37 Foods I Freeze and Why
I freeze many foods. The following is the first 37 foods I regularly freeze, how I freeze them and why.
The three main reasons why is to save money, time and waste less. I DETEST throwing food away, my family can contest to that. I’m pretty sure they think I’m borderline crazy when it comes to throwing away food.
Many people will be surprised at how many foods can be frozen. Almost anything CAN be frozen but it is important to plan for HOW the frozen food is to be used after it is frozen.
Fresh fruits and many vegetables change structure when you freeze them so only freeze them if you plan to use them for cooking or smoothie making.
Most of my freezing is for quick use in future cooking. I buy in bulk because it is cheaper, use what I need, then freeze the rest.
As mentioned above freezing changes the structure of the food. For most foods this is an irreversible change. Some foods need a little preparation prior to freezing (*blanching) others need no preparations and thaw out with indecipherable changes from the pre frozen version.
I store everything in the freezer for an indefinite length of time or until it gets freezer burned. The more air you get out of the frozen item the longer it will last. If you really want to get the air out, use a vacuum sealer. I use a FoodSaver for my vacuum sealer method.
Before I disclose the foods I freeze and why, I would like to share my main methods of freezing which will also be discussed in less detail under each food.
*I find blanching to be too much work and don’t usually freeze foods that need to be blanched such as green beans.
Methods for Freezing Food
Freezer Bag Method
Bags I Use for Freezing Food
I am really careful about using too much plastic but freezing food is an exception for me.
I use quart and gallon Ziploc freezer bags. They have to be freezer bags, any other kind is not strong or thick enough to protect food properly. In my defense I hand wash my Ziploc bags.
I have slowly been transitioning to silicone Stasher bags and have had really great luck with them.
After having children I discovered that Lansinoh Freezer bags are good for storing other things besides milk and they fit perfectly in the center section of my freezer and in ice cube bins!
How to Prepare Food in Freezer Bags for Freezer
Most often I am storing a liquid or pliable food, such as pizza sauce and frosting in freezer bags. When storing a liquid or other foods that takes the shape of its container you want to fill the bag and then remove all the air. I do this by zipping up most of the bag and squeezing it until the food is nearly escaping the bag, then sealing the last bit.
Do not fill the bag all the way full there needs to be a little space for the food to expand into as it freezes.
Once the food is secured in the bag it needs to be laid flat and frozen that way. I have some small cookie sheets that fit perfect in my freezer. I set the cookie sheet with my freezer bag or bags, as level as possible, on top of whatever is in the freezer. It will take at least an hour depending on the food but I usually leave it overnight.
When the food is solid the bag can then be stored upright in what I call a food filing system. Don’t forget to label every bag so you know what it is and when it was frozen!
I also use freezer bags to store solid foods that my family uses often for example cookies, onions, ice cube food and bread crumbs. These are more at risk for freezer burn but we eat them quickly so they rarely go bad.
Ice Cube Tray Freezing Method
This is another great way to store liquid foods, especially if you only need it thawed in small portions! I freeze yogurt whey, lemon juice, baby food and egg whites this way.
All you have to do is pour the food into the cubes, cover and freeze.
Depending on how soon I will need my ice cube tray again will depend on how I store my food. The frozen food cubes keep the best if you leave them in the ice cube tray. I love these trays from OXO Tot that come with lids, however, a standard cheap ice cube tray will work with a little plastic wrap.
If you find that you need your ice cube tray or you are making large amounts of cubed food such as baby food then moving them into a freezer bag is the way to go! The downside is that the cubes will degrade and get freezer burned faster because they are exposed to more air.
Freezer Container Method
I use all kinds of hard sided containers too! My favorites are Lock & Lock and Mason Jars. This method worked really well in my upright freezer but now that I have a drawer freezer, it is not as efficient as my freezer bag filing system.
This is the easiest way to freeze food for lunches. I have some nice single serving sized containers from Snapware that are freezer and microwave safe. I freeze leftovers in these containers and have a quick grab and go lunch. It thaws a bit during the day and then I zap it in the microwave at work!
