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.

 

 

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

14 Comments »

  1. My husband grew up on a ranch with laying hens. I freeze eggs by cracking them out of the shell and poking the yolk, beating a few times and freezing in an ice cube tray. When frozen pop them out and place in freezer bags. Take out what you need and defrost in the fridge over night.

    Comment by CJ | July 1, 2008 | Reply

  2. I have been trying to can my excess goat milk. One site said 10#’s for 25 minutes and the other said 15#’s for 10 minutes. Both of these times curdled my milk in the jar. I have previously canned milk in the 80’s without a problem, but I do not remember the directions I used then. Can you help me?

    Comment by Hope Gaines | July 11, 2008 | Reply

    • I can my goat’s milk at 5 pounds pressure, soon as it reaches 5 pounds, I turn off burner and let it cool in the canner, All has sealed and looks white and good. Some looks like butter floating in it, but will be good for cooking

      Comment by Gale Osborn | July 23, 2012 | Reply

      • i also can my milk at 5lbs and turn it off after reaches the 5 pound mark. it does great this way and it is a little like evaporated milk but still taste great on ceral!!!!

        Comment by ashley scales | January 12, 2013

  3. Hope,
    I’m not really sure about goats milk. Does goat’s milk have cream like cow,s milk? If it does, I think the “curdled part “is the cream turning into like a butter. This happens on cow’s milk, and is fine to cook with. One of my books says you can water bath for 60 mintues. It’ s in with the cow and goat part, extra milk. But does not say, goat milk. Have you tried cooking with the milk you have canned? My canned cows milk is not really drinkable due to taste, but is great to cook with. I know you can freeze the extra goats milk, but agian I’m not sure about canning it. I’m sorry I could not help you. Have a great day. Becky

    Comment by jordansfarm | July 12, 2008 | Reply

  4. I have a homemade pizza sauce that I make, and when I make it I have alot so I have had to put it in the freezer and take up alot of freezer space,the pizza sause has parmasian cheese in it. I am wanting to can the sauce but I cant find any information on how to can a pizza sauce the has cheese in it. Do you know what the time and presser on that would be?

    Comment by Robin Lee | February 10, 2009 | Reply

  5. Robin,
    The best I can tell is what I’d do: make a big batch of your sauce without the cheese, and add the cheese when you use the sauce, this would be the safest way. The cheese usually has a long shelf life. Hope this helps. Becky

    Comment by Becky | February 15, 2009 | Reply

  6. Hi!!
    I like your idea of canning cheese!! That is so great! How is the texture? How long do you think it will store? Have you had any problems with it? I have canned butter, but I love the idea of canning cheese. Any extra hints would be awesome. Thanks so much!!

    Comment by Noelle | October 1, 2009 | Reply

  7. Becky,
    I too like the idea of canning cheese! How do you get it out of the jar? Do you warm the jar and slide the cheese out (wide mouth jar) or do you just pick at the cheese and take it out by hunks… or??? I was going to can in small 8 oz wide mouth jars as most recipes don’t need more than that much cheese at once. Can one grate the cheese once it is removed from the jar or is is more like a soft cheese at that time. I have purchased 10 pounds of cheese (on sale, of course) and now have a “need to know” these answers!! Any tips or hints would be appreciated! I have both regular chedder and sharp chedder cheeses. Thank you for your help.

    Comment by Gaye | May 9, 2010 | Reply

  8. I appreciated the freezing eggs and canning milk, I have looked and looked for the cows milk caning pressure. And as It I have enjoyed the simpiicty of the site and articales. It a user friendly site and easy on the eyes.
    Thanks Susan

    Comment by Susan Ellison | May 12, 2010 | Reply

  9. Can you tell me how to make goat chesse?

    Comment by Susan Ellison | May 24, 2010 | Reply

    • I make a lot of goat cheese and here’s how I do it: Start warming the milk slowly,( I use a simmer mat to prevent scorching), when it feels like 50 or so degrees stir in 1/4 cup fresh cultured buttermilk per gallon of milk, continue to heat until warm to the touch,remove from heat, add Rennet, follow rennet instructions, I use animal powdered rennet,Cover and let sit overnight. Cut curd into cubes and strain through a cloth and strainer, an old pillowcase or thin diaper does excellant, hang and let drip overnight. Season to taste. I season mine with Olive Oil, garlic powder and course ground sea salt! YUM, YUM!!!

      Comment by Gale Osborn | July 23, 2012 | Reply

  10. Becky,
    I came to your website to find out how to can cheese. My husband and I visited Canada last May and picked up a canned Asiago / Romano cheese bread topper that I absolutely LOVE! I use is on several different things. When I went to the website to try to order more the cost the tax and shipping costs were going to cost me $80 or $ 90 dollars. So I went online and found a recipe that is comparable to the original that we bought. So now I have all the ingredients, mine will be Asiago and Parmesean with garlic and seasonings in a grape seed oil. I’m planning on putting it into half pint jars and it will probably make about 6 jars. Can you suggest how I can this mixture? Should I do as you stated above, water bath for 40 minutes? thanks, Melissa Lutherville, MD

    Comment by Melissa W. | June 17, 2011 | Reply

  11. love your post , write something about extra ways to make money from home

    Comment by extra ways to make money from home | April 11, 2012 | Reply


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