Freezing and Drying Food

In a cool, dark, airtight glass container ground cloves typically last for around 6 months. But if you want longer lasting cloves than i would go for whole cloves. They last for about a year. Hope i helped!

Pickling and canning for preservation is a very exacting science. Most canned foods are processed by a hot water bath method. Low acid foods need to be processed using a pressure bath method. Processing time vary depending on the vegetable, fruit, or meat being canned. Done incorrectly food can develop botullisms that can make you very sick or even kill. I recommend you buy a book (Ball Canning Guide is excellent and readily available). If you do not want to spend any money, look up the National Center for Home Food Preservation (NCHFP) website. It has information that has been scientifically developed, tested, and approved for the canning and preservation of meats, fruits, and vegetables. They have many recipes and detailed methods for preparing them properly. Research first and then buy the proper equipment required for successful canning. Buy your vegetables at a local farmer's market if possible. The less time the vegetables have been picked the better your canned goods will taste.

Yes - but it depends upon the dish.

Pyrex bake-ware does not like extreme temperature changes, such as directly from the freezer into a hot oven, or from a hot oven into cold water. Pyrex bake-ware (usually the clear glass variety) would often need a period of thawing out before placing frozen food into a hot oven. Pyrex bake-ware can not be used on the stove-top or under the broiler - no direct heat usages. However the question concerned Corning Ware, and Corning Ware and Pyrex are two different kinds of glasses, with different capabilities, and uses.

Again the proper answer depends upon the Corning Ware being used. Corning the glass-maker in the mid-1950's came out with its Pyroceram glass-ceramic white cookware - "Corning Ware" with the little blue flower and later other patterns. Millions of these items were produced. Corning Ware made from a material intended for missile cones could go directly from freezer to hot oven to stove-top to the microwave oven to table to fridge to the broiler to the dishwasher, etc. Extreme temperature changes did not affect the very durable cookware, such that the Corning company issued its cookware with 10-year warranties for replacement if breakage occurred. Corning the company only issued 2-year warranties on its Pyrex products if heat related breakage occurred. The Pyroceram cookware was very tough stuff. So yes, the Pyroceram Corning Ware cookware could go direct from the freezer to the hot oven - there would be NO DAMAGE to the cookware in such a practice. Pyroceram based Corning Ware often has markings on the bottom or near the handles concerning stove-top, oven, fridge and freezer usage. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

Just to be inclusive, in the 1990's Corning produced a series of Visions cookware, brown amber and cranberry colored glass-ceramic dishes and casseroles, that had the same basic properties of its white Pyroceram cookware. Visions cookware could go directly from freezer to hot oven to stove-top to the microwave oven to table to fridge to the broiler to the dishwasher, etc. Extreme temperature changes did not affect the very durable cookware, Many folks mistake Visions cookware for Pyrex bake-ware, they are not the same. Visions cookware was never issued in the forms (square pans, rectangle baking pans, loaf pans, pie pans, etc that clear glass Pyrex baking pans had been produced in for decades. In any case, Visions glass-ceramic cookware could go direct from the freezer to the hot oven - there would be NO DAMAGE to the cookware in such a practice. Visions glass-ceramic cookware also has markings to indicate usage. The majority of Visions cookware were of the "stove pot" design - stove top was intended from the start. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

In about 1998, Corning the company sold its housewares division to World Kitchen, who was now licensed to produce cookware under the Corningware name and brand. A short time after the sale, the production of Pyroceram based Corning Ware cookware and the Visions cookware ceased. World Kitchen brought to market and to this day produces a series of stoneware casserole dishes it called Corningware, some in bright colors. These stoneware dishes could go from freezer to hot oven to the microwave oven to table to fridge to the dishwasher -- just not directly! Extreme temperature changes are not good for stoneware, nor can such stoneware dishes be used on the stove-top or the broiler - not direct heat usages. The current stoneware dishes usually have a coarse unglazed ring on the bottom of the cookware, and will indicate no stove-top usage. The stoneware dishes were intended to be used in the oven - conventional gas or electric, microwave, convection, etc. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

In short the answer is that the older white Corning dishes and the Visions dishes can easily handle being placed directly from the freezer into the hot oven! That might not be a good thing for the frozen food, but the dish can handle it.

