How Do You Freeze Your Food?
Whatever kind of wrapping, bag, or container you use, you should remove as much air as possible. Water expands about 10% during freezing, so try and leave space for that as well.
When I freeze my meals, I like to write what it is, and also the date I froze it so I know when to use it by.
what you can and can't freeze
APPLES: Peel, core and cook in a small amount of water, adding 1 tablespoon of lemon juice. This may be pureed. Place in a container leaving 2.5cm head space. OR FOR PIES, a light syrup can be used instead of water, drain and sprinkle with sugar and pack in freezer bags. can be stored for 4 months.
APRICOTS: Discard the stone, dip in lemon juice. Sprinkle with sugar if desired. Pack in freezer bags. can be stored for 6 months.
ASPARAGUS: Wash and remove woody portions. Blanch, cool and drain. Pack into containers. Blanch for 2-3 minutes. can be stored for 9 months.
AVOCADO: Puree flesh and mix well with lemon juice to taste. Pack in freezer bags. can be stored for 1 month.
BANANAS: May be frozen whole. The skins will discolour and when thawed the flesh will be softer. Pack in freezer bags. Use as an ice confection for kids. can be stored for 3 months.
BEANS: Remove tips and ends. Use whole or sliced. Blanch for 2 minutes. Cool. Pack in freezer bags. can be stored for 10-12 months.
BEETROOT: Trim, leaving 2cm of stem. Cook, skin, cut into suitable sizes. Pack in freezer bags. can be stored for 9 months.
BREAD can be stored up to 2 months
BROCCOLI: Remove course leaves and thick stems. Wash well. Blanch for 3 minutes. Pack in freezer bags. can be stored for 12 months.
BRUSSELS SPROUTS: Trim and wash well. Blanch for 3-5 minutes. Pack in freezer bags. can be stored for 12 months.
BUTTER/MARGARINE AND OTHER FAT SOLIDS: Freeze well. Overwrap blocks in foil or plastic wrap. butter lasts for 6 months. unsalted butter: 12 months. margarine: 6 weeks. other fats: 6 weeks
BUTTERMILK: Freeze in containers. Lasts for 2 months.
CABBAGE: Use crisp young cabbage. Wash and finely shred. Blanch for 1 1/2 minutes. Pack in freezer bags. can be stored for 6 months.
CAPSICUM: (red)Wash and dry. Place on tray in a hot oven. Bake until skin is blistered. Plunge into iced water, drain. Remove skin, core and seeds. Pack in freezer bags. can be stored for 6 months.
(green) doesn't need blanching. Freeze whole or cut and pack in freezer bags.
CARROTS, PARSNIPS, TURNIPS: Scrape and remove tops. Blanch for 4 minutes. Pack in freezer bags. can be stored for 9 months.
CAULIFLOWER: Choose close, unblemished heads. Blanch for 4 minutes. Pack in freezer bags. can be stored for 10 months.
CHEESE: After freezing some cheese, it becomes crumbly and can be disappointing if used for platters. However, they can still be used in cooking. Overwrap whole blocks in foil or plastic wrap. Pack grated cheese in freezer bags. can be stored for 2 months.
CHERRIES: Remove stems, pit if desired, poach in light syrup. Pack in containers, leaving 2.5cm head space. Alternatively,sprinkle with sugar, or freeze then pack in bags. can be stored for 4 months.
COFFEE BEANS: freezing prevents staling.
CORN: Remove husks and silks. Blanch for 6-10 minutes. Wrap cobs in plastic wrap, then heavy-duty foil. Pack in freezer bags. can be stored for 10 months.
COTTAGE AND CREAM CHEESES: Cream cheese tends to be a little crumbly after thawing but when blended with other ingredients such as in dips, it returns to the creamy texture. Freeze in containers and leave a 2.5cm head space. can be stored for 2 months.
CUSTARDS: Commercial, "ready to eat" custard may be frozen in its carton. There may be some separation, but but after stirring the custard, it will become smooth again.
