Freezing and Drying Food

To DRY OUT PAPAYA SEEDS from a fresh papaya: Roll the seeds between paper towels to pop the juice sacks. Once all the juice sacks are popped you are left with a black seed kernel. Place the seeds between dry paper towels and set aside to dry out for at least a week.

maybe. but it might not taste the same way that it is supposed to taste if it is for a certain recipie. :)

If you have raw frozen pork and you let it thaw, it is not a good idea to refreeze it. You can cook it and then freeze it. This way would be safer.

The food in the freezer might still be OK. The food in the refrigerator is a different story. If potentially hazardous items like meat and milk have reached temperatures over 40°F for more than 2 hours, you really should discard them.

Sorry I don't know but would love to. I have a recipe that calls for putting glasses in freezer for 1/2 hour but the only suitable glasses I have are crystal.

For best quality, opened, dried cranberries should be used within 12 months if stored below 65°F; 18 months if stored below 45°F. Best storage is at low humidity, so refrigeration is excellent for storage.

Live mussels should not be frozen. The mussels should be fully cooked before freezing. Cook them in a broth and freeze both the mussels and the broth.

http://www.seafoodfromnorway.com/page?id=118&key=983

for one billion hours that's why it cost so much for dehydrated food.

Months to years, if the food is properly dehydrated in a food dehydrator. Use a dehydrator to remove the food's moisture, allow the food to cool after drying and then store the food in an airtight container.

There are many foods and meals that you can cook ahead and freeze to eat later. Some foods that freeze well include, meatloaf, meatballs, lasagna, stuffed shells, stuffed cabbage, stuffed peppers, and roasts.

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Any food frozen will last forever and be safe to eat. The longer it is frozen, the quality of the food will decrease, meaning it may be off in color and not taste as fresh. Be sure to watch for freezer burn.

Since jerky is made by drying the meat simply soak in water for as long as it takes for the water to start changing color. Depending on how long it soaks some of the spice may escape as well; not to worry. A fresh marinade of citrus, vinegar, or juice can add flavor where the salt used to be. Re-Dehydrate as processed before; it should take a fraction of the time as it was once dried already. I little tougher but it beats throwing it out.

You can freeze tomatoes in any form, the only effect freezing has on tomatoes is that they will soften when defrosted, similar to canned tomatoes.

If the meatballs were held under refrigeration the entire time they were thawed and were not starting to spoil before they were refrozen, you could eat them. The quality and flavor might be diminished. If you are still in doubt, don't eat them.

because its ali's birthday on the 26th december

Two Days

To stop something from rotting we preserve it. Preservation means to stop from rotting.

Yes, but it takes a long time.

If you are heating them in a microwave, the water doesn't need to be boiling first because it will continue to heat while they are cooking.

Yes you can, just make sure you seal it well

The only way I know of to remove freezer burn is to cut out the effected pieces.

Generally yes, a freezer should be kept in the house. Home freezers and refridgerators are designed to be operated in a normal "room temperature" environment. Operation at unusually high or low ambient temperatures will be inefficient and/or the freezer will not control temperature properly.

The short answer is makes the ice melt. The long answer is water freezes at 0C adding salt lowers the temperature, at which water freezes, which means the ice now above the freezing point, it therefore melts

You can freeze oyster stew. I wouldn't freeze it with any potatoes if you add these to your stew. (I don't so....) In fact, Campbell's soup used to make a frozen oyster stew that you could just put straight into the pot. Unfortunately, it was discontinued. You may have some separation of the milk & the fats of the stew. (butter, milk fats, etc) but is quickly remedied with heat. Hope this helps!!

Vodka will increase in viscosity but not freeze in many freezers. However, get the temperature cold enough and Vodka will freeze. Alcohol-water mixes as in beverages such as Vodka will freeze somewhere between -114 °C and 0 °C depending on the alcohol content.

Place them into boiling water for 10 to 15 min, [called blanching] place in ice water, drain, then place on a cookie sheet. Freeze the tomatoes. (This will prevent them from freezing together.) When they are completely frozen, place in a freezer bag and store in the freezer.