Comments on: Freezing Ingredients for Later Use

By: Cindy Brick

Cindy Brick — Mon, 22 Feb 2010 16:50:40 +0000

I'll freeze milk if I find a great sale on it -- but I don't go to the trouble mentioned in the article. I just pour out about 2 cups of milk, put the top back on, and stuff it in the freezer. It's stayed in there up to two months, and I've never noticed any "graininess," though you do have to shake it up periodically when it's thawing.
I also chop peppers, but celery and onions, as well. Freeze them flat on a cookie sheet, or put in a bag and break up the clumps when the food is frozen. Have just gotten into freezing chopped cilantro and other herbs (works great).
Strawberries, blueberries, any kind of berry -- these also do so well stuffed on a cookie sheet and frozen flat. (Put in bags to store.)Beans need a quick blanching (so does corn), but are also good.
Some breads work, but they (and cookie dough) do much better for me unbaked. I have trouble with baked items, especially bread, being soggy. Maybe it's my freezer, which is old and a little bit decrepit. (Putting off buying another, just like your next post, Frugal Girl!)

By: Cate

Cate — Mon, 22 Feb 2010 13:46:20 +0000

I frequently freeze ginger (I don't remember where I got this tip, but as soon as I bring it home I grate it, then roll it into a log, wrap it in plastic wrap, and cut off a piece whenever I need fresh ginger), cooked dried beans, fruit, chopped veggies, active dry yeast, granola, bread, muffins, soups…all kinds of things! I love my freezer. Never tried freezing eggs or milk. They don't last long around here!

By: One Frugal Girl

One Frugal Girl — Sun, 21 Feb 2010 03:49:06 +0000

Thanks for all the great comments. I definitely plan to expand on the list of freezer foods. I had no idea you could freeze all of these items and still have them taste good!

By: Liz

Liz — Fri, 19 Feb 2010 20:59:37 +0000

I freeze a lot of fruits, herbs and veggies in the summer. It is the quickest way to use everything from the garden, and then I can make soups and pies during the winter. I bake a lot of bread for my daughters school, so when I have banana's that are going bad I throw them whole into the freezer. I also have a bunch of shredded zucchini from last summer, frozen in three cup portions (what I need for one batch of zucchini bread). I just let the bananas and zucchini thaw for about an hour on the counter before I start the bread. I also prepare fruit for pies, then just freeze the fruit. Defrost in the fridge, add to a pie crust and you have a fresh home made pie for Thanksgiving…Christmas… whenever!

By: Ruby Leigh

Ruby Leigh — Fri, 19 Feb 2010 16:46:49 +0000

I freeze bread – which seems to work pretty well… but I've noticed that the post-thaw shelf life is not as long as the initial shelf life… just something to be aware of.

By: ladygoat

ladygoat — Fri, 19 Feb 2010 15:54:24 +0000

We typically freeze fresh parsley and peppers for cooking, since we pick those up at the farmer's market only once a month or so. It doesn't seem to hurt the quality at all.