My freezer space is limited to two top-freezers; one in the kitchen, and one in the garage. All summer I've been cramming stuff in there willy-nilly. It was so chaotic that every time we opened the freezer door packages of food would tumble out.So, one shelf at a time, I pulled EVERYTHING out and took inventory. I divided the freezer space into six sections:
- Inside top: Pre-made meals
- Inside bottom: Fruits & veggies
- Inside door: Vegetarian foods
- Garage top: Premade meals, cheese, & misc.
- Garage bottom: Meat
- Garage door: Misc.
- 21 packages of veggies (peppers, corn, onions, etc.)
- 29 packages of fruit (berries, rhubarb, peaches)
- 5 packages of nuts
- 9 packages of cheese
- 50 packages of meat (steaks, chicken breasts, sausages, hot dogs, cooked bacon, ham, etc.)
- 41 packages of pre-made meals (serving sizes are about 4-6 people each)
- 16 misc. packages (pesto, chicken broth, tomato paste, etc.)
3 comments:
C'mon, didn't you say that one of those batches of salsa turned out pretty good?
I hadn't thought a whole lot about the power outage thing until a friend who's visiting me just said I need to get a generator for my new freezer.
That just makes me want to can more stuff.
Actually, the salsa verdes were pretty decent.
I have my friend's recipe for lime salsa, and am HOPING I have enough time on Friday to make it for my party on Saturday. Also hoping that there are still some peppers/tomatoes left at Bernards!!
I've been wondering about the pepper tomato situation too. I'm starting to get feverish wondering how much more preserving I can cram into the next week. Surely I should pickle some peppers as well as roasting and freezing a ton of them, right? And I can't possibly make enough roasted tomatoes...
Post a Comment