Garlic can be frozen whole (skins slip off easily when thawed), in cloves, or pureed. Use 2 parts oil and 1 part garlic to puree.
Food will keep in oil in the refrigerator and also in the freezer. Try roasted peppers, hot or sweet (the skins will slip off upon defrosting) or fruit in spirits like bourbon, brandy or Madeira. Make certain covers are tightly closed.
Freeze berries in season separately on cookie sheet, then place in freezer bag.
Quarter onions, partially freeze. Chop to preference, then bag chopped onions and freeze for no tears/easy use.
Saute' greens, freeze for later use in entrees.
Freeze pesto in cubes for use on pasta, as soup garnishes or atop baked Idaho potatoes.
When fresh herbs are available, freeze leaves loosely in plastic cartons, or chopped and mixed with a little water in ice cube tray, and then remove herbal cubes to a bag for more permanent storage.
Flavored butters can freeze beautifully. Try herbed butter on vegetables or fruit butters on muffins.
You can freeze baked pies up to 4 months. Freeze uncovered, then wrap tightly or place in a large plastic freezer bag.
Pie shells can be frozen either baked or unbaked. Frozen unbaked shells will keep 2 months; baked shells, 4 months.
To thaw baked frozen pie shells, unwrap and let stand at room temperature. However, unbaked frozen pie shells should be baked immediately upon removal from the freezer.
Pies containing eggs should be refrigerated at all times.
Glass pie plates work best (make sure to lower oven temperature by 25 degrees when using glass container)
To prevent pie crust from leaking, springle with a pinch of sugar before filling.
