Tips for Freezing Foods

Tips for Freezing Foods

Some foods freeze better than others. Examples of foods that freeze well include soups, stews, casseroles, fruits and some vegetables. Avoid foods with cornstarch- or flour-thickened sauces and dairy products (except for cheese).

• Use containers and bags designed for the freezer to ensure quality.
• Some vegetables like peas, beans and corns need to be blanched by placing vegetables in boiling water and then place in ice bath before freezing. Other vegetables like onions and peppers can be chopped, placed on a cookie sheet and put in the freezer for a hour or two. Then put vegetables in a freezer bag or container before placing in the freezer.
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  Leave at least ½ inch between the top of the food and rim of the container to provide room for expansion. If freezing a liquid like juice allow at least 1-11/2 inches head space.
• Do not freeze anything that has been previously frozen. If meat is taken out of the freezer and thawed, cook it then freeze.
• Lay freezer bags flat to maximize freezer space.
• Label foods placed in freezer including date when food was frozen.