What CAN you and CAN'T you Freeze???

[Revolution]

OK, following on from my other thread where I asked what can you and can't you reheat in the microwave.....

What can and CAN'T you Freeze?

For instance, I would assume that I can make meatballs and freeze them until I am ready for cooking....

but am I right in saying that you can't cook them, then freeze them, THEN reheat them???

[Kitchen Witch]

Hi Revolution - it's me again!

You can freeze just about anything and re-heat it. Sounds easy????? It is. Just remember (you poor thing - putting up with me again!) SAFETY FIRST!

Anytime you make foods to freeze for future use remember this:

Cook entirely - not halfway - you don't want the bacteria to set in. Cool BRIEFLY (15 minutes average - not 2 to 3 hours like some do) and place in refrigerator to cool COMPLETELY. Bacteria love the temperatures of 40 - 140* F. That is their time to shine! That is when they do all their unseen damage.

I freeze everything I possibly can - trust me.

Refrigerate overnight - then you know for sure that your food is below the 40* temperature. Now - portion it the way you want. And place in safe freezer containers so that you do not end up with freezer burn, etc. Label and date - some things only last a month (some less) and some will last a year.

Broken record - go to Cooking Tips and type in freezing foods for more boring information that is actually very helpful. Long but worth the read. It will also tell you how long you can freeze foods.

For freezing meatballs, burgers, meatloaf (slice after refrigerating overnight) - (after refrigerating overnight) place on baking sheet in single layer - freeze until firm - THEN wrap immediately and place in freezer. Label and date. This way your meatballs are not in one bug clump, your burgers are easier to remove (place pieces of wax paper between burgers to separate easily) and ditto with your meatloaf slices.

For freezing broths, soups, sauces, gravies, etc. - cool - portion (I use glass mayo jars from the store to freeze soups, gravies, broths, spaghetti sauces, sauces, etc.) fill - not all the way to the top because of any expansion and I do NOT cap them. I place in the refrigerator UNCAPPED overnight - next day cap and place in freezer. Do not let the jars touch in the freezer until they are totally frozen. Jars are tricky in freezers - I have had them break. I've used canning jars in freezers too - but I have found that once I have used a jar for freezing - if I try to can with it - it will break during the canning process. And I am talking about Ball jars - not cheapies. For that reason I have to split my canning jars into 2 areas - for freezing and for canning.

You can freeze just about anything - need help - have a question - just give a holler.

Hope this helps!

KW

[Revolution]

Hi KW!

Wow you really do know everything......!

That's going to be really helpful - because when I make meatballs and stuff I can make a large amount and freeze what I don't use for later use.....

[Kitchen Witch]

Thanks Revolution - but I don't think I know everything - I've just been an active cook all my life and I learned (and taught). There is still a lot out there for me to learn and I look forward to it. I usually make 15 to 20 pounds of meatballs at a time - it's a lot of work when doing it - but it's well worth it. Then I can easily warm them when making a pot of sauce (just drop them in frozen), make hoagies, place in the crockpot with sauce or gravy, etc.

Enjoy!!!

KW

BTW - save all those pan drippings and place in a bowl - refrigerate - and when you are done - place them all in a large pan (or the one you used) add water, add thckener, season and make a good hamburger gravy!