Cabbage freezing tips? How to freeze vegetables: Wash and prepare vegetables as you would for consuming, such as chopping carrots or cutting broccoli into florets, and let them dry completely. For optimal taste, cook vegetables al dente (just before fully cooked), let them cool completely and then place in a freezer container. Storing: Fresh fruit and vegetables can last 8 to 12 months in the freezer, but beyond this time, you may lose quality in taste. When frozen correctly, frozen breads can maintain freshness.
Assemble casseroles in freezer-safe and ovenproof dishes (glass and ceramic dishes tend to work best) and seal with several layers of plastic wrap and foil, or with an airtight lid to keep out as much air as possible. For the best defrosting results, thaw them in the refrigerator overnight, then cook in the oven. Of course, if you forget to thaw and want to bake from frozen, make sure you freeze your casseroles in freezer-to-ovenproof baking dishes (such as foil, as most glass or ceramic dishes will crack). Don’t forget to remove any plastic wrap on your casseroles before baking (yes, I’ve done that!).
Yes! Produce is one of those food types that seem to go bad before you can eat it. The beauty of freezing fresh fruit and veggies – it can be past its prime and you can still freeze it for smoothies or cooking in something else! Bananas – Whole, sliced, blended, whatever floats your boat! They make a delicious addition to a smoothie and obviously make good banana bread. Berries – Whole cranberries, strawberries, blueberries, blackberries, etc. These are all super easy to freeze and they’re GREAT in smoothies! Fruit – Sliced watermelon, cantaloupe, peaches, grapes, kiwi, etc. freeze well. Just make sure you flash freeze (spread them out on a sheet pan and freeze) before putting them into a freezer baggie or else you’ll end up with a huge clump of fruit that you’ll never get apart! See even more information on Can You Freeze Watermelon.
Don’t: Thaw on the Counter Thawing food properly is critical to preventing foodborne bacteria from multiplying to dangerous levels, says Hutchings. Don’t plan on thawing any kind of food at room temperature, she advises, even seemingly “safer” options like leftovers or cooked meats. Instead, she offers these four methods: Thaw by cooking This works especially well for small pieces of food, including ground or chopped meat. Thaw in the microwave This is typically the second-fastest way to thaw food (cooking is the fastest). It’s not recommended for large food items, such as whole chickens, but it is ideal for smaller foods or foods that will be added to a larger dish later.