When I want something I'm cooking to keep longer just in the fridge, I try to download it still hot straight into a clean hot glass jar in the portion size I will want. The fat tends to rise to the top and acts as a seal, and just the fact that you aren't opening it, removing stuff, and shutting it again seems to decrease the risk of microbes moving in. That won't keep it as long as freezing will, but it will keep it longer than the "3 days" Food Safe courses tell you it's good for in a fridge.
the stuff I cook seems to keep well enough in a cold fridge that I rarely need to freeze anything
Jay Angler wrote:... it will keep it longer than the "3 days" Food Safe courses tell you it's good for in a fridge.