@annie, being an old man who lives by himself, my biggest issue is getting portions down to the right size! I also still work full time; so my personal time is just not sufficient enough to spend the extra time canning. I have a gas stove top and decent nuker and plenty of freezer space for myself. I will make up extra meals and freeze them in individual sized containers, but those are much like what I normally make for myself, one dishers, generally pre-cooked and brazed in an orange non-stick 8" fry pan. I am still gaining weight; so the portions are still too big! I am finding that even at that restaurant portions are very often double the size it takes to fill me up; so when I eat out with friends or my sisters, we very often split an entre. One meal two plates. Gardening for me, like fishing, is a hobby. I fish catch and release primarily for crappies, and do not garden for preserving except for my current passion, which is garlic, which I cure and carry over whole, replanting my own stock right along with the red tulips I use to divide the varieties. I only have a 40x120 city lot anyway, and I maintain a couple of nice flower beds; so there is not much space for preservation gardening. Sorry maam being an old farm boy, I retain a preference for corn fat beef and pork, and confinement fat and tender chicken. I definitely prefer chicken over turkey and domestic meat over wild. Being lactose intolerant, I don't use dairy at all except for well aged cheese. LOL the sharper the cheddar the better.

But if they will turn to mush, I wonder if it's worth it. Has any tried freezing grated carrots for baked goods and had good results? Not if you understand how freezing works. ;) When thawed, the cell walls of the food rupture in anything that is frozen. That is why we switched to diced carrots as I said above. The larger the piece that is frozen the better the thawed texture will be - still soft but at least not mush. Abd the shorter the frozen time the better the thawed condition. So given what you want to use them for, freeze very large chunks and then thaw and grate the chunk when ready to use. Dave

Yep, it's a "convenience" food. I started using it for low-carb baking long before I went gluten-free. I also save the pulp from making almond milk and will dehydrate and use it for almond flour (I also use it wet for making "raw" cookies and crackers in the dehydrator), but that's not something I make all the time, nor is it the same quality as Honeyville Grain almond flour. I purchase almonds from Sam's Club or occasionally in bulk when I find a good price (which doesn't seem to exist these days), and after the holidays I'll buy as many nuts as possible when the price is generally reduced 25-50% at my local grocer. I soak and sprout all nuts, then dehydrate them, which makes them easy to digest, increases the nutrition, and they also last longer in storage. The only nuts I freeze (after being processed) are walnuts because they contain large amounts of triple unsaturated linolenic acid and are much more susceptible to rancidity. I also make other nut milks and use the pulp for flour or raw foods. No harm done.... :-) I just follow the food storage practices outlined by the LDS Church even though I'm not a Mormon. -Grainlady

Hi Ladies, I appreciate all the responses. Only after I posted my query, I should have introduced myself. I frequent the Houseplant forum regularly, but often "lurk" on this one to get ideas and learn lots as well. Nothing has changed regarding my baking utensils or anything else. The thing that bothers me is my hubby gets requests from his co-workers for my muffins and butter-tarts. (They buy them). The other day was the first time it was noticed they were green, when the lady asked dh "what the green things were". If it were a zucchini muffin, that wouldn't be a problem, but they were carrot-bran with buttermilk powder. I honestly don't know what to do except go back to using buttermilk and see if it corrects itself (which it should). The powder is so much more convenient when I get sudden orders from his work which happens often. Sherry