lucyem
DIS Veteran
- Joined
- Nov 26, 2004
- Messages
- 2,017
There a many cookbooks and websites devoted to this. Just do a google search or hit the library.
How long something is good in the freezer depends on the item, how it is packed (vacuumed, freezer bag, etc) and the freezer itself (regular kitchen freezer or deep freeze). The FDA has a fact sheet which is very handy
http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp
We have a food saver vacuum sealer that I use all the time. I freeze tons of veggies straight from the garden or when I get a bunch from the store on sale. I cut them up in the way they will be used. For example carrots I cut up into big chunks to use in stews and smaller pieces for soups. I also freeze in useable amounts.
With stews I like to make the stew and eat as a stew that night and then pour leftovers into a pie crust for freezing. The stew has been cooked but not the crust when it is frozen. I will freeze something soft on a tray for an hour or two and then pull it out and vacuum seal it. That way they do not get crushed. When I bake a turkey or chicken I always buy a really big one. We cut off and freeze half the cooked breast for later. Then I make soup and do the same with half of that. Cookies, muffins, lasagna.
I am trying to get into the habit of freezing more meals but with 2 growing boys and DH I find that I rarely get the chance. They all take leftovers for lunch daily so even a big batch of something is gone in a couple of days.
How long something is good in the freezer depends on the item, how it is packed (vacuumed, freezer bag, etc) and the freezer itself (regular kitchen freezer or deep freeze). The FDA has a fact sheet which is very handy
http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp
We have a food saver vacuum sealer that I use all the time. I freeze tons of veggies straight from the garden or when I get a bunch from the store on sale. I cut them up in the way they will be used. For example carrots I cut up into big chunks to use in stews and smaller pieces for soups. I also freeze in useable amounts.
With stews I like to make the stew and eat as a stew that night and then pour leftovers into a pie crust for freezing. The stew has been cooked but not the crust when it is frozen. I will freeze something soft on a tray for an hour or two and then pull it out and vacuum seal it. That way they do not get crushed. When I bake a turkey or chicken I always buy a really big one. We cut off and freeze half the cooked breast for later. Then I make soup and do the same with half of that. Cookies, muffins, lasagna.
I am trying to get into the habit of freezing more meals but with 2 growing boys and DH I find that I rarely get the chance. They all take leftovers for lunch daily so even a big batch of something is gone in a couple of days.
