Got a lot of extra lettuce and not sure what to do with it? Stored in the refrigerator, this leafy green stays fresh for about 1 week. If you’ve got leftovers, you might consider throwing this leafy green into the deep freeze. Is this a good idea? Here’s what to know.

Can you freeze lettuce?

Lettuce does not freeze well. Freezing causes ice crystals to form and destroy the cell walls. Lettuce is made 95% of water, so this destroy

Freezing lettuce destroys its crisp texture and once defrosted, the texture becomes wilted and slimy. This is because the water in the lettuce expands while freezing and changes its structure. While you can easily freeze other vegetables like carrots, celery and onions, the texture change with lettuce is so extreme that freezing it is not recommended.

How long does lettuce last refrigerated?

On average, lettuce lasts about 1 week in the refrigerator. However, this varies based on whether it’s a head or bag of lettuce, the variety, and how fresh it was when you bought it. Want to make lettuce last longer in the refrigerator? Here are a few tricks:

• Wrap heads of lettuce in aluminum foil, then place them in the produce drawer. Stored this way, romaine hearts can last 3 to 4 weeks. Other types of head lettuce varies.
• Place a paper towel into a plastic box or bag of lettuce, then refrigerate. The paper towel absorbs the moisture, extending the life of the greens. (Change the paper towel every few days as it becomes wet.)

Lettuce recipes

The best way to use up lettuce before it goes bad? Eat it in recipes! Here are a few tasty lettuce recipes to try:

• Make Easy Lettuce Wraps
• Try Butter Lettuce Salad with Parmesan Dressing
• Go for Romaine Lettuce Salad with Green Goddess
• Fire up the grill for Grilled Romaine
• Chop it up for an Easy Veggie Wrap

01

Easy Lettuce Wraps

02

Butter Lettuce Salad with Parmesan Dressing

03

Romaine Lettuce Salad with Green Goddess

04

Grilled Romaine

A Couple Cooks - Recipes worth repeating.

Got extra heavy cream? Cream is sold in 2 cup portions, but most recipes use only a portion of this quantity. It’s easy to let the carton sit in the fridge without using it for weeks. So can you freeze heavy whipping cream? This simple preservation method does work, though it does come with some caveats. Here’s what to know about whether and how to freeze heavy cream!

Can you freeze heavy cream?

Freezing heavy cream is a simple and effective way to preserve it, but it becomes slightly grainy and separated in texture after defrosting it. Use thawed frozen heavy cream in baked goods and cooked recipes like soups. If you’d like, you can blend it to attempt to re-integrate the texture.

You can technically whip defrosted frozen heavy cream to make whipped cream, but the texture comes out grainy and soft. It doesn’t whip nearly as well as fresh cream. For the best homemade whipped cream, use fresh heavy cream!

How to freeze heavy cream

Ready to freeze heavy whipping cream? It’s best to start with heavy cream that is as fresh as possible (and of course, don’t freeze cream that’s past its expiration date). Keep in mind that cream becomes slightly grainy and separated in texture after defrosting. Here’s how to freeze heavy cream:

• Pour the cream into a freezer-safe container, leaving at least ½ inch of headspace in the container to allow for expansion during freezing.
• Seal the container and label it with a Use By date that is 3 months in the future.
• Place the container or bag in the freezer. Freeze for up to 3 months, but it’s best by 1 month.

How to defrost frozen whipping cream

After the cream is frozen, you’ll need to thaw it correctly before using it. Use the defrosted heavy cream within 3 days.

• Place the cream in the refrigerator overnight to defrost. Do not defrost cream at room temperature because of the risk of bacteria growth. (You can also microwave it in short bursts; just be careful not to overcook it.)
• Stir. Freezing the cream changes its texture to become grainy and separated after thawing. Stir the cream to re-integrate the texture (or place it in a blender and blend until combined).

Uses for thawed heavy cream

Once thawed, you can use the heavy cream in a variety of baked and cooked recipes. Again, resist the urge to use it for homemade whipped cream because it makes for a grainy, runny texture. A few ideas:

• Sauces like a tomato cream sauce or pesto cream sauce
• Soups like creamy tortellini soup, potato leek soup, or celery soup
• Baked goods such as scones
• Breakfast foods like French toast or pancakes

More freezing methods

And that’s it! Let us know if you try this method for how to freeze whipping cream in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze vegetables like broccoli, spinach, kale, lettuce, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, asparagus, cucumber, garlic, avocados, or tomatoes,
• Freeze fruits like grapes, apples, lemons, strawberries, peaches, blueberries or bananas
• Learn how to freeze dairy products, like cheese, milk, heavy cream, sour cream, ricotta, yogurt, Greek yogurt, butter, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole, tortillas, quiche, or hummus

01

Can You Freeze Milk?

02

Can You Freeze Yogurt?

