5 Foods You Might Not Know You Could Freeze

By Beth Moncel
January 28, 2020
Credit: Meredith

Will it freeze? That's the question we all ask at some point when we have a little too much of this or extra that, and we can't use it right away but we don't want to toss it out. After all, no one wants to waste food and money. Here are five common foods you might not know you could freeze for later use.

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Avocados

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Peel and pit a few, then freeze, wrapped tightly in plastic wrap and in a zip-top bag. They keep about three months (they’re kaput when dry or shriveled). Frozen avocados aren’t the best for slicing, but they’re ideal mashed or puréed in guacamole, sauces, and smoothies.

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Garlic

Chop or mince several peeled heads at one time in a food processor. Scoop tablespoon-size portions onto a baking sheet lined with foil, then freeze. Once frozen, transfer them all into a zip-top bag (don’t worry —they won’t stick together). They keep about three months, or until ice crystals start forming. Pop a pellet straight from the freezer into a skillet or sauce.

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Wine

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Save every last drop by freezing it in an ice cube tray. Transfer cubes to a zip-top bag and freeze about three months. They’re great for deglazing pans or sprucing up a red sauce.

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Citrus Zest & Juice

Zest and juice the entire fruit. Save unused zest in a zip-top bag, squeezing out excess air before sealing. Freeze juice in an ice cube tray, then transfer the cubes to another freezer bag. Both keep about three months.

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Ginger

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Freezing ginger not only keeps it from getting dry and shriveled, it’s also much easier to grate. Wrap a knob tightly in plastic wrap and put it in a zip-top bag. It’ll keep about three months.

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This article originally appeared in the February/March 2018  issue of Allrecipes Magazine.

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By Beth Moncel, budgetbytes.com