I am a freezer fanatic. I would rather throw food in the freezer and hope it unfreezes to some manageable state than throw it in my composter. But I bet you already know that, having read my previous article, “6 foods that I bet you didn’t know you can Freeze.” (*Wink*) Well, I have 5 more foods you can freeze to add to the list.
I got you warmed up to 6 foods so let’s talk about the other 5.
Anna, I am stick of throwing out my food and basically throwing my hard earned cash down the drain. Loved the last “6 foods that you can freeze” post. What do you have for me now?
I am glad you asked.
*Drum Roll…” And the envelope goes to…
Going on vacation and not sure what to do with your eggs? Freeze ’em. You can freeze just the egg whites, the yolks or the whole egg. Here ‘s how.
I wondered if freezing eggs would change their texture. The folks at the website, Kitchn, answered this very question. They report that egg yolks and whole eggs don’t freeze well unless you add 1/2 teaspoon of salt or 1 Tablespoon of sugar per one cup of either yolks or whole eggs.
In preparing your mixture, they advise to incorporate as little air as possible.
When defrosted, the staff felt that these eggs didn’t perform as well in baked goods as non-frozen eggs. They were used in scrambled eggs, frittatas, omelettes. The yolks could be used in custards, desserts, and mayonnaise.
As for the egg white, the staff at Kitchn reported that no special treatment was needed. They state,
“Once thawed, they have nearly same leavening power and are whipped just as easily as fresh. They can be used in meringue, cakes, souffles, and breakfast foods.”
On vacation, we bought too many eggs and ended up cooking them. You can freeze whole cooked eggs as well but they will be rubbery when defrosted.
Who wants egg salad?
#2 Tomato Paste
How many recipes have you made that call for just 1 tablespoon of tomato paste. A small jar contains about 6 tablespoons. What do you do with the rest of the paste?
I form the paste into little flat balls and freeze them like I freeze tomatoes. Read HERE how I freeze my tomato paste.
When the recipe calls for 1 or 2 tablespoons of tomato paste, I take 2 tablespoon balls out of my jar in the freezer. No more tomato paste waste!
Grains that are freshly grounded smell so much better than grains that sit in a flour bag from the supermarket. Do you know why?
Due to their healthy oils, whole grains are more susceptible to oxidation due to heat, light, and air.
The Iowa State University Extension suggests storing grains in your refrigerator or freezer. Generally, grains will keep well in a sealed container in the refrigerator for 2 to 3 months and 6 to 8 months in the freezer. Listed below are the Extension’s breakdown of grain storage:
“Whole Wheat Flour – airtight seal, freezer, 6 months
Oats – airtight seal, freezer, 3 months
Oat Flour – airtight seal, freezer, 2 months Cornmeal – airtight seal, freezer 4-6 months Kernels or Popcorn – airtight seal, freezer, 1 year
Rye Flour – airtight seal, freezer, 6 months
Spelt Flour – airtight seal, freezer, 6 months
Buckwheat Flour – airtight seal, freezer, 2 months
Barley Flour – airtight seal, freezer, 4 months
Brown Rice – airtight seal, cupboard, 5-6 months; freezer, up to a year
Brown Rice Flour – airtight seal, refrigerator, 4-5 months; freezer, up to a year.”
Intact grains can be kept on the cupboard for a few months. Rule of thumb. Only buy enough grains for a few months.
Storing nuts at room temperature shortens the storage life of nuts. The University of California Agricultural and Natural Resources indicates that nuts can be store in the refrigerator for a year and for two years in the freezer.
On the other hand chestnuts’ shelf life is different. You can store chestnuts in their shells for a month in the refrigerator or a year in the freezer. Shelled or roasted chestnuts can be stored a year in the refrigerator and two years in the freezer.
The University adapted the following typical storage times from Commodity Storage Manual 1995. (The Refrigeration Research Research Foundation (942). Bethesda, Maryland.)
- Almonds (both shelled and in the shell)– one year in the refrigerator and 1 year plus in the freezer
- Chestnuts (in the shell) –three months in the refrigerator and one year plus in the freezer.
- Chestnuts (shelled)– one year in the refrigerator and one year plus in the freezer.
- Pecans (both shelled and in the shell) –one year in the refrigerator and two year plus in the freezer.
- Pistachios (both shelled and in the shell)–one year in the refrigerator and three years plus in the freezer.
- Walnuts (both shelled and in shell) –one year in the refrigerator and two years plus in the freezer.
For several years, storing zucchini was a mystery for me. You may not know, but I am an avid canner. So, of course, I thought I could can zucchini. Why not?
I was all set with my canning jars, hot water, and ready to can. Fortuitously, I read a post on Facebook how you shouldn’t can zucchini.
Not only what. How about what the heck am I going to do with the bumper crop of zucchini laying all over my kitchen?
Before I answer that question. Here is what the National Center for Home Food Preservation states in regards to canning zucchini and summer squash.
“Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.”
There you have it. Slowly move away from the canning jars. The canning g-ds have spoken.
So, I sliced the zucchini and laid it on a cookie tray to freeze overnight. Then I put them in storage containers in the freezer.
When they defrost, they are soggy as heck. You can’t really cook with them unless you want to throw them into soups, casseroles, or any dish where it is okay for mushy zucchini to exist.
If you want to eat them simply as zucchini, you will need to fry them in a little coconut oil.
They are absolutely delicious fried.
Join the Conversation:
What foods do you freeze?
PS I even have peaches in the freezer…