Freezer Series

How to Freeze: Vegetables

July 9, 2009

Fruits and vegetables are a bit trickier to freeze than meats. Mainly because they won’t thaw out and be beautifully fresh and ready to eat raw. Instead, I recommend, only freezing fruits and vegetables to use in meals you’re going to prepare. By freezing fruits and vegetables, you can significantly increase the shelf life and [...]

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Freezer Series: Meats

July 2, 2009

When it comes to freezing most people think of meat immediately. It’s one of the most commonly frozen products, since freezing significantly increases the shelf life. However, you can simplify meat freezing with a few simple tips and remember, even frozen meat goes bad. If you plan on storing meat for longer then 1-2 months, [...]

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Freezer Series: 10 Tips for Freezing

June 25, 2009

Whenever you freeze anything, even if it’s an entire meal or just a few slices of meat, you’ll need a few tips to make sure your food stays fresh. While freezer methods vary depending on what you’re freezing, these few tips will work for any item: 10 TIPS FOR FREEZING 1) Label each item well, [...]

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Freezer Series: The Lingo

June 18, 2009

Blanching: When freezing some raw vegetables, it’s important to blanch first. Enzymes cause vegetables to lose their flavor and color, making them less appealing or even inedible when thawed. Blanching stops these enzymes. To blanch, boil 1 gallon of water in a large pot. Only blanch 1 pound of vegetables per gallon of water at [...]

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Freezer Series: Getting Ready

June 11, 2009

When it comes to saving money, the one item I own that I couldn’t live without is my freezer! It allows me to stock up on so many products when the prices are rock bottom and then freeze them until I’m ready to use them. So many foods can be frozen, including full meals to [...]

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