03

Can You Freeze Spinach?

04

Can You Freeze Apples?

Can You Freeze Heavy Cream?

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• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 0 minutes
• Total Time: 2 minutes
• Yield: N/A

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Wondering if you can freeze heavy cream? Here’s what to know about how to prepare this ingredient for long term storage.

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Ingredients

• Heavy whipping cream, as fresh as possible*

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Instructions

1. Pour the heavy cream into a storage container, leaving at least ½ inch of headspace in the container to allow for expansion during freezing.
2. Seal the container and label it with the date. Place it in the freezer. Freeze for up to 1 month for best results, or up to 3 months.
3. To defrost the heavy cream, place it in the refrigerator for 24 hours. Freezing cream changes its texture; it becomes grainy after thawing. Stir the cream to re-integrate the texture. Defrosted cream is best in cooked or baked dishes. While you can whip it to make whipped cream, it comes out with a grainy texture so we don’t recommend it. Once thawed, use the cream within 3 days.

Notes

*It’s best to start with cream that is as fresh as possible (don’t freeze cream that’s past its expiration date).

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegetarian

Keywords: Can you freeze heavy cream, can you freeze heavy whipping cream, can you freeze whipping cream, can you freeze heavy whip cream, can you freeze cream

A Couple Cooks - Recipes worth repeating.

Got leftover quiche and want to save it? Turns out, the freezer is a great option! Cooked quiche freezes very well, and it’s a lifesaver for quick weeknight meals. Warm it up and you’ve got dinner in a flash! It’s one of our favorite leftovers to stock our freezer (even our kiddo loves it). There are a few tips and tricks to freezing this savory pie, so here’s what to know!

Can you freeze quiche?

Quiche freezes well: it’s an easy way to preserve its savory flavor and flaky pastry crust. The best way to freeze quiche is to bake it first. Freezing uncooked quiche and then baking it can be tricky to get it cooked perfectly, and it doesn’t save a lot of time. But baked quiche freezes perfectly wrapped in individual pieces in aluminum foil and placed in a resealable plastic bag.

If you’d like to freeze unbaked quiche, we recommend freezing the quiche crust separately from the filling. You can prep the filling including the eggs and refrigerate it up to 3 days in advance. Then fill the crust with the filling and bake. (We have only had success with freezing baked quiche, so proceed at your own risk.)

How to freeze quiche

Ready to freeze quiche? For most consistent results, freeze it after you’ve baked it. You can freeze it in pieces or as a whole pie. Here’s what to do:

• Allow the quiche to cool to room temperature. This process is best for leftover pieces of quiche. (You can also freeze the whole pie at once, but if so it’s best to use a metal pan for reheating.)
• Slice the quiche into pieces and wrap in aluminum foil. You can wrap a few pieces together, or wrap individual slices. (If freezing a whole pie, slice it into pieces, then wrap the entire pie pan in plastic wrap and then aluminum foil. Make sure the pie pan is metal. If not, simply remove the pieces from the pie pan and wrap them in foil.)
• Place the quiche pieces in a resealable plastic bag. Remove the extra air from the bag using a straw, then seal the bag.
• Label with a “Use By” date 3 months in the future.
• Freeze for up to 3 months, keeping in mind the fresher the better.

How to reheat frozen quiche

When defrosted from frozen, quiche keeps its custardy filling texture and flaky pastry crust once it’s reheated. Here’s how to reheat the quiche:

• Preheat the oven to 350°F. Do not thaw the quiche before warming it.
• Unwrap the pieces and place them on a baking sheet.
• Heat the quiche for about 20 minutes until warmed through. The timing may vary based on your oven and how many pieces you are reheating at once.

Quiche recipes

Looking for a great quiche recipe? Here are a few you might enjoy:

• Go for a Classic Quiche Recipe
• Make deliciously cheesy Easy Spinach Quiche or Broccoli Cheddar Quiche
• Mix up a tasty Breakfast Quiche
• Grab a Crustless Quiche with Spinach

01

Classic Quiche Recipe

02

Spinach Quiche

03

Broccoli Cheddar Quiche

04

Breakfast Quiche

Freezing other ingredients

And that’s it! Let us know if you try this method in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze fruits like apples, grapes, strawberries, peaches, blueberries or bananas
• Try vegetables like broccoli, spinach, kale, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, avocados, or tomatoes
• Go for dairy products like cheese, milk, sour cream, ricotta, yogurt, butter, buttermilk, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole or hummus

Can You Freeze Quiche?

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: N/A
• Total Time: 51 minute
• Yield: N/A

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Description

Wondering whether you can freeze quiche? Turns out you can, with a few tips and tricks. Here’s what to do!

