The key to successfully freezing and later using milk is in the thawing. If you start pouring the thawed part before the whole container thaws, the taste and texture will be different than you expect. Let the whole container thaw, then shake it up good before drinking.
Before putting the container in the freezer, make sure there’s room for the milk to expand as it freezes.
The recipe calls for a tablespoon of tomato paste. The can contains more than that, and you don’t need the rest. Consider freezing a tablespoon each in ice cube tray compartments. Once it’s solid, you can decant it into a plastic freezer bag, ready for the next time you need tomato paste.
This works for many things. The rest of the condensed milk. The yolk of the egg when you only needed the white, and vice versa. Chopped vegetables when you had to buy a whole pepper or onion and only needed part of it.
Leftover coffee, milk, creamer, juice. . . .
Fresh fruit you need to use up.
The possibilities are nearly endless.
Now’s the time to help the stores clear their excess holiday eggs at sale prices.
Omelets for dinner, French toast for breakfast, egg salad sandwiches for lunch.
Eggs freeze well, and stay good in the freezer for up to a year. crack them out of the shell, and either freeze them individually in ice cube trays first, or mingle them in containers, depending what future use you intend.
I’ve seen recommendations for how long various foods will stay good in the freezer. Only now have I realized that it makes a difference what kind of freezer it is. Any frozen food will stay good longer in a deep freezer than in a frost-free freezer compartment in a refrigerator.
In either type of freezer, it’s important to wrap the food well, removing as much air as possible from the package.
Here’s a handy chart showing how long various foods will stay good. https://www.foodsafety.gov/keep/charts/storagetimes.html. Notice the temperature is zero degrees or colder. It’s not that cold in my freezer compartment, so I usually store things there for days or weeks rather than months. The main benefit is being able to cook a large batch of a dish and eat it once a week for several weeks. Sometimes these frozen meals lose a bit of flavor. That’s when I add something when I thaw them: mustard, barbeque sauce, poultry seasoning, gravy, salsa, garlic powder, whatever suits the dish.
“They” generally advise against freezing foods in glass containers. Liquids expand as they freeze, so if you do it wrong, the internal pressure will break the glass and then you’ve got shrapnel all in your freezer. It’s not safe to eat food whose glass container broke; tiny bits of glass may be in it. Also, if a container slithers out of the top freezer section of your fridge, like they do out of mine, the glass will be all over the kitchen.
On the other hand, there’s been some alarming news about the dangers of keeping food in prolonged contact with plastics. So, I Googled around some. If you do it right, you can use glass containers to freeze foods. Freezing liquids in glass is more risky, but can be done if you don’t mind the occasional problem.
Use tempered glass, like canning jars, or containers specifically designed for freezing.
Leave 3/4 inch space at the top so the food has room to expand as it freezes.