My passion for cooking has been passed down for generations. My grandmother would always greet me with a warm baked pie or vegetables picked from her garden. I especially enjoy making recipes from scratch with fresh ingredients, but I often have more leftovers than I can eat in a week. I learned the value of freezing extra food early on and I can’t tell you how great it is to come home after a long work day to a homemade meal.
I recently learned interesting freezing food tips from an article in The New York Times, “Freeze That Thought.” Here are highlights from the article that may you enjoy, too:
· Full freezers are more efficient than half-full ones.
· Tomato sauce is best frozen in zippered bags with the air squeezed out.
· If you don’t use all your herbs, put them in ice trays with water for quick flavoring.