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Posted on Apr 11, 2008 in Freezing, Gluten Free, Lactose Free, Meat, Organize, Parent Hacks, Tips | 114 comments

Speed tip: Make individual portions in freezer bags

Speed tip: Make individual portions in freezer bags


Although it might be nice if I were organized enough to plan out all of our dinners and my son’s bento lunches in advance, that’s never going to happen — not my style. I operate from more of the spur-of-the-moment approach to cooking, so it’s essential to have a well stocked freezer and pantry. One drawback, though, is that if I’ve frozen food in big blocks, I can’t use just a bit quickly without defrosting the whole thing.


Trick for freezing ground meat in small portions

Enter my Japanese-language freezing books. A standard tip for freezing ground foods or thick sauces in small portions is to first put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. (Making it thin speeds up defrost time due to the increased surface area, and pressing out excess air guards against freezer burn.) Use a long chopstick or ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more.

Because you’re touching the freezer bag and not the meat directly when flattening it out, your hands don’t get messy, and the food and work surface stay clean. You also reduce the waste that would be generated by individually wrapping each little serving in plastic wrap. This freezing technique isn’t limited to ground meat, though. Think thick pasta sauces, mashed or pureed fruit or vegetables, cooked meat soboro, rice, fried rice, cookie dough, etc.

(Read on for variations and space-saving storage hints.)

Trick for freezing ground meat in small portions (folded)You don’t need a big flat open space in your freezer for this, either. Just fold the freezer bag into thirds and slide it into what available space you do have. The ideal defrosting method is to pop the individual frozen portion into the refrigerator and let it defrost naturally, but if you’re in a hurry you can put it in the microwave on the Defrost setting, or put it into a smaller freezer bag in a bowl in the sink with cold water, turning the running water to a mere dribble once the food is immersed. Convection from the moving water speeds defrost time without hot spots that a microwave can produce (thanks Alton Brown!).


  • If you’re feeling industrious, season ground meat and make it into meatloaf mix or gyoza dumpling filling before freezing. After defrosting, form it into whatever shape you like: meatballs, mini hamburger patties, pressed around a popsicle stick for mini kebabs, etc. You can also form the meat mixture into shapes before freezing, but this increases your pre-freezing prep time (a mental obstacle for me).
  • If you’ve preseasoned the meat before freezing, it’s easy to make other dishes with this — press it into halved bell peppers and fry, make into patties topped with a slice of renkon lotus root and fry, etc.
  • Freeze thick pasta sauces (meat sauce, thick vegetable sauces), and use either as is on pasta, or in a gratin, part of a dumpling filling, etc. (Thin pasta sauces and stock do well frozen in ice cube trays, then transferred to a large freezer bag for longer term storage.)
  • One hilarious tip from “Reitou Teku & Setsuyaku Recipe” (Freezing Techniques and Frugal Recipes) is to put individual meatballs into the long, skinny plastic bags used in Japan for umbrellas. You know — the disposable bags that you see at entrances to Japanese hotels, department stores and supermarkets for covering your wet umbrella while you’re inside (like an umbrella condom). The book shows meatballs or little patties lined up inside the narrow plastic bag, which is twisted or knotted between each meatball and knotted at each end (for parents: like diapers in a Diaper Genie bag). Use scissors to snip off as many meatballs as you like. This cracks me up, but I confess to being tempted to snag a few extra umbrella bags from Nijiya when I was shopping in San Francisco’s Japantown on a rainy day (store info in my San Francisco Bay Area shopping guide to bento gear or guide to ethnic markets). I’m not sure if the plastic used to make these bags is food-safe, though, so I just mention it as a funny alternative.

EDIT: Welcome to those of you who found your way here from recent write-ups in Boing Boing, Lifehacker, Neatorama, Slashfood, Serious Eats and Stumble Upon! Please have a look at the Bento FAQ, feel free to ask questions or comment even on old entries, and accept my apologies for some lingering issues from the site’s being hacked last month (some character encoding is still wonky). Everything should be back to normal soon.



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  1. That is so smart! My freezing is limited to meats, which I tend to get in bulk, then clean, carve/dice/prep and freeze in boxes. Your ideas are so creative that I feel compelled to expand my horizons- thanks!

