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06-03-2007, 06:00:47 AM
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#41 |  |  | | Finder Of Lost Posts COUPON DATABASE EDITOR TRADING COACH TRADER FORUM MODERATOR ENTREPRENEUR SUPER MODERATOR THREE ALARM
Join Date: Jul 2006 Location: Ohio
Posts: 10,381
| Re: Can I freeze it? Questions about freezing your stockpile here! Yes, you must blanch corn. Nothing special needs to be done after it's frozen-- just cook until done as you normally would.
Blanching food destroys the enzymes that cause things to ripen. If you don't do that, they will continue to work on the fruit/veggie in question and it will essentially rot, even in the freezer. Defrost it, and all you will have is horrible, mushy veggies. Trust me, all you will be able to do with them is throw them on the compost pile.
__________________ Larissa HCW Super Moderator Forum Moderator for In The Family Way & Upromise Post content copyright 2006-2011 MrsPinecone @ HCW. Permission to quote or repost is denied. |
| | |  | | Community Wiki |   |  | Heidi has one that's even more clear (add to this one) but dadgum I can't find it. For example? When you do those eggs, whip em up first and store in 2 C
for most uses; 4 or more, for omelets.
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08-19-2007, 03:09:46 PM
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#45 |  |  | | TRADER BAKING
Join Date: Jul 2006 Location: Maryland
Posts: 4,145
| Re: Can I freeze it? Questions about freezing your stockpile here!
Originally Posted by JANE4girls bump so people will see this :beg3: |
I've been looking for an answer from a reputable source...unfortunately the dairy institute and other national milk orgs recommend that milk not be frozen, so I'm having a horrible time finding information on standard for after it has been frozen.
From the Dairy Institute: STORING AND HANDLING MILK Milk is perishable. To preserve its safety and quality, the following tips are recommended: Keep canned milks like evaporated and sweetened condensed milks in a cool dry place and invert the cans every 2 months. These milks generally keep for about a year at room temperature. Once opened, canned milks should be poured into an opaque covered container, refrigerated and used within a few days.
__________________ Marie (MJ) |
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08-19-2007, 03:26:14 PM
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#46 |  |  | | TRADER BAKING
Join Date: Jul 2006 Location: Maryland
Posts: 4,145
| Re: Can I freeze it? Questions about freezing your stockpile here! But assuming you do freeze milk, which is safe to do, it can be stored in the freezer for 1 - 3 months.
Thaw it in the refrigerator for around one day.
The consistency may change, and higher fat milk may separate. You can blend it (beaters or food processor or blender).
I know many people who freeze milk but only use it later for cooking, which is reportedly no problem. I don't know anyone who drinks whole milk after it's been frozen, so anyone who does, please chime in :)
How long you can keep it after freezing...technically the freezing process shouldn't change the shelf life. But any contamination that gets encountered along the way might. If the freezer doesn't freeze quickly or stay frozen, if there is bacteria in the container, all that standard food safety issue still applies, of couse. Or if you keep it for longer than 3 months, well, the longer it's left, the more likely it will go bad...
Most dairy "use by" dates are on the conservative side, and the milk is still fine for 2 - 3 days after the use by date. So if you freeze it without any issue, it should thaw and by fine for the additional days you had remaining on the "use by".
I hope that at least partially answers your question. If not, let me know :)
__________________ Marie (MJ) |
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08-23-2007, 06:12:59 AM
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#47 |  |  | | TRADER SIZZLING
Join Date: Oct 2006 Location: Kentucky
Posts: 2,223
| How should I freeze this soup, and when to cook it? What I mean is-- should I leave out the non-perishables (beans, water, spices, etc.) and just freeze the veggies, to save space? And should I cook it before freezing it or after (or will it matter)? Hearty Beef and Cabbage Soup
1 lb lean ground beef
1/2 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp pepper
2 celery stalks, chopped
16 oz can kidney beans, drained
1/2 head cabbage, chopped
28 oz can tomatoes, chopped
1 can water in empty tomato can
4 beef bouillon cubes
Chopped parsley
Brown beef in your soup pot. Add all remaining ingredients except parsley; bring to boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley.
My parents have a lot of cabbage that needs to be used, and the tomatoes are finally starting to ripen (we'll end up with lots of those too)... so this sounds like a great way to preserve them, plus have some yummy homemade soup this winter!
Other questions:
Anybody know how many/much fresh tomatoes would be equivalent to a 28 oz can??
And is there something simple (and healthier) I could use in place of the bouillon cubes? Everything else I can get from the garden or the freezer (we grow our own garlic too, so I can sub. minced garlic), and I've just never cared for bouillon anyway...
TIA for any tips, suggestions, etc!!  |
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08-23-2007, 10:08:33 AM
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#50 |  |  | | TRADER SIZZLING
Join Date: Oct 2006 Location: Kentucky
Posts: 2,223
| Re: How should I freeze this soup, and when to cook it? Thanks for the bouillon tips!
Anyone have any advice on how much of the prep I should do before freezing it? I've never frozen cabbage before-- should it be cooked first or will it matter in the end?
Also still wondering about the fresh tomato equivalent of a 28 oz can...
Thanks!! |
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