http://www.fabulousfoods.com/school/.../freezing.html Baked Goods - In general, the lower the moisture level in your baked goods, the more successfully they will freeze. Well wrapped bread will keep for about five months in a freezer. You can also freeze bread dough for a month or two before baking. The same goes for pizza or other yeast doughs. If you know you are making yeast dough to freeze, add a little extra yeast to your recipe.
Unbaked pie crusts freeze well as do unbaked fruit and meat filled pies, so you might want to stock up and get ahead when making these. Add a little extra thickening agent to fruit pies destined for the freezer.
Unfrosted cakes will keep for months -- again well wrapped is the key. You can freeze a butter cream frosted cake as well, although other types of icing tend to separate, especially those made with egg whites and/or brown sugar.
In all cases, cool baked goods completely before freezing or they will end up soggy.
Prepared Foods - Soups, stews, many sauces (spaghetti sauce comes immediately to mind), unbaked pies (see baked goods), casseroles, lasagna etc. freeze well. Freezing may affect some spices, so it's a good idea to check and re-season, if necessary, when cooking previously frozen food. As always, wrap and cover well before freezing.
Eggs - Many people don't know you can freeze eggs. You can store whole eggs in plastic containers (cracked open and with the whites and yolks stirred together) or store egg whites and yolks separately. Raw egg yolks will need to be broken and stirred with either 1/4 teaspoon salt or 3/4 teaspoon sugar for each 1/2 cup of egg yolks or else they will turn to a "gummy" consistency. Cooked egg yolks, on the other hand, freeze beautifully. The reverse is true of egg whites: raw are just fine (freeze in ice cube trays, one per cube), but cooked egg whites will change texture so much they will not be at all appealing.
More info on freezing eggs here:
http://www.eggs.ca/eggfacts/eggfreeze.asp Vegetables - Most vegetables will need to be
blanched before freezing them for any amount of time (if you're going to use the vegetables in question within a week or so, you can often get away without blanching). After blanching, plunge the vegetables into cold water and wrap and freeze. Vegetables will keep in the freezer for about nine months.
Fruits - While frozen fruits do retain their flavor, be aware that the texture of many frozen fruits will become softer --think of frozen strawberries as opposed to fresh. Add some sugar (to fruit that will be served uncooked after freezing) or
simple syrup (for fruits that will be cooked after being thawed) as this helps to retain the fruit's texture when freezing. Fruit will keep in your freezer for about a year.
Meat - Trim any excess fat from meat before freezing, as the amount of time meat will stay fresh in a freezer directly correlates to the amount of fat in it. Less fat equals longer freezer times. Also, the more saturated the fat (for instance beef has much higher saturated fat than fish) the longer it will keep). Wrap meat well. If you're going to use the meat within a week you can get away with freezing it in the Styrofoam, plastic wrapped grocery tray it came in. Any more than that, re-wrap it to prevent freezer burn. Beef and lamb chops, steaks and roasts safely keep for about a year. The exception to this rule comes if the meat is ground, as in hamburger, in which case plan to use it within about 4 months. Pork will last about six to eight months and sausage can go for about three months.
Poultry - It's a good idea to remove poultry innards before freezing (although they can be frozen together). Never stuff and freeze raw poultry, as you risk salmonella contamination. Whole chicken and turkeys will keep for about a year. Chicken and turkey parts, ground poultry, as well as whole duck and goose will last about six months.
Fish - Scale and clean fish before freezing (this step is probably done for you if you got your fish at a grocery store). As with meat, the higher the fat content in your fish, the shorter the time it will keep well in the freezer. Oily fish will keep for about three months and leaner fish will keep about six.
Dairy Products - The higher the fat content in dairy products, the better they freeze. Milk products that are under 40% butterfat will separate, but heavy cream does well. You can freeze butter with no texture changes, but remember, fat can go rancid even in a freezer, so never keep it for more than two months.
