Food Proper Packing

Soups, Stews, And Sauces Freeze in plastic bags. For easier filling, stand an open 1-quart bag inside a 2-liter soda bottle with the top cut off. Lay the filled bag flat on the counter. Seal all but 1 inch. Push all of the air bubbles to the opening to remove them. Freeze sealed bags flat on a baking sheet lined with parchment or wax paper.

Casseroles and Lasagnas To save space, freeze in a baking dish, unwrapped. Turn over the dish to get out the frozen food, and then double-wrap. Write the baking dish that was used on a label, and return the food to that dish when defrosting.

Cupcakes, Muffins, and Cakes Place in the freezer (icing and all) uncovered until firm, and then wrap individually in freezer-safe plastic wrap. To ensure freshness, place wrapped baked goods in a large resealable plastic bag or double-wrap in foil. Thaw at room temperature.

Cookies Stack and double-wrap in groups, then freeze. Unbaked cookie dough can be frozen in batch sizes; double-wrap before freezing.

Brownies and Loaf Cakes Be sure to cool completely, and then double-wrap and freeze.

Fruit Pies, Crisps, and Crumbles Some are best when they’re frozen unbaked and others when they’re partially baked, depending on the fruit. Once frozen, unmold and double-wrap.

Baker’s Secret Most frosting freezes well, except for whipped cream.

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