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Many of our favorite recipes call for dried beans, but it can take a long time to cook them. So I prepare an entire bag of beans at once. I soak them overnight, cook them in a large pot the next day, drain and cool them. Then I place cupfuls in freezer bags and keep them in the freezer to use whenever a recipe calls for them. —Joy B., Fairfield, Ohio
Diced green, sweet red and yellow peppers can be frozen without blanching, so there’s no need to…
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I freeze uncooked chicken and meats in different marinades. I transfer the meat to the…
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