EGGS

STORE: Keep eggs in their original container and store in the coldest part of the refrigerator, not the door. Eggs can be stored for at least 1 month.

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FREEZE: Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

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Thoroughly mix yolks and whites. Strain through a sieve or colander to improve uniformity. Seal and freeze.

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MORE INFO: https://nchfp.uga.edu/how/freeze/eggs.html

MILK

STORE: Keep container tightly closed. Refrigerate in the cold part of the refrigerator.

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REVIVE: It is generally not recommended to consume soured milk as it soured due to bacterial growth.   

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FREEZE: Low-fat and nonfat milk are the best options to freeze. Freeze them in an airtight container. 

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MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5403

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

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REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

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FREEZE

Peel banana and cut, then freeze in an airtight container.

YOGURT

STORE

Refrigerate in original container for 7-10 days after opening. 

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REVIVE

Yogurt can be substituted for milk, cream, sour cream, and buttermilk.

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FREEZE

Freeze once in an airtight container. Thaw in refrigerator.

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MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5403