One way to save money is to freeze ahead. Most of us have busy schedules with kids, school events, church functions and other things but we still want to save money. This takes preparation and a little planning.
1) Sweet Potatoes.
One time when my Mother in Law and I saw sweet potatoes for$.28/LB we bought several pounds and baked and then froze them. Here’s how:
First we washed them.
- Skin them and then slice them to save as slices for when we need. Just pop them in ziplocs and put them in the freezer.
- Mash them with the skin on and then freeze that in ziplocs.
The key is to know how much your family would need per sitting and freeze only that much then you don’t have waste.
2) Coleslaw for Freezing
Coleslaw is a great salad to have on hand, especially when friends stop by or to add with a meal for a new Mom. Sometimes when lettuce is expensive, I will just pull a container out of the freezer to use.You would think that it would get soggy, but it doesn’t!
- 1 medium head cabbage
- ½ cup water
- 1 teaspoon salt
- 2 cups sugar
- 3 stalks celery
- 1 teaspoon celery seed
- ½ green pepper
- 1 teaspoon mustard seed
- 1 cup vinegar
- Mix in saucepan the vinegar, water, sugar, celery seed and mustard seed. Boil the sauce for 1 minute and let cool.
- Shred the cabbage (if you have a food processor, it works great!); sprinkle the salt over cabbage and let stand for 1 hour. Drain liquid that may form after that.
- Chop fine the celery, green pepper and combine with the drained cabbage.
- Pour the vinegar/water sauce over cabbage; mix and freeze.
3) Freezer Corn
* Yields approx 10 cups per dozen ears.
Corn gets cheap in the fall around here and then is the perfect time of year to buy it and then freeze it for winter plus this recipe is delicious! Head to your local farmstand, gather your friends and get shucking!
The slickest trick I learned was to use an angel food cake pan and an electric knife. Holding the corn in the center of the pan, use an electric knife to slice down the sides and allow the kernels to just fall into the pan – it is quick and easy and minimal mess.
- 9 cups raw corn (approximately 20-24 ears, depending on size)
- 2 cups water
- 1/3 cup sugar
- 2 teaspoons salt
- Bring all to a rolling boil (actually the sides just boil).
- Take from stove and let stand to room temperature.
- Divide corn and juice into containers. For my family, I just measure 2 servings (1/2 c. each=1 cup) into ziploc sandwich bags. Then I place the bags into a cake pan and put in the freezer.
- When they are frozen (may take a couple of days), I take the bags from the pan and transfer them to a Ziploc freezer bag. The amount of servings depends on how much you put into each bag or container.
- When you go to eat it later, just heat it up without water in the microwave or a pan.
This is a great recipe to make with friends!