I've come up with my own freezing method below, and you can read about how Fias Co Farm stores their milk here.
Considering all the pthalates and BPA and environmental concerns, I'm trying to get away from purchasing plastic, and so I wanted to find an alternative. Glass is a great option for the refrigerator, but glass can break so most people shy away from using glass in the freezer.
Luckily, the smaller canning jars come in "freezer safe" jars. I'm assuming that this means that they are tempered but I am really not sure. I use the smaller jelly jars to freeze all kinds of stuff: apple butter, roasted jalepenos, ice cream... you name it. The pint size is perfect for freezing salsa.
I'm a believer in pasteurizing milk, and since the pint jars fit easily in the microwave I pour the milk into pint jars, making sure to leave about 1" at the top for freezer expansion, microwave for 3-4 minutes and then check the temperature to make sure it has come up to 161 degrees. Be careful not to let the milk boil over. When the milk has come up to the proper temperature, I make sure to put a lid on right away so that a skin doesn't form. Let the jars cool a little, and you can place them in the freezer. Don't put too much warm material in the freezer at one time, or you may bring the temperature of the freezer up, which can spoil foods.
Unfortunately the largest size I can find that is freezer safe is a pint jar, so that is what I have been freezing my milk in. This makes for a lot of jars in the freezer, but I suppose that means that they will defrost faster.
|I use the pint size canning jars to freeze milk.|
Anybody else have different methods for freezing?