You've just made a huge pot of soup or stew and you need to freeze the leftovers, or you just want the convenience of making food ahead and serving it later. Either way, there are some helpful methods that can make the process safe and easy.
Instructions
1. Store soup or stew in the refrigerator up to 3 days. If you want to store it longer, it should be stored in the freezer.
2. Cool hot soup or stew before refrigerating or freezing it. To do this quickly, make a "chill stick." Pre-freeze a small water bottle full of water, and submerge the frozen bottle into the hot liquid for a few minutes. Remove the chill stick and proceed with refrigerating or freezing the soup or stew.
3. Place the soup or stew in an airtight container, and remove as much air as possible before refrigerating or freezing. The less air in the container, the longer the soup or stew can be stored.
4. Separate the soup into smaller portions if this is the way you'll be serving it. Pour the cooled soup into resealable plastic bags and freeze them. Otherwise, store them in small, resealable containers.
Tags: soup stew, refrigerating freezing, before refrigerating, before refrigerating freezing, chill stick
