freezing food questions
#356778 - 03/17/10 09:58 PM
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how do I know what would be good to freeze and how long I can store it for in the freezer. I want to start freezing about half of my recipes so I can take them out a couple weeks later and unthaw,does the food still taste good like that? what kind of container should I store things in..I made this tonight..can I freeze this? http://www.recipezaar.com/Potato-Crab-Chowder-79222 I used soy milk,imitation crab,and chooped the potatoes and onion to a fine mush..btw the potatoes looked discolored and tasted diffrent when I did that.
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That recipe should freeze just fine. (Sounds pretty good, too.) Generally speaking, the better something is sealed the longer it will store in the freezer. I've stored things in the freezer for up to a year without a problem.
However, things like pasta don't freeze well. I find it gets a little mushy. Something like chicken noodle soup or even lasagna might be fine, but I wouldn't freeze spaghetti. Hope that helps.
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what types of containers work best for sealing stuff good? not sure I even have any spare containers to use in the freezer,but what If I find one but can't find a lid is tin foil good?
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It is best to freeze food in air tight containers to prevent freezer burn. A ziploc bag or plastic container with a snap on lid is best. A tin foil lid on a container does not make a very good seal.
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Hi aperson!
I freeze a lot of soup in freezer bags. I put the soup in, seal it and lay it flat in the freezer to freeze. That way it's really thin and doesn't take up a lot of room in the freezer. just make sure to get freezer bags, not just big baggies.
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so it will say like "ziplock freezer bags" on it? do u just get gallon ones or what sizes? if I make a imitation crab meat pasta salad with like onions,celery and vegenaise should I keep the pasta separate so I can freeze the crab vegainaise mixture or should I not freeze vegenaise?
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I use quart-sized Hefty freezer bags. Ziploc would be fine too. I don't use gallon-size just because I like freezing a couple portions at a time so I don't have to eat the same thing too many days in a row. 
I don't use veganaise, so I can't help with that one.
Freezing may change the texture of the vegetable, especially if they're raw.
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what about in the crab soup i mentioned i blended the onion and potatoes and even the creamed corn in a food chopper to a mush. the potatoes started looking discolored and tasted diffrent after I blended them to a mush..do u think the texture of it will change if i freeze it or is it fine?
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