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Freezer basics???

post #1 of 3
Thread Starter 
This summer we signed up for a CSA with a local farm. Great food. But the problem is, we're getting way more than we can use. I am starting to prepare or cook some of the food to have in the freezer.

What types of containers do you use for freezer meals?

How do you store food so it retains as much quality as possible?

We'll mostly freeze casseroles, bean dishes and soups. We'll also be freezing some breads and jams. As well as some plain vegetables when we end up with extras (greens, snap peas, who knows what else at this point).

Any suggestions?
post #2 of 3
To freeze casseroles without using up all of your casserole dishes is to line the pan with either wax paper or foil, assemble your casserole, let it freeze until firm and then just pop it out of the pan and wrap it up. Then when you go to bake it just pop it back in the pan and bake. (remember to remove the wax paper before cooking!)

Ash
post #3 of 3
we save salsa jars and things like that for freezing soups in small single portions and chili and stews as for casserole i also freeze in lined pans and pop it out as previously said.
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