Ever found some great items on sale in the supermarket but didn’t buy them because you knew you weren’t going to eat them?

Well maybe you could have frozen them! Now you can save money and shop smarter with this guide to freezing.

You can freeze almost anything except canned goods or eggs in the shell. Avoid freezing cream sauces, mayonnaise, and fresh salad style greens.

If freezing leftovers, allow the foods to cool. Place in plastic freezer bag (with zipper lock) making sure that all the air has escaped.

Fresh vegetables should be blanched quickly in boiling water, drained, then placed in bag.

Poultry and meats can be frozen in their original wrappers but then placed in freezer bag. Spread packages in one layer on various shelves. Stack them after they have frozen, yet fill the freezer only up to 70 percent capacity to allow air circulation.

Label items with what’s inside and the date frozen.

When it comes to freezer burn, air is the culprit, so wrap all food tightly and secure all lids. When freezing in your own containers, top foods with water, cooking liquid or oil. When in doubt, over-wrap securely.

The temperature of minus 18 degrees is necessary. Use a thermometer and check once a month.

All foods lose nutrients and flavor over time when frozen, especially leftovers.

Leftovers can be kept for two to three weeks, frozen entrees up to three to four months.

When it comes to meat products, ground meat is 3 months, unopened lunchmeats or bacon is one month, and uncooked beef, chicken or turkey is up to one year.

Cooked rice or beans can be kept for 3 months, whereas fresh or frozen vegetables or fruits are 4 months.

To thaw, defrost in the refrigerator, or defrost in a bowl of cold water, changing the water every 30 minutes until item is completely thawed. A microwave can also be used.

Make sure to cook the thawed food immediately: do not refrigerate.

Original article sourced from The Supermarket Guru.

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