Staying constant with your containers helps with food storage because they will fit better in your freezer. The Lock & Lock containers are nice for food storage because they maximize space in the freezer but the Snapware ones have a slight angle that allows them to nest inside each other when not in use.
“As Sold” Freezing Method
I freeze quite a few things as they are sold such as the Costco bag of garlic cloves and smaller (1lb) portions of raw meat.
These things could be more efficiently frozen using other methods however, the items I freeze as sold are usually things I use up quickly or need to access daily such as the garlic.
This is the quickest way to freeze things because it takes no prep work.
Plastic Wrap and Freezer Paper Freezing Method
I don’t use this method very often.
Usually the item is wrapped tightly with plastic wrap first and then with freezer paper in order to keep out air. The plastic wrap is not always necessary but it is an added layer of protection from drying out.
I use this method for freezing layers of cakes. It can also be used for raw meat.
I have thought about switching to beeswax food wrap but I have no experience with freezing it so I cannot recommend it yet.
Vacuum Sealing Method
This is the best way to protect your food long term against freezer burn. The down side is that it is harder to access the food and it takes time to vacuum seal.
The number one food I vacuum seal is fish. I have vacuum sealed hundreds if not thousands of fish fillets.
There are two types of vacuum sealers, Chamber Vacuum Sealers and Suction Vacuum Sealers. I use the latter and my go to is a FoodSaver.
Chamber sealers are really expensive but if you are going to vacuum seal a lot, like everyday, then I would recommend this one because suction sealers do not hold up to hard use.
If you are an occasional sealer then suction sealers are for you. I also really like that the FoodSaver (suction sealer) can be used with other containers to increase the shelf life of all kinds of foods. It even comes with an attachment for Mason Jars, (though this would never replace canning)!
I have found that the best way to vacuum seal, using a suction sealer, is to freeze the food first for 30 minutes to 1 hour, uncovered on a cookie sheet. Once frozen the item can be sealed. This pre freezing eliminates liquid being pulled through the bag and ruining the seal.
Labeling
Labeling your foods is important. I have had to throw away food before because I did not take the 30 seconds it takes to label. Label your food!!
At the very least make sure to date your food but it is also good to include what it is as quite a few things can look similar when frozen. Another thing to add is any allergens if someone in the household has allergies.
I simply write on my containers and bags with Black Sharpie. My mom uses masking tape and writes on that. Freezer tape works as well. Any labeling method will work so find the one that suits you best.
Foods I Freeze Freeze and Why
Jump to Section
- Fresh Ginger
- Garlic Cloves
- Onions
- Green Peppers
- Celery
- Spinach and Kale
- Tomato Paste
- Pizza Sauce
- Pesto
- Pasta
- Broth
- Salsa
- Leftovers
- Rice
- Beans
- Baby Food
- Berries
- Apples
- Whole Pies
- Bananas
- Fresh Lemons, Limes and Their Juice
- Egg Whites
- Yogurt Whey
- Milk
- Cookies and Muffins
- Cakes
- Frosting
- Waffles
- Bread
- Bread Crumbs
- Crescent Roll Dough
- Pizza Dough
- Cheese
- Bacon
- Ground Beef
- Raw Meat
- Fish
Foods I Freeze and Why
1. I Freeze Fresh Ginger
How
I freeze ginger whole. I keep mine in a small plastic tub and grate off what I need when I need it and then return it to the freezer. If you plan to keep it in the freezer for a long time I recommend also wrapping it somehow in paper or plastic wrap to keep it from getting freezer burned.
Why
Freezing ginger is a pretty big money saver but it depends on how your store sells it. Some places make you buy the whole piece of ginger and others have you buy it by the weight.
My biggest reason for freezing ginger is that it grates better when it is frozen!
2. I Freeze Garlic Cloves
How
Peel and separate the garlic cloves as if you plan to use it but do not cut the cloves.
