Freezing and Drying Food

Yes, you can safely freeze watermelon, but the texture will be different when it thaws. It's good to eat as a slushy.

that would be a NO!

The freezing point of water is 0 degrees centigrade or 32 degree farhneit .Hence food will freeze only in a freezer as it maintains a temperature below freezing point of water, and not in a refrigerator because the refrigerator maintains a temperature that is few degrees above the freezing point.(3-5 degree celsius or 37 to 41 degree farhneit)

no, many of the vitamins are destroyed in the freezing process. fresh is always best

You can freeze uncooked chicken pieces for up to nine months, and whole uncooked chicken up to one year. It's best to use sealable plastic freezer bags for freezing uncooked or cooked poultry.

You can freeze cooked chicken for about four months. Soups, stews and the like which contain cooked chicken may be frozen for 2 to 3 months.

Yes, you can safely freeze liverwurst.

Depends on what you are drying.

When I dry onion tops, celery, bell peppers, etc, I just spread the chopped item on my racks and dry them. ( I use a great home made dehydrator )

If you want to dry things like strawberries, banana's, apricots, etc., you can rinse the fruit in lemon juice to preserve their color. I could care less if my apricots turn a little brown, so I do not bother.

How you store it after drying, is also a factor. Herbs I keep in jars in the pantry. Fruits I put in zip-locs in the freezer.

You have to consider how long you plan on keeping the dried food. If you are going to store it for a long time, use the lemon.

Drying is easy . . . Good Luck !

Tomatoes become swollen after freezing due to the formation of ice crystals within their cellular structure. When frozen, the water inside the cells expands, causing the cell walls to rupture. Upon thawing, the damaged cells release their contents, resulting in a mushy texture and the swollen appearance. This change is primarily due to the high water content in tomatoes, which leads to significant structural damage during the freezing process.

Dates are usually dried, so you would only need to freeze them if you wanted to keep them for quite a long time (like a year). In that case, you can put them in an airtight freezer bag or other airtight container and put them in the freezer. It would be helpful to freeze small amounts in small containers so you don't have to thaw all of them to use only a few.

Yes, you can safely freeze grains. It helps keep them fresh longer.

Im sure you can try microwaving it

apples

Fats crystallize when they are frozen. Oils tend crystallize or freeze at temperatures below room temperature (72°C). Fats tend to be frozen at room temperature.

Fats can crystallize with different crystal structure. The crystal structure affects the stability and quality of the fat.

Yes, you can safely freeze stroganoff.

Yes, it's safe to freeze cooked sausage and peppers.

Corn should not rot when you freeze it.

Chest freezers generally store food better. Since cold air drops, cold air will be lost every time the door is opened. That doesn't happen with a chest freezer. Also, many chest freezers do not have a defrost cycle. The air inside the freezer will warm up during the defrost cycle which will affect the quality of foods stored long-term.

You should never put hot things in a fridge or freezer as this will damage the cooling mechanism of the appliance . All foods to be placed in a fridge or freezer must be left to cool down at room temperature before being stored.

as long as they are still FROZEN. if they are not frozen anymore, you have limited time. not frozen but still cool to touch

Yes, Gravy Popsicle = GOOD

freezing seafod is never a great idea. squid and octopus get tough and rubbery when cooked too long or not long enough. they must be cooked very quickly or stewed for a good while.