Cheese - Freezing does change the consistency of most cheeses, making it more mealy and crumbly, although the flavor remains intact. If you plan to grate or melt your cheese, this textural change won't matter much. If you plan to slice your cheese, it's best not to freeze it. Softer cheeses such as cream or cottage cheese do not freeze well at all, although surprisingly, most cheesecakes will do fine in the freezer. Blue cheese, Roquefort and gorgonzola are usually served crumbled so they freeze well and should keep for about six months. A little of these strong cheeses goes a long way, so they're handy to have in the freezer for quick "flavor pick ups" to add to recipes. Well wrapped firm cheeses such as cheddar, gouda, Swiss etc., should keep for about six months in your freezer. Hard cheeses like parmesan and romano will keep for about a year.
If you have a large block of cheese (why does the Albert Brooks movie
Mother come to mind?), cut it into manageable chunks, before freezing in order to cut down on thawing time.
I like to freeze bags of shredded mozzarella so that I can remove the amount I like at a moment's notice. Shredded cheddar or other firm cheeses are also handy, and they are a lot cheaper to buy in bulk. "Mother" was right about that, Albert, although I only keep this cheese for use in cooking. Otherwise, fresh is always better.
Sauces - Tomato sauces and the like do very well in the freezer. Mayonnaise and mayonnaise based sauces, however, will separate. Sauces (or even custards) thickened with flour or cornstarch don't freeze well, but those thickened with arrowroot or tapioca do.
Herbs - Don't throw away leftover fresh herbs. Wrap them in Ziplock® bags and freeze them. Be sure to
blanch leafier herbs like basil. Sturdier herbs like rosemary freeze exceedingly well.
What Not To Freeze
Some foods just don't do well in the freezer. Vegetables with high moisture contents like lettuces, celery and cucumbers will thaw limper than a rag doll. Some dairy products like cream cheese or cottage cheese, cream, milk, mayonnaise, custards, cream fillings or meringues will not freeze well because they will separate or curdle. Ditto for food made with gelatin. Fried foods will likely turn soggy or rancid when frozen.
Freezing Vegetables
By Jenny Wandersheid
Here are some simple guidelines for freezing a variety of vegetables commonly grown in home gardens.
Artichoke, Globe
Remove outer leaves. Wash and trim stalks. Remove "chokes" and blanch, a few at a time, for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months.
Artichoke, Jerusalem
Peel and slice. Place in cold water with the juice of a lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Asparagus
Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.
Beans, Broad
Shell and wash. Blanch in boiling water for 1 minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.
Beets
Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze up to 6 months.
Broccoli
Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months.
Brussels Sprouts
Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months.
Cabbage
Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.
Carrots
Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.
Cauliflower
Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Celery
Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Chayote
Cook sliced chayote until tender in boiling water. Drain well, mash and cool. Pack into plastic containers with well fitting lids, leaving space at the top for expansion. Freeze up to 6 months.
Chilies
Remove seeds, wash and dry. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Chinese Broccoli
Remove coarse leaves and thick stems. Wash and blanch in boiling water 2 minutes. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Chinese Cabbage
Only freeze crisp and young cabbage. Wash and shred finely. Blanch for 1 minutes. Chill in iced water for 1-2 minutes. Drain and place in freezer bags, label and seal. Keeps up to 6 months.
Chinese Spinach
Wash and trim leaves off stalks. Blanch 1 minute. Chill in iced water 1 minute. Drain, pack into freezer bags and remove air from bags. Seal and label. Keeps up to 6 months.
Cucumber
Peel and chop in food processor. Pack into plastic containers with tight fitting lids. Label and freeze. Keeps up to 6 months.
Eggplant
Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off excess liquid and fry gently in butter or margarine until just tender. Cool and pack into ]plastic containers. Seal and label. Keeps up to 3 months.
Fennel
Use fresh young stalks. Wash thoroughly. Blanch 3 minutes. Chill in iced water 3 minutes. Drain, pack in freezer bags and remove air. Keeps up to 6 months.
