A metal pan, like many restaurant chefs use would also work fine and you won't need the cookie sheet. While this method is great for a big family or a big holiday meal for an everyday side dish I use a different method of freezing make ahead mashed potatoes since it's just me and my husband. We freeze mashed potatoes in scoops on a cookie sheet then store them in a plastic freezer bag. Use a metal scoop like an ice cream scoop with the wire spring that pushes the contents out.
This way we can have one or two servings each without any leftovers. Heat in the microwave and they are ready in minutes. One last tip for mashed potatoes; I've had better luck with waxy, low starch potatoes like reds than with high starch potatoes like russets. The higher starch ones can get grainy in the freezer.
All the best, Michelle. Average Rating. Click here to add your own comments. If you do that then the molecular structure of the dish might get disturbed and the dish might break. You can read more about freezing and storing food in Pyrex dishes in my article here.
Go give it a read next. One common benefit for both the above options is that you can easily label when and what have you stored in a container.
Do this and you will never again open a casserole when you wanted to eat steaks. Freezer bags are an inexpensive, alternative way to store foods in a freezer.
Freezer bags are made up of low-density and thicker plastic which makes it hard to tear or puncture, thereby keeping the food fresh for a longer period of time. Freezer bags are moisture and vapor resistant and some can be easily vacuum-sealed to make sure no air is present in the bag while freezing. Another option is to use plastic or glass containers.
If you are using a glass container then make sure it is a freezer-safe container because some glasses crack at low temperatures. Want to learn about using Mylar bags to store foods in the freezer? Read my article on freezing foods in Mylar bags next. You can also use Mason jars to freeze your food.
Cool your food before placing it into the jar and always leave a little headspace. Both, glass containers and mason jars, are eco-friendly products and if you do not want to contribute to the plastic pollution, then you should consider these alternates. Moreover, if you are conscious about your nutrition intake and worry that using aluminum products might increase your aluminum intake, then the aluminum-free options are for you. Lastly, all the options mentioned above are recyclable — depending on your local recycling options, of course.
Yes, if they have been designed for and their box marked for freezer use. Cardboard cartons for cottage cheese, ice cream or milk are not sufficiently moisture-vapor resistant to be suitable for long term freezer storage.
Regular glass jars break easily at freezer temperatures. If using glass jars, choose wide-mouth dual purpose jars made for freezing and canning; these jars have been tempered to withstand extremes in temperatures. Do not use regular canning jars for foods packed in water. Yes; sugar is not used as a preservative but only to maintain flavor, color and texture. Sugar substitutes can be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar.
Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, like thickness of syrup and color protection. There are several ways to prevent darkening of fruit; use pure ascorbic acid or ascorbic acid mixtures.
Citric acid or lemon juice may sometimes be used but are not as effective as ascorbic acid. Some fruits which are to be cooked before serving may also be steamed to prevent browning. If fruits are frozen slowly large ice crystals form and rupture cell walls causing a soft mushy product. Heating or scalding the vegetables in boiling water or steam for a short period of time. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.
Blanching also wilts or softens vegetables and makes them easier to pack. Use a wire blanching basket and covered saucepan, or fit a wire basket into a large kettle with fitted lid. Use one gallon of water per pound of prepared vegetable. Put vegetable in blanching basket and lower it into vigorously boiling water.
Place lid on blancher and start counting blanching time as soon as the water returns to a boil. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of water. Keep heat high for total blanching time. Vegetables should be cooled quickly and thoroughly after blanching to stop the cooking process. Otherwise, vegetables will be overcooked with loss of flavor, color, vitamins and minerals.
This can affect the texture as well as appearance of frozen vegetables. Microwave blanching may not be as effective as other methods, since research has shown that some enzymes may not be inactivated. This could result in off flavors and loss of texture and color. Those wishing to run the risk of low quality vegetables by microwave blanching should be sure to work in small quantities, using the directions for their specific microwave oven.
Microwave blanching will not save time or energy. Some fully cooked vegetables, such as baked beans and candied sweet potatoes, maintain high quality for many months when frozen.
Most fully cooked vegetables, however, have less desirable color, aroma and flavor when reheated. Loss of flavor may be retarded by covering the vegetable with cooking liquid, meat broth or cream sauce. Blanching time is crucial and varies with the vegetables and size. Under-blanching stimulates the activity of enzymes and is worse than no blanching. Non-Discrimination Statement. Information Quality. Privacy Policy. New Farmers. Disaster Resource Center. An official website of the United States government.
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