  2. Fantastic tip! I’ve been freezing my bolognese in muffin tins but they take so long to defrost because they’re so big (comparing to your method). I’ll try this the next time I make bolognese.

  3. That’s great! I’m a freezer fanatic and have to try this.

  4. How clever! I usually freeze stuff in smaller bags, but this is much more economical. Thanks for the tip!

  5. That’s an awesome tip! Thank you!! I’m having a baby in September and have been trying to figure out how I’ll stock up my freezer for quick and stress free meals after the baby comes. This will help a lot!

  6. THAT is really smart! I tend to do it already with ground beef alot but that were some new ideas to me.
    Zip-lockies of any kind (like jars and containers) are a great invention ;)

  7. Biggie, you’re Brilliant!!!!!

  8. The freezing meat in portions in a big ziplock is a nifty idea!

    put it into a smaller freezer bag in a bowl in the sink with cold running water

    This is less nifty, because it’s a wasteful means of defrosting. Potable water is a finite and increasingly scarce resource-just FYI.

  9. @9, Pizza Diavola, I agree with you on the water. I defrost quickly in semi-cold water that I have filled a bowl with (not keeping the tap running). Squeazing whatever you are thawing as you go along to allow the water to reach new areas of what you are thawing should reduce time of the process (particularly true with stews or curries and ground beef, less so with other dishes).

  10. AWESOME tip! I would never have thought of that, and love the idea of being able to snap portions off like katsu curry blocks!

  11. @9 from Pizza Diavola: I should have been clearer. When using the water defrost method, I reduce the running water to a mere dribble once the bowl is full enough to cover the defrosting food. You just need enough to create movement in the water, not full blast or anything. I’ll edit the post.

  12. @12 Biggie, it is awfully effective to thaw in water either way. I should probably hit McGees book to try to find out why…
    I do know people that do run it under an open tap. Water conservation not being a dire issue here, not as of yet at least. hope you managed to find my somewhat rambly email on the pancakes in your in-email.

  13. This is awesome; I love it! I already freeze flat with both sandwich and gallon sized zip bags, I think it’s a lot more work to do the sandwich sized. But I suffer through it because I only wanted to thaw small amounts. Now you’ve taught me this trick, and it will save so much time, THANKS!

  14. Biggie, how much ground meat did you use in the photo, and what size Zipper Bag? I’m terrible at guesstimating quantities and volume!

  15. Wow! Everytime I come here there is always something new to learn. Thanks Biggie for sharing your wisdom.

  16. what a genius tip! thanks biggie :)
    instead of umbrella bags, if you dont happen to be near somewhere that has those, maybe you could use those bags they sell at the grocery for roasting meat in.. theyre generally long and skinny.

  17. @15 from Alison: That’s one pound of ground beef in a one-gallon Ziploc bag. I initially thought the bag would be too big (maybe I should use a one-quart bag instead?), but it wound up being perfect as I can smush the meat down quite thin for faster defrosting.

  18. OMG THIS IS GREAT DSKBGDKBHKJ. I don’t often get the chance to make bento because I am dirt poor and on college meal plans, so it doesn’t make sense to try and keep food stocked up. But when I do get meat, I never eat it in time, or I freeze it and never use it again because defrosting is such a huge pain in the ass.


  19. I wonder if that would work to make sliders? It was my first thought when I signed on and saw the picture. ^c^

  20. This is ingenious! Thank you so much for the tip! Usually I just leave the meat in the fridge till it completely defrosts but this idea is even better!

  21. I freeze tomato paste that way. But as soon as I find tomato paste in a tube I’m tradin’ up!

  22. Wow, this is cool. Can’t believe I never thought of it.

    My little obsessive part (I’m a Virgo) was going “aaaaah, odd number, I don’t want to divide whatever in ninths.” I thought I might have to do sixteenths. But then tonight my rice came out too wet for onigiri, so I decided to try this. Then I realized I had almost 5 cups of rice left, so I put 4.5 cups in the bag. Divided by 9, that’s 1/2 cup which is what I try to use for my rice servings anyway. Obsessive satisfied. :)

  23. @23, Sunflower, not being a single bit ironic or cynic. We seem to all have an obsessive trait that do this. Some more than others. Count me in with the ones that have more obsessive tendencies :)

  24. Oh, that makes more sense, Biggie. Thanks for clarifying!

    Squeazing whatever you are thawing as you go along

    Jessika - that’s a good idea! Usually I let things sit in a bowl of water. I’ll have to try the squeezing next time.

