If you come across a stellar deal on dairy, bread, produce and meat, stock up and freeze the extras!
- Butter: Freeze high-quality butter made from pasteurized cream. Salted butter keeps longer in the freezer than unsalted.
- Cheese: Block cheese tends to get crumbly after freezing, so consider shredding before putting it in the freezer. Sealed shredded cheese can go right into the freezer.
- Milk: Pasteurized homogenized milk can be frozen. Let thaw completely before using, and store in the refrigerator while it thaws. Shaking milk once thawed will help restore a normal consistency. Make sure to allow room for expansion when freezing liquids.
- Yogurt: Sealed yogurt cups can go straight into the freezer, though if the yogurt is fruit-on-the-bottom, shake up the contents before freezing. Frozen yogurt makes a healthy ice cream alternative!
- Well-wrapped loaves can go straight in the freezer and thawed overnight in the fridge when ready to be used.
- For rolls and buns, make sure they are wrapped tightly in freezer safe bags. Store bread on the top of other foods to avoid crushing.
- When your favorite fresh produce is in season and at rock bottom prices, stock up and freeze extras for later use. Great frozen candidates include grapes, berries, peppers, cherries, peaches, corn, peas, and green beans.
- Remember to research needed processes, such as flash freezing and blanching before going forward.
- Fresh produce that doesn’t fare well in the freezer includes lettuce, potatoes, tomatoes, cucumbers, zucchini, melon, and citrus.
- Stores mark down prices for quick sales on items like meat and bakery usually at night or early morning hours. Keep a lookout for stickers saying things like “$ off this package,” “BOGO,” or “50% off.” If the food is nearing its expiration date, use it that evening or freeze it.
- When meat prices are rock bottom, buy a few extra packages and freeze them.
- Family size packages are often cheaper per pound than their small counterparts. Invest in a bigger package, then divide it up into portions when you get home. You can either cook it first then freeze, or freeze it raw. Make sure to seal them well in freezer bags to stave off frostbite.
Always write the date on the item before freezing it. This will help you keep an inventory of what’s in your freezer.