Becky's Farm Life

The simple life, living off God's land, one day at a time.

Freezing eggs,milk and canning cheese and milk: Answers

hopefulheart wrote a comment: Your blog is fasinating. Could you please tell me how to freeze eggs? I am buying fresh eggs from my friends now but as you now the chickens can be fickle ) And how long do they last in the freezer? What is the best way to freeze milk? How do you can cheese and milk? Do you use a water bath or pressure canner? Thanks for the help.

Freezing eggs: You crack say 2- 3 eggs into a bowl, 1/4 tsp of sugar or salt(use sugar or salt-depending on what the eggs will be used for), just pop the yoke , and pour into a freezer bag.  Label your bag sugar or salt. Check your most used recipes to find the number of eggs you use most. I use 6 eggs in ice cream- 6 eggs with 1/2 tsp sugar. Eggs to eat, I pack in 3 eggs with 1/4 tsp. salt. Eggs for cake mixes, add sugar to eggs. We have eaten the eggs I froze with sugar in them and they were good. The only thing you can’t do with these eggs, is have them fried. I have found they last 6-12 months. The older they get, its best to use them in recipes than to eat plain.  A lot of people  don’t know you can freeze eggs. After the first year here of home grown eggs, store bought didn’t look so good any more. So I found a way to keep us in eggs when the hens slowed down. This does work with store eggs ,too.  Date your bags and use oldest first.

 

Freezing Milk: I have found that best way to freeze milk is to use juice bottles or 2 liter bottles, WHY? the jugs that milk comes in is very thin and weak.  And more times than not, when the milk thaws the jug leaks. In a 2 liter bottle put a 1/2 gallon of milk, this will leave room for it to freeze.  Always date your bottles.  And it will thaw over night in ice box. I have found it will last 6- 12 months in freezer, I know that is not what is said, but that’s what works here. Just always use the oldest first.  We have done this for over 6 years now, and same with eggs.

 

Canning Cheese and Milk and Butter: These are listed in the recipes tab at the top.

Canning hard cheeses: We love sharp cheddar cheese but don’t like it frozen. You can, can any hard cheese this way. So I found a way to can it. In jelly/ or pint jars, in a pan of water (put jars in water), put cheese in jars(slice into small pieces) , allow to melt down  to 1 in. from top,  then put lids on and hot water bath 40 min. for both pints and jelly jars.The longer it sit on shelf the sharp it gets. We just got plans to build a cheese press, so as I can make my own cheddar cheese. We have had to wait to make it because I had no way or place to allow cheese to ripen. So now I’ll make it and can it. The can cheese will last 2 plus years in a cool dark place.

 

I will also copy this post into the recipes tab, so as it will be easier to find. Hope you all have a great day.

 

 

July 1, 2008 Posted by | Canning, creativity, food storage, freezing, Stocking up, stockpiling food | , , , , , , , , | 14 Comments