That’s great – thanks Linda!

Thanks for sharing your freezing tips! Yes, 1 cup is for the 6 quart IP, you will need additional liquid for an 8 quart. Most recipes are written for the 6 quart since that’s the most common size.

Thanks Carol! I’m sure we could both learn a lot from you.

Thanks Marci!

We use vacuum-sealed bags in the freezer and foods keep longer so we can have more variety/longe rotation. We did find it best to freeze most foods before sealing, so use/reuse the plastic containers like Glad and Ziplock first to portion and freeze, then transfer the block to the vacuum seal freezer bags and vacuum seal. This extra step keeps liquids in the bag and baked goods from almost liquefying with the vacuum. We also cut the bottom out of a 9.5 oz container to use as a funnel- keeps the bag top free of food which would prevent sealing.

When freezing, keep in mind the size of the glass dishes you will use to heat up the frozen block. If your frozen block is bigger than the dish, you may end up with a mess in the microwave! (BTDT)

So many posts say to add one cup of water to the IP- is this for a 6 qt.? I know it depends on the amount of liquid in the food, but our 8 qt. IP states it needs 18 oz. total liquid. I guess I should assume a recipe is for a 6 qt. unless otherwise noted, and adjust accordingly?