Kmama, shellies should be blanched before freezing. You can use the same blanching instructions as for frozen limas (I use the Ball Blue Book as my canning & freezing reference). I use 3 minutes for smaller beans, and 4-5 minutes for the larger shellies. These times are based upon freezing about one pound at a time, which is usually about a quart of shellies by volume. A ziplock bag or plastic freezer container works OK for short-term frozen storage, maybe 3-4 months. After that you will likely see some degree of freezer burn. For long-term storage, I recommend vacuum sealing. The best way to do this is to first freeze the beans into a block (I use square 1 pint plastic freezer boxes) then vacuum seal the block. This overcomes the problem of liquid and/or debris being sucked out, which can lead to a bad seal on the bag. With a good seal, I've kept frozen shellies as long as 2 years (at zero F*) with minimal reduction in quality. They won't last as long in a refrigerator ice box, which usually has temps just below freezing. I can't imagine a winter without frozen shellies. Good luck!

sally2- What you wrap your bread in depends on what TYPE of bread it is to begin with - enriched or lean - what characteristics are you trying to achieve - better crumb or crust - and how long it needs to be stored and remain fresh. As an example: If I make a loaf of crustless sandwich bread in a Pullman Pan (which is an enriched bread with a very close/tight crumb), and the loaf is going to be used for sandwiches and sliced in thin slices, I will wrap the loaf while still slightly warm in order to maintain the soft crumb I want/need for sandwiches. I know from the science involved (and experience), the loaf will cut better the next day when the starches are "set", and because it was tightly wrapped in plastic wrap it will maintain the soft crumb, characteristic of sandwich bread. Or, if I make a small lean free-form loaf that will be used within 24-48-hours, I might up-end the loaf with the cut end on a breadboard and cover it with a light cotton cloth or place the loaf in a cloth bread bag in order to maintain the crust. I wouldn't want a soft crust in this case, so a tight wrapping of a plastic bag or plastic wrap wouldn't be the correct application. When I teach bread classes, I spend a lot of time teaching about the science of bread staling in order to understand the finer points about how to store different types of breads. People who convert to homemade bread often have one big complaint, it doesn't stay fresh long enough....and that's because they may not be storing it correctly, or packaging it at the best time, or choose the wrong type of bread for what they are needing it for. Storing a freshly-baked loaf of bread isn't a one-method-fits-all, at least from what I've studied on the subject. -Grainlady

We go through periods of eating more or less bread so before I freeze mine I always cut the loaves in half so I can take out a half at a time. Even being out a few days I'd rather run out and take out another half than have some go stale. Not that you can't do plenty of things with stale bread. Smiles. I wrap each half tightly in plenty of plastic wrap or foil and then put in a freezer bag. When I thaw them I take it out of it's bag to thaw so I don't get any moisture on it. Then a couple of hours later I just wipe out inside of baggie if I'm going to use the one from the freezer or put into a fresh dry baggie to store. So my only hints different from the others is to make sure to cut loaves in half if you think you might not use the whole loaf within a day or so and to thaw out of the bag and wrappings. HTH

Ammonia? Nope! Just "fishy," and that's often why people don't like fish. Just soak that baby in salty ice water and cook it prior to dinner. It will taste and be fresh. @donna_in_sask DH just called from Costco asking the usual DH questions. I didn't tell him to buy fish, but it's a 3 hour drive home since it's rush hour. He went for a doctor appt, and I gave him the Costco list. He's bringing home those nice lamb chops they have, but no fish. Tonight is just homemade pasta sauce over angel hair, Caprese salad with real buffalo mozzarella and some garlic toast.