Cook up a big pot of soup and, if you're lucky, you'll have enough to freeze for another meal.
1. Cool the hot soup quickly by placing it in a bowl set over another bowl filled with ice water. This method allows less time for bacteria to grow. 2. Once cool, quickly transfer the food to moisture- and vapor-proof freezer containers. Use small containers to allow food to freeze quickly, which slows bacteria growth.
- Remember, soups and other liquids or semiliquids expand when they freeze, so leave about 1/2-inch space below the rim.
- Thaw frozen foods in the refrigerator or in the microwave, never at room temperature.