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Quick Tips For Freezing A Variety Of Food Items
Posted By Tipnut On September 5, 2008 @ 6:39 am In Food Tips,zFreezing Food Tips | 4 Comments
Here’s a tipsheet loaded with information for freezing a variety of food items (butter, cheese, bananas and more). You’ll also find a tip at the bottom of the page for using an empty can as a funnel (for packing sauces, chili, soups, etc.) and a bunch of vintage quick tips. Lots here, enjoy!
How to: Keep wrapped in its original packaging and pack in sealed bags (air removed). You could also wrap the blocks in a layer of aluminum foil instead of using bags.
The extra packaging probably isn’t absolutely necessary since the original foil wrapping does a great job, but I prefer the extra step just-in-case.
To thaw: Take out a block the night before you need it and allow it to thaw overnight in the refrigerator rather than at room temperature. You’ll find better results this way.
Storage time: Can be frozen successfully six to nine months, though I’ve found a few references stating it’s fine for up to a year.
Tip: Freeze it as soon as possible rather than wait until it’s close to the expiry date.
Once they’re too ripe to eat, don’t throw them out…you can freeze bananas in a number of ways:
Hard and semi-hard cheeses such as cheddar, mozzarella and swiss can be frozen with good results but softer ones such as cottage cheese and ricotta will have trouble with the cream separating and changes in texture once they’re thawed. If you plan on using for baking or dishes like casseroles, the changes won’t be that noticeable.
Keep in mind the shelf life dwindles once thawed so it’s best to cut them into smaller pieces before freezing (about 1/2 pound).
Take advantage of this season’s crop of corn by buying in bulk at your local market (if you haven’t grown your own) and freeze them to serve and enjoy over the long winter months.
Here’s how to do it…
If you prefer corn kernels removed from the cob first:
Clean, blanch in boiling water and chill as directed above, but blanch for only 4 to 5 minutes. Remove kernels from the cob once fully chilled and drained. Try a shoe horn for easy kernel removal by using the wide part to push from the top of the cob down. You can also use a chef’s knife to slice the kernels off (read directions here  from Martha Stewart).
To Cook: You can drop frozen cobs in salted boiling water and cook till heated through, but I find results are best when thawing first and then steaming, roasting or boiling them for a few minutes until heated through.
One way to deal with an overabundance of zucchini is to freeze it for year round use (works great for baking), and it isn’t as fussy or time consuming as you might think!
Here’s a quick and easy way to do it:
That’s it! When ready to use it in recipes (such as baked goods like bread  and cakes ), thaw then drain excess water by patting with paper towels or allowing it to drain in a colander for awhile.
Tip: If you prefer cubed form, first blanch the cubes in boiling water for a couple minutes before packing (peeled or unpeeled). Works well for vegetable medleys, lasagna, etc.
Start with fully ripe fruit. Be sure to choose ones that are slightly soft to the touch, a yellow-orange in color, and have a fragrant odor of ripe pineapples. The eyes should be flat, almost hollow.
Source: This was a clipping found in my vintage household notebook.
If you have part of a bell pepper left over from a recipe and no other immediate use for it, just slice it into strips or dice (whichever you prefer), seal in a bag and freeze.
You can also freeze whole bell peppers:
You can also stuff them with a filling before freezing, here are several recipes  to try (don’t add any sauce until ready to cook).
Do you find funnels awkward to work with, especially when filling bags with sauces and soups? Here’s a smart tip sent in by Maria:
I make big batches of spaghetti sauce, chili and soups to freeze and store them in plastic freezer bags that seal shut since I can stack them flat and they take up less room in my small deep freeze.
I prefer using a funnel because I find there’s more control and bags fill cleanly with less splatter, but I always had some trouble with funnels, they took forever to fill the bags, sometimes got plugged or were awkward holding onto when filling with heavy meat sauces and chili. Here’s what I do now:
- Take an empty can and remove the lid from the other side so you have two open ends.
- Remove the label and wash the can out then sit it inside the freezer bag. Of course you want to be careful of the ends when washing since they’ll be sharp where the ends were removed. Pour the sauce into the can and once it’s getting full, lift the can up so the sauce falls out the bottom, making more room in the can to fill with more sauce.
- Once the bag is as full as you want it to be, remove the can, push out all the air and seal the bag.
- Move on to the next bag.
The empty can acts as a wide funnel and it’s a perfect size to use but it’s not awkward to work with since it sits up on its own and is easy to manage when holding with one hand. This makes bulk freezing sauces and soups a breeze, bags fill fast and no more plugged funnels!
Great tip Maria, thanks very much for sharing it with us! For more tips on bulk cooking, see Once A Month Cooking: Tips & Resources .
Here are 20 quick tips that I’ve collected from a variety of 1950s articles and books.
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/freezing-quick-tips/
URLs in this post:
 bread: http://tipnut.com/banana-bread/
 cakes: http://tipnut.com/homemade-banana-cakes/
 Source: http://tipnut.com/freeze-vegetables/
 read directions here: http://www.marthastewart.com/272274/corn-off-the-cob
 bread: http://tipnut.com/zucchini-bread/
 cakes: http://tipnut.com/zucchini-cake/
 several recipes: http://tipnut.com/make-stuffed-peppers/
 Once A Month Cooking: Tips & Resources: http://tipnut.com/once-a-month-cooking-buncha-links/
 this page: http://tipnut.com/eggs-frozen/
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