Place cloves in a ziplock bag or other airtight storage container, seal and label.
I buy the bulk bag of garlic at Costco. I love that the cloves are already peeled and ready to go. It is a huge bag and there is no way I would ever be able to use it all before it went bad. I put the whole bag in the freezer as sold and pull out garlic as needed.
Why
By buying garlic in bulk and freezing it, I save money because it is cheaper, I save time because I don’t have to peel it and create less waste too.
3. I Freeze Onions
How
Onions might be the number one thing that I freeze. I use onions in almost everything I cook. If I am going to cube an onion then I figure I might as well cube the whole thing.
If my recipe calls for 1/4 cup of onions then I cube the whole thing, use the 1/4 cup and place the rest into a freezer bag. Then I put the bag in the freezer.
I don’t even bother to lay the bag full of onions flat! They freeze just fine and the bag can be slightly massaged later to loosen and separate the cut up onions.
Why
I mostly freeze onions to reduce waste from onions going bad in my fridge. Freezing them also cuts down the smell and means I don’t have to cut onions as often, thus saving time. And of course if I am wasting less and saving time then, by freezing onions, I also am saving money.
4. I Freeze Peppers
How
If I don’t think I can use all the peppers I bought before they go bad then I chop them up for the freezer.
Just like onions, green peppers can be frozen without any blanching. Chop them into desired size, add to a Ziploc bag, label and freeze.
Why
Most recipes call for anywhere from 1/4 to 1 cup of peppers. It is easy to measure out and saves prep time when cooking dinner.
5. I Freeze Celery
How
Chop celery into 1/2-1 inch pieces. Place in a Ziploc bag or other airtight storage container, label and freeze. Add to recipes from frozen form. Do not thaw as celery’s structure changes and is a bit mushy when thawed.
Why
I use celery mostly in, recipes! Surprised by this? I did’t think so. Pretty much everything I freeze is for use in a recipe.
6. I Freeze Spinach and Kale
How
This one is surprising! I freeze spinach and kale without blanching! After harvesting from my garden I wash the leaves, dry them and then put them directly in the freezer in a freezer bag. The same method can be used for store bought spinach and kale but I would not recommend trying this method with lettuce, it is not as tough. The most important part of freezing directly is to make sure the leaves are completely dry, prior.
If you want to try out blanching check out this simple step by step guide with photos from Wendi Spraker at Loves and Dishes How to Blanch Vegetables.
Why
I save money by growing my own kale and spinach. We are able to enjoy these greens throughout the winter by freezing and don’t need to pick them up at the store.
These healthy greens can be used in smoothies, casseroles and soups.
7. I Freeze Tomato Paste
How
Freezing tomato paste makes it more convenient to use in recipes. I usually freeze tomato paste whenever I am cooking and need to open a new can.
First I scoop out tomato paste, in 1 tablespoonful increments, and place onto plastic wrap or plastic wrap alternative. Making sure each scoop is not touching each other, I cover with a second sheet of plastic wrap or alternative and freeze flat.
Once frozen this can be put in a plastic bag or container to access later.
When it is time to use, remove the number of tablespoons you need for your recipe and add frozen. There is no need to thaw.
Why
Most recipes call for 1-2 tablespoonful of tomato paste, but there is more than that in even the smallest can. By freezing you will be able to use it all, plus it is pre-measured to save time.
8. I Freeze Homemade Pizza Sauce
How
When the pizza sauce has cooled, pour into freezer safe storage bags. I prefer to use Lansinoh Milk bags. At 8 oz, they are the perfect size for thawing fast and making small pizzas. Lay the bags flat and try your best to remove all the air before sealing.
Why
I love having pizza sauce at the ready for a quick snack or meal. Having it frozen into small portions makes it thaw super fast. I make my pizza sauce from pasta sauce and usually make a large amount at once. Freezing it afterward means no waste and I save money by buying in bulk!
I also freeze pizza dough!
