Sunday, June 17, 2007

Freezing Tips

-Reuse freezer bags when possible, except when using for uncooked chicken, beef, or pork or marinated meals.

-Freeze leftover tomato paste in one-tablespoon portions. Wrap each portion in plastic wrap, then place in a small freezer bag.

-Wrap leftover fresh cilantro in plastic wrap and put it in a small freezer bag. When needed, add directly to your recipe.

-Season and slow-cook roasts and shred. Freeze one- to two-cup portions in freezer bags for quick soft tacos or burritos.

How Long Will It Keep:
Cooked meat and poultry in sauce (chicken pot pie, beef stroganoff) - 5-6mo
Spaghetti sauce, chili, soups, stews - 5-6mo
Quiche - 3mo
Raw- (including with sauce and marinade)
Beef roast - 7-9 mo
pork roast - 4-6mo
beef steak - 7-9mo
pork steak - 2-3mo
pork chops, ribs - 2-3mo
ground beef - 3mo
chicken - 10mo
turkey, whole - 6mo
turkey, parts - 4-6mo
Baked Goods
quick breads - 2-3mo
muffins - 3mo
yeast breads/rolls - 2-3mo
pizza dough - 5-6mo
cookies - 3-4mo
frozen desserts - 1-3mo

Methods of freezing

Use freezer bag alone to freeze liquids and semi-solid food items, such as soups, meats in marinade, stroganoff, etc.

Use foil and plastic wrap when freezing items that need to hold a particular form, such as enchiladas, lasagna, meatloaf, etc. Wrap in plastic wrap, then in aluminum foil.

Double wrap baked goods. Wrap in plastic wrap, then in a freezer bag.

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