Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Hi, I have some questions about freezing foods. I simply do not have the time to cook (even though I love to) everyday. I am thinking about just taking a day to cook, cook, cook, but am wondering about the freezing part. I'm still intro/phase 1 and would thus like to make some pear-sauce, apple-sauce, and chicken soup to freeze. Do you need to add anything else to these if freezing, or just follow the recipes in the book. Also, what type of containers do you recommend freezing things in. I have a bunch of glass jars I was thinking of using. I have heard that you shouldn't freeze with plastic, because when it expands, harmful chemicals come into contact with the food. What do you all use when freezing? I have always made homemade jam in the past and frozen it in glass jars, so I am thinking that at least the pear and applesauce will work for that? I appreciate you thoughts and suggestions! na UC-July '07 SCD-Day 10 and counting! Asacol-1200mg. 3x/day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 na, Just cook, and freeze. If using glass or any container, be sure to leave enough room at the top for the food to expand as it freezes. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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