Can You Freeze It?

Freezing is a great way to extend the life of perishable items, whether produce you buy at the store or that bumper crop of spinach from the garden. You can also hold over eggs and milk by freezing. Read on for great tips on freezing everything from strawberries to milk, green beans and so much more.

An ice cube tray provides a no-muss no-fuss solution. Break the eggs into a bowl or measuring cup and beat them enough to integrate the white and yolk. Take care to avoid beating too much air into the mix. Measure 3 tablespoons (the equivalent of one large egg) into each cell of the ice cube tray. Cover with plastic wrap and freeze. Transfer cubes into a storage container and label them with the date frozen. Eggs will hold up in the freezer for up to a year.

To retain nutrition, steam blanch spinach leaves by placing them in a steamer basket that keeps leaves above the boiling water. Steam for two minutes. After removing the spinach from the ice water, spin it dry in a salad spinner or blot it on a thick towel. Stuff leaves into freezer bags, placing one to two cups of leaves per bag, depending on your desired portions. Place sealed bags in the freezer. Use frozen spinach within nine to 14 months for the best quality. If you know you'll use your frozen spinach within six months, you can freeze it without steaming.

To freeze strawberries using the dry sugar method, wash strawberries in a colander, discarding any unripe strawberries or berries that show bruising or discoloration. Drain well and let rest for a few minutes to dry. Hull berries and slice or cut into halves or quarters and transfer into a large bowl. Sprinkle 1/2 cup of sugar per quart into the bowl and gently stir strawberries to coat and dissolve sugar. Immediately transfer sugar-coated strawberries into freezer bags or other airtight containers. Label with contents and date and place in freezer. Frozen strawberries may be kept for up to one year, although color and flavor will begin to fade after about six months.