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Ingredients

• Cooked quiche of any flavor

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Instructions

1. Allow the quiche to cool to room temperature. This process is best for leftover pieces of quiche. (You can also freeze the whole quiche at once, but if so it’s best to use a metal pan for reheating.)
2. Slice the quiche into pieces and wrap in aluminum foil. You can wrap a few pieces together, or wrap individual slices. (If freezing a whole quiche, slice it into pieces, then wrap the entire quiche in plastic wrap and then aluminum foil. Make sure the pie pan is metal, or simply remove the pieces from the pie pan and wrap them in foil.)
3. Place the quiche pieces in a resealable plastic bag. Remove the extra air from the bag using a straw, then seal the bag.
4. Label with a “Use By” date 3 months in the future.
5. Freeze for up to 3 months, keeping in mind the fresher the better.
6. To reheat, preheat the oven to 350°F. Do not thaw the quiche before warming it. Unwrap the frozen quiche pieces and place them on a baking sheet. Bake for about 20 minutes until warmed through. The timing may vary based on your oven and how many pieces you are reheating at once.

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegetarian

Keywords: Can you freeze quiche

A Couple Cooks - Recipes worth repeating.

Got a few fresh lemons and want to preserve them? Lemons last up to 1 month refrigerated, so the fridge is a great way to store this citrus fruit. But don’t think you can use your lemons in time? The freezer is your next best bet! We often have fresh lemons on hand, since the fresh juice is so crucial for recipes and cocktails (no bottled substitutes here!). So these preservation tips have changed the game for us. Here’s what to do!

Can you freeze lemons?

Lemons can be frozen for up to 3 months, either whole or zested and juiced. Frozen lemon juice or zest is ideal for adding to recipes that call for fresh lemon, from bars, bread, muffins, sauces, cocktails, and more. You can use frozen lemon zest in cooked or blended dishes without thawing it, though you’ll need to defrost the juice.

Freezing lemons works for long-term storage. But if you’re simply trying to extend the life of lemons for a few weeks, there’s an easy trick: the refrigerator.

How long are lemons good for?

Stored on the counter at room temperature, whole lemons last about 1 week. But in the refrigerator, they last about 1 month! Refrigerating lemons is one of the best ways to extend their life. If you’d like to preserve lemons beyond 1 month, you can freeze them for 3 to 4 months.

How to freeze lemons

Lemons are easy to freeze, once you know a few tricks to preserving them. You can freeze them whole or freeze them zested and juiced. In our opinion, it’s preferable to zest and juicing the lemon first so you don’t have to do so after defrosting. But either way works! Here’s what to know:

1. To freeze whole lemons: Place the lemons in a sealable plastic bag and place them in the freezer.
2. To freeze juice and zest: Zest the lemon and place the zest in a resealable plastic bag. Juice the lemons and place the juice in a small container or into ice cube trays (the volume of each cube in a standard tray is about 2 tablespoons). Once the ice cubes are frozen, transfer them to a resealable plastic bag.
3. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
4. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 4 months. For best results, use in 3 months.

Defrosting lemons

Frozen lemon zest can be used right from the freezer, but you’ll need to thaw whole lemons or the juice. Here’s what to keep in mind:

• Zest: You can use the frozen zest without thawing.
• Juice: Defrost frozen lemon juice by placing the container in the refrigerator overnight. Or place the ice cubes in a bowl and microwave for a few second bursts at a time.
• Whole lemons: To defrost a whole lemon, place it in the refrigerator overnight or for a faster method, microwave the lemon in 20 second bursts until it is thawed. To zest a whole frozen lemon, rinse it with warm water first, then dry it and zest it. Whole lemons become mushy after thawing, so only use the zest and juice (not slices).

Lemon recipes

Frozen lemon zest and juice works in so many lemon recipes! Here are a few ways to use them:

• Bake Lemon Poppy Seed Muffins, Lemon Blueberry Muffins or Lemon Blueberry Bread
• Start the day with Lemon Ricotta Pancakes or Lemon Blueberry Pancakes
• Whisk up a Lemon Vinaigrette
• Make Lemon Pasta or Lemon Ricotta Pasta
• Mix up Lemon Butter Sauce
• Make a Lemon Drop Martini or other Lemon Cocktails

01

Lemon Poppy Seed Muffins

02

Lemon Blueberry Bread

03

Lemon Ricotta Pasta

04

25 Zesty Lemon Recipes

Can You Freeze Lemons?

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• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: N/A

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Description

Wondering if you can freeze lemons? If you’ve got a surplus, here’s how to preserve this popular citrus fruit.

