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Volume II
October 6, 2008

Freezing Tips and Timelines
By Camille Rhoades

Since this newsletter is all about putting your freezer to work I thought it might be helpful to have a few little reminders, tips, and guidelines for freezer use.


Always label everything you put in the freezer! Write what it is and the date you put it in. Also include cooking instructions.

Use appropriate packaging. Bags specifically for use in the freezer, vacuum sealer, plastic wrap, and foil are the main materials used. Be sure you wrap them completely. Use microwave safe plastic wrap if you plan to thaw or cook the frozen food in the microwave. Also you can line casserole dishes with heavy duty foil before assembling. Fill casserole, freeze, then remove foil wrapped food and seal in ziplock heavy duty freezer bag. Place in original container to thaw and bake.

Your freezer temperature should be below 0 degrees Fahrenheit. Use a thermometer to check the temperature.

Freeze in smaller portions so the food cools faster and thaws faster for best quality.

You can freeze ingredients for a casserole in individual packets (chicken, vegetables, cheese), then place the smaller packets into one large bag. Label well, including thawing and baking instructions, then freeze.

Remember that freezing will not improve foods, it will just keep them at their original freshness and quality. Freeze good quality foods.

Freezer Time Guidelines:

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