Last updated on April 18th, 2023 at 02:28 pm
Our family has learned of food freezing to save money, get things done ahead of time, and reduce food waste. When we first moved into our new house in 2015, one of “the can’t live without items” was an extra stand freezer. I can’t even explain how handy it has been.
I highly recommend investing in an extra freezer if you are new in your real food journey. After all, food freezing save you time and money and will help you to always be prepared and to have a plan on hand for those days that don’t go as originally planned.
I am happy to say that when it comes to food freezing, the options are limitless, which is great for reducing waste, making meals ahead of time, or even storing excess leftovers.
My top tips for food freezing:
1. Always label your airtight containers with content, date, and reheating instructions when necessary.
2. Invest in some storage gear – wide mouth mason (16oz, 32oz, 64oz) jars, airtight glass containers, ice cube trays, stasher bags, popsicle molds, painters tape for labeling, and a permanent marker.
3. Avoid freezing eggs in the shell, water-rich vegetables (celery, lettuce, cucumbers), soft cheeses (ricotta, cottage cheese, cream cheese), emulsions (mayonnaise, salad dressings, yogurt), as well as water-rich fruits (citrus, apples, watermelon).
4. Double dinner recipes – eat some and freeze some.
5. Air is the enemy, especially when using bags, so squeeze out as much air as possible.
6. When using glass jars, always leave a little room at the top for the liquid to expand once frozen.
Here are some of my favorite foods to freeze:
Berries
I love freezing berries in the summer when they are in their prime for smoothies in the winter. Additionally, I also freeze uneaten leftover berries before heading to the store each week for later use. Simply place a piece of unbleached parchment paper on a baking sheet and scatter all the berries in a single layer. Flash freeze for 45 minutes, and then transfer the berries to an airtight container or freezer storage bag.
Freezer Fresh: 9-12 months.
Bananas
Ripe bananas can be frozen and added to smoothies or other frozen desserts like ice cream. Place a piece of unbleached parchment paper on a baking sheet. Peel the banana, break it in half, and place it in a single layer on the baking sheet. Flash freeze for 45 minutes, and then transfer the halved bananas to a freezer storage bag.
Freezer Fresh: 9 months.
Grapes
Frozen grapes are a super tasty and refreshing snack in the summer. Place the grapes in an even layer on a baking sheet lined with unbleached parchment paper. Flash freeze for about 45 minutes and then transfer to a freezer storage bag. We enjoy them straight from the freezer.
Freezer Fresh:6 months.
Cauliflower
Cauliflower is another fun item to add to daily smoothies because it adds a lot of creaminess without the taste. It is best to consume cooked cauliflower. In brief, simply cut the cauliflower into chunks, steam them, cool them, and place them on a baking sheet lined with unbleached parchment paper. Flash freeze for 45 minutes, and transfer to a freezer storage bag. When you are ready to make your smoothie, add some frozen cauliflower chunks and all the other ingredients to the blender.
Freezer Fresh: 6 months.
Nuts & Seeds
Soaked or sprouted nuts are one of our favorite occasional snacks. To always have them on hand and readily available for snacking or recipes, I follow these instructions to soak and dehydrate large batches at once and then keep them in large mason jars in the freezer. Freezing nuts and seeds keep them from going rancid quickly.
Freezer Fresh: 1 year.
Raw Meat
You can freeze raw meat as is or marinate raw meat in an airtight container and freeze it. When thawed, it will be marinated and ready to cook. I buy meat in bulk and love that I have the space to store it. It also saves me a ton of money throughout the year.
Freezer Fresh: 9-12 months.
Cooked Meats
Grilled and cooked meats can be kept in an airtight container in the freezer for up to 6 months. You can pull out individual pieces of meat for salads, soups, snacks, or as needed.
Freezer Fresh:4-6 months.
Soup
This is my favorite thing to freeze – I have yet to find a soup, stew, or chili that doesn’t freeze well. During the winter months, I love making a double batch of the above to freeze for busy days or days when I want a break from making dinner. Place the soup, stew, or chili in an airtight container, and freeze. Alternatively, you can freeze individual-size portions in mason jars for quick lunches.
Freezer Fresh: 6-9 months.
Casseroles
Casseroles are notorious for freezing beautifully. Wrap tightly and freeze. Let them thaw completely before reheating them in the oven.
Freezer Fresh: 3-4 months.
