Whether it’s soups, stews, or ground meat, the flatter and wider the container or package, the faster it can be frozen and defrosted. This saves time and makes meal prep easier.
Use the smallest possible container or bag to minimize the air in the package. There will be fewer ice crystals and the food will stay fresher for longer. A vacuum sealer is a great tool for freezing meat, soups, stews and vegetables, but it is not essential.
When freezing vegetables, cut them in 1-inch pieces or smaller, lay them out on a large plate or sheet pan (no crowding!) and freeze them solid before transferring them to freezer bags or containers and stacking them for storage. Don’t forget to label and date the package.