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I freeze a lot of applesauce and other soft or liquid food items in plastic sandwich bags. I first put the sandwich bag into a 8 oz. measuring cup or margarine container, add a cup of applesauce or whatever, and close with a twist tie. If I have enough 8 oz. margarine containers, I just leave the food in them to freeze. If not, I use those cheap aluminum foil bread pans and cram about three bags in each pan. When frozen, I remove the bags and put them in a plastic grocery bag and label with the kind of food and date.
This method prevents the bags from freezing with pointy corners and puncturing the grocery bags and they are small enough to defrost easily. To defrost, I remove the sandwich bag, put the food in a glass dish, and give it about a minute in the microwave on high. I chop it up somewhat with a knife, and heat it again 1-2 min. more to completely defrost or a couple of minutes longer than that to heat up.
I heard it is really hard to freeze whole strawberries and have them come back out of the freezer whole, they tend to get mushie. Even if you put them on a cookie sheet -not touching-when they thaw they get mushie. I was watching Alton Brown on the food channel (cable) and he said to keep them crisp you need to use a dry ice method. BUT there is a certain procedure to follow, so that you don't burn them and DON'T touch the dry ice either or your hands will stick to it and you will pull off a layer of skin trying to get them off. BEST to just buy them fresh and eat.
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