  25. Cool blog, I love bento’s! Blogrolling you!


  26. Great tip! I cook only for 2, and end up wasting a lot of food. This will definitely help.

  27. @1 from Shweta: I’m with you on freezing meats — although it feels like every trip to Costco is followed by a long period of prep to get things ready for the freezer.

  28. @2 from Wendy: I’ve recently started freezing stock in silicone muffin pans in addition to ice cube trays. It’s easier to pop the frozen cubes out of the silicone trays than standard metal muffin tins. Bolognese sounds like a perfect candidate for the freezer bags, though — thick enough to retain the individual divisions you make in the bag.

  29. @3 from a.J.: After I read the book Fast Food Nation I started grinding my own beef with a grinder attachment on my KitchenAid stand mixer. I occasionally buy organic ground beef, but I’m still a little paranoid about it…

  30. @4 from Maggie: Enjoy your freezer adventures, Maggie!

  31. @5 from Kitt: I use the smaller bags for larger pieces of meat or whole fillets of fish, but I like the flexibility this gives me with ground meat.

  32. @6 from spiderdust: Congratulations and good luck with the baby, spiderdust! Having a good freezer stash can really help out when you’re busy with a new baby — glad to help.

  33. @7/10/13 from Jessika: I did get your e-mail with recipes for authentic Swedish pancakes — thank you! With the water convection method, I suppose you could also put a wind-up bathtub toy in the water to have it move the water around without running the tap, or maybe just swish it around with your hand every once in a while.

  34. @8 from Alison: Hey, thanks Alison! Remember that I’m not thinking these all up on my own, though — they’re cool tips that I’m pulling from my Japanese cookbooks.

  35. @11 from Christine: I like the image of snapping off blocks of curry roux! Or like a chocolate bar?

  36. @36 from Biggie: Well, since I can’t read Japanese, that makes you doubly brilliant in my book! (Not to mention generous about sharing, and Oh, my gosh, how much time you are putting into this blog!)

  37. @14 from Sherri: So glad you think you’ll find this useful, Sherri.

  38. @16 from Fourleafclover: I’m happy to be able to keep it fresh, Fourleafclover! Remember, though, that these tips aren’t just springing from me independently; I’m having lots of fun combing my Japanese-language cookbooks and freezing books for tips that I think are neat or relevant for a wider lunch-packing audience.

  39. @17 from kittifoot: But then we get to the cost issue — how much are those roasting bags? I assume they’re pricier than regular plastic wrap (or free umbrella bags), but I could be wrong.

  40. @19 from Chelsey: Woo hoo! Hamburgers for a college student — I’m satisfied now! (remembering my own days of college food scrounging outside of meal plans) :-)

  41. @20 from Monica: Come to think of it, this’d probably be a perfect way of creating perfectly portioned sliders (square mini patties for mini burgers) — great idea!

  42. @21 from Linda: Yes, I’d done the same, but got tired of not being able to use ground meat quickly, on a whim (the drawback to not planning ahead). This lets me continue with my spur-of-the-moment cooking without waste — woo hoo!

  43. @22 from Lisa: I love the tubes of tomato paste — absolutely no waste involved! Just squeeze out as much as you need, recap the tube and pop it back in the fridge.

  44. @23 from Sunflower: Ha ha, we all have our own quirks. There’s no reason you couldn’t make fourths (2 x 2) out of a bag, or sixths (2 x 3), or any other even-numbered combination. Or forget the divisions down the middle, and make just two or three large portions…

  45. @26 from fossettes: Glad you enjoyed it, fossettes.

  46. @27 from Jessica: Thanks for the add to your blogroll, Jessica!

  47. @28 from Foodaholic: It’s a constant battle against spoilage, isn’t it? So frustrating to realize I’ve waited too long on something, and have to throw it away.

  48. @46 from Biggie: How long does the tomato paste stay good in those tubes after they are opened? Is it a matter of days, weeks, months? The tube I bought didn’t have any kind of expiration date that I could find, nor any info on how long it would last after opening. I ended up tossing it after a week, just out of nervousness, but maybe I could have kept it longer?

