The Big Chill
(and other top tips for preserving food!) Join us this month as we explore ways to extend the life of your food with top tips including freezing and pickling.
This month is all about establishing long-term habits that can save you time, effort and money in the kitchen.
Brr – we’re freezing
Make friends with your freezer! Freezing not only reduces waste and saves money, but it also keeps many foods at their nutritious best. If you don’t plan to eat leftover meals within a day or two, freeze them for an easy and fresher dinner when time is tight.
Most fruit and veggies freeze well, so you can store excess produce in the freezer instead of chucking it in the bin. Save berries from going to waste by popping them in the freezer and using as needed for smoothies or bakes.
You might be surprised by the variety of foods you can freeze – including butter, cheese, eggs and even mushrooms! Check out these tips from our Love Food Hate Waste friends in the UK about freezing food correctly and how to defrost and safely reheat your frosty treats.
Fun fact: Egg whites keep well in the freezer! Next time you have leftover egg whites, simply pour them into an ice cube tray, freeze until solid and transfer the cubes to a freezer-safe container. They’ll keep for six months. When you’re ready to use them, simply bring them to room temperature before whisking.
What a pickle!
Pickling is a genius and simple process of preserving food using brine or vinegar with a touch of sugar and salt. Pickling can give new life to a variety of fruit and veggies, from carrots and onions to peaches and tomatoes.
Fun fact: After you’ve enjoyed the pickles, you can use the remaining vinegar in a salad dressing.
For more top tips and lots of great recipes (including Honey’d French Toast for Mother’s Day and yummy, spicy, pumpkin marmalade!) follow us on Facebook and Instagram
The LFHW Team