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Old 02-07-2021, 01:34 AM   #781
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I would need a much larger dry-erase board for even one shelf in my freezer!

After I took all those dry goods out of my freezer, when it died, and put them on my back porch, one day I took an inventory of them (I had them on the old inventory, but some on every shelf, and on the door! I haven't put them in the new one yet - probably not room for all of them, but there's still quite a bit of room, and I still have to put some more boxes in there, like that nut box, which helps greatly.
Here's the quick, sort of sloppy inventory I took of all the dry goods - I'll put them into the new freezer, and as they go in, I'll put them in the new list, for the door section, shelf, or drawer they go into.
Inventory of dry goods from freezer, now on the back porch. by pepperhead212, on Flickr
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Old 02-07-2021, 04:23 AM   #782
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Quote:
Originally Posted by GotGarlic View Post
I bought a 20-lb.basket of plum tomatoes from the farmers market last summer to make tomato paste. I cored, halved and roasted them for about 15 minutes, then skinned them (the skins come off with tongs) and buzzed up the pulp in the blender. Poured that onto half sheet pans and cooked down the tomatoes, then froze the paste into ice-cube trays. Each cube is 2 tbsp.
Basically did the same. Im still growing enough tomatoes for a family of four, even though there are only two of us home, so I have excess. Usually I skin, cook them down, run through a mill and freeze in quart sized containers for future use. I wind up with at least 50 + quarts which takes up quite a bit of room in our freezer.

This year I decided to cook some of the quarts down t make tomato paste, as I use it frequently, I done need 50+ quarts of tomatoes for the two of us, and it helps free up a lot of space.

So I boiled it down to about 1/6 the volume, then putt the nw thickened puree on to Half Sheet pans to do the rest. Ultimately it was about 1/12 from what I started with.

Let it cool a bit on loaded up some silicon Ice cube trays and now have frozen cubed tomato paste ( and a loot More free space in the freezer).

I keep the whole tray in a large ziplock, and they pop out nice and easy.
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Old 02-07-2021, 04:31 AM   #783
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Quote:
Originally Posted by Andy M. View Post
I tried this with a paper version but it quickly fizzled.
Same with me. I even made little check-off bubbles so I could keep track of what ive already used, but there so much activity in my freezer of what's going in and out, it just became a pain in me arse. Its like a revolving door. Also, many oof the products I buy have changed from box storage ( which can easily and neatly be stacked ) to bags, which dont stack well, and slip and slide all over the place.

At least once a month we will have a week of " Cleaning out the freezer" dinners.

In addition, Im not crazy about the chest freezer cause everything is stacked. I may invest in a new front door opening freezer, so I can at least organize by shelves and have a relatively good perspective of what I got just by opening up the door. or at the very least, only have to sift through a shelf instead of digging to the bottom oof a chest freezer.
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Old 02-07-2021, 03:42 PM   #784
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I use the Ice Cube Trays for fresh Herbs.

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I'll buy abunch of say Cilantro, chop it, portion it out,
add water, freeze, pop them out and then bag em and tag em!

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I saw this in the freezer case at the green grocer ... much less
expensive to do it yourself IMHO anyways.

I do this as well with Jalapeños, I don't use much at a time,
maybe a tablespoon at most in a recipe,
but have you seen the size of those buggers nowadays?
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Old 02-08-2021, 02:47 PM   #785
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I use the Ice Cube Trays for fresh Herbs.

Attachment 45461

Attachment 45462

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I'll buy abunch of say Cilantro, chop it, portion it out,
add water, freeze, pop them out and then bag em and tag em!

Attachment 45464

I saw this in the freezer case at the green grocer ... much less
expensive to do it yourself IMHO anyways.

I do this as well with Jalapeños, I don't use much at a time,
maybe a tablespoon at most in a recipe,
but have you seen the size of those buggers nowadays?
I do that, too, but with excess herbs from the garden. I have basil, cilantro and parsley cubes in the freezer right now.
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Old 02-08-2021, 04:18 PM   #786
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Me too, but instead of water, I usually use fruit juice and zest. Lime with cilantro, lemon with parsley, basil, dill, tarragon, etc.
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