Can I freeze uncooked bacon, and if yes, for how long?
tradewind_64
15 years ago
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wizardnm
15 years agoilene_in_neok
15 years agoRelated Discussions
How long can I keep the seeds?
Comments (9)I'm thinking about buying tomato and bean seeds throught internet. Usually it comes in a package of 20-25. I would like to use only 5 for this year. Would the rest last forever if I store them in a dry cupboard? **** You have several choices as to how to store the tomato seeds. You can keep them in a cool dry spot with the packs tightly closed. You can put them in a jar, tightly sealed, and put it in the fridge. You can dry them down to a moisture level of about 6-8% and freeze them. I wouldn't say tomato seeds last forever, they can't, but the documented germination of seeds 50 years old was done when the Cheyenne precurser to the USDA was moved from there to Ames IA. My own record is waking up 22 yo seed but often that means using special little tricks. Another important factor is knowing the age of the seeds when you buy them, and even though a pack may say packed for 2008 that doesn't tell you how old the seeds are, it just tells you when they were packed. I keep my seeds in vials and some in open envelopes and they're kept at ambient temperature and I expect a germination of at least 50% and often much more from my own saved seeds. I know of only one tomato source where no tomato seeds sold are older than two years and that's Sandhill Preservation. Some of the smaller companies may also be offering some varieties that are fresh, but new stock plantings are rotated so any given place may be selling seeds for different varieties that are of varying ages. Since you're in Toronto you don't have to deal with blistering heat and humidity so if it were me I think I'd store your seed dry and cool and let it go at that. I'm not addressing the bean seed issue in detail b/c beans aren't tomatoes, LOL, but bean seed does do best dry and cool and has a longer shelf life than tomato seed does. Hope that helps. Carolyn...See MoreCan I freeze casseroles containing eggs?
Comments (5)Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs...See MoreHow do you cook lots of bacon?
Comments (23)Like naughtykitty..I have baked mine for years in the oven. However-I have cookie sheet sized mesh cooling racks, so I place one of them on my silver baking tray then place the bacon on it. The grease drips into the tray, no need to flip the bacon. Once 2/3rds done, I remove & place on paper toweling. To reheat-I put whatever amount I need on a tray & place under the broiler for a minute. Hate the microwave & freezer for cooked bacon. Call me old fashioned-I'd rather make it fresh, when needed....See MoreWow (I made) Canadian Bacon!
Comments (42)bragu, I'm completely stymied! Mine tasted like Canadian Bacon, no doubts, although when I added some to some kale and northern beans for a thick soup I thought it made a good sub for ham. Nothing like Black Forest Ham though - and I love that! I don't think the fresh thyme will make much difference. I'm thinking since you said you fed 30 guys (mine would never have!) perhaps you had a truly huge loin and maybe the brine didn't become as intense? Perhaps try a smaller loin and still cut it up to brine? Sure would love to know how you got that black forest ham flavor! Sounds like you had quite the smoking going on, and happy to hear all enjoyed it!...See Moretradewind_64
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