14 Foods You Probably Didn’t Know You Could Stick In the Freezer

Fresh corn of the cob can actually freeze very well and keep for a year. 

If you can buy it fresh at the local farmer’s market, just pack it immediately into freezer bags with the husk and silk intact. When you unfreeze, it will be crisp and succulent. 

For store-bought corn that is days or weeks old, husk it and then boil briefly in water. Boil small ears for 7 minutes, medium ears for 9 minutes, and large ears for 11 minutes. 

Related: The Men’s Health 21-Day #CookingStreak: Eat Great, Lose Weight!

Couldn’t finish that carton of eggs before heading on vacation?

Freeze them—but not in their shells (the liquid will expand, and the eggshells will crack and seep all over your freeze). 

Beat eggs for later scrambling or baking, then freeze in cube trays, and remove and store in plastic freezer bags for up to six months.

Or just pour each whole egg into a muffin tin, freeze, and then remove and pack into a container. 

To freeze only yolks, add 1/8 teaspoon of salt or 1 1/2 teaspooons of sugar to four beaten egg yolks. This will stop them from gelling when frozen.

Related: The 14 Best Ways to Eat an Egg

After the party’s over, what do you do with the leftover chips? Freeze them. 

Most of the moisture is cooked out of the potato, so there’s little risk of chips getting soggy. 

You can even eat them straight from the freezer because the very cold chips are crispier. 

Related: How To Make Veggie Chips

To freeze sweetened, freshly whipped cream, spoon dollops on a cookie sheet, freeze, and then store in plastic freezer containers. 

They will last 1 to 2 months. 

Pull them out when you want to add an instant upgrade to a mug of homemade hot cocoa. 

Related: 4 Fast Gourmet Meals You Won’t Believe You Can Make In a Blender 

Whole or chopped garlic freezes nicely. 

According to the National Center for Home Food Preservation, freeze garlic in oil to avoid botulism. 

It can be stored safely for several months in glass or plastic freezer containers, but leave ½ inch headspace at the top because liquids expand when frozen.

Related: The Best Way To Grow Garlic

With its fiber and protein-rich chickpeas, mineral-rich sesame seeds, and heart-healthy olive oil, hummus is a nutritious treat that freezes well. 

You can just freeze it in an airtight container, drizzling olive on top to prevent it from losing moisture. 

Leave some space at the top of the container. It should stay tasty for up to four months. Stir after thawing. 

Related: The Crazy Delicious Green Hummus You Have to Try

These days, pancakes can be made from many blends of flours, from coconut to buckwheat to whole wheat. Whatever your pancake recipe, you can make extra and freeze them. 

Place wax paper between each pancake, and wrap the stack in aluminum foil or place inside a freezer bag. They will still be tasty up to 2 months later. 

Related: Top Nutritionist Reveals the Ultimate Breakfast For Men

Keep your lemons and oranges juicy and fresh—long after the winter fruit season passes. 

Slice each fruit thinly and freeze them, using wax paper between each layer of slices. You can also divide it into sections and freeze. 

Remove as many seeds as you can before freezing. 

For juice, freeze in glass containers and leave a bit of headspace for it to expand.

For zest of citrus just grate the rind, add a few squeezes of juice, and freeze in cubes in an ice tray.

Related: 9 Foods You Should Never Keep In Your Refrigerator

Pressed for time? Make and freeze a week’s worth of sandwiches on Sunday. 

Fillings that take well to freezing include nut butters, canned tuna, sardines, and salmon (though you’ll want to assemble these without mayonnaise), and most meats and hard cheeses. 

Related: 25 Gourmet Sandwiches for Guys

Avoid egg salad sandwiches (the egg whites toughen in the freezer), fruit preserves (which make the bread soggy), and water-rich vegetables like lettuce and tomato (which turn mushy when thawed). 

To freeze, set sandwiches on a cookie sheet, freeze for at least half an hour, and then place in a freezer-safe plastic bag. 

Press out extra air before sealing. Use within three months for best taste.

Save yourself some prep time by freezing peeled, chopped onions for use in your next marinara sauce. 

Simply store them in plastic freezer bags. 

No need to thaw them before using—just toss them, frozen, into the pot whenever you need them. 

Related: Is It Possible to Cut an Onion Without Crying? We Tested 7 Methods to Find Out

Do you love old-fashioned, steel-cut oats but hate the time it takes to cook them every morning? 

Cook a big batch over the weekend and freeze in individual glass or plastic single-serving containers. You’ll have oatmeal for breakfast all week.

Related: Watch How to Make an Apple Cinnamon Peanut Butter Oatmeal Bowl In No Time

Place avocados in the blender, and add a tablespoon of lemon or lime juice for each avocado to prevent browning. 

Puree and freeze to use later for guacamole, smoothies, or dressing.

Related: 3 Avocado Snack Options

Typical button mushrooms, creminis, portobellas, and maitake can all be frozen successfully. 

Chop, slice, or dice mushrooms, spread on a cookie sheet and freeze. This will stop them from sticking to each other in a large clump. 

Related: Whip Up Hummus With Mushrooms

Transfer to freezer bags or containers. For cooked mushrooms, cool to room temperature and place into freezer bags in layers. 

Store the bags horizontally—the mushrooms will easily break off into pieces for cooking or using in recipes.

Slices or loaves of fully cooked bread, or tortillas—you can freeze them all. 

Related: The 20 Best Snacks for Men

Tortillas and bread slices can be stacked between paper towels and then put in freezer bags. Press gently to get the air out before sealing.

The article 15 Things You Didn't Know You Could Freeze originally ran on RodalesOrganicLife.com