Re: freezing raw cream--was: FREEZING Raw Milk

[Guest guest]

Hey,

Just a word of warning (well words actually) DO NOT freeze in glass!!! I used a very strong glass container, it had thick walls. Well, it cracked! There went my glass deposit money- waah! So stick with food grade plastic, etc. in the freezer.

Sara

(How can I stop learning from experience, huh?)

Good to know, after the quart I just threw out becuase it went bad after 3 weeks. I will freeze the second quart in the future.Tom

[Guest guest]

Thanks for the advice, Sara. I've already cracked one mason jar...

Sara wrote:

> Hey,

> Just a word of warning (well words actually) DO NOT freeze in

> glass!!! I used a very strong glass container, it had thick walls.

> Well, it cracked! There went my glass deposit money- waah! So stick

> with food grade plastic, etc. in the freezer.

> Sara

> (How can I stop learning from experience, huh?)

[Guest guest]

I have been freezing cream in quart mason jars for a year now with out a problem. Just don't overfill and leave off the sealing ring until cream is mostly frozen.

Amy Waters

Re: freezing raw cream--was: FREEZING Raw Milk

Hey,

Just a word of warning (well words actually) DO NOT freeze in glass!!! I used a very strong glass container, it had thick walls. Well, it cracked! There went my glass deposit money- waah! So stick with food grade plastic, etc. in the freezer.

Sara

(How can I stop learning from experience, huh?)

Good to know, after the quart I just threw out becuase it went bad after 3 weeks. I will freeze the second quart in the future.TomPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

[Guest guest]

Yeah, I did it once with no problem until I tried running the jar under hot

water to defrost it faster. Two seconds later--CRACK. Otherwise it's not a

problem.

Tom

Amy Lee Waters wrote:

> I have been freezing cream in quart mason jars for a year now with out a

> problem. Just don't overfill and leave off the sealing ring until cream

> is mostly frozen.

> Amy Waters

[Guest guest]

I'm not very good for remembering to thaw frozen things far enough ahead and I to freeze lots of stuff in glass canning jars using the cautions others have mentioned. For thawing quickly what I've found to work is to first put the jar in a bowl and run in cold water (which of course is warmer than frozen water and then to gradually add warmer and warmer water. What you need to avoid is the quick temperature change from icy to hot as this will cause the cracking (the glass expands to quickly I think). I've had no problems with this method but did crack some thawing jars with to hot water till I figured this out.

--

-----Original Message-----From: Tom Jeanne Sent: Saturday, January 24, 2004 3:03 PMYeah, I did it once with no problem until I tried running the jar under hot water to defrost it faster. Two seconds later--CRACK. Otherwise it's not a problem.Tom

[Guest guest]

That's what I do, to. I've frozen many things in everything glass

from mason jars, to my big gallon milk jugs. As long as I leave

enough room for expansion, and do the gradual warming thing, no

problem. I've frozen everything from spaghetti sauce to stocks, to

milk.

Barbara

>>put the jar in a bowl and run in cold water (which of course is

warmer than frozen water and then to gradually add warmer and warmer

water. What you need to avoid is the quick temperature change from

icy to hot as this will cause the cracking (the glass expands to

quickly I think). I've had no problems with this method but did

crack some thawing jars with to hot water till I figured this out.

<<

[Guest guest]

Okay, I'm trying it again! I wonder if it makes a difference if the

cream is fresh or old in the way it freezes? When I tried it, it was old.

Thanks,

Del

>

> > As long as we are on this subject of freezing milk, what about cream?

> > Has anyone had success freezing cream?

> >

> > Del

[Guest guest]

Woo Hoo, let's all have a toast!

Del

> > Raw cream freezes well. I've always had success with it. >

>

>

> Yes, that is wonderful news! I never know how much of my cream I

> will use, so sometimes I have too much. It's great to know I can

> freeze it and not waste a drop! Woo HOO!!!!! (So excited, I'm

> going to have a toast using a glass of milk, or kefir...no, yogurt

> smoothie. Awwww, I'll decide when I get to the fridge!)

>

> Barbara

[Guest guest]

I think I would add to that to do like someone suggested for the milk.

If it comes in a plastic container with a sealed top, freeze it that

way. I don't think I would freeze it any other way.

Del

> Hey,

> Just a word of warning (well words actually) DO NOT freeze in

glass!!! I used a very strong glass container, it had thick walls.

Well, it cracked! There went my glass deposit money- waah! So stick

with food grade plastic, etc. in the freezer.

> Sara

> (How can I stop learning from experience, huh?)

> Good to know, after the quart I just threw out becuase it went bad

after 3 weeks. I will freeze the second quart in the future.

>

> Tom

[Guest guest]

Mr too, I freeze lots of things in the quart jars but yeah, I freeze

about 3/4 full. To thaw, I put in a pot of cold water.

Del

> >>>I have been freezing cream in quart mason jars for a year now

with out a

> problem. Just don't overfill and leave off the sealing ring until

cream is

> mostly frozen.

> Amy Waters

>

> me too - i've been freezing many different things in ball jars for a

long

> time. the only time they crack is when the jar is too full (with

liquids)

> and the liquid expands. if the cap is on tight, it has no where else to

> expand except *out*. if the cap is loose, it will pop the cap, but

the jar

> won't crack. just don't overfill it, and it should be fine.

> Suze Fisher

> Lapdog Design, Inc.

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg

> Weston A. Price Foundation Chapter Leader, Mid Coast Maine

> http://www.westonaprice.org

>

> ----------------------------

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> heart disease) is the greatest scientific deception of our times. "

--

> Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

> University, Tennessee; heart disease researcher.

>

> The International Network of Cholesterol Skeptics

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