9. I Freeze Pesto
How
I find that pesto freezes amazing! If I buy it, I freeze it in the container it came from. If I make it then I freeze it in small ziplock bags such as the Lanishoh Milk bags. You could easily freeze it in an ice cube tray or in any freezer safe container.
The high amount of oil in pesto helps preserve the pesto greens. The oil content also makes it easy to scoop out of the container from frozen like ice cream. I will make plates of pasta and them top each with a scoop of pesto!
Why
If I make pesto it is easier to make a big batch than it is to make a little one. By freezing the pesto I can use it anytime I want and it keeps for a really long time. Same goes for store bought which I also buy from Costco, in a large and reasonably priced container.
10. I Freeze Pasta
How
Place cooled cooked pasta in freezer bag or container and freeze! Make sure to pick a container that fits the amount of pasta you are freezing or if you are using a bag squeeze out as much air as possible and lay flat to freeze.
To reheat frozen pasta you can place it directly into boiling water, if in a microwave safe container it can be microwaved, and you can even thaw it out right on the counter or under water.
Why
We always seem to make too much pasta. By freezing it we eliminate waste and have pasta ready for a quick snack or meal.
11. I Freeze Chicken, Vegetable, and Beef Broth
How
I have a lazy way and a proper way. I buy the quart containers broth or stock from Costco.
Lazy way– I use what I need and put the rest, container and all, as sold into my freezer. This takes up alot of space but its fast. The downside is it is not as easy to use later
Proper way– I measure out 1-2 cup portions into freezer bags and lay the bag flat on a small cookie sheet to freeze. Be sure to label. Once frozen, the bag can be stored upright like a food filing system! These portioned bags are all ready for future recipes.
Why
Little cans of broth take up a lot of space, the quarts are better to store and they are cheaper. I don’t always use or need the whole quart. Rather than throw it away, I freeze it.
12. I Freeze Salsa
How
I buy the 1 gallon jug of salsa and then separate it into small Mason jars.
When freezing using the container method, it is important to leave some space in the top of the jar for the salsa to expand once frozen, otherwise, you may find yourself with a cracked jar. 3/4 of an inch should be enough space for expansion.
Once filled I seal, label and place in the freezer.
Why
I can divide the salsa into portions that I know my family will eat before it goes bad. When we are ready to use it, I move the jar from the freezer to the fridge and we enjoy the salsa at our leisure.
13. I Freeze Leftovers
How
Sometimes my family doesn’t want to eat swiss steak for a week straight. I make big meals on purpose so that we have left overs.
If I notice by day 4 that the left overs aren’t being consumed, I portion up the meal into either freezer storage bags or a sealable plastic storage container like Lock and Lock. If using the freezer bag method make sure to freeze flat.
Usually I make the portions enough for one person to use as lunches. If the portions will feed more people I make sure to label it so I know how to use it later.
Along with freezing homemade food, I also do this with restaurant meals.
Some meals freeze better than others. Casserole type dishes and dishes with sauce freeze the best.
If your dish contains rice it is definitely freezable but make sure that when you heat it up you add a small amount of water. The rice has a tendency to dry out a bit and the water helps to revive it.
Why
Left overs may great lunches! By freezing them into portions I save time making lunch and don’t waste any food. The frozen lunch goes right in my lunch box and I reheat it in the microwave at work.
I don’t do freeze lunches for the kids because they don’t have a microwave at school.
14. I Freeze Rice
How
If I have left over rice, which I always do because I make extra, then I portion it up into 1-2 cups and place into quart unsealed freezer bags while it is still warm. Rice is easier to work with when it is warm.
Once the rice is room temperature then I squish all the air out and flatten the bag, seal the bags up and place on a flat surface such as a small cookie sheet and put in the freezer. After frozen, I will add it to my food file in the freezer.
Why
I like to make big pots of rice because rice (the healthy kind, not the minute rice) takes around 20 minutes to cook. This can add a lot of time to making dinner, especially if you are like me and forget to make the rice.
