• Blanched vegetables. Firm veggies, such as asparagus, broccoli, and carrots, freeze especially well. Pat dry and place in flat layers.
  • Pesto. Freeze in ice-cube trays, then transfer to freezer bags.
  • Breads.
  • Chopped onions (no need to defrost before using).
  • Cobblers. Assemble in a baking dish and cover tightly with heavy-duty foil. Add about 15 minutes extra baking time.
  • Most fruits. Freeze whole berries and sliced fruit in single layers on wax-paper-lined baking sheets, then transfer to freezer bags.
  • Marinara sauce.
  • Nuts.
  • Cooked pancakes and waffles. Separate with waxed paper.
  • Soups and stews.
  • Chicken, beef, lamb, wild game, trout and other firm fish, shellfish.