Thrifty Tuesday: To Freeze or Not To Freeze?
I’ve become a big fan of the freezer since I’ve started my “extreme stockpiling”. I’m always curious though as to what freezes well and what doesn’t. Thanks to Kelly @ Faithful Provisions I can share with you this great list of do’s and don’ts when it comes to freezing.
Foods That Don’t Freeze Well:
- cream cheese
- sour cream
- cottage cheese
- heavy cream (not to whip)
- pies with cream or custard fillings
- mayonnaise
- lettuce
- cabbage
- celery
- endive
Foods That Do Freeze Well:
- Kale (blanch it first)
- Pesto
- Yogurt (best if eaten frozen)
- Fresh Herbs (chopped in ice cube trays with water)
- Butter
- Beaten Eggs (for quiches, scrambled eggs)
- Shredded Cheese
- Dough i.e. Pillsbury Biscuits, Pizza dough (just fully defrost before you work with it)
- Grapes (eat them frozen)
Foods You Should Freeze:
- Nuts (can turn rancid due to the nut oils)
- Parmesan (grated kind, I can keep it longer)
Tagged as: Thrifty Tuesday
Ever since my refrigerator went on the blink 2 years ago, the only thing working was the freezer so, I utilized it as much as possible. Through trial and error, I found a happy medium to what I can freeze or not. Cheese was a big surprise for me and I freeze it all the time now. A deli colleague of mine years ago told me about freezing lunch meats and they turn out wonderful. I just try to make sure all the air is sucked out before freezing most things in freezer bags.
And I just froze a baggy full of chopped celery not too long ago for my soups, since they get soft while cooking anyway, I’m not expecting perfection from them once they’re used. I figured since I freeze onions and bell peppers anyway, why not celery?