Question about freezing veggie / fruit purees.

nictel

Ok - I'm not the best cook.  I think it will be clear from this post!   I bought the Deceptively Delicious cookbook and per their advice, started making and freezing purees to use later in the recipes.  Thing is, I didn't measure them out before I froze them.  So, if a recipe calls for 1/2 cup of puree, and the bag holds more than that frozen, should I defrost the whole bag, take what I need, and then refreeze it?  Can you do that or will that do something wierd to the veggie purees?  Should I just try to hack off a bit and defrost that section and leave everything else frozen?  Going forward I am wondering if I should just make the puree fresh the day of, or if I should freeze them in 1/2 cup sections.

Thanks!!

 

HarrietNJMommy

Going forward, freeze in 1/2 cup sections.

I wouldn't defrost, take some out and then "re-frost" the purees..........if you're going to defrost, plan on using the entire thing. 

celiabwatson

Freeze in ice cube trays then transfer the cubes to a bag. Depending on the size of the cubes in your tray you can figure out how many cubes typically equals 1/2 cup or whatever and defrost that many. 

Mama Jan

Don't refereze.  Thaw out the whole bag and then just be sure to use up the rest within 3-4 days or so.

You can freeze in smaller portions or you can even get silicone ice cube trays, pour 1/4C or so into each then transfer to freezer bags.  When you need them, take out as many cubes as you need to thaw.  I recommend silicone because it will be easier to get the frozen cubes out of those instead of the hard plastic ice cube trays.

varkeyr

Since they are already frozen you are going to have to break off pieces. Drop it on the floor or hit it on your counter.You cannot thaw and refreeze. It might give you food poisoning.

In the future try freezing in the 1/2 or even 1/4 cup size.  

nictel

Thank you ladies!  I knew you guys would know the answer!  Off to buy icecube trays!