Let’s talk about freezing your food since proper freezing will protect the investment you make of your money and time.
Container Choices
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.
Label Everything
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.
Seal Tightly
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.
Freeze Fast
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.
When I make meals, like casseroles, I line the baking dish or pan with parchment paper or tin foil so it will release easier. When it is frozen I take the food out of the pan and try to take off the paper or foil (paper works better, sometimes foil tears). Usually the bottom needs to de-ice a little so it will come out. After it is out I like to wrap it in freezer paper (look online to find out the best ways to wrap), or you could use tin foil to wrap it. To secure it use some freezer tape or just masking tape will work too. Make sure to label it with the type of food, date and cooking instructions. You may want to label which dish or pan you used also, especially if you were using different brands of the same size pans (I have several around the same size but the food would fit differently in each pan). By using this method, you don’t have to buy extra containers to freeze your meals in. When ready to eat, put it in the same dish or pan you froze it in to thaw it and then bake or microwave it to heat it. *I don’t like to use plastic or tin foil too much so I try to use glass or metal pans and freezer paper instead.
Michele, I think you should be writing these blogs instead of me. You are so SMART!!!!
Thanks Penny. It is from years of experience, reading about the subject and necessity. I have 7 children and another on the way (10 in the family now that my oldest is married). It ALWAYS helps to have some dinners in the freezer when a new baby arrives! 🙂 But in all honesty, I don’t have the patience or the follow through to write the articles. I just want to help out any way I can. I am enjoying the articles, you are doing a great job. They are reminding me of what I need to do now that I am expecting again. Thanks! 🙂