Avocados can be frozen whole if you don't plan to dice or slice them. This is perfect for future guacamole batches. guac freezes well if made ahead.
Freeze! To avoid freezer burn or mushiness, slice the bananas and freeze them in a single layer on a parchment-lined cookie sheet.
Strawberries, blueberries, raspberries, and blackberries all freeze well. This is particularly useful given the short berry season.
We love fresh bread, but it moulds faster than the pre-bagged breads and buns laced with additives and preservatives.
Butter can be frozen for up to four months if stored before the expiration date. Use an airtight container for maximum freshness.
If you enjoy cheese with crackers (or wine!) it is best to eat it fresh. If you plan to cook with the cheese, it can be frozen.
Freeze it in an airtight container. It's important to thaw the chocolate gradually. To do this, chill the chocolate for 24 hours before freezing it.
Buying eggs in bulk can save you money, but using them up before they expire can be difficult. By freezing them, you can extend that date by 9-12 months.
Salmon and trout can be frozen for up to three months without glazing or vacuum sealing fatty fish.
Freezing whole grain and nutrient-dense flours is the preferred method of storage.
Try freezing fresh ginger if you only use a little at a time. Not only is it easier to grate frozen ginger, but it has a six-month shelf life! First, mince or grate the ginger.
The water in grapes freezes very well, unlike cucumbers, lettuce, and watermelon. They're great frozen as well.
The freezer can help if you grow your own herbs and have an abundance. Garlic, basil, oregano and thyme are all freezer-friendly herbs.
Assemble the ingredients ahead of time and freeze them in single-serve portions.
Frying milk is a great option if you prefer almond, soy, or another milk alternative but still use it for cooking and baking.