Freezing Tips

Freezing Tips

Make the most of your leftovers by storing them right!

While the temps outside may be (close to) freezing, our thoughts also turn towards the freezing that’s happening in our own homes. With the cold weather comes more and more cooking, especially comforting soups and stews and chili that can sit on the stove all day. And while they’re delicious, you can only eat them for so many days in a row before getting a little tired of them. My freezer is in constant use: first with my freezing newly made food, then with my taking out other frozen foods to enjoy fresh again. So what are some ways to maximize your frozen food?

First, know what to freeze. Potatoes do not freeze well. Noodles in soups do not freeze well (but it’s super easy to defrost the soup part and make fresh noodles). Just about everything else will do just fine.

Second, label. I always think I will remember what I’ve frozen. I’m not sure why I think this or how I think I can tell the difference between beef stew and a chunky tomato sauce (the carrots are never as obvious as I think they’ll be). While you may not want to mark up your Tupperware permanently, you can still label what’s inside. Place a piece of scotch tape across the lid and write on that. It’s easy to remove and will stay put inside the freezer. If you tend to let things sit in the freezer for a while, put the date on the label in addition to the food contents.

Third, be smart about containers. Think about how you’ll eat the food again—alone for lunch, for more than one person at dinner, etc. Choose Tupperware accordingly. Don’t fill the containers to the top—the food will inevitable expand, the lid will be knocked off, and you’ll get freezer burn. Leave about a 3/4 inch gap between the food and the top.

Fourth, periodically go through your freezer and see what you should eat soon (or throw away). Generally, storing food for 4-6 months is a good time frame.

Freeze fresh fruit:

The best way to freeze berries is to first wash and gently dry them.  Then, spread them in a single layer on a cookie sheet that can fit in your freezer.  Place them in the freezer until they're frozen through and then transfer them to an airtight container or plastic freezer bag.  You can defrost them throughout the year for your morning cereal, muffins, or pie!

Ginger Root:

Did you know that you can freeze fresh ginger root for up to three months? Vamp Robin wrote me with this tip after she made roasted butternut squash soup and was relieved to find she didn’t need to throw away her leftover ginger, since she never uses it all at once. Just put it in a freezer bag and break off pieces as you need it. Waste not, want not!