I get a lot of questions on how I freeze "all the things".
Honestly. even though I get asked about it all the time and have spent a decent amount of time testing out all the ways, I am pretty sure it is the least glamorous topic ever.
I have strong preferences on how I freeze things and you want to know how I got them? Things I froze went bad.
If I am going to stick something in the freezer, I want to know that it is going to last. I am not into freezer burn, leaks or breaking glass. I don't want to open the freezer only to find that the item I want is useless.
So, here we are.
Breaking down what containers I use to freeze "all the things."
BAGS
Most people have Ziploc Bags laying around.
- These will work, but aren't my favorite for most things. I use them mainly to freeze things that I had previously flash froze in silicone ice trays such as leftover liquids, blended herbs, leftover tomatoes, nuts, grated cheese.
I am loving Stasher Bags.
- The most sustainable version of Ziploc bags, I have been trying to switch entirely over to these. Not as accessible to everyone at their current price point, but I wanted to throw them out there.
My absolute favorite are FoodSaver Vacuum Seal Bags
- I freeze almost anything that I want to last for an extended period of time in the vacuum seal bags. They remove all the air keeping the food fresh for much longer. Meats, leftovers, extra pasta, rice, grains.
What to freeze?
- Utilizing bags works well for most things --Soups, Dump Meals, Pre-Marinaded Meats, Flash Frozen fruit and vegetables.
- One of the things I freeze most are meat in bulk. Just be sure to remove all air before freezing, if not using a vaccum seal bag.
- I have never had a problem freezing liquids in my vacuum seal bags, but I have heard of people having an issue. If that is a problem for you, clip them with these clips and freeze. Take out the next day and vacuum seal.
Freezing Tips
- The most important part of freezing is to remove all the air. This will ensure that your food lasts the longest time possible without frost burn. You'll want to specifically pay attention to this with the Ziploc
or Stasher Bags
and make sure you remove all air before freezing.
Thawing
- Defrost slowly in the fridge overnight or in a bowl of cold water over a few hours. You can place the entire bag in boiling water to heat quickly or utilize the microwave.
- Be careful of the bowl of cold water or boiling water techniques if using Ziplocs
since those aren't sealed completely.
Disposable Aluminum Pans
Disposable aluminum pans 
What to Freeze
- Freezing in disposable aluminum pans
works best for casseroles (lasagnas, enchiladas, pasta bakes, etc) because when covered tighlty with aluminum foil, the food has very little contact with air.
- You can freeze items that will have more contact with air for a short period of time in an aluminum tray so that you can be defrosted and cooked all in the same tray -- Great for gifting a meal, because you can cook a few days, freeze and reheat within a day or two.
Freezing Tips
- These are especially great when gifting food to a new mom or sick loved one, as they don't have the added stress of needing to return the dish. These aluminum pans also give the recipient the option of cooking immediately or freezing for later. Want more tips for Gifting Meals -- Check out my post!
- Cover tightly with aluminum foil before freezing OR place the entire tray in a vacuum seal bag, if it will fit.
Thawing
- Will need to be thawed in the fridge for 24+ hours before baking as directed for a casserole.
- Can freeze raw OR freeze after cooked and cooled.
- If freezing after cooking, let the dish cool completely in the fridge. Cover with foil and freeze. The recipient will only need to reheat.
Glass Pans
Pyrex casserole
I also love these silicone casserole pans. They will be easier to get the food in and out of.
What to Freeze
- Freezing in glass pans works best for casseroles such as lasagna, enchiladas, and pasta bakes.
Freezing Tips
- Be sure your pan is meant to be frozen. This is a really easy way to have shattered glass all over your freezer. Pyrex is meant to freeze. With that being said, you CANNOT go straight from oven to freezer or freezer to oven. Instead, you have to cool or thaw in the fridge going either direction.
- You can also line your pyrex dishes with aluminum foil. Freeze and then pop out of the dish and into a Ziploc
, Stasher Bag
, or vacuum bag
.
Thawing
- Will need to be thawed in the fridge for 24+ hours before baking as directed.
- Can freeze raw OR freeze after cooked and cooled.
- If freezing after cooking, let the dish cool completely in the fridge. Cover with foil and freeze. The recipient will only need to reheat.
Glass Jars
I am mainly talking about mason jars . You can definitely use normal canning lids, however, I prefer to use these plastic tops
Even better are these plastic jars because they expand when they freeze and have a bit of give before they crack in your freezer.
What to Freeze
- Great way to freeze nuts, grated cheese, flash frozen produce.
Can also work for liquids, although see notes below.
Freezing Tips
- Use Thick, Sturdy Wide Mouth Jars. Canning jars are the most common, but you can also reuse jars (peanut butter, salsa, etc)
- Always leave 1.5" of room at the top of the jar, OTHERWISE, the jar will likely burst. If the jar narrows you need 1.5" below the narrowing. Best to use straight sided jars.
- Seems like the door is the best place in an upright freezer. More likely to burst if hidden in there.Liquids are most likely to burst in the freezer. Be generous with that 1"+ of room if you are planning to freeze liquids. Note that you will be able to store for slightly less time than a truly airtight solution.
Thawing
- Let sit at room temp for a couple of hours. Then place in the fridge for a day or two.
- Do not place in hot water. This will cause the jar to shatter.
- Don't microwave anything with a metal lid.
- If you need to defrost quickly, you can also place in a sink full of COLD water
Plastic or Glass Storage Containers
Glasslock containers are oven and freezer safe.
Ziploc Freezer Containers are easy to purchase at the grocery store.
What to Freeze
- You can freeze soups, dump meals, pre-marinaded meats in the liquid, flash frozen fruit and vegetables.
- Great way to freeze nuts, grated cheese, flash frozen produce.
- Can also work for liquids, although see notes below.
Freezing Tips
- BE SURE TO LEAVE roughly 1" in the container for things to expand when frozen.
- Extra space is especially important when freezing liquids. If you don't add an extra inch of space on the top your containers will crack or the lids will pop off. Leaving that space at the top means that these aren't truly airtight.
- Use containers specifically marked for freezing
- Don't use cracked or warped lids. They are no longer airtight and the food will develop freezer burn at a rapid pace.
Thawing
- Let sit at room temp for a couple of hours. Then place in the fridge for a day or two.
- Do not place in hot water. This will cause the container to shatter.
- Microwave as long as the container is microwave safe.
- Can also place in a sink full of cold water
You'll notice there aren't freezing times on here. That is because the freezing time depends on what you are freezing. I will say that the less air that the food item comes in contact with, the longer it will stay good in the freezer.
You'll see most things in my freezer in vacuum seal bags. After that I have bags and bags of flash frozen item in silicone ice trays.
So there you are, friends, the least glamorous topic i've covered so far. Have more questions? Things I should check out. Drop them below!
Wanna read more about my freezer (What can I say? I am an odd one.)
Here's some other things I wrote that might interest you.