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Ingredients

• Fresh lemons

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Instructions

1. To freeze whole lemons: Place the lemons in a sealable plastic bag and place them in the freezer.
2. To freeze lemon juice and zest: Zest the lemon and place the zest in a resealable plastic bag. Juice the lemons and place the juice in a small container or into ice cube trays (the volume of each cube in a standard tray is about 2 tablespoons). Once the ice cubes are frozen, transfer them to a resealable plastic bag.
3. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
4. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 4 months. For best results, use in 3 months.
5. Defrost. You can use the frozen zest without thawing. For the juice, defrost it by placing in the refrigerator overnight. To defrost a whole lemon, place it in the refrigerator overnight or microwave the lemon in 20 second bursts until it is thawed. To zest a whole frozen lemon, rinse it with warm water first, then dry it and zest it. Whole lemons become mushy after thawing, so only use the zest and juice (not slices).

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze lemons

A Couple Cooks - Recipes worth repeating.

What’s the deal with clarified butter? This clear version of butter might sound fancy, but it’s something you can make in just 10 minutes in your kitchen. It’s perfect for using as a sauce itself, or storing for high heat cooking. Here’s what to know about this kitchen essential!

What is clarified butter?

Clarified butter is butter with milk solids and water removed. This gives it a higher smoke point, allowing it to be used for higher heat searing and cooking. The smoke point of clarified butter is 450 to 480°F, versus 350°F of standard butter. It’s ideal for sauteing and searing foods like fish, chicken, and steak, and it adds additional flavor to the dish. Clarified butter tastes richer and has a more intensely buttery taste.

What’s the difference between clarified butter and ghee? Ghee is used in Indian cuisine and is very similar to to clarified butter: it’s simply cooked longer until the milk solids are toasted and golden, giving it a slightly darker color and more toasted flavor.

How to make clarified butter

It’s simple to make clarified butter at home. You’ll simply place the butter in a saucepan and skim off the foam that rises to the top (water) and filter out the milk solids. Here’s what to do:

1. Melt the butter in a saucepan over medium heat. Reduce the heat so the butter is just barely bubbling.
2. Simmer 10 to 15 minutes, skimming off the foam with a slotted spoon as it appears (the foam forms as the water evaporates out of the butter). Cook until no more foam appears, the bubbling stops, and the milk solids have settled to the bottom of the pan and are golden.
3. Strain the butter through a coffee filter or cheesecloth. Use immediately or store refrigerated in a sealed jar or container.

Ways to use it

There are many ways to use clarified butter, the most important being high-smoke point cooking! Use it to sear or saute meat, fish, chicken, and more. You can also use it as a butter sauce for dipping, which makes it perfectly clear. Try it for:

• Seared fish like pan seared salmon or seared tuna steak
• Pan seared steak
• Butter fried chicken
• As a dip for seafood like boiled shrimp or crab
• In lemon butter sauce to make a perfectly clear, rich-tasting sauce
• Sauteed vegetables like pan fried broccoli, sauteed asparagus, sauteed spinach, sauteed carrots, and more

More butter resources & recipes

01

How to Make Butter

02

Easy Compound Butter

03

Easy Garlic Butter

04

Can You Freeze Butter?

How to Make Clarified Butter

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 0 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Yield: ¾ cup

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Ingredients

• 2 sticks butter, cut into 1-inch pieces

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Instructions

1. Melt the butter in a saucepan over medium heat. Reduce the heat so the butter is just barely bubbling.
2. Simmer 10 to 15 minutes, skimming off the foam with a slotted spoon as it appears (the foam forms as the water evaporates out of the butter). Cook until no more foam appears, the bubbling stops, and the milk solids have settled to the bottom of the pan and are golden.
3. Strain the clarified butter through a coffee filter or cheesecloth. Use immediately or store refrigerated in a sealed jar or container.

• Category: Essentials
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: How to make clarified butter, What is clarified butter

A Couple Cooks - Recipes worth repeating.

What is butter made of? The other day we were chatting with our 6 year old son about where dairy products come from. After starting to explain some of the logistics, we figured it was easier to show rather than tell. After shaking a jar for a few minutes, we had made it: creamy, deliciously salty butter! This trick is a fun “kitchen science project” and it tastes even creamier and richer than the real thing (we think!).

How to make butter

Only two ingredients are required to make butter: heavy cream and salt (which can be omitted for unsalted butter). In general, we recommend buying unsalted butter at the store for baking. Homemade butter is best for slathering on toast, and you can salt it to taste so it has a rich, developed flavor. Here’s how to make butter:

• Beat in a stand mixer on medium speed (10 minutes): Place 2 cups heavy cream in the bowl of a stand mixer and attach the paddle attachment. Mix on medium high speed for 10 to 15 minutes, curdled looking and thickened.
• Beat on high speed (3 minutes): Increase the speed to to high and beat another 2 to 3 minutes until separated into solid and liquid parts.
• Strain: Place the butter solids in a fine mesh strainer and press with a spatula to remove liquid. Transfer to a jar or covered container and discard the liquid.
• Mix in the salt. Stir in ¼ teaspoon fine salt. Then add more to taste if desired.

