Quick tips: Freezing food

By Katelyn Marie Poyntz

​Did you know that 63% of the food we throw out could have been eaten? 

This week’s food-saving motto: Freeze it! You can freeze yogurt, cheese, tofu, milk, meat, fruits, veggies, and even eggs—the sky’s the limit! 

Here are some easy freeze methods:

• Lay the items you wish to freeze in a single layer. Cookie trays work great! Once frozen, place it in a reusable container or silicon freezer bag for storage.
• Pour liquids, soups, purees, sauces, and thick stews into ice cube trays. They freeze and thaw faster, and you can use as little or as much as you want/need.
• Wash and reuse stand-up freezer pouches, cereal bag liners, and clear milk bags, all of which are thick and sturdy.

Here are some ideas for what you can freeze:

• Most veggies need to be blanched before frozen. Drop into boiling water for a minute to start the cooking process, drain, cool, and then freeze.
• Some veggies can be frozen raw, such as finely chopped cauliflower, corn kernels removed from the cob, diced peppers, and sliced onions.
• Fruits can be washed and frozen right away. Simply chop the fruit you want to freeze into bite-size pieces, or, if it’s already small, freeze it as it is. Mango, grapes, blueberries, and bananas—it’s like eating a popsicle but better for you!
• Separate egg whites and yolks when freezing them. 

What doesn’t freeze well? 

• Fruits and veggies with high water content (cucumber, watermelon, celery, lettuce)--they will thaw into mush.

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*This post is based on content originally posted on Wylderr.