The freezer cooking guide

What to freeze, how to cool it, how to label it, and how long it is worth eating.

A freezer is a second pantry only if you can name what is in it.

Freeze these

Chili, lentil stew, shredded meat in its juice, meatballs, burritos with a dry filling, tomato sauce, oatmeal squares, and smoothie packs. The roundup is freezer meals.

Do not freeze these

Lettuce, cucumber, dressed salads, mayonnaise, and yogurt mixed into the meal. Add those the day you eat. Foods that freeze badly is the short list.

Cool it like you mean it

Cooked food should be cold and stored within two hours. Split a big pot into shallow pans. Do not put a steaming vat on top of the frozen peas. The steps are in cooling food safely.

Label and reheating

Name, date, portions. Eat most meals within two or three months for quality. Reheat to 165°F. The freezer inventory tool lives in the browser on purpose, so a power user and a tired person can both keep a list.

Build a two-week stash before you attempt a once-a-month marathon.