How to Safely Stockpile Milk and Eggs

Around our home you will find a lot of different canned foods. We love to can and we think of it as a way to not only provide food long term but it is also a cost saving approach to life as well. It is just good business. And while the most common types of foods that people can and stock are fruits and vegetables, there are a few other items that many people are asking about. The question usually comes in several times a week and people are curious to know if they can stock milk and eggs over a long period of time. The simple answer is yes but there is much more that goes into this process.

The first question people ask is whether or not milk can be frozen. Milk can be frozen. You will notice right off the bat that whole fat milk will tend to separate after it has been frozen. While it might look odd or unappetizing, a quick and vigorous shake will bring the elements back together. The taste will be basically the same. I have found that the best way to freeze milk is by pouring it into smaller containers. Not only will this allow you to thaw only what you need but it will also make the freezing process easier. Milk typically expands by 10% and a full gallon jug will almost burst once this happens.

Frozen milk will last for 3-6 months. Here are a few tips to remember:

– Use the freshest milk possible

– Always freeze milk that has been chilled previously

– Larger containers will take hours to thaw

Did you know you could also can your milk? The process is typical to other canning processes and you should definitely read up on the procedure. However the milk can be canned. Canned milk will have the consistency of evaporated milk so you might want to mix a little water with it after you start to use it. Canned milk will last for approximately one year.

When it comes to stocking up on eggs many people start to shiver. Botulism is always a concern with eggs but rest assured the eggs can be dehydrated, canned, and frozen as well.

Freezing eggs is a very simple process. First you will crack 12 eggs in a large bowl and whisk them together as if you would scramble them. Once the eggs have been thoroughly beaten you will then pour the mixture into an ice cube tray. One cube will equal 1 egg. Pop the eggs into a freezer and wait. After the freeze you can place the eggs in a zip top bag and store them in your freezer for up to a year.

Eggs can also be dehydrated. Simply follow the previously mentioned steps and beat the eggs together as if you would make a scramble. Once the eggs are beaten simply place them on a dehydrating pan and allow them 7-9 hours to dehydrate. The final product will have the look and feel of a brittle. They can be stored flat or you can break them up. If you pulverize the product they will essentially become powdered eggs.

Powdered eggs can be reconstituted by mixing one tablespoon of powder with 2 tablespoons of water. They will cook just like regular eggs.

As far as canning eggs goes I will have to admit that I have not tried it. Most people will balk at the idea but I have read several recipes that cover it well. This recipe here looks like a real winner.

Do you stockpile milk and eggs? Which method do you prefer?

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About Ms. Prepper

I’m Laura P, aka, Passion Prepper, aka, Storage Prepper! I’ve been homesteading nearly all my life and prepping for the last 6 years. I strongly believe our great country of America was built on self-sufficient families like mine and yours. Politics bores me, learning new stuff, getting outside and living life thrills me.

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