Tips for Freezing Things

by on February 18, 2016 » Add the first comment.
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  • Citrus can be frozen whole and intact. Defrost overnight and you are good to go.
  • Avocado can be depitted, then scooped from its skin.  You can (but it is not necessary) toss it in lime juice, and then freeze.  Store frozen pieces in a freezer bag.
  • Buttermilk can be frozen.  Since you usually don’t need too much of it at any one time, freeze it in ice cube trays so that you have a small portion ready for use.
  • If you need browned ground hamburger, pork, etc… buy a larger portion and cook it all.  The ground meat will freeze well.  A vacuum seal storage bag works best.
  • Coffee and tea can be frozen for making iced coffee or for cooling down a hot cup of coffee without watering it down.
  • Shredded cheese freezes well.  A seal a meal bag is best, but it can be used for anything where the cheese is melted, such as pizza, etc.
  • Extra smoothie can be frozen in ice cube trays for using for future smoothies.
  • You can freeze herbs from your garden when they are packed in oil.
  • Juiced lemon or lime can be frozen in an ice cube tray for cooking or for drinks
  • Ginger freezes well whole.  If you want though, you can shred it and freeze it in cubes of water.
  • Broth can be frozen easily.  Leave about 1/2 inch at the top.  After it is frozen, add 1/4 inch water and refreeze it.  The water will act as freezer burn protection.  When ready to use, melt the freezer burn off with water, dump it, then you are ready to go.
  • For making jam out of season, juice a Seville orange and keep the guts and seeds because they are as high in pectin as many of the commercial products.
  • Spaghetti sauce with meat is difficult to can.  Instead, you can freeze it, and it will last for about a year.

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