i got a freezer, what all can i freeze ?

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i bought a new freezer yesterday ( smokin' deal !!! )

can i freeze, and is it a good idea, to freeze things such as flour, cornmeal, and other such assorted sundries ? other than the obvious meat, veggies and fruits, what can and should i place in the freezer? spices? liquids? odds n ends ?

thank you

gene

-- gene ward (gward34847@aol.com), September 01, 2000

Answers

Gene, you don't really need to freeze dry staples to store them, provided you've got decent airtight storage; but it is a good idea to freeze them for about three days when you bring them home to kill any insects in them, then move them to your airtight storage. You COULD freeze them for storage, and they would last longer, but it's not an efficent use of storage and energy. Another thing for a new freezer owner - look up "blanching". It's basically a real quick cook by plunging vegetables in boiling water, then ice water, to inactivate enzymes. Otherwise they go on working - slowly - in the freezer, and things don't last as long as they could - say only months instead of a year.

-- Don Armstrong (darmst@yahoo.com.au), September 01, 2000.

Gene, when you freeze liquids: juice, water, etc. remember to leave plenty of headspace. the liquid expands and will break the jar/bottle. I freeze watermelon juice, it's a nice treat in the dead of winter. Put watermelon through a juicer, fill a jar 3/4 full and freeze. Enjoy your freezer.

-- Cindy (atilrthehony_1@yahoo.com), September 01, 2000.

Gene, remember also that you want to keep this thing full so that it will run economically, even if it is just gallon jugs of water, until you replace them with food. I freeze everything, waiting for the cool of fall/winter to can everything. I also have found that a good rinsing is much preferred to blanching. Blanching, putting mostly vegetables into boiling water, returning the water to a boil and boiling for a certain period of minutes, then cooling rapidly in ice water, actually introduces water crystals when frozen into the top layer of the food and causes it to mush when defosted. I am also a big cook really big portions when I do like say lasagna, and freeze some. Sunset Books at the library have great canning/freezing books, to refresh your memory on the basics. I also do keep extra flour, cornmeal, butter, etc. in the freezer because of our humidity here in Texas. Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), September 01, 2000.

i am just one person and only have a small about 5 cu ft so i don't have that much room. i plan to freeze for a couple of days flour and whole grains then keep them in airtight containers as i have just got a vacum sealer. what i usually freeze is when i cook something i cook a big batch then freeze serving portions in the freezer. gail

-- gail missouri ozarks (gef123@hotmail.com), September 02, 2000.

I have had bad luck in the past trying to use flour straight out of the freezer for cookies - ran all over the place. I wouldn't begin to try it for bread. I freeze mine for a few days before putting it in the pantry, but rarely keep it in the freezer anymore unless I have an outbreak of those meal moths.

One thing you have to do if you freeze stuff is LABEL IT!! You WILL forget what it is by the time you get ready to thaw it out. At the very least, you will have forgotten when you put it in there. I use computer printed (ie: typed) lables stuck on with scotch tape for solid containers when I'm putting up stuff - example: Peaches, 2000. I use a permanant marker for bread and other stuff in plastic bags. Pop and I had a heck of an argument earlier this spring when I pitched some unlabeled peaches - Pop " I go to all that work and you're throwing food out!" Me "They were five years old - not fit to eat." Pop "I put those up last summer." Me "Did not." Pop "Did too" (Repeat several times) Ended up with me pointing out that the peaches were in heat sealed bags and that the bagger had been taken off the cabinet door that it resided upon when we tore down the old house (July '95) and was still in a box in the shed so I knew darn well they were at least five years old.... Also ended up with me putting up the first bushel of peached by myself this year - sometimes it's better NOT to be right!! Anyway - the moral of this story is - label it!!

-- Polly (tigger@moultrie.com), September 03, 2000.



I have read all the other answers and they all pretty much answer your general question. I would however suggest a couple of things to prolong the usefulness of the items you freeze. First if you buy meat from the store, do not store it in the freezer in the wrap they wrap in. Take zipper bags or freezer paper and rewrap. Second is to remove as much air out of the bags as possible by closing the bag until all you can fit into it is a straw, suck on the staw until the bag starts to colasp in on itself, then quickly remove the straw and zip the rest of the way. I would recommend a good home preserving book, one that is not necessarily put out by a canning company. Two that I have are Putting Food By and Stocking Up III, both are very good books. Good Luck and I know you are tickled with your new "toy". Jeanna in NC

-- Jeanna Morgan (Jeannarmorgan@earthlink.net), September 04, 2000.

Peaches can be frozen whole. Run hot water over, peel and eat while still frosty. Sweet cherries can be halved and frozen. Seedless grapes frozen whole. All make refreshing snacks or fruit salad if eaten while still frosty. Cut roasting ears off top and bottom, leaving husks still on. Freeze. Run warm water over, husk, clean and put onto boiling water without thawing. Cook and enjoy. Freeze tomatoes whole. Run warm water over, peel and use in stew, chili, etc.

-- Barb Fischer (bfischer42@hotmail.com), September 05, 2000.

I have 2 freezers (inherited 1 when MIL died, had 1) so I freeze almost everything. I use about 5# of flour a week (make all the bread products we eat) and I keep it in a freezer. When I make bread on Monday's I take a bag out of the freezer for the next Monday's bread making. I allow it to come to room temp and then pour into an air tight container. Before using I ALWAYS shake the flour to unsettle it. As far as putting up veg from the garden, I simply shell/snap peas and put into a zip lock bag. Put up 30 1 gal bags this year. Squash, Okra, Peppers, etc I do the same way, put up about 75 assorted bags this year. Corn, I leave in hust and do same way, put up about 150 ears this year. Maybe I have been lucky but we have never lost anything or anyone yet.

I have tried freezing tomatoes but we do not like them when thawed so I can them. Have never tried freezing cucumbers - maybe I will try next year.

RE: Meat - I go to my local grocery store when the day shift comes on (6am) and they pull everything dated to sell by that day. They mark it all way down and I can get all I need. Last time I bought red meat was early August and I got $175 worth for $52.

I keep extra corn meal, yeast, spices, etc. in the freezer. I live too far out to run to the store when I need something.

-- Viv in TX (kudzu1@webtv.net), September 05, 2000.


Speaking of freezers and food, I guess my son-in-law is now working for a company that (I think, if I understand this correctly) gives a freezer to people if they contract to purchase a several-times-yearly supply of frozen food from the company. Have any of you ever dealt with a company like this, and if so, did you think it was worth- while, or a rip-off? My husband says this particular company has been around since the '20's or the '30's, but I can't remember the name . . .

-- Kathleen Sanderson (stonycft@worldpath.net), September 05, 2000.

I freeze my flour, sugar and corn meal, it kills and keeps the weavals out. Freeze your flour and corn meal a few days kills the weavels, a week will kill the eggs. Sure put it there it won't hurt anything. I also keep my dried fruits there (raisons) and chocolate chips too, keeps the 'rats' out too, as they can't get in there.

-- Carroll (waelibry@gvtc.com), September 06, 2000.


you can freeze any thing you like. all fruits except pineapple. milk will look like it has soured but it has not. you can freeze sliced cheese but blocked cheese will crumble when you try to cut it. you can freeze all veggies, meats, butter, bread of all kinds, cakes, cookies, pies that are made with fruit do not freeze any creamed pies.do not freeze cakes that have a pudding filling. i hope this has helped you. have fun. sandy

-- sandra l perkins (sandylp@blazenetme.net), April 06, 2001.

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