A note on the buttermilk

The solid that’s formed in this process is called butter and the liquid is called buttermilk. However, it’s not the same as cultured buttermilk that’s sold in cartons at the store: that’s an entirely different product! So don’t go trying to use the liquid in buttermilk pancakes or ranch dressing.

How long can you store homemade butter?

Homemade butter lasts in a sealed container for up to 3 weeks. Make sure to remove all of the liquid buttermilk before storing, or it can cause the butter to go rancid quicker. Store-bought butter lasts for 1 to 3 months refrigerated, so homemade has a shorter shelf life.

Is it worth making butter homemade?

We think so! The butter you make at home ends up being quite similar to the butter you can buy at the store. So why make it homemade? It tastes a hint better. Our homemade butter ended up a bit richer and creamier tasting than the purchased version, possibly because of the added salt. You can add as much salt to the homemade spread until the flavor pops, making it the perfect gourmet spread. It tastes simply incredible on a piece of sourdough toast.

Another reason to make butter at home? It’s fun! It’s like a science project slash kitchen experiment that results in a delicious spread.

Alternate method: in a jar!

Want to learn how to make butter with kids? Simply pour heavy cream into a jar and fill it about halfway full. Add a pinch of salt and top it with a lid. Shake the jar vigorously for about 2 minutes, at which point you’ll have whipped cream. Keep shaking for another minute or two, and the solid and liquid will separate. Remove the butter and if desired, press it through a fine mess strainer to remove extra buttermilk (this helps increase its shelf life).

More butter resources

Want to make more with butter? Here are a few more recipes and resources:

• Whip up Easy Garlic Butter
• Make Easy Compound Butter with herbs
• Learn Can You Freeze Butter?
• Mix up Lemon Butter Sauce

01

Easy Garlic Butter

02

Easy Compound Butter

03

Can You Freeze Butter?

04

Lemon Butter Sauce

How to Make Butter

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: About ¾ cup (180 g)

Print Recipe

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Description

Wondering how to make butter? Turns out, it takes just 2 ingredients to make this creamy and rich spread.

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Ingredients

• 2 cups heavy cream
• ¼ teaspoon fine salt, plus more to taste (optional)

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Instructions

1. Place the cream in the bowl of a stand mixer and attach the paddle attachment. Mix on medium high speed for 10 to 15 minutes, curdled looking and thickened.
2. Increase the speed to to high and beat another 2 to 3 minutes until separated into solid and liquid parts. Remove the butter solids to a jar or bowl, and discard the liquid.
3. Stir in the salt. Store refrigerated in a sealed container for up to 3 weeks.

• Category: Dairy
• Method: Mixed
• Cuisine: Dairy
• Diet: Vegetarian

Keywords: How to make butter, Homemade butter

A Couple Cooks - Recipes worth repeating.

Got extra grapes and not sure what to do with them? Here’s an idea: toss them in the freezer! Turns out, frozen grapes are a refreshing snack that tastes like a miniature popsicle: a fun way to make this fruit seem novel! They also are perfect for blending into a sweet tart Grape Smoothie, or as a substitute for frozen fruit in other smoothie recipes. Here’s how to do it!

Can you freeze grapes?

Grapes freeze well for 10 to 12 months. Frozen grapes don’t work well thawed since they become soft and watery. But they’re ideal for adding to blended recipes like smoothies. They also taste great as a snack right from the freezer: they taste almost like a grape popsicle! You can place a bunch of grapes in the freezer for snacking for a week, or prepare them for longer term storage.

How long are grapes good for?

Stored in the produce drawer of the refrigerator, grapes last for about 2 weeks. If you’d like to preserve them beyond that point, the freezer is a great option. Keep in mind frozen grapes work as a snack or in smoothies: but don’t plan to eat them thawed.

How to freeze grapes

Grapes are easy to freeze, especially if you’re planning to eat them for snacking right away. You can also preserve them for longer term storage. Here’s what to do:

• To freeze grapes for snacking: Wash the grapes on the stem and pat them dry. Place them in the freezer for 2 hours, then enjoy.
• To freeze grapes for long term storage: Remove the fruit from the stems, wash and pat dry. Place them on a baking sheet in a single layer and flash freeze for 1 hour. Transfer to an airtight container or freezer-safe plastic or silicon bag. Mark a “Use By” date that is 10 months in the future and place in the freezer.

Tips for how to use frozen grapes

Got them in the freezer? Here’s how to use this frozen fruit:

• Frozen grapes are great as a snack right from the freezer: like a popsicle! They are a fun way to make a healthy snack, especially for kids.
• Frozen grapes add an icy texture and sweetness to smoothies. They’re a bit sweeter than frozen blueberries and strawberries, which makes them great for adding to smoothie flavors of all kinds.
• Use them in a grape smoothie or as a substitute in smoothie recipes. Try this Easy Grape Smoothie. Or use them as a substitute for frozen fruit in a blueberry smoothie or strawberry smoothie to mix it up!

