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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Longevity of soups in the freezer
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Longevity of soups in the freezer  This thread currently has 466 views. Print Print Thread
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Joy
Thursday, March 21, 2013, 2:31am Report to Moderator Report to Moderator

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I made adzuki soup about six months ago.  I pureed it and put it in pyrex glass containers in the freezer.  I've used four of the containers but have two still in the freezer.

Does anyone know if the two soups that are frozen are still good if I put them in the refrigerator and let them defrost?  Six months seems like a very long time but since they are frozen I just don't know.

Thanks for your help.

Joy
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Drea
Thursday, March 21, 2013, 2:41am Report to Moderator Report to Moderator

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What do you have to lose? I would defrost them, and then smell them...that's how I tell if something is still good enough to eat. My nose knows. Not very scientific, but there you go!


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Joy
Thursday, March 21, 2013, 2:53am Report to Moderator Report to Moderator

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Drea,

Ok, I'll try it.  I'll try the sniff test once it defrosts.  

I'm just in the mood for homemade soup again.

Joy
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Drea
Thursday, March 21, 2013, 3:21am Report to Moderator Report to Moderator

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It's cool here, so I can relate to the soup concept. So much for Spring! It was warm warm warm last week, but another cold front is swooping in this weekend...


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Victoria
Thursday, March 21, 2013, 4:26am Report to Moderator Report to Moderator

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If your freezer has kept them frozen, there is no reason for concern that I can see.  My mother served frozen food that had been in her freezer for years.  She was very careful about using clean containers, keeping the food frozen solid and eating them immediately after thawing - never refreezing, etc.

When you reheat, bring it to a low boil and let it cook for a little bit, to be on the safe side.  



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PCUK-Positive
Thursday, March 21, 2013, 10:19am Report to Moderator Report to Moderator

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As Victoria says an important point is letting them boil and then simmer for a while, as long as you can really, get rid of any gasses too like tiny amounts methanol that may have been produced.


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Joy
Thursday, March 21, 2013, 1:24pm Report to Moderator Report to Moderator

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Victoria and PC

That sounds like a plan.  They are still frozen in air tight glass containers.

But slowly boiling is an extra measure I didn't know about.

Joy
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Drea
Thursday, March 21, 2013, 1:30pm Report to Moderator Report to Moderator

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Quoted from Joy


That sounds like a plan.  They are still frozen in air tight glass containers.


Joy, I'm curious what kind of air-tight glass containers you use to freeze things? I've been using pyrex bowls with plastic lids, but they aren't air-tight... ...



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ruthiegirl
Thursday, March 21, 2013, 2:05pm Report to Moderator Report to Moderator

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Was it in a deep freezer or the one attached to your refrigerator? Things keep longer in a deep freeze- some people literally stock up on meats once a year and they keep just fine.

The thing to realize about freezer storage is that things will "degrade" without actually becoming unsafe to eat. Keep food too long in the fridge and it will start to rot, and you can get sick if you eat it. Keep food in the freezer too long and it will start to lose flavor or texture, and maybe the nutrient level will decrease. But, as long as it's stayed frozen the whole time, it won't harbor harmful bacteria and will remain safe to eat.

So, if you guess wrong and the soup is "freezer burned" you won't get sick from it. If it no longer tastes good, dump it.


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Joy
Thursday, March 21, 2013, 2:51pm Report to Moderator Report to Moderator

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Drea,

I'm using the same storage glass containers.  I thought they were airtight but you're saying they're not.  I'll have to do a search on the web for airtight containers for any future freezer storage.


Ruthiegirl,

They've been in the refrigerator freezer.  I never liked to freeze meat or most things even if it was for a few weeks.  I tasted freezer burn once and it was awful.  

But as you say it may have just lost some of its flavor.

I'll try one contain in the fridge and taste it and that will be the deciding factor.

Joy
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ABJoe
Thursday, March 21, 2013, 3:22pm Report to Moderator Report to Moderator

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Quoted from Joy
Does anyone know if the two soups that are frozen are still good if I put them in the refrigerator and let them defrost?  Six months seems like a very long time but since they are frozen I just don't know.


