Across Days 9–12 of my Ditch the Freezer Challenge, two more substantial batches of food moved out of the freezer and into useful, ready-to-eat storage.

This time I worked with sausage mince and roasting beef, creating easy breakfasts, quick family meals and another welcome patch of empty freezer space.

Day 9: Breakfast Patties for the Pantry
For Day 9, I took 1.5 kilos of sausage mince from the freezer and turned it into breakfast patties.

I portioned the mixture into 75-gram patties — and yes, I weighed every one. Weighing them keeps the patties a consistent size, which helps them cook evenly and makes it easier to divide them into family-sized portions.

I packed five patties into each pint jar, enough for one family breakfast, and finished with five jars for the pantry shelf.

Breakfast Made Easy
The patties are the perfect size for an English muffin, making them ideal for homemade breakfast muffins.

They can also be served as they are with:
• Scrambled or fried eggs 
• Baked beans 
• Toast 
• Fried tomatoes 
• Mushrooms 
• Hash browns 
Because the patties are already prepared and cooked, breakfast can be on the table quickly without needing to thaw a packet of sausage mince first.

That will be especially handy on busy mornings, lazy weekends or those nights when breakfast-for-dinner sounds like the easiest option.

Day 9 Progress
Food moved from the freezer: 1.5kg sausage mince
 Pantry result: 4 pint jars
Portion per jar: 5 breakfast patties
Food wasted: None

Day 12: Roast Beef Ready for Quick Family Dinners
On the evening before Day 12, I pulled two pieces of roasting beef from the freezer and moved them into the fridge to thaw.

Their combined weight was 5.1 kilos.

After trimming and preparing the beef, I filled six quart jars. That is another substantial quantity of meat permanently moved out of the freezer and safely onto the pantry shelf.
These larger jars are ideal for family dinners because each one holds enough roast beef for a generous meal.

A Sunday Roast in Around 30 Minutes
Having jars of roast beef ready to heat and eat will make Sunday dinners so much easier.
The beef is already cooked, so while it heats I can prepare vegetables, make the gravy and have dinner on the table in around 30 minutes.

There is no need to remember to thaw a roast several days ahead, wait hours for it to cook or keep checking whether it is ready.

And the stock in the jar is far too good to waste.

It makes the most delicious gravy, filled with all the flavour from the beef. With roast vegetables, mashed potato or steamed greens, it becomes a comforting family meal with very little last-minute effort.
The beef can also be used for:
• Beef and gravy rolls 
• Quick beef pies 
• Cottage pie 
• Beef with mashed potato and vegetables 
• Hot roast sandwiches 
• Beef casserole 
• A simple beef and vegetable soup 

Day 12 Progress
Food moved from the freezer: Roasting beef 5.1kg before trimming
Jars preserved :6 quart jars
Food wasted: None
Future meals: Roasts, pies, rolls, casseroles and soups

More Than Empty Freezer Space
Every batch moved onto the pantry shelf gives me more than physical space in the freezer.
It gives us meals that are already prepared, reduces our reliance on electricity and protects more of our food from the risk of an extended blackout.

The breakfast patties give me five easy family breakfasts. The roast beef gives me six generous meal starters that can become Sunday dinners, pies, sandwiches or casseroles.

That is at least 11 future family meals made easier from food we already had.

This is exactly why I started the Ditch the Freezer Challenge.

It isn’t simply about emptying appliances. It is about using what we have wisely, preventing waste and building a pantry that can continue feeding us even if the power goes out.

Little by little, day by day, more food is moving from the freezer to the pantry shelf — and our food security is growing with every jar.

Days 7 and 8 of my Ditch the Freezer Challenge are complete, and this time I worked on two very different freezer ingredients: beef mince and bananas.

One batch has moved permanently to the pantry shelf, while the other has gone back into the freezer in a much more useful form.

Both are helping me use what we already have, avoid waste and make future meals easier.

Day 7: Five Kilos of Mince to the Pantry Shelf
On Day 7, I pressure canned five kilos of beef mince into seven quart jars.

I usually use pint jars for smaller meal portions, but the quart jars are ideal when I know I’ll be cooking for more people or making a double batch.

One quart jar can become the base for a large quantity of:
• Spaghetti bolognaise 
• Taco mince 
• Red sauce for lasagne 
• Savoury mince 
• Beef pie filling 
• Chilli or a hearty casserole 
Having the mince already browned and cooked saves a considerable amount of time when I need to put dinner together.

Instead of thawing mince, browning it and waiting for it to cook, I can open a jar, add the seasonings and other ingredients, and finish the meal.

Quick Homemade Meat Pies
The jars will be particularly useful for making double batches of beef pie filling.

Normally, freshly cooked pie filling needs time to cool before it can be added to pastry. If the filling is too hot, it can soften the pastry and make the pie difficult to assemble.

The canned mince is already cooked and cold when the jar is opened. I only need to prepare the gravy and combine it with the mince. 

Because the meat is cold, the gravy cools very quickly. Within a few minutes, the filling can go into the pie crust and the pie can go straight into the oven.

That means homemade meat pies can be ready in around 30 minutes—perfect for a busy day when we want something hearty without spending hours in the kitchen.

Day 7 Progress
Food Used: Beef Mince
Amount Removed: 5 kilograms
Result: 7 quart jars
Pantry result: 7 large meal starters
Food wasted: None
Five more kilos permanently removed from the freezer is a very satisfying result.

