Freezer containers (merged threads)

Starrystarrynight

I use my empty margarine tubs, Tupperware type containers and some decent quality freezer bags with the zippy tops.

Linda32

Bublin1 wrote: »

Recently I cooked up a whole cabbage and froze into portions. I used small food bags from Poundland and clipped the tops. When I needed a bag I just pulled off the bag from the frozen lump or let it defrost in the bag. I did this with a batch of cooked carrots too. Is there a better way?


use?

Well, I can suggest a time saver, no need to cook the veggies first, just peel or slice, put in a big bag and just use as much or as little as you need. Just as you would if you bought a frozen bag from the supermarket.

Bublin1

Linda32 wrote: »

Well, I can suggest a time saver, no need to cook the veggies first, just peel or slice, put in a big bag and just use as much or as little as you need. Just as you would if you bought a frozen bag from the supermarket.

I thought veg needed to be cooked or blanched first before freezing.
Also wouldn't they all stick together in a big bag?

Redlady.....

trolleyrun wrote: »

I usually use ziplock style bags, as I can flatten them before I put them in the freezer so can fit more in. I freeze mainly meats, soups and sauces

This is what I've been doing for a while now. Love how little room they take up. Maybe not moneysaving but most certainly freezer space saving, worth every penny for me.

I've also started putting whole meals in these bags, uncooked,(casseroles etc.) with the sauce prep, as marinade.

melanzana

Bublin1 wrote: »

I thought veg needed to be cooked or blanched first before freezing.
Also wouldn't they all stick together in a big bag?

Me too! I thought if veg wasn't blanched it would have consequences....

But does anyone know what they are? Yucky slimy veg, or what?

I always blanch first, freeze next.

I might save myself a fortune in cooker time if didn't have to do it.

Thanks.

sixtiesgal_2

I use the food containers from Wilkinsons, you get a decent amount for about a pound.

How long do you freeze the meals for? Just wandering if it goes out of date after so long.

Bublin1

Another question....do you wait for food to cool right down to cold before putting into bags? Can you put warmish packages into the freezer? Is that unhealthy or just making your freezer work too hard to get the temp back down?

Uggh I'm a novice so need to ask dumb questions!

Linda32

I do realise that a lot of freezer books give exact instructions for cooking for a minute and then plunging into cold water etc. At the moment I have frozen cabbage, broad beans, cauliflower and beetroot. In the case of beetroot these do need to be 'open frozen', lay pieces out on a baking tray lined with greaseproof paper and freeze. Then bag up, this way the pieces with stay seperate. The others just seperate if you bang on the worktop

If your freezer is working at minus 18 and as long as the food is well wrapped then food can not go off at minus 18 it simply isn't possible.

theoretica

When I want to freeze squidgy stuff but the container is bigger than needed I sometimes use a bag inside a takeaway or icecream box. That way it freezes into a nicely stackable rectangular shape and I can take the box away to save space once it is frozen.

krlyr

Takeaway containers fit a good amount for two, but with minces, pulled pork, etc. I tend to create a divide in the middle by pushing the meat to each side. This then means if I need just a single portion, I can 'snap' the block of meat into two pieces and just reheat half.

Another option is to freeze your portions in the takeaway containers but remove once frozen and store in bags. You get the uniform shape (and can place the block back) into a tub to reheat but don't have freezer space taken up by a half empty tub.