Our freezers are wonderful things, and they can help keep our food fresh longer than almost any other storage method. Making the most of your freezer space can help you save money on groceries, cut down on food waste, and enjoy your favorite foods even when they’re out of season!
A few years back, I wrote this post about 20 foods you can freeze. Since then, I’ve learned about some new (and rather surprising!) foods you can store in your freezer, so I wanted to share those with you today! :-)
So without further ado, here are 6 more foods you can freeze, complete with detailed instructions for freezing and thawing them!
6 Surprising Foods You Can Freeze (And How To Do It!)
1. Sour Cream
Sour cream doesn’t last all that long in the fridge, but you can keep it a lot longer in your freezer! The texture of sour cream does change somewhat after being frozen and thawed, so it’s not great for topping tacos or baked potatoes. However, thawed sour cream does make a great addition to baked goods, soups, and casseroles!
Stir the sour cream to make sure the moisture is evenly distributed throughout, then either keep it in its original container or transfer to a ziplock freezer bag.
Remove as much air from the container as possible, then label and date it before storing in your freezer. Use within 6 months.
Place frozen sour cream in your fridge and allow to thaw for several hours. Once thawed, whipping a teaspoon of cornstarch into the sour cream can help restore some of its original creaminess.
2. Cream Cheese
Cream cheese is surprisingly resilient, making it an excellent item to keep stocked in your freezer. Load up when it’s on sale and keep them in your freezer for the next time a cheesecake craving strikes!
Place an unopened package of cream cheese into a freezer bag, then remove as much air as possible. Label and date the bag, place it in your freezer, and use within 6 months.
Place the frozen cream cheese in your fridge to thaw overnight. The texture will be a bit crumbly, but you can restore some of its original creaminess by warming it up in your microwave and stirring until smooth.
Keep your freezer stocked with diced onions to make any last-minute dinner a breeze! Thawed onions are great for most cooked recipes, but they aren’t ideal for raw preparations.
Peel and dice an onion, then arrange the pieces in a single layer on a plate or pan. Cover the dish with tin foil and freeze for several hours.
Once frozen, break up any onion bits that have frozen together and transfer them to a freezer bag. Label and date the bag, then store it in your freezer.
One of the best things about frozen diced onions is that you don’t even have to bother thawing them! You can just toss them right in the pan and start cooking. :-)
Avocados may not seem like a great candidate for freezing, but they hold up surprisingly well! Thawed avocado pieces work well in smoothies, on toast, and even in homemade guacamole.
Dice the flesh of an avocado and toss the pieces in lemon juice. Put the pieces in a freezer bag and remove as much air as possible. (Use a vacuum sealer for best results!)
Label and date the bag before storing in your freezer.
Thaw overnight in the fridge, or in a warm water bath.
Cooked bacon freezes well, and it’s a great timesaver too! Once thawed, you can crumble it over salads, add it to quiche, or you can enjoy a whole piece as-is.
Arrange raw slices of bacon in a single layer on a baking sheet, then bake at 400 F for 20-40 minutes until done to your liking. Transfer the bacon to a paper towel lined plate to cool completely.
Once cool, line a baking sheet with wax paper, then place a single layer of the cooled bacon on top. Add another layer of wax paper, then another layer of bacon, until all the bacon is stacked together.
Cover with wax paper and freezer for 2-3 hours or overnight. Once frozen, transfer the frozen bacon to a freezer bag and return to the freezer.
Thaw in the fridge overnight, or microwave for 30 seconds.
Speaking of timesavers, how about having minced garlic on hand at all times? Peeling and mincing garlic takes a certain amount of time and effort, so I like to do a bunch at once and freeze the rest to use in meals down the road.
Separate a head of garlic into cloves, then peel and mince the cloves. Place the minced garlic in a bowl, then drizzle with olive oil and stir gently.
Use a teaspoon or tablespoon to scoop out individual portions of garlic onto a parchment-lined baking sheet. Once you measured it all out, freeze the garlic for several hours or until solid.
Transfer the frozen garlic pucks to a freezer bag, label and date the bag, and store in your freezer.
You can use the frozen garlic portions as-is, or let them thaw in the fridge for a couple of hours before use.