We’ve been experiencing icy weather here in PA. We do live in the northeast so this should not come as a surprise but it seems it has. Since we’re all bundled up it seems like the perfect time to talk about freezer tips which may prevent waste and offer time saving inspiration for meal time.
I do freeze in-season fruits, leftovers, double batched soups and dinner to have handy meals in a time crunch but hope you find these tips helpful.
Freezing tomato paste or winter squash/pumpkin puree.
When making soups, sauces or smoothies it seems there is often leftover tomato paste or pumpkin puree. Try scooping leftover pastes onto waxed paper and freezing until solid, then transfer to a sealable bag to keep in the freezer for quick pops of flavor in baking, sauces or soups. I use my 2 tablespoon ice cream scoop.
I made a pumpkin pie smoothie and had extra pumpkin puree. This extra pumpkin is fabulous to have in the freezer for baking, soups or sauces!
Freeze roasted red pepper.
It can be the pepper you bought in a jar or the plentiful late summer red peppers you roast yourself. Be sure you have dried the pieces of pepper between a tea towel. Layer with waxed paper and place in a sealable plastic bag to store in the freezer.
Double batch rice, grains, beans or quinoa when making a recipe and freeze the extra.
It is so perfect to have these goodies on hand for chilled or warm sides, to top a salad or add to soups. * You can freeze beans only if you are making them from dried beans. You cannot freeze beans from a can with any kind of success!*
This is just the leftover sheet of paper from the raspberries I froze. Summer tease is all.
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