Freezing leftovers offers you the convenience of having something already prepared for those nights where there is no will or time to cook. In addition to the convenience it extends, freezing meals can also be a cost effective way to have ready made lunches available. Whether you made too much of something or you made food intentionally for freezing purposes, proper packaging and freezing is an imperative part of the process.
Step 1
Cool down the food before packaging it up as heat can lead to condensation. Place the pan or pot containing the food into an ice bath to rapidly drop the temperature. Leave the food to chill for 10 to 15 minutes. Food should not be left to cool at room temperature as this can lead to an unhealthy accumulation of bacteria.
Step 2
Transfer the ready-made meals into airtight containers or freezer bags. Soups and stews will do best in rigid containers. Take into consideration when packaging the food how much you will use at one time and distribute accordingly.
Step 3
Mark the container or bag with the current date so you will know how long it's been frozen. Most foods will keep up to a year in the freezer, but it's best to use them well before the one year point.
Step 4
Set the food into the freezer which is kept at 0 degrees F in an area that is flat and level to prevent leaks and spills. The prepackaged meal can be moved once it has solidified.
Tips and Warnings
- Most prepackaged frozen meals should be thawed in the refrigerator. Breads can be thawed at room temperature. Casseroles can be frozen in their original dish as long as they are tightly wrapped with aluminum foil. Use microwave safe containers for freezing to make it easier to reheat later.
- Do not pack more into a container than can freeze in a 24 hour period.
Things You'll Need
- Ice cubes
- Airtight containers or freezer bags
- Labels or marker
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