    Then again, the 8-oz cans are only 33 cents…

  49. @51 from Alison: I’d say months on the tubes of tomato paste. You’re squeezing it out, so not introducing air or bacteria that would lead to spoilage. I’ve had the same tube of tomato paste in the refrigerator for months with no mold or other apparent spoilage. Just keep the mouth & cap clean, don’t touch it to anything dirty and you should be fine. When I have excess from cans I freeze them in ice cube trays, then move the cubes to a one-quart freezer bag.

  50. I tried this last night with some rice, and the divisions all ran into each other as soon as I tried to fold the bag over. I eventually ended up putting the bag on top of a piece of cardboard, making the divisions, and then sliding the whole thing into the freezer flat (i hope to be able to fold it into thirds when I come home tonight). Did I do something wrong?

  51. biggie you are brilliant I love your ideas they help me ( as a highschooler)
    save time with my bento before school freezing things is the best way to preserve it but defrosting stuff is a pain.
    Long live your japanese language cookbooks and may their pages never tear!

  52. @53 from Rachel: I’d say it depends on what you’re freezing and how full the bag is — whether you can fold it over before freezing or need to wait until after freezing. The thin meat above held the divisions before freezing, but I can see how something runnier (or a fuller bag) would be problematic. Play around with it! Were you able to fold it into thirds when you came home?

  53. @54 from Tony: Thanks for the kind comment, Tony. Very sweet of you!

  54. @55 from Biggie: Thanks for the tips! When I got home I was able to easily break the rice into 9 squares while keeping the bag closed, but the bag still wouldn’t fold-so I think I must have overfilled it. Luckily, I can fit it flat in my freezer without any problems :) This is really the coolest idea on the planet, thanks so much for sharing.

  55. Biggie, you are saving my life again! I never thought to “score” the meat with a chopstick to divide it. I’m always freezing in lumps, touching meat (which I hate), or freezing the whole thing and then having to thaw it all before taking some out. This will save so much time.
    My cooking life has improved so much since I started reading this blog!!! ;D

    Btw, my blog is back up.
    It has a new name: BLD Bento
    and a new mission (you can read on the About page, if you want)

    Since I lost ALL of the old posts, it’s starting from scratch, but it’s well on teh way! Thanks for linkin! :D

  56. Yay! Another great tip. I wish I knew about this earlier. There’s a bag of pasta sauce in the freezer right now that will probably never be used because it’s a giant block. Thanks for sharing!

  57. I was browsing my usual food blogs when I noticed your article got featured here:

    Seems like the readers there really like it :D

  58. For those of you who have already frozen a quantity of (fill in the blank) without dividing it into portions, there is always the option of using a sharp knife and a new bag to save that which you already have.

  59. @60 from Sile: Ha ha, I personally don’t like touching raw meat in the re-packing process either! It feels like I have to wash my hands so many times after a Costco run to pack everything up — I don’t want to contaminate anything, and things can get messy. Thanks for the heads up on your blog; I’ll update my Lunch Links page later this week.

  60. @61 from Y.: I feel your pain, Y — I’m looking ruefully at big blocks of food I froze earlier and figuring that I actually need to plan out what to make with them.

  61. @62 from Raine: Thanks for the Slashfood link, Raine! It also got picked up by Boing Boing, Neatorama, Serious Eats, TipNut and Organized Home — cool. :-)

  62. @64 from Jon: Ah yes, the brute force method. I’ve got a massive Chinese cleaver that’s great for chopping through bone or frozen foods…

  63. @65 from Linda: Welcome to the site, Linda! Feel free to comment or ask questions even on old posts — I try to keep up via the Recent Comments thingie in the right-hand column.

  64. Great idea! I’ll be using this and some of your others too.

  65. What a wonderful tip!
    I’m living alone so it is always difficult to have just one portion or two when you cook. I’m a bento fan so I freeze a lot, and my little freezer is just full of small boxes :( That tip will change my life.

  66. @71 from Erika: Glad you found it useful, Erika!

  67. @72 from fiquo: I hear you on the little boxes in the freezer — there are still a couple of little plastic boxes in there that I’m looking to free up.

  68. I am a single woman who likes to eat in but one of my biggest challenges is portion control. Sure the valu paks of meat, etc… are cheaper but I can’t use it all up before it goes bad. And in the past I have used indivdual bags but it seems so wasteful. Thanks so much for sharing this great idea! Duh, so simple yet I wouldhave neer thought of it. I am going to start my bulk shopping right away!!