More freezing methods

And that’s it! Let us know if you try freezing grapes in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze other fruits like apples, strawberries, peaches, blueberries or bananas
• Try vegetables like broccoli, spinach, kale, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, avocados, or tomatoes
• Go for dairy products like cheese, milk, sour cream, ricotta, yogurt, butter, buttermilk, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole or hummus

01

Can You Freeze Apples?

02

How to Freeze Bananas

03

Can You Freeze Spinach?

04

Can You Freeze Cheese?

Can You Freeze Grapes?

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 0 minutes
• Total Time: 2 minutes
• Yield: N/A

Print Recipe

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Description

Wondering if you can freeze grapes? This fruit is perfect for freezing for snacks and smoothies: here’s how to do it!

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Ingredients

• Grapes

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Instructions

1. To freeze grapes for snacking: Wash the grapes on the stem and pat them dry. Place them in the freezer for 2 hours, then enjoy.
2. To freeze grapes for longer term storage: Remove the grapes from the stems, wash them and pat them dry. Place them on a baking sheet in a single layer and flash freeze for 1 hour. Transfer to an airtight container or freezer-safe plastic or silicon bag. Mark a “Use By” date that is 10 months in the future and place in the freezer. You can use frozen grapes directly in smoothies; no need to thaw.

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze grapes, how to freeze grapes, freezing grapes

A Couple Cooks - Recipes worth repeating.

Got a load of apples and not sure you can use them all in time? Apples last 4 to 6 weeks refrigerated, so the fridge is a great way to store this popular fruit. But don’t think you can use your apples in time? The freezer is your next best bet! Apples last frozen up to 6 months: you can use them in crisps or crumbles, or even eat them as a snack right from the freezer. Here’s how to do it!

Can you freeze apples?

Apples freeze well: the flavor of the fruit is well preserved during the process. Frozen apples don’t work raw, but they’re ideal for adding to baked dishes like crisps and crumbles, or blended recipes like smoothies. They also taste great as a snack right from the freezer! You can use frozen apples in cooked or blended dishes without thawing them first.

Apples freeze for 3 to 6 months. But if you’re simply trying to preserve apples for a few weeks, there’s an easy trick: the refrigerator.

How long are apples good for?

Stored on the counter at room temperature, whole apples last about 1 week. But in the refrigerator, they last 4 to 6 weeks! Refrigerating apples is one of the best ways to extend their life.

If you’d like to preserve apples beyond 6 weeks, you can freeze them for 3 to 6 months. Keep in mind that you can only use them in cooked or blended dishes after freezing.

How to freeze apples

Apples are easy to freeze, once you know a few tricks to preserving them. You can’t freeze apples whole, so you’ll need to prep them and flash freeze prior to popping them in long term storage.

1. Peel and slice: Prepare the apples for the way you’d like to use them in future recipes. For smoothies, leave the skin on and dice them. For crumbles and crisps, peel and slice them.
2. Mix with lemon juice: To prevent browning, mix the apples with a bit of fresh lemon juice (just enough to lightly coat).
3. Flash freeze: Place the prepared fruit on top of a baking sheet in a single layer. Flash freeze for 1 hour.
4. Place the apples in an airtight container or freezer-safe plastic bag. If using a bag, use a straw to suck any remaining air out of the bag and seal it.
5. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
6. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months. You can use frozen apples directly in cooked dishes; no need to thaw. They also work as a tasty snack right from the freezer!

Tips for how to use frozen apples

Frozen apples can be used right from the freezer in cooked or blended dishes: no need to defrost! This makes them super versatile for using in apple desserts! A few tips to keep in mind:

• Use frozen apples only in cooked, baked or blended dishes, like crumbles, crisps, pies, muffins, sauteed apples, and smoothies. The texture becomes softer after freezing, so they’re not fit for eating raw.
• The frozen apples can be added right to dishes: no defrosting is required.
• They’re also a great snack! We love these right out of the freezer (kind of like frozen grapes).
• Use within 3 to 6 months. The flavor and texture can degrade the longer foods are frozen. For best results, use it within 3 months.

Apple recipes

Frozen apples work in so many different apple recipes! Here are a few ideas to get you started:

• Make Perfect Apple Crumble or Classic Apple Crisp
• Go for Best Apple Pie Recipe
• Opt for a spiced Apple Smoothie
• Mix up Baked Apple Oatmeal
• Go for Apple Muffins with Streusel

More freezing methods

And that’s it! Let us know if you try freezing apples in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze fruits and vegetables like broccoli, spinach, kale, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, avocados, tomatoes, strawberries, peaches, blueberries or bananas
• Learn how to freeze dairy products, like cheese, milk, sour cream, ricotta, yogurt, butter, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole or hummus

01

Can You Freeze Kale?

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04

Can You Freeze Carrots?

