From butter to bacon, these foods deserve a place in the freezer.
For easy access, roll each slice into a pinwheel, then freeze on a baking sheet. Move to a freezer-safe bag and store for up to six months. Yes, literally half a year! It is important to note, though, that bacon is a meat anomaly, which is why this freezing technique works so well.
"I avoid using frozen proteins whenever possible. If you're using meat or fish from the freezer, thaw them out slowly overnight in the refrigerator. The slower they thaw, the better you minimize water loss from cell breakage," Schwandt says.While refined white flours can last at room temp for years, due to their limited fat content,"Freshly-milled grains, whole grains, and nuts can go rancid in dry storage," Schwandt says.
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