Are you tired of spending hours in the kitchen every day to prepare fresh meals or constantly going to the store to purchase ingredients? Freezing food can be a lifesaver when it comes to saving time and effort in meal preparation. Not only does it help preserve the freshness of your food and extend its shelf life, but it can also be a valuable tool for creating individual meals and saving valuable time during your busy week.
In this guide, you’ll learn the step-by-step process of how to freeze food correctly. I have included tips on choosing the correct container, food preparation, labeling and dating, and thawing. Plus, I offer you some helpful hints on what types of foods don’t freeze well. Keep reading to learn how to easily freeze your favorite meals and ingredients for later use and discover the time-saving and last-minute value of freezing food.
How To Store Food Containers In The Freezer
If you store food in containers, pick containers that fit in your freezer. They should have room to stand upright on your freezer shelves. Some freezers have adjustable shelves while others have drawers.
To use freezer bags, place them so they aren’t touching each other until they are completely frozen. This will ensure they won’t stick together. Then, you can stack them any way you want. This will help freeze the food quickly and evenly.
Choose the Right Container
Straight-sided containers are best. Use freezer-safe containers or zip-lock freezer bags that are BPA free to store your food. Avoid regular plastic bags or containers as they may not withstand the freezer’s low temperature.
Food Preparation
Before freezing, make sure the food has cooled. If you are freezing cooked food, divide it into portions to make it easier to thaw later.
TIP: Put the covered pan in ice water to speed up the cooling process. When cooled to room temperature, package immediately and freeze.
Freezing Liquids
For liquids, leave a one-inch space because they expand more than solid foods. Always leave enough space at the top of the container or bag to allow for expansion during freezing. Fill pint containers to 1/4 ” from the top. Fill quart containers 1 1/2″ from top. The larger the container, the more space the liquid needs to expand.
Nonliquid Food
The key is to remove as much air as possible before sealing. This will help prevent freezer burn and keep the food fresh.
Label and Date
Make sure to label your containers or bags with the contents and date of freezing. Labeling and dating frozen meals will help you keep track of what you have stored and when it needs to be used.
Freezing Stews and Soups
Cook the recipe for a shorter time than the recipe instructions. Cool quickly to stop cooking process. This shorter cooking process works exceptionally well for soups and stews. Potatoes frozen in stews become mushy when reheated. It’s best to add them when reheating your dish.
Freeze Cookie Dough
Keep a roll of cookie dough in the freezer; slice and bake for instant cookies!
Freezing Roasted Meats
Frozen meats have a tendency to dry out. Meats freeze and taste better when frozen in gravy or au jus.
Pasta and Rice
Cook until barely tender. kind of a hard al dente. They reheat well in the microwave with a splash of water.
Foods That Don’t Freeze Well
Avoid freezing custards, jellies, meringue, potatoes. Foods with sauces that contain mostly dairy will curdle when thawed.
How to Thaw Food
When ready to use the frozen food, put it in the refrigerator overnight. Frozen food can be thawed using a microwave; however, I find that doing this changes the flavor of the food. Do not thaw food at room temperature, which can lead to bacterial growth.
By following these simple steps, you can easily freeze a variety of foods and enjoy them later. Just make sure to store them properly and use them within a reasonable timeframe for the best quality and taste.
If you have any questions or want to share your freezing tips and tricks, I would love to hear from you!
