The pantry is all well and good for laying in nonperishables. But what about your freezer?
Whether it’s a tiny top-of-the-fridge box in your kitchen, or a commodious separate chest freezer in the garage, organizing and stocking it wisely is the key to keeping the greatest variety of ingredients on hand.
The first step, though, is to look at what you’ve got. Is that unlabeled container chocolate sauce or black bean soup? Thaw it and use it, or throw it out to make room for the new.
Then, reach way in the depths. Pull out any ice packs, which you may not need at the moment. Put them in a drawer for another time, along with anything else taking up unnecessary space. Next, bring all the old bags of frozen peas, containers of chicken stock and half-eaten pints of ice cream to the front so you can easily find them. If you can get a basket to store these “use first” items, all the better.
Now that you’ve got room, it’s time to start filling up your freezer. The less air your frozen food is exposed to, the better: If you have a vacuum sealer, use it to help extend the life of your frozen foods and to reduce the amount of space they take up. But you can also use airtight plastic containers, freezer storage bags or two layers of plastic wrap or foil. Just avoid glass: It can shatter as liquids stored inside it expand.
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