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"Sure, ice cream, frozen veggies, and TV dinners belong in the freezer. But you can store almost any fresh food there, too \u2014 from sale items you stock up on to perishables you&amp;#039;d rather not throw out before your family goes on vacation. Three tips: 1) To avoid freezer burn, leave as little extra air in the bag or container as possible. 2) If you take a defrosting shortcut, like zapping edibles in the microwave instead of thawing them in the fridge, fully cook the food before refreezing. 3) Alternatively, if you change your mind/plans and want to refreeze raw food, you can do so if it&amp;#039;s only partially thawed, still firm in the center, and contains ice crystals. Use it as soon as possible to minimize loss of quality. \u2014Samantha Cassetty and Catherine Lo  Print and save: How to freeze anything* NOTE: You will need Adobe Reader to view this file. Click here to download it for free. *To blanch veggies, cook them in rapidly boiling water for recommended time. Then cool quickly in ice water bath and drain well. This slows or stops the action of enzymes that can cause loss of flavor, color, and texture. Cook frozen vegetables without thawing. "^^<http://www.w3.org/2001/XMLSchema#string>
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