The biggest concern with the freezer
is don’t leave food products in it for too long. Everything in the
freezer needs to used in a reasonable amount of time. The
vacuum pack machines that are now on the market is actually a good
investment. I find the FoodSaver V2460 affordable and is easy
to use. It also lives up to all its claims.

Don’t forget to mark and date each package. There is nothing
worse than trying to find something in the freezer and not having
a clue what you might be looking at.   It goes without question
that a few things are usually frozen.

I keep on hand:

Also freeze any homemade soups, beef stock, chicken stock, and
fish stock. Home made  soup and stock is so much better than
canned.

I’m always asked ‘can I freeze . .. ?’ whatever the product might
be. My rule of thumb is if you see it frozen in the grocery store,
you can freeze it at home.

Here is something else I do. Ears of corn will be in season before
we know it. I put ears of corn, still in the husk, in a gallon size
ZipLock bag and just put it in the freezer. To cook on the grill
place ear, don’t remove the husk yet, and continue to turn, about
every 5 minutes, until the silk on the top is burnt off. This is the
sign that the corn is done. If you are inside because of rain, (and
we’ve been getting a lot of it this spring) husk the ears and place
in boiling water for about 5 – 8 minutes. Remember the longer you
leave it in the water the tougher the kernels will be when you eat
it.

Well that’s it for now. It’s chicken fried steak for dinner tonight so
I better get busy. More later . . .