Putting Her Freezer to Work (Flash Freeze)
23 Jul, 2012
Written by Heather Riggleman
I’m not a couponer. In fact, when I see a gal with a stack of coupons in front of me, I quickly look for another lane. Sorry ladies, I truly am–where I lack in patience and saving $, I save on time.
Another way to save money is to make good use of that freezer. Freezing food is a great way to save extra cash. I keep on a look out for sales on items we eat a lot of. For example, when strawberries are in season, they sell anywhere between 89 cents to 99 cents a packet, most of the time, they are roughly 2.59.
When the sale is on, I swoop in and save by using the flash freeze method. Below is a list of fruits and veggies you can flash freeze. I use this method with my garden veggies, black berries, blue berries and raspberries.
Why Flash Freeze
1. It saves you money. When you purchase your food when its in season, it is generally at a lower price.
2. Freezing allows you to buy in bulk. And because you are buying in bulk, the price is driven down even further. It saves your grocery bill later on because you already know what you have in your freezer. You can also freeze in individual pieces, so your food doesn’t stick together and become one big clump. This also means you can freeze in quantifiable portions.
3. You can create healthier meals. Many frozen foods and meals have preservatives. Freezing allows you to know exactly what you are putting into your body and your family’s.
First, wash your berries. Unless you purchased your fruits and veggies at an organic farm, they most likely have chemicals from pesticides on them. You can purchase products to wash off the pesticides or you can use a natural brew. ( I found this all natural recipe tip from Faithful Provisions).
- Add a ½ cup of vinegar to a sink full of warm water.
- Allow berries and veggies to soak for 2-3 minutes.
- Rinse well.
- Drain sink.
- Now add ½ cup of hydrogen peroxide to a sink full of water.
- Allow your berries or veggies to soak for 2-3 minutes.
- Rinse well.
- Pat dry or allow to air dry in strainer.
Cap your berries if you prefer. Most of the time I don’t cap my berries. The green leaves will fall off once they are frozen. Since I use the bulk of mine in smoothies, I will just rough chop them before freezing.
Step # 3
Line a cookie sheet with parchment paper and place your pickings on the paper, then put the berries or veggies into the freezer until they are somewhat frozen. This roughly takes 2 to 3 hours depending on your freezer.
The storage method that you now use for your strawberries is key. If you do not freeze them as air-tight as possible, you run the risk of freezer burn.
- Freezer Bags. Use plastic zipper bags that say specifically they are for the freezer. You may use quart or gallon-size. I typically put mine in gallon bags, and I double-bag them.
- Get out excess air. Press out all the air–as much as possible.
- Always label. Label with the date before putting them in the freezer. They should be good for up to six months.
List of Freezer Friendly Foods
(All of these can be chopped into smaller amounts and the flash freezing method helps with portion sizes besides prevention of them sticking together and becoming one big frozen clump).
- Berries of all kinds
- Bell Peppers
- Beans – most varieties
- Cabbage (only use for cooking)
- Greens (Kale, mustard and turnip)
- Peas (black-eyed and green)
- Sweet potatoes
- Summer squash
- Tomatoes (stewed, only use for cooking)
- Eggs (used an ice cube tray, crack open one egg into each cube, top off with water.) Once frozen take out of tray and place cubes into ziploc bags.