I’m gearing up for Virtual Freezer Cooking Day on Saturday. I’ve made a list of foods I want to cook and shopped my freezer full of pork for some of the meat I’ll need. I’ve still got to make a grocery list and go shopping.
Some of you are getting ready too and I’m so excited to get to cook with you Saturday! It would be fun to do it in person, but cooking via Facebook will be a blast too.
Alison, an Eat at Home reader, sent me an email asking a few questions about how to store food in the freezer. She’s going to be cooking on Saturday to help get ready for a new baby. I thought I would answer her questions here in a post, since others may have the same questions.
Freezer Cooking Supplies
There are a few items you will want to have on hand to store foods in the freezer.
1. Foil pans – These are handy for freezing casseroles and desserts.
2. Foil – It’s nice to have heavy duty and regular foil for covering the foil pans and wrapping bread loaves.
3. Plastic wrap – Some people like to cover casseroles with a layer of plastic wrap and then a layer of foil. If you’re going to store foods for several months, this is a good idea. You just have to be sure to remember to remove the plastic wrap before heating in the oven.
4. Plastic containers – Plastic freezer containers are helpful for storing soups and other foods. They stack in the freezer and minimize spills.
5. Plastic zip top freezer bags – I use these for storing almost everything. Buy quart and gallon sizes.
6. Freezer tape – I use this for affixing labels on casseroles. You can also use it to secure foil wrappings.
7. Sharpie marker – Keep your permanent marker handy for labeling everything!
Label everything! You won’t remember what it was you wrapped so carefully in foil or how long ago the thing at the bottom of the freezer has been there.
1. Date everything. Always. – We even date opened packages of lunch meat in the fridge. No one can ever remember when it was opened if it’s not dated. Same thing goes for items in the freezer.
2. Include instructions – If it needs to be thawed, uncovered, plastic removed, heated at a certain temperature for a certain amount of time include it on the label.
3. Include side dishes or other foods needed, if relevant. – Does the dish get served with rice or pasta? Are there certain sides that you want to serve it with? Include that info on the label.
This may sound like a lot to put on a label, but it’s not. For instance, the label for Chicken Lettuce Wrap Filling would read:
Chicken Lettuce Wraps 2/19/11 Thaw in fridge. Microwave to heat. Need lettuce.
It may seem obvious when you write it, but you’ll be glad it’s there 3 months later when you’ve forgotten what it is and how to fix it.
How Long Can You Freeze It?
According to the USDA Freezing and Food Safety Fact Sheet, foods can be safely frozen indefinitely. The guidelines are more for food quality than for safety.
1. Guideline for casseroles and cooked meats is 3-4 months. I’ve seen guidelines of up to 6 months given. Again, the guidelines are for quality, not safety. I’ve eaten casseroles frozen for 3 months and noticed no loss in quality.
2. Foods stored in a deep freeze will hold their quality longer than in the freezer section of the fridge. This is largely because the door is opened less often on a deep freeze.
3. Wrapping foods well before freezing will help preserve their quality. If you know something will be in the freezer for a while, double wrap it in heavy duty foil or double zip top bags.
4. Cool foods before freezing. This helps prevent ice crystals, which cause freezer burn and loss of quality.
1. Keep an inventory. If you’re stocking your freezer with many meals, it’s very helpful to keep a checklist of what’s in there. It’s also helpful to list the kind of container the item is in, so you know if you’re looking for a foil lump, or zip top bag of something.
Arminta shared on Facebook that she keeps her inventory on a dry erase board hung on the freezer. That’s genius!
2. You can “make” your own foil pans. Line a casserole dish with a couple layers of heavy duty foil. Freeze the recipe in the dish. After it’s frozen, you can pop it out of the casserole dish and it will hold it’s shape. Pop it back in the dish to thaw and bake.
3. Flat freeze items to save space. Some foods that can be frozen in zip top bags, can be smooshed flat and stacked.
Foods that Freeze Well
For a list recipes that freeze well, click here. This is a list of types of foods you can freeze, along with a few tips.
2. Casseroles. Almost all casseroles freeze well, including enchiladas, stuffed shells or other pasta bakes. Thaw in the fridge. Most casseroles will then bake about 1 hour at 350 degrees or until they are hot through.
3. Soups and pasta sauces. Most soup freezes great. An exception would be those with pasta or noodles and cream soups. Tomato based sauces and pesto freezes well. Soup can be thawed in the fridge and heated on the stove or in the microwave. I’ve even thawed soup enough to get it out of the container and put the slushy lump in the slow cooker to heat for the day.
4. Cookies and cookie dough. Freeze cookies in zip top bags. You can also freeze cookie dough balls in a single layer on a foil lined cookie sheet. Transfer them to a zip top bag after they’re frozen. Fresh baked cookies are just minutes away.
5. Cakes and brownies. Even whole, fully iced cakes can be frozen. 9×13 cakes are easy to freeze, but be sure you have plenty of room if you’re planning to freeze a layer cake or bundt.
6. Breads and muffins. Yeast breads, quick breads and muffins all freeze well.
7. Wine. We don’t drink wine, but I like to cook with it. I freeze it in 1/2 cup quantities.
I hope to “see” you on Saturday for the Virtual Freezer Cooking Day! I’ll be giving away a Rada Cutlery Cook’s Knife, but you’ll need to pop in over there to find out how to win.