Freezing Leftovers

Nothing’s better than putting your feet up after a successful holiday party and enjoying the leftovers. Here are a few tips to make sure your “instant replay” is as good as the main event.

• When you have a lot of leftovers to stow in the freezer, cool them in the refrigerator first so that their warmth does not raise your freezers temperature above zero.
  
  
• Always wrap leftovers carefully and label the packages with contents and date.
  
  
• Food that has been frozen, then thawed, should not be refrozen unless it is has been cooked first.
  
  
• Wrap sliced turkey meat tightly in plastic wrap. Putting waxed paper between the slices makes it easier to separate partially-thawed slices. Turkey also freezes well in a container covered with gravy. It should keep up to 6 months.
  
  
• Package vegetable side dishes and dressing in meal-size amounts. Wrap tightly in foil or plastic wrap, or use individual storage bags, or place in freezer-to-oven dishes. Will keep about 3 to 6 months.
  
  
• Some types of pies freeze well:
  • Baked pumpkin, pecan and fruit pies freeze well. Wrap well with foil or plastic wrap. Will keep 3 to 4 months.
  • Chiffon pies also freeze well. To freeze, remove any whipped topping. Wrap well with foil or plastic wrap. Will keep 1 to 2 months.
  • Custard and cream pies or pies with meringue toppings do not freeze well.
    
    
• Homemade Cranberry Sauce does not freeze well, as it may become too watery after thawing. Instead, store it in an air-tight container in the refrigerator for up to one week.
  
  
• Fresh cranberries can be stored in the refrigerator for up to two weeks and frozen for up to a year. Freeze cranberries, without pre-washing, in their original plastic bag.