3. Freeze Liquids in Useable Portions & Freeze as Flat as Possible!
Make yourself a large batch of stock, freeze it in convenient portion sizes in the freezer—ice cube trays and half-pint deli containers are great for this—then transfer them to a plastic freezer bag to be pulled out an used whenever you need fresh stock.
One more freezer trick: freeze things flat and stack them. Whether it's soups, stews, or ground meat, the flatter and wider you can get them, the faster they'll freeze and defrost, which not only makes you more efficient, it also improves the quality of the food (the longer something takes to freeze, the more cellular damage it will suffer).
When freezing raw meat, soups, and stews, if you have a vacuum sealer, use it! Otherwise, place foods in heavy-duty freezer bags, squeeze out all the air, lay the bag flat, and use your hands to work the contents into as flat and even a shape as possible.
When freezing vegetables, cut them into pieces 1-inch or less and blanch any green vegetables. Place them on a large plate or sheet tray spaced apart from each other and freeze them solid before transferring to a plastic freezer bag and storing flat.
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