  69. The umbrella bags make me shudder. Definitely NOT made for food contact! But your empty bread-loaf bags might make a good (if larger) alternative.

  70. @75 from Tracy: Enjoy your bulk shopping, Tracy! Be sure to leave yourself enough time to re-pack the meat after you buy it; that’s always the big time suck for me. It’s so tempting just to chuck everything into the freezer in one big hunk.

  71. @76 from Darryl Papa-sensei: Right!?!? That was my first thought on seeing the umbrella bag tip (okay, after thinking — “so clever!”). I like the bread bag substitution, though.

  72. Thanks Biggie! This looks awesome.

    I’m going to try it this weekend w/ some black beans - trying to get away from canned beans, but they’re so convienent. I’m going to cook them so they’re just mushy enough to keep the ‘scored’ lines.

  73. @79 from Jammytoast: Mmm, homemade black beans sound great. Maybe I’ll make up a batch of refried black beans and do the same — so much better than the canned ick.

  74. Thank you so much for your clever freezing tips. So much food is wasted because it isn’t frozen properly.

  75. @81 from Marjorie Dorfman: I absolutely agree. It certainly is a bad feeling to discover that food that was once perfectly good has developed freezer burn because it was forgotten or improperly wrapped. What a waste!

  76. I mix ground beef with grated cheddar cheese and seasoning and then flatten it out. Subdividing it into squares is a trick I hadn’t thought of, though. You can take a single square out and put it on top of a hamburger bun and broil it. The juice from the meat goes into the bun and the cheese really keeps the meat moist. Mmmm mmmm good.

  77. i used to use waxed paper and a large plastic bag. put a lump of meat on the end of a long piece of waxed paper, fold some paper over it, smush it, lay another lump of meat on the new layer, fold more over it, smush again. when frozen the waxed paper makes them easy to separate. haven’t done it in a while and it’s a lot harder to get equal portions compared to your method though.
    also, if you have the room, freeze things like strawberries or meatballs on a cookie sheet. after they are frozen you can put them all in a bag together and they will be easy to separate

  78. @84 from catastrophegirl: Individual flash freezing of things like meatballs or strawberries is an excellent technique; good point. I also saw a thing on Alton Brown’s Good Eats show where he flash froze whole (destemmed) strawberries using dry ice in an ice cooler — evidently they don’t get mushy when frozen so quickly at a lower temperature with dry ice. I’d try it out, but am not quite sure where to get a supply of dry ice… :-)

  79. @87 Biggie: I get dry ice every halloween at the local grocery store. in san francisco i see online that albertson’s carries it as well as some liquor stores.

  80. @88 from catastrophegirl: Woo hoo, thanks so much for the dry ice sources! Can’t wait to get some and play with it…

  81. What a great technique! If only you could do the same with chicken ;)


  83. @91 from Mike: Well, you could do the same with ground chicken…

  84. I used to freeze flat bags of hamburger all the time. My little trick was to squash out as much air from the bag as I could and then use a small cutting board to really flatten it out. The bags ended up a lot neater and stacked up better than they did when I flattened by hand.

  85. @96 from MES: I really like the idea of using a little cutting board to flatten the bags — nice tip! Thanks.

  86. I used the idea to make sliders! They came out perfect! I flattened 1 lb of ground beef in a gallon size bag and “scored” it into 16′s. We use hot dog buns cut in thirds, and cheese slices in quarters. They were the perfect size! I even sent some with my husband’s bento the next day!

    On the “sauce bricks” topic - on Top Chef they had to make frozen one-pan reheat pasta meals (like you get at the super market for $7!) The winners (& Bertoli similarly) spread the sauce in sheet pans, and then broke it up when it was frozen. It quickly defrosted for the 15 minute meals. They also made small portions of noodles (like your nests) and froze all the veggies and meats laid out on sheet pans, so there were no bricks. The next day they just put all the elements together in big gallon zippy bags and stuck them back in the freezer.

  87. @99 from Monica: Hey, great to hear that this works to make sliders! Thanks for the feedback. I actually remember that Top Chef episode — wasn’t it last season (or was it the one before)? That was cool to see them using speed prep techniques.

