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Size Choose a size that will hold just the right amount for one meal for your family. You don't want a lot of wasted space inside the package because this will mean more air in the package and lead to "freezer burn." Shape Flat, rectangular shapes stack better in the freezer, and are preferable over rounded shapes. Rounded shapes tend to waste space in the freezer. Material You will want to try to find a material that is moisture and vapor resistant. Glass, aluminum, plastic, metal, and heavily waxed cardboard are all materials that are suitable. If you use plastic bags, make sure they are meant for freezer use. If aluminum foil is used, make sure it is heavy-duty. Sealing If you choose the self-sealing type of freezer bag, it will be easy to seal. If not, you may use a twist-tie or rubber band to close the bag. If you have one of those bag-sealer machines, by all means get it out! It would be great for cooking ahead. Folding it down several times against itself can seal aluminum foil. Aluminum foil is also an option for covering metal containers. Cardboard containers may need to be secured with freezer tape. Glass jars need a lid with a rubber seal. Pay careful attention to sealing your container, it will make a great deal of difference in quality of your food. Cost When choosing containers, consider the cost and whether the item will be reusable. Here are some ideas for freezer containers that may be helpful for you: Lining the container: If you need to prepare a dish in a rectangular pan, but you are short on these pans, you might want to line the pan with heavy-duty aluminum foil. Take large sheet, at least twice the length or width of the pan and press it down into the pan, making sure to cover the corners well. Use as many sheets as you need to completely cover the bottom and sides of the pan, overlapping the edges well. Then prepare your casserole in the pan. Cook if needed. Then fold the extra foil down over the top. Pinch the foil together at the top and then fold down. Make sure the foil completely covers the dish and is sealed well. Be sure and label the food with the name, date, and cooking instructions. The pan can now be placed in the freezer. When the food has frozen, the lining can be slipped out and the pan can be reused. When it is time to thaw the casserole, place the lining back into the same pan. Go To Page: 1 2
The copyright of the article Wrapping It Up in Cooking Ahead is owned by Kerri Bazzell. Permission to republish Wrapping It Up in print or online must be granted by the author in writing.
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