EGGPLANT: Peel and cut into 2.5cm slices. Blanch for 4 minutes, chill and drain. Pack in layers in containers. can be stored for 12 months.
FRUIT SALAD: Results vary according to the fruit that is used. Any combination of peaches, apricots, passionfruit and pineapple gives a good result. Sugar and lemon juice or sugar syrup may be added to fruit. Pack in containers leaving 2.5cm head space. Do not include bananas, strawberries, kiwifruit, apples, pears or melons. Add them fresh before serving. can be stored for 3 months.
GRAPES: I love eating froze grapes during summer... Use seedless varieties as seeds may impart undesirable tastes. Cut into small bunches. Freeze in freezer bags. can be stored up 4 months.
LEMON JUICE & LIME JUICE: Squeeze, and pour into small ice cube trays. Freeze. can be stored for 6 months.
MELONS: Peel and remove seeds. Cut into wedges/cubes/balls. Cover with a light syrup or sprinkle with sugar. Pack in containers leaving 2.5cm head space or in freezer bags. can be stored up to 6 months.
MANGO: Peel, cut into thick slices. Free freeze or sugar pack. Pack in freezer bags. can be stored for 9-12 months.
MEATS:
- beef: lasts for 6 months
- whole chicken lasts for 6 months
- chicken fillets lasts for 6-12 months
- duck lasts for 6 months
- lamb lasts for chops/fillets last for 4 months
- lamb cutlets last for 4 months
- whole turkey lasts for 12 months
- veal lasts for 4 months
- pork chops/fillets lasts for 2 months
- lean mince lasts for 2 months
- sausages last for 1 month
MILK: May be frozen if homogenised. Freeze in 500ml cartons. Thaw completely before using. Shake well before opening the carton. can be stored for 1 month.
MUSHROOMS: Wipe with a damp cloth. Free freeze, pack into a container or freezer bags. can be stored for 3 months.
ONION: (whole and peeled) pack in double freezer bags to protect your freezer from smells. can be stored for 2-3 months
PASSIONFRUIT: May be frozen whole, or remove pulp and freeze in ice cube trays. Remove from trays and pack in freezer bags. can be stored for 6 months.
PEACHES: A firm canning variety gives best results. Wash, peel, cut and poach. Sweeten if desired. Cool, pack in containers leaving 2.5cm head space. can be stored for 4 months.
PEAS: Shell and wash. Blanch for 1 1/2 minutes. pack in freezer bags. can be stored for 6 months.
PINEAPPLE: Peel and slice, sprinkle with sugar, if desired. Free freeze then pack in freezer bags. can be stored for 4 months.
SEAFOODS:
- oily fish: mullet, mackerel, salmon, trout, herring, sardines, tuna, tailor, etc. lasts for 3 months.
- non-oily fish: whiting, bream, flathead, snappy, john dory, jewfish, sole, flounder, ect. lasts for 4-6 months
- crustaceans: lobster, prawns, crabs last for 3 months
- oysters in ice blocks last 6 weeks
- smoked fish last for 3 months
SPINACH: Wash very well under cod running water. Remove thick stems. Blanch for 20-30 seconds. Pack in containers leaving 2.5cm head space or freezer bags. can be stored for 6 months.
TOMATOES: NOT successful unless in cooked puree form for freezing. Pack cooled puree in double freezer bags. can be stored for 12 months.
NOT SUITABLE FOR FREEZING:
- raw potato
- tomatoes (unless as puree and pulp)
- chokos
- marrow
- lettuce
- cucumber
- squash
- pumpkin (unless in soups, cakes, pies etc)
- bananas (unless frozen whole or as a novelty iceblock)
- melons
- jellies and heavy gelatine dishes
- leafy greens
- cabbage (unless cooked)
- fresh fruits (such as apples, pears, plums, as whole fruits)
- bakedcustards
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