This time of year tends to bring out the organization skills in some people. I hear a lot about freezing meals ahead of time to make dinner easier when everyone arrives home. I support this concept, but as I scroll through creative web pages, blogs and other social media, I become concerned that what was started as an idea to create time-saving meals may sometimes become a problem if careful thought and planning aren’t applied to the concept.
On Thursday, February 12, the Ellis County Extension Office will offer a free noon-hour program on “Freezer-Ready Slow Cooker Meals.” The guest speaker will be Jamie Rathbun, Midway Extension District Agent from Ellsworth. Jamie will share tips and recipes for preparing safe and delicious slow cooker meals for the freezer.
The program will be held at noon at the Extension meeting room, 601 Main Street in Hays. Bring a lunch to enjoy during the program, if desired. Pre-register for this program by calling the Ellis County Extension Office at 785-628-9430.
Here are a few key ideas to keep in mind as you consider making meals for the freezer:
• How long do foods stay good in the freezer? A freezer is not designed to hold food forever. Freezing at zero degree inactivates microbes, bacteria, yeasts and molds present in food, but quality may decline over time. As you prepare meals for the freezer, also plan to use them while at the peak of quality.
• Do I have enough freezer space? A rule of thumb to remember is a food two inches thick should freeze completely in about two hours. Don’t stack packages to be frozen; instead, spread them out in on various shelves to freeze rapidly, then stack them after they have frozen solid. Be aware of how much space you have and what you already have prepared. It is always a good idea to keep a freezer inventory list of what is on hand.
• How can I package freezer meals? Proper packaging helps maintain quality and prevent freezer burn. Consider how you will be preparing the food when you thaw it. Will it be cooked in the microwave, slow cooker, oven or by other means? This will determine what kinds of packaging materials you will use – freezer bags, disposable foil pans, plastic containers or other safe freezer material. Ensure the material is made for freezing (thick enough to withstand time in the freezer), can seal air-tight and does not leak. As you prepare foods for freezing, label items with the date, a description of the food product and cooking directions.
• How can I prepare freezer meals safely? When preparing meals for the freezer, leave perishable food in the refrigerator until you have read through the recipes and organized all other ingredients and packaging materials. Label bags or containers prior to beginning the assembly of meals. Working quickly and efficiently will keep potentially hazardous foods out of the temperature danger zone and help control the growth of bacteria that could cause foodborne illness.
USDA recommends that frozen slow cooker meals should be thawed in the refrigerator prior to putting them in the slow cooker to ensure food safety during the lengthy cooking process.
Planning ahead and working quickly to minimize the growth of harmful bacteria can provide safe and delicious freezer meals. When you can have a healthful meal from the freezer at the end of a busy day, you may be less likely to go through the drive-thru or buy convenience foods for your family. That’s a win-win situation for everyone.
Call the Ellis County Extension Office, 785-628-9430, to attend the free program on “Freezer-Ready Slow Cooker Meals” on Thursday, February 12 at noon at the Extension meeting room, 601 Main Street in Hays.
Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.