Using the newer Corningware (produced since 2000) and all Pyrex casseroles one should allow the food to thaw a bit before placing the cookware in a hot oven. That might be a good thing for the frozen food as well as the dish.

Not really. It's just pure carbon dioxide.

You could do that in theory, though it's probably not especially good for it, and it takes more energy to cool it back down from room temperature than it does to keep it cold.

Unless it's going to be empty for long stretches of time (in which case unplugging it and propping the doors open might make sense), just leave it on.

You probably can, but it could depend upon the recipe. Check with your supermarket for tips, or you can experiment to see how it does. Make sure the pie is tightly wrapped before freezing to prevent freezer burn.

We cannot freeze cooked Eggs because they leave smell and cannot stay fresh.

Jello DOESN'T freeze like water because it has more colligative properties that increase the freezing point.

The advantage is storage ! When I dry 3 bell peppers, they will reduce down to about 1/2 cup. A gallon of fresh parsley reduces to a small zip-loc bag !

Dried fruits are great in trail mix, and light to carry when you are hiking.

6-12 months. Any longer than that will still be edible but the taste will be impaired.

If it is pink you could if you really wanted to but if it is black i would suggest against it. Cooked shrimp turns pink. But i dont see why you would want to eat frozen shrimp unless you couldn't wait 10 minutes to thaw it out.

For longer shelf life of frozen food, store it below 0 degrees Fahrenheit (-18 C). Make sure the packaging is appropriate for freezer storage. It should be tightly wrapped with an impermeable membrane. This will help prevent drying out, freezer burn and picking up strange flavors and odors.

refrigerator : five degrees Celsius four

fridge: minus five degrees Celsius minus 18

I would not see any reason why frozen homemade cooked meals could not be cooked from frozen. They might do better if thawed, though - heat more evenly in less time and might be less likely to dry out.

I did not have any luck with an online search, but I found that Searspartsdirect has a chat function where you could get an answer.

Milk doesn't dry; if it dries, it's not milk.

freezer temperature should be 8c
a refrigerator for safety of food should be operated at 8 degrees or below to prevent contamination

In baking recipes, the dry ingredients are flour, baking powder, baking soda, spices, salt, cocoa (if it's used) and anything else that doesn't have moisture in it. Wet ingredients are fat, eggs, vanilla, milk, buttermilk and anything else that has moisture. Sugar is usually catagorized with the wet ingredients because it dissolves. The other dry ingredients (other than salt) don't dissolve but form a suspension.

For a few years if in an air tight container.

That will depend upon the type of meat. Fatty meats will go rancid in the freezer. So something like bacon or sausage will be good only for a month or two. Pork doesn't last as long as beef. Definitely plan to use frozen meat before a year is up, but sooner is better. See Related Links.

Yes. For instance, you can chill a glass that you are going to use for a cold beverage.

Warning: A closed glass container can explode and spread shattered glass all over the inside of your freezer if it is too full. Liquids expand when they freeze, and if there isn't enough room for them to expand inside the container, they will burst out of it.

This can happen with other containers, too, but you won't see the wreckage that you get when it happens with glass. It's the kind of mistake you don't make more than once.

Yes, but it is likely to crack if you fill it up with liquid and then seal it.

NEVER stack two or more glasses in the freezer. Stacked glasses act just like a closed glass container when placed in the freezer and will break, even when there is nothing in them.

As with all freezing questions: You can freeze anything, it's the defrosting that is the problem.

Mushrooms contain a lot of water and during the freezing process, the expansion of the ice alters the cell structure.

When they are defrosted, they will not have the same consistency, probably more like mush (no pun intended).

It will be Ok to freeze them, but don't expect them to be the same once defrosted.

It will probably separate if you freeze it. It should keep well in the refrigerator without freezing.

Yes. Be sure to make the uncooked stuffing wrap up well to lock in flavor.