[Jane Long]

I have frozen milk, half and half and heavy whipping cream.

I’ve used two methods, successfully.

One, either pour entire quart/pint into like sized FREEZER ziplock, take as much air out, as possible, lay all bags on cookie sheet, freeze.

This allows them to freeze flat, saving space. They have NOT expanded, or broken the seals, that I can tell.

The other method, is to pour contents into ice cube trays, freeze. Remove frozen cubes and put into Food Saver vacuum sealing bags, and vacuum seal. Not as flat, but allows you to take out only as much as you need.

I’ve also saved washed/dried empty containers (that milk/cream came in) to pour thawed bags in to.

[WHATNEXT?]

Thank you for your storage methods.