Green Talk®

Whole Body, Healthy Home, and Sustainable Garden Inspiration

  • About
    • Press
    • Terms of Use
    • Privacy Policy
  • New Here?
  • Advertise
  • Contact
  • Hire Me
  • 5 Reasons to Subscribe!
  • Build Green
  • Gardening
  • Green Business
  • Green Living
  • Green Home
  • Recycling
  • Tech

5 More Foods You Can Freeze. Part 2.

March 25, 2015 By: Anna16 Comments

foods that you could freeze

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…

#1 Eggs

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!

#3 Grains

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.

#4 Nuts

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.

#5 Zucchini

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.

What?

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…

Similar Posts:

  • Leftover Tomato Paste: Easy Waste & Plastic Free Way to Save. {+Video}
  • When Should You Toss Food or Eat it? Ask StillTasty.
  • Preserve Vegetables For Year Round Use in 6 Easy Ways
  • How to Preserve Zucchini and Summer Squash
  • 6 Foods You Can Freeze! I Bet You Didn’t Know.

Grow From Seed Mini Course

Grow From Seed Mini Course

About Anna

Anna Hackman is the editor of Green Talk, and owner of The Naked Botanical and a avid (okay obsessed) gardener. She also loves video and podcasting and hosts Green Talk TV and Green Talk Radio. Her most important role is being a mother of four boys.

Chat with her on Facebook, Twitter, Pinterest , and Google+.

Comments

  1. 1

    diane says

    March 25, 2015 at 4:54 pm

    I freeze all sorts of stuff I find on clearance. Sometime it works, sometimes not! THanks for the tips!

    Reply
    • 2

      Anna@Green Talk says

      March 26, 2015 at 11:34 pm

      Diane, I love your spirit! Anna

      Reply
  2. 3

    Lindsay says

    March 25, 2015 at 5:24 pm

    I love that you can freeze eggs! As spring is around the corner (and now that I live in a warm climate) I should put my nuts in the freezer. Great information as always Anna! (love your website design and color scheme BTW)

    Reply
    • 4

      Anna@Green Talk says

      March 26, 2015 at 11:33 pm

      Lindsay, thanks for the compliment. Alicia of the Soft Landing did my design. She is the master. Anna

      Reply
  3. 5

    Jessica says

    March 26, 2015 at 5:23 pm

    The only one I haven’t tried is eggs. I will have to do it. thanks for the list.

    Reply
    • 6

      Anna@Green Talk says

      March 26, 2015 at 11:32 pm

      Jessica, let me know how the eggs turn out. Anna

      Reply
  4. 7

    emily @ Recipes to Nourish says

    March 26, 2015 at 7:10 pm

    I had no idea about eggs! Thanks for sharing this.

    Reply
    • 8

      Anna@Green Talk says

      March 26, 2015 at 11:32 pm

      Emily, you are welcome. Now I expect to see some frozen egg recipes on your site. Anna

      Reply
  5. 9

    Renee says

    March 26, 2015 at 7:50 pm

    I did NOT know some of these! This is so cool!

    Reply
    • 10

      Anna@Green Talk says

      March 26, 2015 at 11:31 pm

      Renee, I am fascinated with my freezer….Anna

      Reply
  6. 11

    Jen @ Go Green says

    March 26, 2015 at 9:13 pm

    I think freezing eggs may be my line in the sand! The rest I do though.

    Reply
    • 12

      Anna@Green Talk says

      March 26, 2015 at 11:30 pm

      Jen, I hear ya. Anna

      Reply
  7. 13

    Jennifer says

    March 26, 2015 at 9:53 pm

    Wow, I didn’t know you could freeze eggs!

    Reply
    • 14

      Anna@Green Talk says

      March 26, 2015 at 11:30 pm

      Jennifer, who knew? Anna

      Reply
  8. 15

    Krystal says

    March 27, 2015 at 5:27 am

    Wow eggs.. really that one came as a surprise. I may need a bigger freezer now that you have clued me onto all the foods you can freeze.

    Reply
  9. 16

    Chloe @ How We Flourish says

    March 27, 2015 at 9:49 am

    Great list! I didn’t know about some of these – like grains – but they all make sense! I love preparing large batches of food and freezing for later.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shop from Anna’s Farm– The Naked Botanical– Farm Fresh Teas, Salts & Body Products

The Naked Botanical Click HERE

Save Money By Growing Your Plants Indoors.

Three Must Have Equipment "

Grab My Free Mini Course

Connect with Me

  • Facebook
  • LinkedIn
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • Organic Color Systems: Wash those Grays Away with a Safer Hair Color

  • Coffee Grounds in the Garden: Friend or Foe?

  • Celery Leaves: Cook or Discard them?

  • Freeze Cucumbers & Learn How to Use Them.

  • Hydrogen Peroxide + Ears = Bye to Colds. A Remedy that Works

  • Orange Peel Vinegar Cleaner. Make Your Own Green Cleaner

  • 15 Ways to Recycle or Repurpose Your Underwear

Recent Posts

  • How to Grow Grains in a Small Garden
  • Proper Lighting to Grow Seeds Indoors.
  • Gone Vegan: And Loving My New Life
  • Sleep On Latex: A Healthier Mattress to Sleep Better
  • Eco-Friendly Multi-Use Yard Living. Eat and Enjoy.

Popular Posts

  • Organic Color Systems: Wash those Grays Away with a Safer Hair Color

  • Coffee Grounds in the Garden: Friend or Foe?

  • Celery Leaves: Cook or Discard them?

RSS Green Talk TV

  • Hibiscus in the high tunnel and some discoveries I found.
  • Turmeric indoor sowing time!
  • Short snippet of creating a rose hydrosol
  • Elderberry, more uses than just for health
  • The Naked Botanical's Gift Boxes

Copyright Green Talk © 2025 · Website Designed by Clever Kiwi