Years ago, I threw away—errr, recycled—ALL of my food storage containers and replaced them by restaurant plastic take-out containers of the sort you might get hot and sour soup in. Plastic, plus lids (sold separately). Lids fit all sizes. No more searching for matching lids. And if they go astray, who cares. But,..? I digress.
I like to make several things in bulk and then freeze in the you-know-what. Chicken stock. (Robert’s favorite is roasted chicken. I could cluck.)
Red pasta sauce with pork (ground and/or chops), beef, veal, onions, LOTS of garlic, oregano and some crushed red pepper. Usually we make about six or seven quarts.
Soups. Any soup,but save pasta until you reheat.
Stews.
Even whole summer tomatoes. Wash thoroughly. Pack lightly in containers. Freeze. Fresh as can be up to a month.
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A hammer is not a screwdriver. (My grandfather Bill.)
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