If you’re not planning on serving your avocados diced or sliced, they’re fine in the freezer—just halve them first. In fact, they’ll get mushy in the freezer, so this is perfect for a future batch of guacamole. If you’ve already made the guac, that freezes well, too!

To avoid mushiness or freezer burn, first slice the bananas, then place them in a single layer on a parchment paper-covered cookie sheet and put the whole thing in the freezer. After 30 minutes, you can throw all the slices into a freezer-safe bag.

If you’re just planning on using the berries for smoothies, you can skip this step—but you might want to consider freezing them in smaller batches so you don’t end up with one giant frozen berry ball.

If it’s been more than a couple of days, instead of chucking your bread in the trash, throw it in the freezer. It defrosts quickly, and you certainly won’t notice a difference if you’re toasting the bread.

As long as you freeze it prior to the expiration or use-by date, butter can last for about four months in the freezer. Be sure to use an airtight container—not just for optimal freshness, but also because improperly sealed butter can pick up tastes and odors from other foods in the freezer.

It’s important to freeze and thaw the chocolate gradually. To achieve this, place the chocolate in the fridge for 24 hours before putting it in the freezer. To thaw it, reverse the process!

Add another 9-12 months to that date by storing them in the freezer. Crack them open, give ‘em a quick whisk, and add a sprinkle of salt or sugar before putting them all in an airtight container

Salmon and trout are fine in the freezer for up to three months. And you’ll get six months for coldwater fish like cod or haddock! Be sure to get as much air out as possible before freezing, and thaw in the fridge or with cold water.

freezing whole grain and alternate flours containing additional nutrients is the recommended form of storage. Remove the flour from its bag and use an airtight container with as little air in it as possible for freezing.

If you like to buy fresh ginger but only use a little at a time, try freezing it. Not only will the shelf life go from one month to six months, but it’s much easier to grate frozen ginger!