Freeze foods at peak quality; they will taste better than foods frozen after several days of refrigeration. Immediately freeze foods you don’t plan to use within 1 to 2 days. Slightly undercook prepared foods; they will finish cooking when reheated. Most casseroles can be prepared and refrigerated up to 24 hours in advance. Add 15 to 20 minutes to cooking time if casseroles are chilled. To test egg freshness: Immerse egg into a pan of salted, cool water. If the egg sinks, it’s fresh; if it rises to the surface, throw it away. Most canned foods, when properly stored at normal room temperatures, will stay good for several years. Low-acid canned goods, including canned meat/poultry; soups and stews (without tomato base); pasta products; vegetables: 2 to 5 years High-acid canned goods, including tomato products, fruits and foods in vinegar-based sauce or dressing: 12 to 18 months Canned meat and poultry: 2 to 5 years
Best Freezing Supplies
Heavy-duty aluminum foil, plastic wrap, plastic freezer bags and vacuum-packed FoodSaver bags Food-grade plastic containers made of moisture-and vapor-resistant material Freezer-to-microwave or freezer-to-oven containers in a variety of sizes: Quart containers hold 4 to 6 servings. Pint containers hold 2 to 3 servings.Select containers with wide top openings so food can be easily removed without thawing. Foods can be frozen in supermarket wrappings if they are used within a month or two. For longer storage, overwrap packages with moisture-and vapor-resistant materials.