Can You Freeze Apples?

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• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: N/A

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Description

Wondering if you can freeze apples? This popular fruit does hold up well in the freezer: here’s how to do it!

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Ingredients

• Apples

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Instructions

1. Peel and slice: Prepare the apples for the way you’d like to use them in future recipes. For smoothies, leave the skin on and dice them. For crumbles and crisps, peel and slice them.
2. Mix with lemon juice: To prevent browning, mix the apples with a bit of fresh lemon juice (just enough to lightly coat).
3. Flash freeze: Place the prepared apples on top of a baking sheet in a single layer. Flash freeze for 1 hour.
4. Place the apples in an airtight container or freezer-safe plastic bag. If using a bag, use a straw to suck any remaining air out of the bag and seal it.
5. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
6. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months. You can use frozen apples directly in cooked dishes; no need to thaw. They also work as a tasty snack right from the freezer!

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze apples, how to freeze apples

A Couple Cooks - Recipes worth repeating.

Got leftover spinach and not sure what to do with it? Here’s an idea: throw it in the freezer! This leafy green vegetable is actually a breeze to freeze. While many vegetables lose flavor and texture in the freezer, spinach works well to preserve: and you can throw it into soups, stews, and smoothies: a great way to eat your greens! Here’s how to do it.

Can you freeze spinach?

Spinach freezes very well: the flavor of the vegetable is preserved during the process. Frozen spinach can’t be used raw in salads, but it’s ideal for adding to cooked dishes like soups, stews, dips, and casseroles, and blended dishes like smoothies. You can use it right in cooked or blended dishes without thawing it.

Spinach is very easy to freeze: you don’t even need to blanch it first, like you do with other vegetables. Keep in mind that in general, this doesn’t work as an easy substitute for the packaged type available in stores. (Keep reading for why.)

How long does spinach last in the refrigerator?

Stored in the produce drawer in the refrigerator, spinach lasts about 1 week. If you’d like to preserve it beyond that point, you can freeze spinach for 3 to 6 months. Spinach doesn’t require blanching like other vegetables, so it makes it quick and easy to pop in the freezer.

How to freeze spinach

Spinach is extremely easy to freeze: you can simply pop the leaves right into the freezer. Many vegetables require blanching first, which helps to lock in their color and helps them last longer in the freezer. But this leafy green works well raw! Here’s how to freeze spinach:

1. Wash and dry: If the spinach is sold in a bunch, you may want to chop off the long stems (or roughly chop the leaves). Baby spinach requires no chopping. Rinse the leaves under cold water, then pat them as dry as possible.
2. Place the spinach in a freezer-safe plastic bag or silicone bag. If using a plastic bag, use a straw to suck any remaining air out of the bag and seal it.
3. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
4. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months.

On packaged frozen spinach

Keep in mind that this method for freezing spinach does not work well as a substitute for the packaged type available in stores. Packaged frozen spinach is a common ingredient in something like spinach artichoke dip or spinach quiche. Here’s what’s different:

• Packaged spinach is blanched first. To make frozen spinach like the packaged kind at the store, simply place the leaves in boiling water for 30 seconds. Rinse the spinach in cold water, then squeeze out as much water as possible. Then roughly chop the leaves and freeze it in a bag or container.
• Packaged spinach comes in large quantities. That small block of spinach from the store is 16 ounces of spinach: which is a very large quantity! Unless you have a very large amount of spinach, we recommend skipping the blanching step and using the frozen spinach for smoothies or soups instead.

Tips for how to use frozen spinach

Frozen spinach can be used right from the freezer in cooked or blended dishes: no need to defrost! Use non-blanched frozen spinach in cooked recipes that call for fresh. Here are a few tips:

• Use frozen spinach only in cooked or blended dishes, like sautes, soups, stews, and smoothies. Don’t eat it raw in salads because the texture becomes softer after freezing.
• The frozen leaves can be added right to dishes: no defrosting is required.
• Use within 3 to 6 months. The flavor and texture can degrade the longer foods are frozen. For best results, use it within 3 months.

Spinach recipes

Here are a few recipe ideas for how to use frozen spinach! (Again, remember that packaged frozen spinach from the store is blanched first, so if you’re trying to approximate this product you’ll need to add the blanching step.) Here are some of our favorite spinach recipes:

• Try simple and delicious sauteed spinach
• Make up a side dish of spinach rice with feta
• Blend it up into a spinach smoothie
• Use it in spinach tortillas
• Add it to pasta like mac and cheese with spinach
• Add it to hummus to make green hummus
• Make it into spinach artichoke grilled cheese
• Throw it in curries like a chickpea curry
• Add it to soups like Italian gnocchi soup or chickpea soup with rice

01

Sauteed Spinach (That Tastes Amazing)

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30 Tasty Spinach Recipes

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Spinach Rice with Feta

04

Best Spinach Smoothie

Can You Freeze Spinach?

