Guide to yom tov freezer-stocking

by JAM readers

September 01, 2026

One thing I’ve learned from monitoring the JAM inbox: ask a bunch of women about Yom Tov cooking, and you’ll get an avalanche of replies.

The ultimate guide to yom tov freezer-stocking

from JAM readers to you. 😊

What can you make in advance?

Nearly everything! (Unless you’re a super-foodie like Reader L!)

Challah 

Soups

Dips

Meats

Roasts in sauces, dry meats seasoned and frozen raw, pulled beef, meatballs

Chicken

Schnitzel, chicken on the bone, capons

Tip: in the weeks leading up to yom tov, double your Shabbos chicken main, and freeze a pan for a variety in the freezer for yom tov.

Tip: if you love your fresh schnitzel, freeze it breaded raw, with parchment paper between the layers so you can easily lift out a batch and cook fresh.

Sides 

Kugels (potato, broccoli, butternut squash, lukshen, apple, zucchini), deli rolls, potato knishes, doughless potato knishes with pastrami, blintzes, stuffed peppers, applesauce

Simanim kugel/muffins – cabbage, zucchini, carrot.

Desserts

Ice creams, mousses, cakes, cookies, molten cakes, honey cake and cookies

Tip: Make all your baked goods in one go – they use most of the same ingredients and you might not even have to wash out the bowl between dishes.

Even if you can’t freeze a dish, you may be able to make some components in advance, like sauces (eg. mushroom, vegetable) and fried onions, to cut down on last min prep time.

Tip: Freeze components in Ziploc bags to save space, or even ice cube trays if you’ll ony use a small amount at time.

What’s the best way to freeze foods?

  • Wrap meat in silver foil or saran wrap and freeze the gravy/sauce separately

  • Label the fronts of pans in addition to the top so you see what’s in your freezer at-a-glance

  • Raw! Freeze food prepped and pop it in the oven to cut down and prep time and enjoy the delicious smells and fresh food

  • Use very airtight containers/Ziplocs

  • Use color-coded stickers to indicate which meal each pan is for. So instead of needing to remember to pull out the right meats and sides, you just grab all the red pans - and know that you’re set.