Food Storage

Yes, refrigerate pesto after opening or making; homemade keeps up to 3 days, and jarred sauces go in the fridge once opened.

Sliced or wedged lemons freeze with better texture and fast use; whole frozen lemons turn soft and are best when you only need juice.

For frozen chicken breasts in a crock pot, thaw first, then cook on LOW 3–4 hours (or HIGH 2–3) until the thickest piece reaches 165°F.

Yes—opened mayonnaise should be kept at 40°F or below; expect about two months in the fridge and toss any mayo left out over two hours.

From frozen chicken breasts in the Instant Pot, cook on High Pressure for 10–12 minutes and verify a 165°F internal temperature with a thermometer.

Yes, you can fry chicken from frozen if you control splatter and cook it long enough to reach 165°F (74°C) in the thickest part.

Yes, you can freeze Zuppa Toscana soup if you cool it quickly, package it well, and reheat it to a safe temperature.

Yes, you can freeze zucchini whole, but texture softens, so prep it well and plan to use frozen zucchini in cooked dishes.

Yes, you can freeze zucchini squash safely by blanching it first, packing it airtight, and using it within about a year for best quality.

Yes, you can freeze zucchini noodles, but good prep and quick freezing keep zoodles from turning too mushy in cooked dishes.