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)

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Deidra @ ::Frugalistic::

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?

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