  88. I always just used shopping bags for the initial freezing before moving the frozen items into a large ziplock. When I wasn’t dividing the meat into hamburger patties, I would season it and add onion/garlic/etc., then divide it into rows about an inch wide. At the far end, I could either fry these ‘skinless sausages’ as-is for slipping into hotdog buns or chop into meatballs. (A heavier knife makes short work of an inch of hamburger.) C’est facile, n’est pas?

  89. Came here from Lifehacker - I have to say that as a guy living alone, this will be a great money-saver. We’re all feeling the rising price of food, and pre-packaging burger patties will save me time and money. Thanks!

  90. What a fantastic idea!!! I’m going to have to try this soon.

  91. I love this idea. Would have never thought of this myself. It’s genius!

  92. My cowoker put spaghetti sauce in the ice cubes holder and freeze it,
    Might be another good idea to store pasta sauce!
    When you’re crazing for spaghetti, just pop in a few cubes in the microwave!

  93. @111 from Cindy: I’ve done the ice cube thing with other foods, but never with pasta sauce — nice idea!

  94. Hello!!

    Just wonderful.
    Good ideas.

  95. That is such a brilliant tip! Thanks for sharing it!

  96. good idea

  97. I have cooked ground beef and frozen - great for soups or anything else that requires ground beef.
    your idea is great and I intend to use it soon.

  98. You can use the ziplock bag method of freezer storage with ‘wetter’ foods than ground meat.Leave the filled bag on a flat tray in the freezer till the contents have the same stiffness as meat,then do the dividing/folding thing & put back to freeze completely. :-))

  99. Really Great idea, thanks for sharing.

  100. Getting ready to make some individual meals for my colleg daughter. Just a quick question. Once you break off what you need, does the bag remain sealed where you broke it off?

    Thank you

  101. Thanks for dropping by my site and leaving a comment on a related post!

  102. Wow! I can’t believe I haven’t thought about this freezing technique or come across a tip this simple yet helpful earlier! The ice cube trays have been something I’ve been doing, but the things like the ground beef is just something I have never thought of. I would have just bagged the amounts separately, wasting bags!

    I’ll be following your blog, I just came across it from

  103. I buy hamburger in 5lb portions. When I get it home,(depending on how I plan to use it) I fry all of it up and let it cool. I then divide it into 5 -1lb portions and freeze seperately on a flat serface in the freezer until frozen. After froze, I stack in freezer. I don’t even worry about thawing it. If it’s flat enough, (always is) I just break it up in my pan with ex/ spaghetti sauce/ paste ect.

  104. Congrats on getting another mention on Lifehacker!

  105. Great tip on defrosting meat. I didn’t know that defrosting it in water worked faster and scientifically proven!

  106. when you break off the piece you want, doesn’t it leave an open seam exposing the other frozen pieces?

  107. I’m lovin’ this idea. As a person who lives alone, I’ll be using this so I can FINALLY make hamburgers at home without thawing a whole pound of beef. I love the slider, cheese and hot dog bun idea!

    Because I’m on a VERY tight budget, when I put individual servings of meat from family sized purchases in the freezer, I put the individual piece in a zip lock SANDWICH bag. They are cheaper than the freezer bags. Then I put all the sandwich bags in one large gallon freezer bag. I can reuse the gallon bags without even having to wash them because the food never touches the inside of the gallon freezer bag. I do this with my frozen ice cube whatevers, too, labeling the sandwich sized bag, and putting several of the sandwich sized bags into one gallon freezer bag.

    If I know I’m only going to use a small amount (frozen eggs, or rice, for instance), I’ll put the amount in a snack size bag and then put the snack sized bags in a quart or gallon freezer bag.

    The “regular” zip lock bags aren’t thick enough to keep freezer burn away by themselves, and provide a bit of extra protection when put in the freezer bag, too.

    Every little bit of $$ saved helps in this economy.

  108. what a great idea! thanks for sharing

  109. when you break off the piece you want, doesn’t it leave an open seam exposing the other frozen pieces?

  110. I love this! Infact I have been telling everyone how wonderful of an idea it is. I hope you don’t mind that I posted about your idea and your site. thanks!

  111. This is such a good tip. I would like to blog it on my site with a link directly to yours. Thanks. Love your site. B

  112. Try corn bags or produce bags! Same Idea but they are food safe for sure!

  113. Would love to hear more


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