OSU Extension offers freezer tips to reduce food waste and save money

Move aside grill. It is time to focus on the freezer. These cooler days have me craving comfort food and all things warm and hearty. That usually means checking out what is in the freezer and meal planning for the week. Having a well-stocked freezer allows me to meal plan … but also have options for last minute meals.

Whether you simply use the freezer attached to your fridge or have a separate deep freezer, using your freezer effectively is not difficult. It simply takes a bit of planning and organization. Here are a few tips to try:

—When planning to freeze hot foods, cool completely in the refrigerator first.

—Divide into smaller containers and freeze in the serving size to be reheated.

—Do not be afraid to freeze little bits of leftover anything! You never know when a little bit of something might come in handy!

—When freezing casseroles/pies for future baking, line your pans with foil or plastic before creating your dish. Freeze in the pan. Remove from the pan once frozen and wrap tightly.

—Label and date everything! No more mystery packages. Keep freezer tape and a marker in the kitchen.

—Keep an inventory of your freezer contents. Post in the kitchen to meal plan. Update as needed.

Knowing what you have is half the battle. The other half is keeping it at the highest quality until you consume it. Not all containers are meant to go in the freezer. Let us look at the best way to store foods for the freezer:

—Look for the snowflake symbol on containers to indicate safety for freezer use. Others may become brittle or crack.

—Storage bags should be freezer thickness.

—All materials should be moisture proof/resistant and vapor resistant.

—Containers, especially glass, should have straight sides to avoid breakage during freezing expansion.

This time of year, I always get a few phone calls asking if it is safe to eat the turkey that has been in the freezer since last year. The answer is technically yes because the freezer temperature halts all bacterial growth. However, that bird is likely more than a little freezer burnt. A moist heat cooking method and a lot of gravy are on the menu.

Stay cool!

Kate Shumaker is an OSU Extension family and consumer sciences educator and may be reached at 330-674-3015. Like and follow on Facebook @OSUEXTHolmes or visit holmes.osu.edu.