 2010 12:13 pm
Well, it's done:) I now have four quarts of homemade spaghetti sauce and three and a half quarts of tomato juice in the freezer. It only took about 8 hours from start to finish but it will be worth it this winter! The fresh frozen juice will make incredible stews, chili, and gravies while the fresh sauce will bring back summer in January! I plan on posting my recipe soon, I hope some of you will try it and tell me what you think!
 
Mangel 
Aug. 10, 2010 12:23 pm
Oh! I, also wanted to say thanks for the tip on freezing bags on trays so they stack easier! I went a little different route, though. My twenty-five pounds or so of tomatoes came in cardboard flats from our community garden, so I just layed my quart bags of juice/sauce out flat in a flat and slipped onto the top shelf of my freezer. It worked great and I can still reuse them for picking and freezing. Also, someone mentioned that their FREEZER was IN A HOT, HUMID GARAGE and that frost was a problem. I have a similar issue, my solution: my wonderful husband defrosts it each summer about the time I start bringing in the produce. We've found that the trick is timing the defrost with harvest and usually we can manage.
 
runlikephoebe 
Aug. 10, 2010 1:32 pm
In Colorado, we get our Palisade peaches in a 30 pound box come September. We eat a lethal ammount of the most dee-lish fresh peaches in the world, and then peel and freeze the rest. My favorite thing to freeze from this session is "Cobbler Packets." Just put the sliced peaches, sugar, cinnamon, nutmeg, cornstarch, and lemon juice into a ziploc baggie and freeze flat. You can use other fruits in place of the peaches. It makes for quick and easy dessert, because the batter is super easy to whip up in a flash and the fruit half is already done!
 
 
 
Click to Change your Profile Picture
Citrus Punch

Home Town
Wilton, Iowa, USA

Member Since
Mar. 2009

Cooking Level
Not Rated

Cooking Interests
Baking, Slow Cooking, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet

Hobbies
Scrapbooking, Gardening, Camping, Biking, Reading Books

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
I'm a stay at home mom with a terrific husband and three sweet sons. I come from a big, crazy, loving family and am very close to my five sisters. Family is the best.
My favorite things to cook
I like to make anything. I like to bake and cook and I especially love making new (to me) ethnic foods and baking bread.
My favorite family cooking traditions
My mom's chicken & rice soup with biscuits, Christmas baking, the "nothing but homemade" rule for family gatherings.
My cooking triumphs
I am a good baker. Not cakes and cookies type baking, but I do well with yeast breads and enjoy thinking up new bread recipes.
My cooking tragedies
We don't talk about those- it makes me cranky.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States