I do the same thing only different. In that I do canning in batches. And whatever is made part goes to the house pantry & part goes to the emergency (extended) pantry. I plan for extra in whatever I am making & the extra is cooked separately & when cooled gets bagged with some going to the frig & some to the freezer.
Once-a-Month or Mega-Batch Cooking, recipes too
Once-a-month or Mega-batch cooking is a very practical way not only to have convenient home-cooked meals ever-ready for those busy days, but also to keep your freezer well-stocked. It's the start-up that's the pain, but once I have several variety in the freezer, it's just a matter of maintaining it.
My problem is consistency. I am not consistent in doing this. And also I need to have a well-organized system.
My freezer gets jumbled pretty fast....I still have a couple bags of frozen plum tomatoes (whole) at the bottom of my chest freezer, and they're about 3 or 4 years old!
About three weeks ago I made a big batch of shepherd's pie. It's almost gone now, so next time I'll have to make an even bigger batch (seeing that it's a favorite and popular). Yesterday I made a very big batch of Sausage-Italian Meatballs combo in tomato sauce, which I'll be freezing today in portions. Ingredients were mostly on-sale.
The meatballs, btw....are awesome. They are the best I've ever had. I got it sometime ago online and this is my second time to use that recipe. They're juicy and I just love the texture. I imagine them to be good as home-made burgers, too....will have to dabble with that when lean ground beef is on sale again.
I will share that recipe next time.
I'll aim to make another batch as soon as I'm down to a certain numbers for the things already in the freezer. I wouldn't wait until something is all gone before I replenish it, or I'll be back to square one....and it'll be just then more likely that the S will HTF, and am caught unprepared!
Hopefully this thread will help and encourage starters and newbies like me get a good supply in the freezer.
And diligently keep it well-supplied at all times.
We can talk about what we plan to cook or bake, share recipes and other tips, or anything you think will help us.
My problem is consistency. I am not consistent in doing this. And also I need to have a well-organized system.
My freezer gets jumbled pretty fast....I still have a couple bags of frozen plum tomatoes (whole) at the bottom of my chest freezer, and they're about 3 or 4 years old!
About three weeks ago I made a big batch of shepherd's pie. It's almost gone now, so next time I'll have to make an even bigger batch (seeing that it's a favorite and popular). Yesterday I made a very big batch of Sausage-Italian Meatballs combo in tomato sauce, which I'll be freezing today in portions. Ingredients were mostly on-sale.
The meatballs, btw....are awesome. They are the best I've ever had. I got it sometime ago online and this is my second time to use that recipe. They're juicy and I just love the texture. I imagine them to be good as home-made burgers, too....will have to dabble with that when lean ground beef is on sale again.
I will share that recipe next time.
I'll aim to make another batch as soon as I'm down to a certain numbers for the things already in the freezer. I wouldn't wait until something is all gone before I replenish it, or I'll be back to square one....and it'll be just then more likely that the S will HTF, and am caught unprepared!
Hopefully this thread will help and encourage starters and newbies like me get a good supply in the freezer.
And diligently keep it well-supplied at all times.
We can talk about what we plan to cook or bake, share recipes and other tips, or anything you think will help us.
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