By freezing rice I can thaw what I need in a minute. I save energy and money by making rice using the Instant Pot in only one big batch.
15. I Freeze Beans
How
I freeze black beans, kidney beans, refried beans and every other kind of dried or canned beans. I freeze them flat in a freezer bag.
Why
For some reason I never finish all of the beans from the cans that I open when cooking. I use the left over portions of beans in tacos, chili and soups. They always make a great addition.
This isn’t a huge money saver but anytime you aren’t throwing away food you are saving money.
16. I Freeze Homemade Baby Food
How
After puréeing baby food, I pour the purée into ice cube trays. Leave a little bit of room at the top of the tray for the food to expand when frozen.
This works best with an ice cube tray that has a lid. If you don’t have a lid you can use plastic wrap or foil to cover. Covering the cubes will keep any unwanted particles from getting into the baby food.
Once frozen, baby food cubes can be popped out of the cubes and stored in a Ziploc freezer bag. Be sure to label!
Why
Babies don’t eat very much food at one time. By freezing, you can make a big batch all at once. The ice cube sized baby food is perfect for dishing out just the right amount of food for your child.
Making homemade baby food is cheaper and healthier for your baby.
17. I Freeze Berries
How
Spread berries out on a cookie sheet or jellyroll pan with sides. Place in freezer for 1-2 hours then transfer to an airtight freezer bag or storage container. I only freeze what we can’t eat fresh because the berries are not the same after being frozen.
Why
I freeze berries for use in smoothies, pies and to make jam. This is how my family stores our berries after we go berry picking or when our garden has produced more than we can eat.
18. I Freeze Apples
How
Apples are best frozen as slices. I use an apple peeler/corer to speed things up. Once cut, the slices can be frozen in many ways.
I recommend putting the slices in a large freezer bag and lay flat. When they are froze you can break up the apples a bit or leave them as is for a neat storage.
If you are using your apples for a pie but aren’t making the whole pie you can lay your freezer bag on its side in the pie tin, then fill with apples. close the freezer bag and place the tin, bag, and apples into the freezer. It will freeze in the shape of the pie tin!
Why
I mostly use frozen apples in pies but they are great for applesauce or smoothies too. It is easy to measure out what you need or pre-freeze in pie shape. This is a time and money saver.
Often local apple orchards offer a good deal on apples in the fall and, in my opinion, local apples make the best pies too.
19. I Freeze Whole Pies
How
Take apple freezing to the next level and freeze the whole pie!
I make my pie ahead of time but don’t cut vent holes in the crust or bake it. If you do cut the vent holes, the pie will be ok but the pie will keep longer if you keep the air out.
Set in freezer uncovered for 3-4 hours then cover in foil or plastic wrap to keep the air out.
When it is time to bake, I unwrap and bake in the oven as usual, adding 20 or so extra minutes to my bake time.
Why
If you are cooking a big meal it is nice to have the pie already made and ready to put in the oven.
20. I Freeze Bananas
How
This is one of my favorite freezer tips because it is so simple. When bananas get to the overripe stage you don’t have to throw them away, pop the whole banana in the freezer, skin and all.
When it comes time to use the frozen banana, set it on the counter to thaw for a few minutes. Be sure not to wait too long, you want the outside skin to be soft but not the whole thing.
Slice off one end of the slightly thawed banana and squeeze the frozen banana mush out like a Gogurt yogurt. It should come out easily in one or two chuncks.
Why
I freeze bananas when we don’t eat them fast enough. By having bananas in the freezer I don’t have to use the good edible ones when I want to make banana bread or banana muffins, plus these really sweet overripe bananas are the best for baking!
I save money by using every single banana we buy.
21. I Freeze Fresh Lemons, Limes and Their Juice
How
Whole-I freeze lemons and limes whole! Place the entire fruit in the freezer, you don’t even need to seal it up because the skin protects against freezer burn. When you are ready to use, set it to thaw until slightly soft. I cut the fruit in half and juice!
