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The farmer's markets are starting up here and the organic farm opens in a couple of weeks and my heirloom herbs and tomatoes look great. So, I am really motivated to stock up the freezer. Here's my question. I know you really shouldn't use plastic in the microwave but I recently found out that using it in the freezer also releases dioxines. How do you store casseroles and blanched veggies long term? Are there any type of storage containers that you really like?
 

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Good question, I hope other moms have ideas because I am also thinking about this. So far I use all the oven proof/ freezer proof glass dishes but they do have plastic lids. I am thinking of trying some sort of waxed paper or waxed paper coffee bags? But I don't know how it will work. I also can lots of tomatoe sauce so I don't use the freezer for that.
 

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We use plastic freezer boxes for veggies and put fresh herbs right into ziplocks for the freezer. I find it unavoidable to not use pastic, b/c we just freeze so darn much. If you do freeze in glass, etc, you just have to make sure it's sealed really well, like with alum foil or saran wrap. This is how we freeze whole meals. Sorry, if that's not quite the answer you were looking for.
 

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Don't forget that you can freeze casseroles and such in the container--say, a Gladware or Tupperware container, or a glass baking dish--and then, when the food is frozen solid, pop it out of the container and wrap in wax paper, foil, saran, whatever you like. This also frees up your dish. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
We have a Foodsaver, so that's what we'll be using this year for the veggies.<br><br>
HTH.<br>
~nick
 
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