Have you ever wanted to freeze something but weren't sure how, or for how long? Find out how your freezer is going to be your new best friend!
You can't have enough freezers in your home. Another freezer is more useful to me than a fur coat or diamonds! The way to be organized in my home is to have available in bulk many of the following foods, which can be frozen.
Nuts, Dried Fruits and Grains - I often purchase a variety of nuts, dried fruits and grains at a large bulk food warehouse. Freezing prevents nuts and grains from becoming rancid or stale. Dried fruits, such as cranberries, raisins, pitted dates, and apricots, thaw quickly or can be placed in the microwave for 30 seconds to make them easier to chop. The grains I freeze are those that I can't find easily in the supermarket, such as quiona, millet, wheatberries and bulgar. I like to have on hand pecans, cashews, almonds, pine nuts, peanuts and macadamias.
Sun-Dried Tomatoes - I always keep a large bag of these in the freezer. To rehydrate them, pour boiling water over the amount needed and let stand for 15 minutes. Avoid buying jarred sun-dried tomatoes packed in oil. They contain too many calories and fat from the excess oil.
Meat - Have some meat available in your freezer for weekday meals. Learn how to defrost properly in the microwave, or place the frozen meat in the refrigerator to thaw slowly. Have meat vacuum sealed, if possible, to prevent deterioration and freezer burn. Your supermarket, butcher, or wholesaler should provide this service. I package meat in 1 pound quantities. Keep some of the following meats in your freezer:
Boneless single chicken breasts and thighs, chicken legs and breasts with bones, and whole chickens.
Lean ground beef, chicken, pork, lamb or turkey.
Lean steaks including rib-eye, tenderloin, flank and sirloin.
Beef, veal or pork tenderloins.
Roasts and stewing beef.
Vegetables and Fruit - I always prefer to cook with fresh vegetables, but having a selection of vegetables you enjoy on hand in the freezer can allow you make that casserole or stir-fry when you walk in the door. These vegetables were picked and frozen within a short time period. Vegetables that are sold fresh may be picked, packaged, and shipped long distances, and this sometimes lengthy process allows for nutrient loss. Keep a selection of fruits frozen without sugar in the freezer for baking purposes. Strawberries, raspberries, blueberries and peaches are great selections. Unless the recipe recommends using fruit when it is still frozen (for example, blueberries) always defrost and drain frozen fruits before using them to get rid of excess water.
Dairy Products - Freeze butter and blocks of cheese such as mozzarella, Cheddar, Swiss, and Parmesan for cooking purposes only. To use frozen cheese, defrost slightly and then grate.
Packing For The Freezer - Packaging foods properly before freezing them can preserve the quality of your food until you're ready to use it. We've all seen freezer burn and ice crystals on food that we packaged improperly. Here are 4 ways to help preserve the freshness in your frozen food:
1. Packaging must be moisture-and-vapor-proof to preserve the nutritional value of foods and prevent their drying out. Squeeze the air out of bags before freezing.
2. Rigid containers and plastic bags need airtight seals. Seal the edges of containers with freezer tape to ensure freshness. Wrapped foods are best stored in extra heavy aluminum foil, freezer plastic, or polyethylene-lined paper.
3. Label all containers and bags with the name of the food and the date.
4. To freeze hot foods, divide them into useable portions and freeze them with enough space around the containers to permit cooled air to circulate around them. This will prevent the temperature in the freezer from rising, thus affecting other foods.
Freezer Storage Times - Here are some guidelines for storing frozen foods:
Beef and pork roasts and steaks 6 months to 1 year
Ground beef 3 to 4 months
Lamb 6 to 9 months
Chicken parts 9 months
Whole chicken or turkey 1 year
Fish - Fattier fish 3 months, Leaner fish 3 to 6 months
Shrimp - In shell 6 to 12 months, peeled 3 to 4 months
Fruit juice concentrates 1 year
Ice cream, frozen yogurt, etc. 1 month
Cooked meat dishes 2 to 3 months
Vegetables and fruits 8 months to 1 year