Juice– If I don’t have room for the whole lemon or lime, I juice it first and store the juice in a small container. I like to use these baby food containers from OXO Tot. Freezing into ice cube trays works great too.
Why
Lemons and Limes have become super expensive in the past few years but if you buy a big bag of them the price is much cheaper per lemon or lime.
Another plus is the peals are easier to zest when they are frozen!
22. I Freeze Egg Whites
How
I freeze raw egg whites in ice cube trays. First separate the yolk from the whites by gently passing the yolk from one egg shell to the next while allowing the whites to pour out. When they are frozen, I put the egg white cubes into a plastic bag
I do not freeze the yolks and I do not freeze them whole. I am not entirely sure what would happen but I imagine the eggs would break or separate and the yolks may dry out too much. It may be possible to freeze eggs whole but I have not.
I really stress labeling this one because when it is frozen it looks just like lemon juice and yogurt whey.
Why
Eggs are pricy too and a lot of recipes call for just the yolks or just the whites. By freezing I always have whites ready to make a lemon meringue pie.
23. I Freeze Yogurt Whey
How
I make yogurt for my kids every few weeks. I save 2 Tbs of the yogurt whey from every batch to make the next batch. Yogurt whey freezes very well and it stays active even after being frozen for up to a month.
I use OXO Tot cubes to freeze my small amount of whey.
When it is time for the next batch of yogurt I move the frozen cube to the refrigerator. It is important to thaw yogurt whey slowly so that the yogurt culture is not shocked.
I have also frozen whey in lidded ice cube trays. Be sure to label because this can easily be mistaken for lemon juice or egg whites.
Why
Making yogurt can save quite a bit of money and it is healthier because you control what is in it.
Starter can be purchased but once the yogurt is going, as long as you save the whey or some yogurt for the next batch, it never has to be purchased again!
24. I Freeze Milk
How
I haven’t frozen milk in years but I used to do it all the time. All milk can be frozen.
The key to freezing milk is the fat content. Skim milk freezes the best because it has the least fat content and the most water. Whole milk does not freeze as well as skim because of the high fat, low water content and tends to separate. Nonetheless, whole milk can be frozen.
I freeze the whole gallon as sold! It does tend to expand and can burst the jug. I only ever had a leak once in 5 plus years of freezing milk and I believe it happened because the jug was on its side.
Milk can also be moved to another container to be frozen such as mason jars, or freezer bags, just make sure there is a little extra room for expansion.
When the milk is needed, I move the jug to the refrigerator to thaw, and shake occasionally. Milk can thaw overnight but if you freeze the whole gallon as I do, then it usually needs a full 24 hours to thaw completely.
Why
It is cheaper to buy milk in larger quantities. If you don’t drink a gallon of milk before the expiration date you should consider freezing to save money!
25. I Freeze Cookies and Muffins
How
I freeze cookies and muffins in freezer bags. No special treatment just in the bag and then in the freezer.
We eat cookies and muffins quickly so I don’t worry much about freezer burn. However, if I don’t think we will eat the item within the month, I will go the extra mile and individually wrap muffins in plastic wrap before putting in a freezer bag.
Why
I freeze cookies and muffins to keep them from getting hard and dried out, plus Costco sells more muffins than our family can eat before they go bad. If I freeze them in quarters they go so much farther.
26. I Freeze Cakes
How
Muffins and cakes freeze in a similar way.
I have frozen whole cakes, left over scraps from cake trimming and cake layers.
After our wedding, I froze our anniversary cake, frosting and all, from our wedding. It was easy because I had made it with fondant frosting, which is fairly solid. Cakes with cream cheese and buttercream frosting can be also be frozen, but they need and extra step. I would not recommend freezing meringue cakes.
First place the cake in the freezer for an hour to firm up the frosting. You can skip this step with fondant cakes. When the frosting is solid, wrap the cake with a couple of layers of plastic wrap. If you plan to keep the cake in the freezer for longer than a week I would recommend one more layer of freezer paper or aluminum foil.
