Cover image for The best freezer cookbook : freezer friendly recipes, tips and techniques
The best freezer cookbook : freezer friendly recipes, tips and techniques
Main, Jan.
Personal Author:
Publication Information:
Toronto : Robert Rose, [2001]

Physical Description:
192 pages, 16 unnumbered pages of plates : illustrations (some color) ; 26 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX828 .M346 2001 Adult Non-Fiction Non-Fiction Area
TX828 .M346 2001 Adult Non-Fiction Non-Fiction Area

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While home freezers were almost unheard of before the 1930s, they are now a common appliance in North American households. In fact, some 3 million freezers are sold each year.

What accounts for their popularity? Simply that freezing is the easiest, most natural way to preserve food -- whether it's fresh summer produce saved for enjoyment in winter or prepared meals that can be easily thawed and reheated when needed. Freezing also provides a number of economic benefits, allowing consumers to buy food in quantity at the best prices.

What many people don't realize, however, is that some foods are more successfully frozen than others. And of those foods that do freeze well, using the proper techniques can make a big difference in their flavor and texture. That's why just about anyone who owns a freezer needs The Best Freezer Cookbook .

Here you'll find comprehensive reference to the various techniques for freezing fruits, vegetables, meats, poultry, fish and seafood. In addition, the book provides over 100 recipes -- including appetizers, soups, main meals, side dishes and desserts -- all specially selected to give the best possible results when frozen. Each section is designed to help you get the maximum benefit from your freezer, with helpful suggestions for easy entertaining, meal planning, simple heat-and-eat dishes for busy weeknights, and freezing baked goods. And, of course, no freezer cookbook would be complete without recipes for homemade ice cream!

The perfect book for everyone who wants the best from their freezer.

Author Notes

Jan Main is a professional home economist and caterer who has been teaching and writing about food for the past two decades. She is the author of The Lactose Free Family Cookbook .



