Post by Mark on Jul 31, 2017 2:36:00 GMT
Prepare recipes as directed and allow to cool completely using one of the two methods below. Note that cooling times will vary, but once accomplished, package and freeze the food as soon as it reaches room temperature. Transfer to airtight containers or zip-top plastic freezer bags, and freeze for up to one month. Thaw inside the refrigerator for 8 to 24 hours.
Method 1. Place the stockpot or Dutch Oven in a sink with ice water. Note - To ensure rapid cooling, fill the sink with ice water up to the same level as the food in your stockpot or Dutch Oven, and add more ice as needed. Let stand, uncovered, stirring often, until completely cool.
Method 2. Transfer the hot food to large, shallow containers (such as a 13- x 9-inch baking dishes). Let stand, uncovered, stirring occasionally, until completely cool.
Method 1. Place the stockpot or Dutch Oven in a sink with ice water. Note - To ensure rapid cooling, fill the sink with ice water up to the same level as the food in your stockpot or Dutch Oven, and add more ice as needed. Let stand, uncovered, stirring often, until completely cool.
Method 2. Transfer the hot food to large, shallow containers (such as a 13- x 9-inch baking dishes). Let stand, uncovered, stirring occasionally, until completely cool.