The absolute best way to freeze cakes is freezing the layers before frosting. I do this about a week before I plan to put the cake together.
After the cakes are fully cooled, I freeze them uncovered for about an hour on a cooling rack. Then, I wrap each layer individually in plastic wrap and place into gallon Ziploc bags.
Why
I freeze cakes to save time and money.
Freezing cakes is a huge time saver when it comes to events. I can make the cake on a day where I am not rushed and then put it together quickly on or near the event day, stress free.
Making your own cake is also a big money saver. Store bought cakes are expensive, even the cheap ones! By freezing the cake ahead of time it is possible to have a cake at the ready, just as it is with a store bought one.
27. I Freeze Frosting
How
As I mentioned in freezing cakes, pretty much all frosting can be frozen, just not meringue. I generally freeze the left over frosting after making a cake but I have pre-frozen frosting to speed things up during cake making time.
I load up a freezer bag with frosting, usually quart sized or Lansinoh freezer bags, depending on how much frosting I have to freeze. Then, I squeeze all the air out, flatten and seal the bag. Freeze the bag flat and then once frozen it can be stored in a freezer file system.
Why
I freeze frosting to save time and limit waste.
28. I Freeze Waffles
How
I make my own waffles and I freeze them for later. After cooking, I let the waffles cool on a cooling rack until room temperature or slightly warmer.
I then put three waffles in one quart sized freezer bag and leave the bag open until completely cooled. The size of your waffles will determine the size of the bag you use. I find that storing them in this size of bag is easier to manage in the freezer.
Once they are cooled completely, I place them into the freezer.
To reheat frozen waffles I put them in the microwave for 30 seconds and then toast or toast directly from the freezer.
Why
Eggo’s have it figured out, waffles taste better from frozen, (just too processed for me). Frozen waffles keep their moisture better and don’t dry out!
29. I Freeze Bread
How
I put the whole loaf of bread, right from the store, still in the store bag, into the freezer. I do this with rolls, english muffins, and hamburger buns.
As long as you use your bread within the month it should be safe from drying out and freezer burn (I leave mine even longer).
If you do not plan to eat it that quickly then you can still put the whole bag right in the freezer but you may need to consider vacuum sealing it after it is frozen solid.
Why
By buying two loaves of bread at once and freezing them I save money and time. I don’t have to go to the store as often and I get a better price for two. My entire second freezer shelf is full of frozen bread!
30. I Freeze Bread Crumbs
How
After making bread crumbs with the butt ends of my bread (using my Vitamix), I place them in a freezer bag, push out all the air and put in the freezer.
Why
By freezing bread crumbs from the bread parts my family doesn’t eat, I never have to buy bread crumbs and these are healthier too!
31. I Freeze Crescent Roll Dough
How
I use Pillsbury Crescent Roll in the can. I put the whole unopened can, as sold, in the freezer. The night before I need it I take it out of the freezer and move it to the refrigerator.
Why
Costco sells a case of these for a great deal. Especially when it goes on sale (that’s when I buy it). They keep for longer in the freezer and cook up just the same as never being frozen.
32. I Freeze Pizza Dough
How
I make pizza dough and I buy it from a local restaurant or from the grocery store. No matter the way I get it, I freeze it.
I first start with the dough ball refrigerated and flattened slightly. I then take the ball of dough and wrap it tightly with a good amount of plastic wrap. Make sure there is nowhere for air to get in.
Next, I put the wrapped dough into a freezer bag and then into the fridge.
Thaw in the fridge a few hours to the night before the dough is needed.
Why
It is easier to make a large batch of pizza dough but I don’t always need all of it at one time. I freeze the extra to save time. It is nice to have the dough all ready when I want to make a quick pizza.
I also freeze pizza sauce!
33. I Freeze Cheese
How
I used to shred my own cheese thinking I was saving money but then I compared prices of shredded vs blocks. There is no difference between the prices!!! The only difference between shredded cheese and blocks of cheese is some added starch to keep the cheese from globbing up.
