Comments on: The Ultimate Guide to Freezing Food

By: Agnes

Agnes — Fri, 20 Aug 2010 18:51:32 +0000

I just pick cornealian cherry to make jelly.
I usually cook the raw fruit with grape to add sweetness. Cherries are very sour and tart. Question: I am going to have quite a bit of syrup (before adding sugar), can I freeze the syrup until I need it for jelly.
Any special instructions
Thank You
Agnes

By: sylvia

sylvia — Sun, 28 Feb 2010 23:56:44 +0000

great, great info here’s another idea for you some survival articles on purifying water gardening tree and bush planting etc.

By: culinaryprep (culinaryprep)

culinaryprep (culinaryprep) — Sat, 13 Jun 2009 01:19:21 +0000

cooking ideas: The Ultimate Guide to Freezing Food | Former Fat Guy Blog http://tinyurl.com/ys8mvf

By: Joe

Joe — Mon, 17 Nov 2008 14:01:47 +0000

Hi there, have a question.

Since the holidays are coming up, I tend to through a party or two. I dont have time to keep making apps fresh every time.

I have a couple of apps that I bread and then deep fry. My question is can I freeze food that has been deep fried.

thanks for the help

By: mark

mark — Mon, 14 Apr 2008 10:42:37 +0000

great info. I’m not experience to buy a new refrigerator.this article let to me The basics of freezing.

By: Scott

Scott — Mon, 28 Jan 2008 03:18:45 +0000

Cheers Michelle. Heading over there now.

By: Michelle

Michelle — Sun, 27 Jan 2008 22:24:35 +0000

JustBento.com has a great article on freezing rice. Great article!

By: Hot Sauce

Hot Sauce — Mon, 21 Jan 2008 21:08:52 +0000

Very cool.
“Oysters can also be frozen invidually (in their own liquid) in ice-cube trays”
Never thought about the ice – cube tray.

By: Scott

Scott — Wed, 16 Jan 2008 23:03:28 +0000

Sure – part II

By: name

name — Wed, 16 Jan 2008 19:51:34 +0000

any suggestion for thawing frozen foods?

By: Scott

Scott — Tue, 01 Jan 2008 00:57:59 +0000

Cheers everyone. I really appreciate all the feedback.

By: Duane J Marcroft

Duane J Marcroft — Tue, 01 Jan 2008 00:12:09 +0000

Scott,

Thanks for such a great tutorial on freezing foods. I’ve been freezing for food for longer than I care to admit. I’ve learned many of the things you have mentioned.

I feel that when it comes to serious freezing of food a vacuum packing system like the FoodSaver or simliar product is absolutely essential. The fact that it is possible to freeze meat and vegetables and have them last unchanged (without freezer burn) for a year is better than any other way I have tried. Fish freezer burns very easily, with the FoodSaver this doesn’t happen, unless the bag gets punctured and loses it’s vacuum.

Every year I freeze Deer, Elk, Moose, Pheasant, Quail, Ducks, chickens and a number of different kinds of fish so we can enjoy them all year long, when their not in season.

We also buy many dry food products, beans, nuts, rice, dried pasta, dried fruit, spices, ect, in bulk and vacuum seal them in Mason jars with the FoodSaver, eliminating the chance they will get soggy, rancid, moldy or just plain stale. We also add to each vacuum sealed jar an oxygen absorber packet. The oxygen absorber will extend the life of the dried product by quite a bit.

Thanks again for the great tutorial.

Happy New Year.

Best regards,

Duane J Marcroft

By: shiggity

shiggity — Mon, 31 Dec 2007 22:14:36 +0000

quite an article. Never knew so much about freezing.

By: Carmen

Carmen — Thu, 08 Nov 2007 19:01:45 +0000

I’ve also successfully frozen fresh mozzarella. I love the stuff I get at costco, but I can’t/shouldn’t eat the amount they give you before it expires.

I use a container about 1/4 larger than the ball I’m freezing and use a mix of water/whey to fill in the space.

Defrost in the fridge.

It will come through the process very slightly chewier, but that works fine for cooking or adding to recipies where you’re not featuring the cheese itself. At least I’ve never had any complaints.

By: Phill

Phill — Thu, 08 Nov 2007 17:46:28 +0000

I disagree with freezing cheese being a bad idea. I tend to buy big blocks of cheese on offer and then freeze what I don’t want immediately. I would say it comes out just as tasty as it went in, however defrosted cheese is crumblier than just bought. I also should say that I eat boring cheese – cheddar and red leicester (I am a student after all), I’ve not tried freezing others. Also, my gran swears by keeping a pint of milk frozen “for emergencies”. I’m not sure what sort of milk-related emergencies 80 year olds have, but it seems to work for her!

By: Sasha

Sasha — Wed, 07 Nov 2007 20:12:28 +0000

In my experience hard cheeses freeze very well. I freeze everything from cheddar to parmigiana (which I grate off of a frozen block).

By: pimpybra

pimpybra — Tue, 06 Nov 2007 01:40:04 +0000

This is a GREAT article. Thanks a bunch for the information, especially that last bit about the food all being 100% safe.

By: AdverseE

AdverseE — Mon, 05 Nov 2007 19:38:55 +0000

Thanks so much for this post. These ‘common sense’ posts are the ones I treasure the most, mostly because I seemed to not pay attention to anything that my mother and father tried to pass onto me in my childhood. Ill definitely betuning in for part 2!