Passover and the Freezer

Over the years of making Passover and seeking shortcuts and methods of saving time and energy, I have discovered a few ideas worth sharing.

Basically, there are a number of ways a freezer can make a real difference during this high-pressure season:

1) Freeze simple, filling foods several weeks before Passover so that while you’re totally absorbed with Passover cleaning, you won’t have to spend time cooking and washing up. By using your freezer (and head!), you will be able to serve your family nutritious meals with a minimum of fuss and work. Needless to say, these meals will be a lot cheaper than having your family eat out.

2) Once you start cooking for Passover before the holiday, keep in mind the last days of the holiday as well, and the first Shabbat after Passover. Again, by being aware of the opportunities and methods, you can cook and freeze ahead while you’re cooking anyway. Also, I always find preparing for the first Shabbat after Passover very difficult. With all the accumulated laundry, and getting the house back together after Passover, it is a very good idea to have some (or most) of the first Shabbat ready to defrost and heat. Many of us are already suffering from acute hypercookitis (a condition caused by overexposure to pots, stoves, and kitchens) by then.

3) If you are lucky enough to own a separate freezer (in addition to one above or beside your refrigerator), you can make Passover preparations easier. First, clean your separate freezer as early as you can. Then, put all the contents of your other freezer into it. Now that your refrigerator freezer is empty, clean it very well for Passover. (You do not have to do the refrigerator the same day). Tape it shut and put a sign on the door telling the members of your household that it is off limits!! Now you can make your Passover orders of fish and meat even if the kitchen is not yet cleaned for Passover. It’s a good feeling to have the freezer clean and free and ready whenever you are. You can do the fridge as soon as you’re ready to start cooking. Try to leave at least three to four days to cook before Passover, otherwise it will be very hard to cook extra. The separate freezer will not be kosher for Passover and must be sold with the chametz (leavened products) and locked or taped shut all of Passover. You won’t have the tension of having to use up all the contents of your freezer before Passover. Some of the contents of your refrigerator can be frozen until after Passover, if you haven’t used them by the time your refrigerator is cleaned for Passover. You might, if you’re efficient (and lucky), have some “real food” in that freezer to eat those first days after Passover, before your life gets back to normal again.

To elaborate on the above:
Simplifying the Pre-Passover Period

Try to prepare ahead of time (as early as you can) things that go well with pitas, rolls, or bread (like meat patties, fried fish, cutlets, other kinds of burgers, etc.). The principle is: the food should be completely cooked or fried and need only reheating. If you have a microwave, you can heat this food in a plastic bag. If you don’t, heat it in the oven in a disposable pan (which you can re-use by lining with baking paper or foil). Your main meal could be very nutritious and very easy: the burgers, etc., in a pita or roll, or between two slices of bread, canned vegetables, sliced raw vegetables, and fresh fruit for dessert. If you don’t want to serve bread to small children close to Passover, serve potatoes instead, or pasta. Even though pasta is chametz, it doesn’t make crumbs, and hence is less nerve-wracking. (Needless to say, at this stage you should be using disposable plates and cutlery, to ease your burden).

Freezing for the Last Days of the Holiday and the First Shabbat after Passover

Many foods can be totally or partially prepared to lighten your load later. All your chickens can be cleaned at once and refrozen in bags that label which parts are for soup, and which for preparing in other ways. Once the chickens are ready for cooking, the cooking will be so much quicker on a busy day. Chicken soup freezes excellently, so if you can, make a lot before the holiday and freeze some for the future. Hint: Freeze it in a pot. As soon as it’s frozen hard, turn it upside down into a clean, large plastic bag, and as soon as it loosens and falls into the bag, tie the bag tightly and put it back into the freezer immediately. This way it will fit into a chometzdike pot to defrost after Passover. (Obviously you must decide which pot you will be using - choose one that is not narrower than the one it was frozen in!) You will also not be wasting your Passover utensils on this soup, and you do not have to worry about transferring the soup once Passover is over.

Gefilte fish can also be prepared before Passover - with after Passover in mind. You can choose either a) to cook all your fish and freeze enough cooked balls for the first Shabbos after Passover, or b) to prepare a large batter and divide it into parts - one to cook now for the first days, and the rest to freeze in loaves wrapped in plastic wrap, or balls. This way, the day of the last days of the holidays and then before Shabbat, all you’ll have to do is make fish broth and throw in the frozen balls or loaves. This is so much easier than making the batter from scratch.

Meat burgers - chopped meat or turkey - makes excellent patties even without matzah meal. You have to drain the water from the meat and onion, add ground or blended vegetables, eggs can help, and potato starch is optional. These patties are great for Chol Hamoed outings, and meals at home. I make up a big batter all at once before Passover begins, fry some for use during the holiday for variety - and a break from chicken - and freeze the rest, either in patty form with plastic between the layers, or as ready batter which needs only to be defrosted and cooked as meatballs or fried as burgers.

Side dishes. Many Passover side dishes freeze well and can be frozen either for the last days or for the first Shabbat after Passover. Some suggestions - cooked eggplant dishes, cooked squash dishes, tzimmes (honey baked carrots), applesauce, cooked beet salads, and borscht (beet soup), to name a few. Potato kugels do not freeze well, nor do cooked potato salads.

Obviously, there are many women out there who have made more Passovers than I have, and have time and energy-saving ideas. Please share all your hints and ideas with us of the younger generations. It’s truly Ahavat Yisrael (love of one's fellow Jew)!