Garlic
Place separated bulbs in freezer bags. Remove excess air from bags, seal and label. Keeps up to 3 months.
Ginger
Separate ginger into convenient sized knobs. Place in freezer bags. Remove excess air from bags, seal and label. Freeze up to 6 months.
Kohlrabi
Wash well, peel and cut into pieces. Blanch for 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Leeks
Remove tough outer leaves, wash remainder. Cut away green part of stem, slice white flesh or cut in half lengthwise. Blanch 2 minutes if sliced and 3 minutes if cut lengthwise. Chill in iced water 2-3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Mushrooms
Cultivated mushrooms need no preparation. Pack clean mushrooms in freezer bags. Remove air, seal and label. Freeze up to 6 months.
Okra
Wash and trim off stems. Blanch in boiling water 3-4 minutes. Cool in iced water 3-4 minutes. Drain and pack in freezer bags. Remove air from bags, seal and label. Freeze up to 6 months.
Onion
Peel, chop or cut into rings. Wrap in layers of plastic wrap, place in a plastic container. Label and freeze up to 3 months.
Parsnips
Peel and dice. Blanch 2 minutes, chill in iced water for 2 minutes, spread on a tray and freeze for 30 minutes. Pack into freezer bags, remove air, label and seal. Keeps up to 6 months.
Peas
Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Peppers
Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.
Potatoes
Scrub new potatoes. Cook in boiling water until almost done. Drain, cool, pack in freezer bags. Seal, label and freeze for up to 6 months. Slice and deep fry 4 minutes. They should be tender but not browned. Drain and cool on paper towels. Place on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3 months. Prepare mashed potatoes and freeze up to 3 months.
Pumpkin
Peel and cook in boiling salted water until tender. Mash, cool and pack into plastic containers leaving head space. Freeze up to 3 months. Alternatively, peel and cut into pieces. Bake until almost done. Pack into freezer bags when cool, remove the air, seal and label. Keeps up to 3 months.
Rutabaga
Only use tender young rutabaga. Cut to required size and blanch 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Shallots
Separate cloves and place in freezer bags. Remove excess air. Keeps up to 3 months. Snow Peas Use tender leaves. Wash and trim. Blanch 30 seconds. Chill in iced water 30 seconds. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Spinach
Wash well and trim leaves from stalks. Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Summer Squash
Peel and cook in boiling salted water until tender. Mash, cool and pack into freezer containers leaving room for expansion. Seal and label. Freeze up to 3 months.
Sugar Snap Pea
Remove pods, wash and blanch for 1 minute. Chill, drain and spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air, seal and label. Will keep up to 6 months.
Sweet Corn
Clean well and remove all silk. Cut off top of cob. Wash, blanch a few cobs at a time for 5-7 minutes, depending on size. Chill in iced water 5-7 minutes. Drain and wrap each cob in plastic wrap. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.
Sweet Potatoes
Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Tomatoes
Wash, remove stems, cut into halves or quarters or leave whole. Dry and pack into freezer bags. Remove air, label and seal. Keeps 6 months. Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label. Keeps up to 6 months. Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers, leaving head space. Keeps 6 months.
Turnip
Peel and trim young, tender turnips. Cut to required size and blanch 3 minutes.Chill in iced water for 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Water Chestnuts
Bring chestnuts to a boil. Drain and peel off shells. Pack in freezer bags or plastic containers, remove air, seal and label. Freeze up to 6 months.
Winter Squash
Peel, cut into pieces and cook in boiling water until just cooked. Cool and place in freezer bags, remove air, seal and label. Keeps up to 3 months.
Zucchini
Slice into 1 inch pieces without peeling. Sauté gently in a little melted butter until barely tender. Cool, pack into plastic containers leaving head space at the top. Freeze up to 3 months.
Can I freeze it? Questions about freezing your stockpile here! 
Heidi has one that's even more clear (add to this one) but dadgum I can't find it. For example? When you do those eggs, whip em up first and store in 2 C 
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