Ok, I have read the posts here and there is a lot of bad information. Eggs do not contain the bacterium C. botulinum, which grows in oxygen free environments. The one case of botulism that included pickled eggs also had beets. Beets grow underground (oxygen free) and are the likely culprit. OF curse eggs can be canned, just as any meat or seafood can be canned. Pickled eggs have vinegar, and acid, which served to acidify the liquid solution. If there is ever a question about a container that may have botulism, throw it out! Canned items that have active bacteria growth with gas forming organisms, such as botulism, will bulge at the ends, and should not even be opened, but container and all should be discarded. The botulism organism is not, directly, what makes you sick, it is the toxin it produces. This toxin, which is heat stable, can be inhaled, so you could expose yourself just by opening the jar. Steve Retired Health Inspector

There have been a number of posts re freezing pies by several members, but they tend to be buried in threads on other topics. Iowa State Extension says pumpkin pies can be frozen unbaked. The filling and crust should be chilled before assembling. However, the freezer life is relatively short, approximately 4-5 weeks. Other sources recommend baking the pumpkin pie, freezing and then thawing in the refrigerator. Recommended freezer life is 2-3 months. We have friends who in the fall do assembly-line processing of pumpkin purée and make many pies, which they bake in disposable aluminum pans, freeze firm and then vacuum-seal. They turn out all right (though I'm not wild about their recipe). Something which uses a lot of eggs and freezes very well is cheesecake. It could be a pumpkin cheesecake with a gingersnap crumb crust, which would be far more freezer-worthy than pumpkin pie. Bejay's suggestion to freeze the eggs is probably the best and most versatile. Below is a link to an earlier thread on freezing pies. Pumpkin is mentioned, but only in passing. Carol Here is a link that might be useful: Freezing Apple Pies?

I've never done it that way, so I don't have an answer, but here is an article NCHFP Freezing Okra. It appears after blanching you would not need the egg and milk to get the cornmeal to stick. The harvest forum had many threads on okra, and there are others here on the Oklahoma forum. Alot of people "blanch" in the oven. I cooked some that way last year, breaded and baked, since I'm not much of a fry person. Here's Dawns instructions from another thread which I think answers your question: posted by: okiedawn on 07.29.2010 at 03:59 pm in Oklahoma Gardening Forum Keith, I like to oven blanch it first. TO OVEN BLANCH: Pre-heat the oven to 350 degrees Fahrenheit. Wash the okra, remove the caps and bottom ends and slice crosswise into 1/2" thick slices. Lay in a single layer on cookie sheets and blanch for 5 to 10 minutes. I think 5 is fine but sometimes I leave it for a bit longer, not necessarily intentionally, but since I'm usually doing several things simultaneously as I 'put up' the harvest, I sometimes lose track of the time, esp. if I forgot to set the oven timer. Remove the cookie sheets from the oven and let okra pieces cool. Once cook, pack into freezer bags or plastic freezer containers, seal and label. Do not decide to nibble just one piece after it comes out of the oven, or you'll end up munching on all of it and will have nothing left to go into the freezer. Big fat okra chips are every bit as good as potato chips, esp. if you sprinkle them with salt or your favorite spice mix. [Note: It is not my fault if you consume all your newly-blanched okra in this manner.] TO BLANCH IN BOILING WATER: If you prefer to blanch in boiling water, use 1 gallon of water for every pound of okra you have to blanch. Divide pods by size into two groups--those 3" or smaller and those larger than 3" and blanch the smaller ones for 3 minutes and the larger ones for 5 minutes. After they cool, you can pack them into bags or containers whole, or can slice them into 1/2" pieces. Seal, label, freeze. You can freeze it plain and bread it after removing it from the freezer. Just bread it without thawing it, and then cook it immediately. Or, you can bread it before freezing it. TO BREAD: After using the blanching method of your choice, you can bread the okra any way you wish, using your favorite breading recipe, and then freeze it in a single layer on a cookie sheet. Once the individual pieces are frozen, remove from cookie sheet and place in freezer bags or containers, label and seal. When you're ready to cook it, remove it from the freezer and allow it to thaw a tiny bit as the oil heat up, then cook as usual. When breading, you can keep it simple by just dredging it through cornmeal, or flour if you don't use cornmeal, or a combination of flour and cornmeal. You can dip the okra in milk or egg before dipping it into the breading mix....just fix it like you were going to fry it immediately. You can sprinkle it with salt and pepper if you want, or mix in salt and pepper with your breading material. FREEZE IT: At this point, some people freeze it in single layers as is on the cookie sheets, then move it to containers to place in the freezer. OR PARTIALLY FRY IT: Some people like to fry it a little bit, just until the breading shows the first hint of golden brown color, then freeze it on a cookie sheet and then place in freezer containers.

I have never had that happen (knocking wood) but I found the following: How To Freeze Eggs Eggs can be frozen, but not in the shell! It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked. Following are some easy instructions for freezing eggs: Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings. Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies. Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them. Egg Conversions: These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below. Whole Eggs 3 whole eggs = 1/2 cup 1 whole egg = 3 tablespoons 1/2 whole egg = 4 teaspoons Yolks 6-7 yolks = 1/2 cup 1 yolk = 1 tablespoon Whites 4-6 whites = 1/2 cup 1 white = 2 tablespoons Dried Eggs 1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water I would portion them out in small freezer bags and then put them in a large zip freezer bag. Good Luck! Alexa