For smaller-use items, like diced jalapenos or garlic, we’ll actually freeze them in ice cube trays, creating individual portions to pop out of the freezer and directly into the pan.Frozen foods are sometimes hard to identify in the package. I can’t tell you how many times I’ve lost a game of “is this spaghetti sauce or chili?” This is why it’s crucial to label each and every container you put in your freezer.
But don’t just write down what the food is—make sure to include the date it was frozen so you can eat the oldest foods first. If you want to keep things even more organized, you can also keep an inventory of what you have so that you don’t need to dig through your freezer once a week to remember. A list on your fridge door or a spreadsheet you can access on your phone can come in handy.
Usually, doubling the volume of a recipe only requires a little extra time and a few more ingredients, but you don’t have to limit yourself—you can make as many batches as your prepper heart desires. Just keep in mind that the more meals you get out of it, the more ingredients you’ll need and the longer it’ll take you to prepare..
Where’s the meat?
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: enews - 🏆 466. / 52 Read more »
Source: motorauthority - 🏆 61. / 68 Read more »
Source: InterviewMag - 🏆 484. / 51 Read more »
Source: Reuters - 🏆 2. / 97 Read more »
Source: SPACEdotcom - 🏆 92. / 67 Read more »
Source: SInow - 🏆 273. / 63 Read more »