Freezing is quick and easy—I understand why folks are fans. Chop green peppers, put in plastic bags, and toss in the freezer. Blanch and peel tomatoes, pack in freezer-safe containers, and stash in freezer. No doubt that freezing has a place in a preservation kitchen. I prefer to use a freezer as one of several preservation methods and not rely on it heavily. A freezer failing would make me sad and freezers fail from time to time. Instagram: Soirée-Leone Website: soireeleone.com Producer: Marina Darling Recorded in beautiful Hampshire, Tennessee Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain In my freezer I stash, chopped bell peppers, tempe, bacon, some meats, blueberries, and pesto in small jars. Sometimes I freeze broth if I only have a few quarts and not enough to fire up the pressure canner. I rarely freeze leftovers as they take up valuable freezer space that I’d rather fill with bacon or pesto. I prefer to pressure can rather than freeze. Meat, chicken, fish, broth, carrots, beans, tomato sauce, and so forth are ready to use—no need to remember to defrost. I seem to remember to defrost exactly when I would like to making whatever it is that is frozen. Jars of foods that can put food on the table quick—no defrosting required. When I am canning I prefer to can tomato sauce and tomato paste so the food is ready to go in the way that I tend to enjoy it. Cooking down all the tomatoes at once rather than lots and lots of jars of whole or diced tomatoes. Tomato paste ready for adding rich tomato flavor or pizza night. Canned beans—5-pounds of dried beans yield about 18 pints of canned beans ready to go. Soup on the quick—broth, meat, vegetables, beans, fermented sour corn or kimchi, and perhaps some leftovers or sauté garlic and onions—dinner. Whether freezing or canning be sure to label and apply first in, first out best practices.