Sample Recipe Turkey Pot Pie with Biscuit Topping Serves 6 There's nothing better than a pot pie when you need to use up leftover turkey or chicken. If you don't have leftovers, purchase a cooked chicken at your grocery store or roast your own turkey breast. Roast one large bone-in turkey breast (2 lbs [1 kg]) at 350° F (180° C) for 70 to 80 minutes or until juices run clear and thermometer registers 170° F (77° C); immediately transfer to the refrigerator and keep for up to 3 days. Pre heat oven to 400° F (200° C) 12-cup (3 L) Deep Baking Dish, Greased 3 tbsp (45 mL) butter 2 cups (500 mL) sliced mushrooms 1/4 cup (50 mL) flour 1 cup (250 mL) chicken stock 2 cups (500 mL) milk 2 tbsp (25 mL) sherry (optional) 1/2 tsp (2 mL) ground thyme 1/2 tsp (2 mL) ground sage 1/2 tsp (2 mL) salt 3 cups (750 mL) cubed cooked turkey breast 4 cups (1 L) frozen mixed vegetables Freshly ground pepper After Freezing/ Before Serving: Biscuit Topping 1 1/2 cups (375 mL) biscuit baking mix 1 tsp (5 mL) dried parsley 7 tbsp (105 mL) milk In a large saucepan, melt 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms and cook for 4 to 5 minutes or until the moisture has evaporated, but do not brown. Add remaining butter to pan; stir in flour and blend well. Whisk in stock, milk and, if using, sherry. Stir in thyme, sage and salt; bring to boil. Reduce heat to low and cook, stirring constantly, for 3 to 5 minutes or until thickened. Remove from heat. Stir in turkey and frozen vegetables. Season to taste with pepper. Spoon into prepared baking dish. If freezing, see "to freeze" section, below; otherwise proceed with Step 3. Biscuit topping: In a bowl combine biscuit mix with parsley; stir in 6 tbsp (75 mL) milk. Gather dough into a ball, adding more baking mix as required to make dough easy to handle. On a lightly floured surface roll out dough to fit top of baking dish; place over filling. Cut a small vent hole in center of topping. Brush with remaining 1 tbsp (15 mL) milk. Bake in center of preheated oven for 35 to 40 minutes or until topping is golden and casserole is bubbling hot. To freeze Let casserole cool. Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months. To serve Thaw in microwave or in refrigerator overnight. Preheat oven to 350° F (180° C). Unwrap casserole. Proceed with Step 3, above. Excerpted from The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques by Jan Main All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Freezer Essentials
How freezing preserves food
General tips for freezing
Packaging for the freezer
Wrapping meat for the freezer
How long will it keep?
How to thaw frozen food
What type of freezer do you need
Caring for your freezer
Organizing your freezer
Freezing Fresh Foods
Preserving your harvest
How to freeze fruit
Freezing tips for specific fruits
How to freeze vegetables
Freezing tips for specific vegetables
How to freeze meat
How to freeze poultry
How to freeze fish
Harvest Freezer
Sweet Onion and Tomato Soup with Fresh Basil Crème
Crunchy Wedges
Pea and Asparagus Soup with Fresh Tarragon
Rye Croutons
Yellow Pepper Soup with Fresh Tomato Salsa
Fresh Salsa Topping
Beef-Stuffed Spuds
Broccoli and Cheese Stuffed Potatoes
Green Beans Stewed with Tomatoes
Sweet-and-Sour Red Cabbage with Apples
Veggie, Beef and Pasta Bake
Basil Pesto
Thyme Butter
Tarragon Herb Butter
Cranberry-Orange Chutney
Rhubarb Chutney
Strawberry Preserves
Raspberry Sauce
Freezer Fruit Pie
Rhubarb-Strawberry Cobbler with Candied Ginger
Banana-Berry Wake-Up Shake
Weekday Meals
Rich Beef Stock
Basic Chicken Stock
Basic Fish Stock
Basic Vegetable Stock
Basic Cooked Turkey Stock
Hearty Turkey Soup
Quick Chicken Noodle Soup
Chicken Tortellini Soup with Peas
Quick Chunky Minestrone
Fresh Tomato Dill Soup
Hearty Tomato Vegetable Soup
Curried Parsnip and Pear Soup
Broccoli Soup with Tarragon
Lunches and Quick Meals
Chicken Salad Niçoise
Salmon or Tuna Sandwich Filling
Hawaiian Tuna Wraps
Cornish Pasty
Ground Chicken Pizza
Chicken Frittata
Taco Pitas
Meatloaf 'Muffins' with Barbeque Sauce
Best-Ever Meat Loaf
Baked Ham Fondue
Casseroles, Pot Pies and Pasta
Chicken Shepherd's Pie
Vegetarian Shepherd's Pie with Peppered Potato Topping
Pork and Chickpea Casserole
Lazy Lasagna
Chicken Tetrazzini
Quick Chicken and Mushroom Pot Pies
Turkey Pot Pie with Biscuit Topping
Chicken Chili Macaroni
Poppy Seed Noodle Casserole
Chicken and Broccoli Pasta with Pesto
Hearty Stews
Veal Stew with Dill and Mushrooms
Pork Apple Curry
Beef Bourgignon
Coq Au Vin
Much more mash
Bavarian Stew
Basic Tomato Sauce
Winter Pesto Sauce
Leek and Seafood Sauce
Sausage and Tomato Sauce
Mushroom Cream Sauce
Herbed Cheese Dip or Spread
Pesto Croustades
Sizzling Shrimp
Mini Cheese Soufflés
Choux Pastry for Bouchées
Savory Cheese Shortbread
Pâté-Stuffed Baguette
Christmas Pissaladière
Mediterranean Tomato Sauce
Easy Bouillabaisse
Mushroom Soup with Puff Pastry Dome
Leek Soufflé
Seafood en Papillote
Light'n'Easy Chicken Tourtiere
Bittersweet Chocolate Truffles
Chocolate Truffle Torte
Pear-Mincemeat Strudel
Cinnamon Chocolate Torte
Basic White Bread
Easy Health Bread
Sourdough Bread
Whole Wheat Cheese Scones
Whole Wheat Soda Bread
Herb-Filled Rolled Loaf
Swedish Tea Ring
Short Crust Pastry
Mock Puff Pastry
Cream Cheese Pastry
Apple-Any Berry Pie
Harvest Apple, Pear and Cranberry Pie with Cheddar Pastry
Macaroon Cake with Grand Marnier Glaze
Fruited, Freeze-Ahead Bran Muffins
Applesauce Carrot Muffins
Big-Batch Bran Muffins
Cranberry Oatmeal Cookies
Double Chocolate Chunk Cookies
Buttermilk Pancakes with Spiced Maple Apples
A Month of Meals