Tips for Freezing Foods

June 7, 2011 at 10:46 pm Leave a comment

One way to simplify your life and increase your frequency of eating homemade, nutritious meals is to double or triple your favorite recipes and freeze the extra food for future meals. Here’s a link to a great reference with freezing tips, guidelines, and more.

Some of my favorite tips from this site:

Foods freeze best (meaning they last longer in the freezer and taste better when thawed) if they are in a sauce or broth. This is why soups are great to keep in the freezer. Everyone knows that when you have soup as a leftover, it’s better the second day, because all the flavors have had time to meld and intermingle. The same thing happens when you freeze a soup. Casseroles and lasagna also freeze well, for the same reason.

My favorite food to freeze is meatballs and sauce. As delicious as they are the first time around, the meatballs are always even tastier as leftovers. I usually make a triple recipe (requires a big pot but it’s worth it!) on a Saturday or Sunday when I have some extra time. Then we have a great dinner that night, and I get to put two dinners’ worth in the freezer for future nights when I need a healthy, filling dinner for my family but have no time to make one.

Cool cooked foods as quickly as possible before placing them in the freezer, to ensure freshness and avoid spoilage.

Leave as little air in the container as possible when freezing. The more air remaining in the container, the greater your chance of freezer burn.

Freeze in small containers (around 1 quart should be the largest size) to make sure food thaws quickly and evenly. You don’t want a huge container of warm food sitting in your freezer. It will raise the temperature of the freezer which affects the other foods surrounding it. This also increases the risk of bacteria growth. As a rule, food that is two inches thick takes about 2 hours to freeze completely.

The best way to thaw foods is in the refrigerator. If you can, put the frozen food in the fridge the night before you plan to eat it. This way it will thaw slowly with minimal risk of any bacteria showing up. It will be fully thawed and guaranteed fresh and delicious when you’re ready to heat it up the following evening. (Note – Thawing at room temperature carries a high risk of bacteria growth.)


Entry filed under: Food & Recipes, Helpful Hints.

The unofficial beginning of summer Cute Nightlights and Efficient Kids’ Room Ideas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


June 2011
« May   Jul »

Most Recent Posts

%d bloggers like this: