Quick Guide to Storing Eggs and Milk

Quick Guide to Storing Eggs and Milk

 

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Freezing

Freezing milk properly can extend its shelf life from anywhere between three and six months. However, the taste and texture of the milk will be altered after it freezes and thaws. This is because the fatty parts separate from the liquid, coagulate and do not mix perfectly together once it thaws. The good news is that freezing milk won’t necessarily degrade its quality even if it looks and feels different. Consider using thawed milk for recipes that call for milk for cooking as opposed to drinking. You can freeze milk in its original container or place it into a mason or storage jar. Just make sure that the lid is airtight and that you allow at least two inches of headspace so the container won’t burst as the liquid expands when freezing.

The easiest way to freeze eggs is to beat them and then pour the liquid into large ice trays. This way, you will be able to put almost an entire egg, depending on its size, into one cube spot. This makes portioning them easier when the time comes for the eggs to be thawed and prepared. Remove the eggs from the tray once they are frozen and transfer the cubes into a freezer bag. Eggs can remain fresh for up to a year if they are properly sealed in the baggies.

Canning

Canning milk can produce a product that has a shelf life of anywhere from three to fifteen months, depending on who you ask. All you need to do is sterilize the jars, let them cool and then add the milk. Allow for an inch of headspace. Make sure that you thoroughly clean the rims of the jars before attaching the lids. This will reduce the chances of having a bad seal once the pressurization is complete. Place the jars, with their lids attached, into the pressure canner and let it cook until the pressure reaches 10 lbs. Immediately turn off the heat and allow the canner to depressurize naturally.

Remove the jars, allow to cool at room temperature and store for future use.

It’s better to pickle instead of canning eggs, and the process is very simple. The first step is to make the brine. Take 4 cups of white distilled vinegar, 4 tbsp of sugar, 2 tbsp of pickling spice, 2 tbsp of canning salt, 3 bulbs of garlic and 2 medium onions (optional). This brine should be enough to pickle a dozen eggs.

Hard boil the eggs and slice the onions as you are waiting. Allow the eggs to cool and peel them. Prepare the brine by adding all of the ingredients but the onions into a large pot. Bring to a low boil, cover and let simmer for at least 10 minutes, stirring occasionally until the salt and sugar dissolve. Allow the brine to cool.

Add the eggs and onion to the canning jars and pour the brine over them until they are completely submerged. The eggs may float, which is okay, but make sure to leave about an inch of headspace before attaching the lid. Put the jars in the refrigerator and allow to ferment for 1-2 weeks. You can expect the eggs to have a shelf life of 4-6 months depending on the quality of the seals and how often you open the jars. The brine can also be reused once or twice as well.

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Dehydrating

Dehydrating eggs is a very simple process, but you need to use a dehydrator. Crack the eggs into a bowl and mix. Place in a skillet and cook like you are making scrambled eggs. Remove from heat and allow to cool. Place the eggs on top of the dehydration rack. Turn on the dehydrator and set it at a temperature of 145-160 degrees and allow to dry for about 4-6 hours. Once all of the water has been removed, place the eggs into a coffee grinder, food processor or blender. Grind the eggs until they have the consistency of a fine powder.

You can also place the wet eggs directly in the food dehydrator as long as it is lined with some sort of plastic, such as a sheet used to make fruit rolls. This method can take up to 18 hours to dry at 145-160 degrees, but many people say that the taste of the re-hydrated product later is much better. Finish by grinding or blending the dried eggs.

Store them in baggies or mason jars. You can expect a shelf life of anywhere from five to 10 years depending on your method of storage. To reconstitute the eggs, just add equal parts of egg and water, stir and then cook as desired.

Dehydrating milk requires the use of special liquid or fruit roll trays that come with good dehydrators. Simply the appropriate amount of milk, per manufacturer instructions, into the tray, set the temperature to 135-140 degrees and allow the milk to dry. It can take upwards of eight hours, but the time will vary depending on the quality of the dehydrator and the amount of moisture in the ambient air. Once the milk is completely dry, scrape the flakes and place them into a blender or food processor. Store the powder into a vacuum-sealed mason jar for maximum freshness and longest shelf life.

Shelf life will vary from 1-15 years depending on the quality of the packaging and sealing process. To reconstitute milk, use 1/3 cup of powder for every cup of water. You can use different proportions based on your overall preferences.

Obviously, dehydrating milk and eggs will maximize shelf life and overall storage space. However, canning, pickling and freezing can provide you with short to medium-term options as well. Try these methods out and see which ones work best for you. Chances are that you will be surprised how the taste and overall quality is better than what most people imagine.

 

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