They are probably fine...  A tip for longer freezer duration is to make sure there is water/ice at the top (or surrounding the surface) of anything frozen and that the amount of airspace in the package is as small as possible.

Freezer burn happens when the water in the food "evaporates" into the air, hence if there is water surrounding the food, it will take longer for water to start being removed from the food.  If there is no airspace for the water to "evaporate" into, it can't leave, so the food stays good even longer...

PS - I'm sure that evaporate is not the scientifically correct term for this statement, I think the right term is sublimate, but too pressed for time to check it...


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Joy
Thursday, March 21, 2013, 5:25pm Report to Moderator Report to Moderator

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ABJoe,

Thanks for furthering my knowledge of what happens to food when it is frozen.

Don't worry about the correct scientific term it would probably go right over my head.  A lot of the sciences are not my strong suit, so to speak.

I also feel that the soups will be ok.  But we'll see.

Joy
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Drea
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Quoted from Joy
Drea,

I'm using the same storage glass containers.  I thought they were airtight but you're saying they're not.  I'll have to do a search on the web for airtight containers for any future freezer storage.


The way to tell if a container is air-tight is to fill it with water, put the lid on, and turn it upside down in the sink. If water spills, dribbles, pours out, then you have your answer. I have several sets of the pyrex bowls/lids and it seems that over the years, the lids changed sizes slightly, so that some lids are very tight on some bowls, and loose on others...


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Joy
Friday, March 22, 2013, 12:24am Report to Moderator Report to Moderator

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Drea,

Since you also have the pyrex glass storage bowls with the red tops and have experience with possible leakage I will remember that in the future.  As with most things there are changes.

Next time I store food in one of the containers I will test it first.

Thanks.

Joy
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Spring
Wednesday, March 27, 2013, 2:01am Report to Moderator Report to Moderator

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Add some Trehalose to frozen stuff.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Joy
Wednesday, March 27, 2013, 2:12pm Report to Moderator Report to Moderator

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Spring,

I just ordered a new jar of Trehalose.  

When do I put it on the soup?  It's still in the freezer as you read above and I plan to defrost it in the refrigerator and then slow cook it.

Never thought of that but sounds like a good suggestion.

Joy
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Spring
Wednesday, March 27, 2013, 2:34pm Report to Moderator Report to Moderator

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Quoted from Joy
Spring,I just ordered a new jar of Trehalose.  

When do I put it on the soup?  It's still in the freezer as you read above and I plan to defrost it in the refrigerator and then slow cook it.

Never thought of that but sounds like a good suggestion.

Joy


Actually, it needs to be put on/in the soup before it is frozen to preserve the original flavor. I wouldn't worry about this soup you are hoping to be able to eat. Soup even two or three years old is perfectly all right if it was all right when it was frozen.

Even after I married, my mother and I used to make gallons of soup together to freeze because we all loved it. Believe it or not, I still have a carton of the last batch we made together nearly forty years ago! I cannot bring myself to throw it out...... My mother made the most delicious soup I have ever eaten in my life. At least ten or twelve different vegetables with the ingredients perfectly balanced....Beyond yummy!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Joy
Wednesday, March 27, 2013, 3:41pm Report to Moderator Report to Moderator

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Spring,

Wow.  That's some testimonial to your mother's soup.  

I'm not going to worry about the soup in the freezer being alright.  Maybe it's like a fine wine; it gets better with age!

It's chilly here today and I wish it were already defrosted.

Joy
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ABJoe
Wednesday, March 27, 2013, 4:09pm Report to Moderator Report to Moderator

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Quoted from Joy
It's chilly here today and I wish it were already defrosted.

Run warm water around the outside of the container to loosen it from the storage container, put it in a covered pan with just a thin layer of water in the bottom of the pan over low to medium heat.  It will thaw pretty quickly...


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Joy
Wednesday, March 27, 2013, 4:36pm Report to Moderator Report to Moderator

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ABJoe

That sounds like an easy thaw for the soup!  Thanks.

Joy
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Longevity of soups in the freezer

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