Good mornin! I hope your all ready, I’m off for the day and I have all my house work and cookin caught up, I am gonna flood my blog! To start off I have some simple freezer tips I would like to share with ya’ll. First off it is very important to properly cool your cooked food to 34-40 F before freezin and make sure you only take 4 hrs. to cool to this temp any longer and bacteria can and will start.
To keep your freezer organized you can take a few cheap easy steps to keep your head from spinnin. The first step to take would be labelin your packages. You could use a sharpie on a piece of scotch tape to write on each item what it is, when it expires, and even heatin instructions. Next step would be keepin an inventory list to simply keep track of items you have on hand that way when its time to grocery shop you wont have to root thru the freezer/s. To save space you can lay your freezer bags flat or punch your ground meat flat. Once they freeze you can stand them up or move where wanted. Last step I take is labelin a bin ( or plastic grocery bags ) and puttin all the same items in it so you can pull the whole thing out and not one thing at a time.
Flash freezin- To lay food out evenly in one layer without touchin on a cookie sheet and freeze. After you freeze for about 2 hrs the food can hold its form and can be placed in a larger bag without the food freezin together. Say for instance you go and pick fresh blueberries with your kids and you have a lot you would want to wash the blueberries then lay them on a cookies sheet, after you gently press to dry with a paper towel, in one layer without touchin too much, freeze them for 2 hrs than you can transfer them into a freezer bag. When you want to use some blueberries simple scoop out how much you will need, no need to defrost them all. And defrostin is as simple as runnin them under cool water for about 5 mins.
Things I would not freeze would include any water based produce like lettuce, kale, romaine, etc. Any fried foods would never heat back up like the original day it was cooked. Shelled eggs is a no go unless you want to clean up eggs from your freezer walls lol. Most spices get bitter after bein froze like garlic, pepper, herbs, etc. If needed to be frozen just lay in the bottom of ice tray cube and cover with olive oil, pop one cube out as needed for cookin. Block cheese will crumble after bein frozen.
Things I would freeze includes fruits like grapes, sliced bananas, etc. Also soups, precooked meals, flour, leftover buttermilk, breads, etc. Pretty much you can get away with freezin the items not to be froze by cookin them into a dish that will be froze later, just not in its original state.
Your imagination is the limit! Don’t get carried away and freeze everythin, be practical if your family didn’t enjoy the new recipe you just tried chances are if you freeze it and try to feed them it again a month later..they still wont like it! Depenin on what your freezin most food will stay good in the freezer any where from 4-6 months. That’s why labelin is important. Also dependin on how well you did at wrappin the frozen food depends on how much freezer burn will ruin your food, so be careful not to let too much air in.