Let’s talk about freezing your food since proper freezing will protect the investment you make of your money and time.
There is often the question of what type of containers you should use for batch cooking. I use everything from Pampered Chef Stoneware to Pyrex casserole dishes to Gladware containers to freezer bags. Sometimes, with breads and such, I just wrap it in plastic wrap several times.
A tip for freezing in bags, freeze them FLAT. It makes thawing easier.
I cannot tell you how many times I have reached in the freezer and wondered, “What is this? When did I put it in here?” Keeping a roll of masking tape and a sharpie in your kitchen junk drawer.
A simple covering of aluminum foil is not enough. You want an air-tight seal. Even with casserole dishes that have lids, I recommend placing a layer of waxed paper or plastic wrap between the lid and the container. For containers without lids, wrap the entire container with plastic wrap a couple of times.
If sealing in plastic storage bags, make sure you “burp” the bags to expel as much air as possible.
If you have a food sealing system, it will come in handy but I do not think it is required.
Thick layers and containers take longer to freeze. Place them in the refrigerator first. Chill well and then freeze. Other items can be left on the counter to cool slightly before freezing but remember that the faster you can freeze something, the better.
Deep Freezer or Refrigerator Freezer
Deep freeze. Food last longer when you are not opening and closing the door frequently. I personally think a deep freezer is a great investment of your money. Shop it out. Choose Energy Star approved. Save a ton of money.
If you batch cook, what tips do you have for freezing your food?
Free Diligence Lesson
Subscribe and receive my free diligence lesson plan with printable wall pages by email.