Originally Posted by Iceblossom

I used to do a lot of freezing, but now I don't really have the space. I really like the individual freezing like what Snooze is talking about, you can portion out what you want easier.

For larger amounts, I like using the (emptied) waxed paper milk cartons. Either open up the top so you can close it again, or just cut if off. Clean and then fill with what you want to store, cover with water almost to the top and freeze. Some things you may want to put a weight on it to keep whatever it is down, otherwise once it is frozen I put on a new cap of ice to keep everything protected. For long term storage, put a cap over it, can just be butcher paper and a rubber band.

Remember that water swells up when it freezes, leave half an inch of space.

You can (typically) cut through the carton with a sturdy serrated knife if you don't want to use the whole thing.

Mostly I did this with rhubarb but have done it with beans and other things.