21 Foods You Didn’t Know You Could Freeze – page 2

16. Homemade cookie dough

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17. Chocolate

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18. Bananas

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19. Potatoes

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20. Mushrooms

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Freeze mushrooms for pizza toppings or casseroles. They defrost quickly in the fridge.

21. Nuts

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You can freeze nuts and seeds to keep them fresh for baking and other needs. Best part? You don’t even have to defrost them.


13 Comments

  • nearoffutt on said:

    In my chest freezer, the bottom layer is all bottles of water. It is cheaper to run with this layer as the compressor works harder trying to freeze the air in open spaces than keeping ice frozen. If we loose power for a few days and don’t open the freezer, the ice will save the food. Longer term, the ice melts and we have 21 gallons of safe drinking water. An additional item to freeze is milk. My wife uses milk on her cereal and not much else. I use powdered milk for baking. When gallons of milk are on sale, we will buy two and divide into pints using cheap condiment squeeze bottles. Being square, these stack easily. We have the current bottle and one thawing in the fridge with the rest in the freezer. When freezing things like cookie dough, whole mushrooms, potato chunks, etc. lay out the portions on a cookie sheet in the freezer. Once frozen, put into gallon freezer bags. I use plastic gallon jugs. By prefreezing, the items are not froze together in a mass and you can take out what ever quantity you need. My freezer use is to buy seasonally at the farmers market or the lose leaders at the local stores. The broth idea is new to me, thank you!

    • I know, that was weird! And the thing is, cooked potatoes freeze horribly also, They thaw into a really unappetizing textured mess.

  • Kristy on said:

    Chocolate for straight consumption should never be frozen. But baking chocolates can befrozen.

    But as for this list……. I have dubbed it the “The Dummy’s Guide to Freezables”.

  • What a load of ….. Potatoes turn black in the freezer and mushrooms turn in to soggy sponge!!! That’s the most stupid article ever ! What an idiot wrote it?!

  • I freeze mushrooms I slice blanch freeze on trays package use in any thing you cook. potatoes i parboil cut into fries or hash browns or whole and freeze works for me

  • When freezing broth, soups, purées or other liquids, I portion them out into ziplock baggies and set them flat on a cookie sheet. This makes them flat and stackable to save room. Around this time of year, Fall, I make lots of pumpkin and squash purées and freeze them that way so I can easily make pies later.

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