Day 8: A Bag of Bananas Becomes Four Loaves
Day 8 was a little different.

I took a bag of bananas and turned them into four Fruit and Banana Loaves.

Once the loaves had cooled, I sliced them, wrapped the portions and returned them to the freezer. They are now ready to pop into lunchboxes or pull out whenever we need something for morning or afternoon tea. 

You may be wondering how putting the loaf slices back into the freezer helps me ditch the freezer.

The answer is that not every challenge day needs to end with shelf-stable food.

The bananas had been sitting in the freezer waiting to be used. Now they have been turned into something useful, portioned and ready to eat. Don't worry, they won't last long, this banana loaf is a family favourite.

Instead of an awkward bag of bananas that could easily be forgotten, I now have four loaves’ worth of organised snacks and lunchbox treats.

That is still progress.

Day 8 Progress
Food Used: One bag of bananas
Result: 4 Fruit and Banana Loaves, sliced and individually wrapped
Future use: Lunchboxes and morning or afternoon tea
Food wasted: None

Making the Freezer Work for Us
My final goal is to reduce our reliance on freezers, but that doesn’t mean I’ll never freeze anything again.

By the end of the year, I hope to be down to one small chest freezer for foods that are best stored frozen or cannot be preserved practically in another way.

The important difference is that I want the remaining freezer space to be organised and intentional.

Prepared loaf slices that can go straight into a lunchbox have a clear purpose. A forgotten bag of bananas doesn't.
This challenge is about more than simply making empty space. It is about using the food we have, preventing waste and choosing the most useful way to store it.

Day 7 moved five kilos of mince permanently onto the pantry shelf. Day 8 turned a bag of frozen bananas into four loaves of convenient snacks.

Two very different jobs, but both moved the challenge forward.

I've updated the Freezer Challenge Tracker, you can see the progress here.

Day 3 of my Ditch the Freezer Challenge is done, and another four kilos of mince have been moved from the freezer to the pantry shelf.
This batch gave me another 12 pint jars of shelf-stable, ready-to-use mince. That brings my total for the first three days to 12 kilos of mince removed from the freezer and 29 jars of convenient meal starters added to the pantry.
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I can see more empty space appearing in the freezer every day, and it is very encouraging.

That is a very satisfying result for just three days.

Turning Bread Ends into Breadcrumbs
​I also finished drying the bread ends, crusts and stale rolls that had been taking up space in the freezer.

The fire was already going, so I placed the bread on racks above it and let the gentle heat dry it until it was completely crisp. Once it had cooled, I whizzed it into breadcrumbs and filled a jar for the pantry.

I’ve left the breadcrumbs plain. That makes them much more versatile because I can season them to suit whatever I’m cooking.

When I want Italian-style breadcrumbs, I’ll add a teaspoon of my MOO Italian seasoning. I could also add garlic powder, onion powder, dried parsley, paprika, pepper or any other seasoning that suits the meal.

Plain breadcrumbs can be used for:

• Rissoles and meatballs
• Crumbed chicken or fish
• Schnitzels
• Toppings for pasta bakes
• Stuffing
• Homemade sausage rolls
• Thickening savoury mixtures
• Adding texture to vegetable patties

​Breadcrumbs Are Surprisingly Expensive
Breadcrumbs are one of those basic grocery items that don’t seem particularly expensive until you compare the price per kilo.
Generic plain breadcrumbs can cost around $4 a kilo, while branded plain breadcrumbs can cost as much as $18.50 a kilo. Panko crumbs can cost up to $14.50 a kilo, and seasoned crumbs can be even more expensive.

When you look at those prices, saving bread ends doesn’t seem quite so silly.

Bread crusts, stale buns and the odd slice nobody wants to eat can all be turned into a useful pantry staple instead of being thrown away. It costs very little to make, especially when the bread can be dried using heat that is already available.

And because the bread is already paid for, making breadcrumbs helps us receive the full value from our grocery spending.

Another Win for the 10 Cents a Day Challenge
This is a perfect example of how small savings add up.
Saving bread ends may only seem like a tiny thing, but one homemade batch of breadcrumbs can save far more than 10 cents. It also prevents food waste and means one less item needs to go onto the shopping list.

Every jar made at home, every leftover used and every grocery item we don’t need to buy adds to the savings.

That is exactly what the 10 Cents a Day Savings Challenge is about. We don’t need one huge, dramatic saving every day. We simply need to notice the little opportunities and use them.
Make a batch of breadcrumbs and you’ve already saved more than 10 cents.

Little by Little
After three days, I have cleared 12 kilos of mince and a collection of bread ends from the freezer.
In their place, I now have 29 jars of ready-to-use mince and meatballs, along with a jar of homemade breadcrumbs sitting safely on the pantry shelf.

The food hasn’t been wasted. It hasn’t been thrown out. It has simply been moved from frozen storage into useful, shelf-stable pantry ingredients.

Little by little, day by day, the freezer is becoming emptier and the pantry is becoming even more useful.

Take a look in your freezer today. Do you have bread ends, crusts or stale buns tucked away? Turn them into breadcrumbs and add the saving to your 10 Cents a Day Challenge total.

Days 1 and 2 of my Ditch the Freezer Challenge are done, and I’m pleased to say there is already a noticeable amount of room appearing in the freezer.

After Tuesday night’s YouTube Live on Debt Free, Cashed Up and Laughing, I moved four kilos of mince from the freezer into the fridge to thaw.