I started buying the shredded cheese and freezing the whole bag, as sold. Periodically I will massage the cheese bag to keep the shreds loose and not stuck together.
If the cheese shreds get really stuck together I will smash the package against the counter or floor. If you do this be careful. I have had a bag of cheese explode in my kitchen.
I also freeze every other kind of cheese including blocks of cheese and my favorite, parmesan cheese by wrapping them.
Why
I freeze shredded cheese so that I always have it on hand whenever I need it and it doesn’t mold in the freezer. I freeze other cheeses because I usually can’t or don’t use all of it before it goes bad.
By freezing it I have a variety of cheese ready for any recipe and I don’t have to throw away moldy cheese.
34. I Freeze Bacon
How
Bacon has become crazy expensive! When my favorite goes on sale I buy out the store. I can do this because I freeze it!
I take the whole package and put it in the freezer as is. When I want to use it I take it out.
It helps to thaw it in the fridge and because there is so much fat that the cut bacon still separates easily right out of the freezer!
An important note about freezing meats: According to the USDA Food Safety thawed meats can be refrozen but only if thawed slowly in the refrigerator.
Why
To save money!
35. I Freeze Ground Beef
How
For years I bought large portions of ground beef, separated it out into pound increments and froze in freezer bags. While this is a money saving way to buy ground beef, it is tedious.
It turns out Costco sells ground beef in perfect, already frozen, tubes. I will never freeze raw ground beef again!
That being said, I do still freeze ground beef, but I freeze it after it is cooked. Once cooked I let the ground beef cool and then place it in either a freezer bag or freezer container. I freeze it in a container I can open to easily access later.
Why
Often we make pizza at home and ground beef is one of our usual toppings. It is a really great time saver to have all the ingredients ready to go!
36. I Freeze Raw Meat
How
Most often I buy smaller portions of meat from the clearance section in the meat department at the grocery store. When I get home the meat goes straight to the freezer as is. I move the meat to the fridge the night before I need it, to thaw.
If I buy large packages of meat I will separate and freeze the meat in portions that I know my family can eat. I separate the pieces and freeze, uncovered, on a cookie sheet for 30 min to 1 hour. Then I will vacuum seal and return to the freezer.
Another method that I don’t really use is to wrap the meat in freezer paper. Elisa Chan from Beezzly has a good guide for wrapping meat for freezing.
Why
For the most part I freeze meat to save money by buying it when it is on sale.
I like to have a freezer full of meat for emergencies. Having a freezer full of meat worked out very well for me when all the stores started limiting the amount of beef and chicken that could be purchased due to Covid-19. Also, I enjoy the convenience of having whatever I need on hand.
37. I Freeze Fish
How
I vacuum seal all of our fresh caught fish as soon as I can. The first step in this process is making sure that the fish is deboned. I highly recommend pre-freezing your fish before you vacuum seal.
Lay out your filets or steaks on a cookie sheet and place them in the freezer for up to 1 hour. Be careful not to leave them too long uncovered in the freezer as the fish will dry out and get freezer burn.
When the fish feels solid to the touch then it is ready to be vacuum sealed. Follow the directions on your vacuum sealer and don’t forget to label! As I mentioned above, I use a FoodSaver Vacuum Sealer.
Why
To save money!
I live in Alaska. If you have heard anything about Alaska you know that we are cold and we have amazing fish, especially salmon and halibut.
My family and I take full advantage of the incredible fishing Alaska has to offer and stock up our freezers in the summer.
Even if we don’t fish, the local markets are selling fish at amazing deals during the summer. We freeze fish in the summer to save money and have amazing seafood all year long.
Now you know my top 37 foods to freeze and why!
If you found these tips helpful please share on social media! I need your support to keep this blog going.
Find me on Instagram as @GardenFoodandCraft and share your freezing tips at #ideasforreallife.
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