Can It be Frozen?

I plan to maybe try freezing some milk, at least a few gallons if all goes well. I am also intrigued by the thought of freezing some cheese and eggs. This way, even if things get really bad out there, and times are getting tough for us all, as long as I have electricity or a backup generator, then I can always make an omelet.

We freeze gallon jugs of 2% milk all the time and we never notice a difference between the frozen and fresh. Actually, we dont open it and we don’t remove any before freezing and we’ve never had a problem. Love the ideas for other things you can freeze–can’t wait to try it out!

I freeze bananas all the time, but I peel them first and put them in a freezer bag. Then I use them in smoothies. No need to thaw them first. They act like ice cubes in a smoothie by making it thicker and colder.

We buy 5 pound blocks of cheese and cut it in thirds, freezing two of the smaller blocks. The cheese doesn’t slice very evenly (it crumbles), but since we usually are melting or crumbling the cheese anyway, it actually makes it quite a bit easier for us to use after it’s frozen.

Just for your info. you can also freeze tortillia chips. put them in the freezer in the sealed bag. When ready to use them, take them out of the freezer and thaw them without opening the bag. Once thawed completely, they are ready to eat. If you open the bag before they are completely thawed, they will be soggy. Ice crystals for in the bag when frozen from the moisture in the chips. When they thaw, the moisture returns to them. But if the bag is opened, moisture from the air will add extra moisture and cause the soggieness.

Last year we froze asparagas and it was awful! We tried it blanched and fresh and it was disgusting!!! I guess I will have to throw it all in the compost! Spendy way to compost though!!!

I had an aboundance of apples this fall, so peeled them, dipped them in a small amount of salt water, to keep from turning brown, and drained them. Then put them into gallon zip lock bags to freeze.. work wonderful to make applesauce, or bake apple bars or pie. no wasted apples that way..

Re: Freezing cheese – if you shred it before you freeze it you don’t have to worry about crumbly cheese.

Try roasting the tomatoes before storing. Slice in half-inch slices, place on an oiled baking sheet, top with minced garlic, drizzle of olive oil and a dusting of thyme. Put in a 300 degree F oven for one hour. Then cool and freeze on the same sheets. Slip them off when frozen and put in Zip-loc bags or used yoghurt tubs and freeze. Use all winter on pizzas, in gravies, pasta and meat sauces, in meat loaf. Don’t salt the slices before cooking as the flavour intensifies and can be too much,
I got this from Kerry Moore on B,C, TV. I’ve tried it and love the tomatoes this way. I found them great on the pizza. Thought other’s might enjoy them too.

When potatoes, onions, celery, carrots can be frozen with no ill affects. I peeled 20 lbs of potatoes made some french fries, sliced, cubed, hash browns and soaked in cold water with alittle salt and drained and put into zip lock bags and been eating them up. onions cut in zip lock bags too along with everything else nothing different in taste.

I have frozen just about everything imaginable. The asparagus and cauliflower were my only disasters. I freeze grated zucchini for bread, fresh stone fruits to later use for jam. We have an abundance of wild blackberries & I just wash & freeze in zip-lock bags for later cobblers & pies. Nuts will stay fresh tasting a long time if frozen.

Re: Freezing cheese – if you shred it before you freeze it you don’t have to worry about crumbly cheese.
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I freeze peppers. Blanch first or they will be bitter when thawed out. I freeze tomatoes whole, take the skins off put on cookie sheets then in bags.I freeze pomegranite seeds to make jelly with later.

You can also freeze bread. When you go to thaw it just flip it over about every 30 minutes or so ’til thawed. Flipping it keeps it from getting soggy on one side.
Thicker and more solid breads freeze best.

Milk – If it’s store bought the container should have dents/dimples on the sides. When freezing these pop out to allow for expansion. This way you don’t have to worry about pouring out a cup.

Can you freeze eggbeaters?