I’m a fan of eating fresh and healthy foods but they can sometimes be expensive and they often go bad rather quickly.  Learning to utilize your freezer helps minimize waste, allowing you to stretch your grocery budget further.  Knowing you can freeze ingredients and/or leftovers for later also decreases the pressure to “use up” produce and food that is close to going bad.

Over the years I have learned that you can freeze almost anything.  When I first started cooking more at home I would often google “how to freeze _____”.  It’s not very often that I learn about something that can’t be frozen.

I thought I’d share a few posts detailing my experience with freezing different types of foods.  Today I’m going to share how I freeze soups, broth, and sauces.

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