Baked Goods
Muffins, cakes, pancakes, waffles, and breads also freeze wonderfully. Simply place them in an airtight container and freeze them. I love to pull out individual portions on busy mornings, reheating them in the oven at 300°F for about 15 minutes. It tastes like you just made them fresh.
Freezer Fresh: 6-9 months.
Kale & Spinach
Kale and spinach are very popular to use in smoothies. The problem? They have goitrogenic properties meaning eating them raw can inhibit iodine uptake by the thyroid. The workaround? Simply boil your greens in a large pot of boiling water, drain, squeeze out the excess water, and freeze it in an ice cube tray. Once frozen, transfer to a freezer storage bag. To use, add a couple of cubes to your smoothie along with all the other ingredients.
Freezer Fresh: 6 months.
Butter
I love buying lots of butter when on sale and then freezing it for a later time. It is best to keep the butter in the original packaging while in the freezer to keep it from absorbing any odors from other foods.
Freezer Fresh: 9-12 months.
Flours
I store most of my flour (nut-, regular, and coconut flour) in an airtight container in the freezer. Because I buy flours in bulk, and this little trick prevents them from going rancid before I use it all.
Freezer Fresh: 12 months.
Cookie Dough
I love having cookie dough in the freezer for a quick evening treat. Simply scoop the cookie dough onto a baking sheet with unbleached parchment paper. Flash freezer the cookie dough for about 3 hours, then transfer the balls to an airtight container. My favorite part is that you can pick just one or two cookies and bake them straight from the freezer by adding 2-3 minutes to the baking time.
Freezer Fresh: 6 months.
Eggs
I never knew you could freeze eggs – this is a handy little trick if you have a bunch of eggs you didn’t eat before heading out of town. Whisk the eggs together, place them in an airtight container, and freeze.
Freezer Fresh: 6 months.
Pie Crust
Pie crust can be tightly wrapped and placed in an airtight container. I love this little trick during the holidays – I always keep a few pie crusts in the freezer to make pie-making effortless. When ready to use your pie crust, simply thaw the dough in the fridge overnight and roll it out the next day according to your recipe instructions.
Freezer Fresh: 6 months.
Liquids
In ice cube trays, you can freeze leftover coffee, wine, buttermilk, cold-pressed juice, coconut milk, etc., and then transfer to a freezer storage bag. This is an excellent way for nothing to go to waste, and you have smaller quantities to use in smoothies, iced coffee, or soups.
Freezer Fresh: 6-9 months.
Leftover Smoothies
I usually freeze leftover smoothies in popsicle molds for some summer afternoon refreshment. My kids love them, and the combinations are endless.
Freezer Fresh: 2-3 months – if they last that long!
Milk
Freeze milk in glass mason jars. Make sure to shake the milk before placing it in the freezer to ensure even distribution of the cream. Very rarely, the cream will separate from whole milk, but not enough for anyone to notice. However, when this happens, we make ice cream with the milk.
Freezer Fresh: 6 months.
Pesto
I am a huge fan of pesto, so I generally make a huge batch. It is very convenient to freeze pesto in ice cube trays and transfer them to an airtight container. My favorite way to serve pesto is with grilled veggies, and meats stirred into soups or whisked with olive oil for a yummy salad dressing.
Freezer Fresh: 6 months.
Tomato Paste, Pumpkin Puree & Sweet Potato Puree
Many recipes I use call for a few tablespoons of the above ingredients. I always freeze the remaining in ice cube trays to pull out just the amount I need in the future.
Freezer Fresh: 6 months.
Stock or Broth
I must mention this: it is a secret weapon in any home kitchen. You can’t go wrong with either beef or chicken broth. I love drinking cups of broth, especially in the winter. The broth is easy to freeze in silicone molds or wide-mouth mason jars.
Freezer Fresh: 6-9 months.
Fresh Herbs
Fresh herbs are another favorite for freezing. Have you ever bought a bunch of parsley but only needed one tablespoon for the recipe? This is, unfortunately, common. A quick solution – chop the herbs and place them in an ice cube tray; cover each little square of chopped herbs with olive oil. Once frozen, transfer to a freezer storage bag. Now, you can just pull out little ice cube sizes for all your favorite recipes.
Freezer Fresh: 6 months
As shown above, food freezing can be simple and uncomplicated. Start slowly, and eventually, you’ll fall into your own natural rhythm to preserve foods by freezing before heading out on your weekly grocery run. Food freezing has become a favorite (and easy) real food kitchen hack.
Looking for information on how to stock a real food kitchen? This post will help you find local or online food sources to nourish your body and soul.
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