- Do not try to freeze or store food at less than 0°F.
- Keep a freezer thermometer handy and check freezer temperature from time to time.
- Never put hot food in a freezer.
- Never refreeze frozen food that has thawed.
Commercial frozen foods:
- Transfer at once from shopping bags to freezing surface of 0°F. freezer and leave there several hours.
- In any packages were ripped in transit, overwrap in plastic food wrap, slip into plastic bag, press out air, and seal.
- Always cool hot food before setting in freezer.
- Spoon cooled food into 1-pint and 1-quart freezer containers, filling to within 1/2 inch of top.
- Snap on lids, label, date, and set on freezing surface of 0°F.
- When solidly frozen, move to upper freezer shelves.
Freezing fresh herbs
- Mince herbs, then spoon 1 tablespoon into each compartment of an ice cube tray, keeping different herbs separate.
- Add 2 to 3 tablespoons water to each compartment and freeze.
- Pop frozen "herb cubes" into plastic zipper bags, label, date, and store in freezer. Maximum storage time is 3 months.
- To use, drop solidly frozen cubes into sauce, soup or stew, remembering that 1 cube = 1 tablespoon freshly chopped herb or 1 teaspoon dried herb.
Freezing Fresh Ginger
- Wrap unpeeled "hand" of ginger in plastic food wrap.
- Slip into plastic zipper bag, press out air, seal, label, and date.
- Store on freezer door shelf. Maximum storage time is 4 months.
- To use, cut off the amount you need. A 1-inch square = 1 tablespoon minced ginger.
From Dinners in a Dish or a Dash by Jean Anderson. Copyright 2000. New York: William Morrow.
- Pick up tips and recipes for entire meal plans at the Make-Ahead Meals board.