With many freezer meal recipes and in my menu plans you will often see using resealable freezer storage bags as an option.
I do this for the most part because it is the most economical AT THE TIME. It’s very inexpensive to pick up a box of the bags. But there are drawbacks and definitely a learning curve to using the bags.
The first time I used a freezer bag for something in a liquid form I made the biggest mess. It was cooled spaghetti sauce. I was holding it open and the container I was pouring from wasn’t even large. So it “should” have poured right in. WRONG lol The first little bit went in and then it change the way the bag sat on the counter and therefor changed the opening of the bag. Spaghetti sauce down the side and on the counter. Oops
The next couple of times I had someone hold the bag open for me while I poured so I could get more food into the bag.
I said that freezer bags are what I recommend quite often and they are economical “at the time” right? I say over time, because one reason is you have to buy more. Over the course of a year you could have bought quite a few pieces of Tupperware and reuse them forever. If you are freezer cooking and meal planning it only takes a few months for your Tupperware to have paid for itself. Plus you can always have a party to pay for the majority of the cost of starting your collection.
Now I am frugal, so there are quite a few times I will wash a freezer bag and reuse it. Especially if I was just freezing something solid like bagels or rolls. Over the years I’ve gotten pretty good at freezing things in baggies so they are flat as well. It’s an art, but something you can figure out over a short time. Typically it is about making the sauce or meal flat as possible in half of the bag and taking the air out of it. Then setting it on something flat so it freezes flat.
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