Tip for storing purees and shreds
- Pureed squash, pumpkin, beets, pineapple, etc...
- Shredded cheese, carrots, etc..
- Ground cinnamon, ginger, etc...
- Empty crystal lite containers
If your preparing a shredded or pureed item for a recipe and don't want to do a single carrot, or a single squash or don't want to waste the unused portion when a recipe calls for a T or a C or two only. I cook up all the vegetable at once, puree, shred, or grind it all at once. Then measure the unused portion and pour or spoon into a clean empty crystal lite container. Using a sharpie I can write the date, the item and the amount on the side of the container and freeze. With the clear containers you can see the item and they store so nicely setting in the freezer or with ground items stack nicely in the cupboard.