Today I am posting about freezing some foods we know can be frozen and some foods that at least I didn’t know can be frozen. So maybe you might learn new things to freeze like I did.
Cheese – 2 to 3 months
You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of flour to the bag and shake it to prevent clumping when it thaws.
Cookie Dough – 1 to 2 months
Make a big batch of your favorite cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid put them in freezer bags. When you need cookies, bake as few or as many as you like. Just add 1 to 2 minutes to the cook time.
Eggs – 1 year
I was surprised to learn about this one. Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray to be used for cakes and cookie recipes. Thaw out in refrigerator and use as you normally would.
Diced Veggies – 8 to 12 months
Dice onions, chili’s, or bell peppers, then freeze flat in large freezer bags. As they are freezing, press score lines into the bags so you can break off as much or as little as you wish for recipes. Or place veggies into smaller zip lock bags in the portions you will need for each recipe depending on the size of your family, press flat then stack on top of each other in the freezer.
Potato Chips, Crackers and Pretzels – 3 to 4 months
Stock up on chips, crackers and pretzels when they are on sale and put them in the freezer. Frozen chips actually taste better. Eat them straight from the freezer, they are crisper and tastier.
Corn – 8 to 12 months
An easy way to freeze corn on the cob is to put the ears of corn, without removing any silk or husk, straight into freezer. When you want to eat it, put it in the microwave just the way you put it in the freezer and cook for 6 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn.
Berries – 8 to 12 months
When freezing berries, firstly spread out on to a grease proof paper lined cookie sheet, then after freezing the fruit place into bags and take out what you need at a time. Individual frozen pieces let you pull out just how much you need.
Homemade Pancakes, Waffles, French Toast – 1 to 2 months
Make up a few batches for a quick defrost and go breakfast during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in the microwave, toaster, or toaster oven.
Chop finely and place herbs in ice-cube trays with a little bit of water, then simply pop one or two in soups, stews, and casseroles.
Opened Wine – 6 months
Opened some wine and can’t finish the bottle, Tip into ice cube trays and freeze, transfer the frozen cubes to freezer bags and use in cooking.
Cakes/Cupcakes – 2 to 3 months
A great idea for children’s school lunches is to freeze home made or bought sliced cake or whole cupcakes, iced cakes can be frozen too. By the time lunch time comes around they will be completely thawed and ready to eat.
Butter/Margarine – 6 months
Just place the container in the freezer and remove when you’re ready to use.
Nuts – 1 to 2 years depending on the nuts.
Because of their high oil content, nuts are prone to go rancid. Try freezing them and they will last longer.
Yoghurt – up to 3 months
Freeze small tubs of yoghurt for a delicious, healthy treat. Let it defrost a bit before eating so it’s really creamy.