Instructions: I freeze uncooked homemade pasta all the time. I make a double batch and freeze the extra batch.

I have also successfully frozen stews and soups (make sure you leave room for these to expand - and enough time for them to thaw when you decide to use them).

I freeze grapes (they are wonderful still frozen in summer), blackberries and blueberries. I lay them out in a single layer on a cookie sheet (with the rim around the edges) and when they are frozen I transfer them into a baggie.

I also freeze 1 Tbsp measurements of tomato puree. Frequently I will make something and open the 8 oz can of tomato puree and only use 1 or 2 Tbsp.

So I measure out the rest into 1 Tbsp measurements and put it on a sheet of plastic wrap on a cookie sheet with rims and put it in the freezer.

When it is frozen I remove the cookie sheet and cut around the individual lumps of frozen puree so the I can wrap the plastic wrap around it. I then put all these into a baggie.

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