We like using our freezers to help feed our families and make comments about it often. So from time to time we will share a few freezer tips on what works best for us. This is my (Ann Kelly) “bean and veggie” shelf in my deep freezer. I also have a Fruit and bread shelf, beef and pork shelf, and chicken and fish on the last shelf.

We often say to freeze items FLAT so they store easy later. This is what we mean by that. The Refried beans in the front are not frozen yet (after the picture I split that pile in half to freeze faster). Once things are frozen flat you can “file” them like books in the library or keep them laying flat. Also if you don’t fill your bags too full you will be able “break” off just want you need for a dish if you don’t need the whole bag.

Here is how I prepare each of these items to go into the freezer.

• Slow Cooker Refried Beans — cook and freeze
• Slow Cooker Black Beans — cook and freeze
• Kidney Beans
• Chickpeas — cook and freeze
• Freezing Peppers — several types
• Slow Cooker Chicken Stock,  or Chicken Broth on the stove
• Freezing Corn

This post is linked up with This Chick Cooks.