Source: Sobey's (my local grocery store) "Inspired" magazine
By sooz from Toronto, ON
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I also freeze 'em flat, then "file" the flat baggies in a n empty shoe box. Don't forget to label and date everything!
I freeze these types of foods on a cookie sheet after "flattening" them so they freeze fast and can be stacked in the freezer. Also they thaw quickly because they are so "thin". I started doing this with Basil pesto, and it worked so well. Remove the cookie sheet after the soups and sauces are frozen.
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