I am a freezer hoarder. I can admit that here, right?
My freezer is jammed to the gills — and not only with normal things like frozen fruit and chicken sausage, but also with the random bits of food that one tends to collect as a professional food writer and recipe tester. (Witness: several cups of unused rugelach filling, enough frozen whipped cream to last for months, and more Thanksgiving turkey than you need to know about.)
This is all to say that I have learned a trick or two regarding Freezer Tetris and how to maximize space.
Since I had a few batches of pressure cooker beans in urgent need of freezing, I thought I’d share my favorite way to freeze soup, beans in their cooking liquid, and broth to both save space and make my weeknight meal prep a little easier.