Using Frozen
Food that is going to be cooked or pureed in a blender after it has been thawed out can usually be frozen before hand. The following foods can also be stored in the freezer for later use.

Avocado
. Mash the flesh thoroughly, put in plastic Ziploc baggie and freeze.


Bananas, overripe: Remove banana peel and put soft bananas in the freezer. To use, thaw out. Can be eaten raw by putting in blender with yogurt, kefir or clabbered milk and a little raw honey to taste or can be used thawed and blended into a puree as a substitute for oil or liquid in a baked recipe.

Over-ripe banana "ice cream" recipe: Use frozen, thawed bananas. Add flavorings as desired, puree in blender and return to freezer to chill for about an hour or until it becomes the consistency of ice cream. If you overshoot and it becomes too hard, put in the refrigerator to let it thaw again until it is the right consistency.

Berries and other soft summer fruits freeze well. They can be thawed and eaten raw. They will be a little softer than completely fresh. Add to a fruit salad.

Bread dough can be frozen and thawed before baking. Bread can be baked for half its time and frozen, then thaw and finish baking later.

Cabbage leaves and kale can be frozen. Farmers Market sellers will trim off outer leaves of cabbage and other veg. Ask if they have any cabbage leaves you can have, especially at the end of the day when they would otherwise have to carry those leaves out to the dumpster/tip.

If you're going to cook the cabbage, use frozen thawed leaves. When making something that calls for cooking the leaves to soften them, such as galumpki, you can skip the step of boiling to soften the leaves and just use them frozen and thawed.

Sauerkraut. Put the cabbage leaves in the freezer for a few days. When thawed, wash and cut the leaves into small pieces and prepare sauerkraut as usual.

Cheese Freezing will alter the texture and make cheese crumbly. OK if intended for cooking or melting.

Cream
Heavy cream can be frozen. It will come out with clumps of fat globs in it that can be warmed and then blended so it is usable again.

Corn
can be cut off the cob and frozen. Creamed corn can be used frozen. Whole corn on the cob still in the shucks (leaves) can be frozen.

Eggs can be frozen. Crack open 6 eggs, beat with a mixer or fork and pour into a pint container or plastic ice cube tray. Can be used to make a cooked dish as is or you can add a little water to them after thawing and mix in as freezing tends to thicken them.

Ginger root can be kept in the freezer for most things you're going to be using it for.

Milk raw milk can be frozen for up to 6 months. Leave room for expansion when putting it in a container. Do not screw any lid on tightly until after milk has frozen. Thaw in a warm water bath.

Onions Peel, chop or slice and freeze. Add a handful to anything you cook, or fry in lard or fat to make a condiment.

Peaches  Peel and slice, sprinkle with lemon juice to prevent them from turning dark. Put the slices on a cookie sheet and freeze. When they are frozen, transfer to a plastic bag. Can be used in baking (cobblers) or raw in blended purees (smoothies).

Pecans Freezing will keep them tasting fresh.

Peppers. Put into a plastic bag whole and freeze. You can leave the seeds in. Add to anything you cook or use to make rice-stuffed baked peppers

Potatoes Must be cooked first.

Raw Milk. Freeze in plastic jars. Use whole milk. Do not skim cream. Remove some of the milk first, shake vigorously and freeze. To thaw, put in refrigerator 2 days before needed, shake vigorously again before serving.

Rice, cooked. Freezes well.

Tomatoes If cut into quarters they will fit in containers better, but can be frozen whole while still whole. Freeze on a cookie sheet and then re-pack into plastic bags if you will want to use only a few tomatoes at a time.  Pick the peels off while they are thawing or during cooking. Can be used for sauces and soup.

Walnuts
Freezing will keep them tasting fresh.

Zucchini/Marrow/Courgette Shred and freeze. It can then be used for for bread, muffins, cake or pancakes. Frozen zucchini will taste a little bitter if used as a vegetable. Make soup or sauce with the zucchini, and then freeze the soup or sauce instead.

Packing a freezer with bulk meat 

A fully packed cubic foot of freezer space should hold 35 pounds of meat. A 1/4 side of beef should fit into 3 cubic feet.  So "they" say. A 7.2 cu ft. by frigidaire will hold 1/2 side of beef plus a few chickens and other odds and ends.

 Freezing in glass 

You can freeze things in sturdy or canning glass jars, but remember to leave plenty of airspace for expansion and do not put the cover on until it has fully frozen.




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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante.
Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike and Nancy Bubel. An excellent book on storage of fruits and vegetables.
The Solar Food Dryer
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods.


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