In this era where most of us are used to pre-packaged foods from supermarkets, we have forgotten the power and usefulness of freezing foods. It is why in this episode, we dive into the art of freezing food, exploring its benefits, techniques, and some common misconceptions.

We have lost count of the number of times we have been asked about freezing food…. is it ok? Can it be frozen? Will it be safe? Will it last? And lots more! So let’s dive into what we do regarding freezing foods.

Benefits of freezing​​

By freezing leftover food or organic produce that you grow yourself, you can save a lot of money. Secondly, the less waste we have, the better it is for the environment. When we throw away food, we waste all the effort and water used to make, pick, move, and wrap it. Plus, if the food rots in a dump, it makes methane. This gas harms the environment more than carbon dioxide.

What can and can’t you freeze?

Our mantra is simple: try freezing everything. While some items, like yogurt, may not retain their original form, they can still be repurposed in delicious ways like baking or cooking. Don’t be afraid to experiment with different foods – vegetables, dairy, bread products, and even eggs. Remember, not all foods freeze the same, and some, like dairy, can change in texture.

Tracey sourced a massive bag of organic garlic last year, all she did was peel it all, blitz it up in her thermomix (any high-speed blender is fine) to turn it into a paste, and then froze it in teaspoon-sized dollops. Once frozen she put it in all ziplock bags and literally had organic garlic on hand for the whole year #winning

The art of freezing eggs

Eggs can be a bit tricky due to concerns about bacteria, but they can be frozen effectively. Crack them into an ice cube tray for individual portions. Stirring the egg slightly before freezing can help maintain its texture.

Maximizing freezer space

To avoid freezer burn and optimise space, use airtight containers and label your foods with dates. Regularly rotate items to use the oldest ones first. If you’re new to freezing, pay extra attention to how different foods freeze and their ideal storage durations.

Tips for freezing different foods

🍞 Bread products: Freeze bread crusts, or stale bread for breadcrumbs.

🧀 Dairy: Grated cheese can freeze well but may not be suitable for salads.

🥦 Fruits and vegetables: Freeze in separate pieces on baking paper to avoid clumping.

🧆 Leftovers and prepared meals: Freeze in bulk for convenient future meals.

🧄 Condiments: Freeze tomato paste or garlic in dollops for easy use later.

🧊 Stocks and Gravies: Use ice cube trays for small, manageable portions.

🪴 Herbs: Freeze in an ice-cube tray in water or ziplock bag for single use later.

Avoiding common freezing mistakes

👉🏻 Size Matters: Match the container size to the quantity of food to reduce air exposure.

👉🏻 Glass Caution: Be careful with glass in the freezer as it can crack or explode. Always use freezer-safe glass.

Freezing is an excellent way to reduce waste and save time. It allows for creativity in the kitchen and helps in preparing meals ahead of time. With these tips, your freezer can become your best friend in preserving and utilising your food efficiently. Remember, the key is experimentation and learning as you go!

Much love,
Jo & Tracey x