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 0 minutes
• Total Time: 2 minutes
• Yield: N/A

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Description

Wondering if you can freeze spinach? This leafy green vegetable holds up well frozen: here’s how to do it!

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Ingredients

• Spinach (baby or standard, as fresh as possible)

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Instructions

1. Place the spinach in a freezer-safe plastic or silicon bag*. If using a plastic bag, use a straw to suck any remaining air out of the bag and seal it.
2. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
3. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months. You can use frozen spinach directly in cooked dishes; no need to thaw (do not use raw).

Notes

*Packaged frozen spinach is blanched first. To make frozen spinach like the packaged kind available at the store, simply place the spinach in boiling water for 30 seconds. Rinse the leaves in cold water, then squeeze out as much water as possible. Roughly chop the leaves and freeze it in a bag or container. We recommend doing this only if you have a very large quantity of spinach (packaged blocks are generally 10 to 16 ounces of spinach).

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze spinach, how to freeze spinach

A Couple Cooks - Recipes worth repeating.

Got a load of kale and not sure how to use it up? We often will buy a bunch with high hopes, only to have a few leaves lurking in the produce bin days later. Here’s a tip to help reduce on food waste: try freezing kale! Some vegetables become mushy or soggy after freezing, but this leafy green holds up extraordinarily well. Then you can drop the frozen leaves into soups or smoothies: no defrosting required!

Can you freeze kale?

Kale freezes very well: the flavor of the vegetable is preserved during the process. Kale also retains more of its hearty texture when frozen compared to other leafy greens like spinach. It can’t be used raw in salads, but it’s ideal for adding to cooked dishes like sautés, soups, and stews. It’s also great for smoothies. You can use chopped frozen kale right in cooked or blended dishes without thawing it.

How long does kale last in the refrigerator?

Stored in the produce drawer in the refrigerator, kale lasts about 1 week. If you’d like to preserve it beyond that point, you can freeze kale for 3 to 6 months. Kale doesn’t require blanching like other vegetables, so it makes it quick and easy to pop in the freezer.

How to freeze kale

Kale is extremely easy to freeze: you can simply pop the leaves right into the freezer. Many vegetables require blanching first, which helps to lock in their color and helps them last longer in the freezer. But this leafy green works well raw! Here’s how to freeze kale:

1. Chop: Destem and chop the kale.
2. Flash freeze: Rinse the leaves under cold water, then pat them as dry as possible. Place the chopped kale on top of the baking sheet (stacking is okay). Flash freeze for 1 hour.
3. Place the kale in an airtight container or freezer-safe plastic bag. If using a bag, use a straw to suck any remaining air out of the bag and seal it.
4. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
5. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months.

Tips for how to use frozen kale

Frozen kale can be used right from the freezer in cooked dishes: no need to defrost before using them! Here are a few tips:

• Use frozen kale only in cooked or blended dishes, like sautes, soups, stews, and smoothies. Don’t eat it raw in salads because the texture becomes softer after freezing.
• The frozen chopped leaves can be added right to dishes: no defrosting is required.
• Use within 3 to 6 months. The flavor and texture can degrade the longer foods are frozen. For best results, use it within 3 months.

Kale recipes

This leafy green is incredibly versatile! Here are a few of our top kale recipes that work with both frozen and raw kale:

• Try Best Sauteed Kale
• Go for a pot of Easy Kale Soup
• Place it in the oven for Roasted Kale
• Blend it into a Best Kale Smoothie or Kale Pesto
• Bake up Baked Kale Chips

01

Best Ever Sauteed Kale

02

Easy Kale Soup

03

Roasted Kale

04

Best Kale Smoothie

Can You Freeze Kale?

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: N/A

Print Recipe

Pin Recipe

Description

Wondering if you can freeze kale? This leafy green vegetable holds up incredibly well: here’s how to do it!

---

Ingredients

• Tuscan or curly kale

Cook Mode Prevent your screen from going dark

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Instructions

1. Chop: Destem and chop the kale.
2. Flash freeze: Rinse the kale under cold water, then pat it as dry as possible. Place the chopped kale on top of the baking sheet (stacking is okay). Flash freeze for 1 hour.
3. Place the kale in an airtight container or freezer-safe plastic bag. If using a bag, use a straw to suck any remaining air out of the bag and seal it.
4. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
5. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months. You can use frozen kale directly in cooked dishes; no need to thaw (do not use raw).

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze kale, how to freeze kale, freezing kale

More freezing methods

All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze fruits and vegetables like broccoli, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, avocados, tomatoes, strawberries, peaches, blueberries, or bananas
• Learn how to freeze dairy products, like cheese, milk, sour cream, ricotta, yogurt, butter, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole or hummus

A Couple Cooks - Recipes worth repeating.