Yes, but the water in it will tend to separate upon thawing. It won't beat up like whipped cream (something it can do if not frozen) but will work just fine in cooking and baking applications. It is not recommended for use in dips and such since it's texture will be vastly changed.

Until it forms slimy chunks at the bottom of the bottle...then throw it away. But seriously, I read somewhere it only lasts 3 weeks open in the fridge...but I have kept using mine WELL after that time frame.

Pyrex is perfect for microwaving because it is made of glass. Glass is safe to go in the microwave and it will not contaminate your food.

About a day at the most. Trust me, you don't want to leave it in there for over a day.

Butter can last up to 12 months in the freezer. See Related Links.

Store them on a shelf, on a table (pallet) or in a cabinet.

On the floor, they are subject to absorbing spills and attracting pests. Plus, floors are hard to keep sanitary, and then if you handle the container that has been on the floor, you spread the contamination.

Yes, but it may take a while. If you freeze normal dairy milk it takes a while to properly harden, otherwise it'll just be soft ice-cream like ice with liquid in the centre. You can freeze skim milk but it will not be very nice.

If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts)

It is safe to freeze cooked food if it is done properly. After cooking (you may wish to slightlyunder cook the food, as it will cook more during reheating), cool the food rapidly and freeze as soon as it is room temperature.

You can cool the food quickly by completely removing it from the heat source (including taking it out of the pan) and placing it on a cooling rack, which will allow air to circulate underneath. For faster cooling, you can place a dish of ice cubes and water under the cooling rack.

Once the food is cooled, freeze it immediately in packages that are as shallow as possible, and do not stack the packages. I usually freeze cooked food in a plastic freezer bag or dish and then vacuum seal it once it is frozen (especially useful if freezing soups, stews, or sauces).

To reheat, thaw the food in your refrigerator and heat as you would any other refrigerated food. You can also heat from frozen in a medium oven (300-350) until heated through, though I usually only do this with foods I can add liquid to in order to prevent drying.

I'm Australian, and I'm guessing that 'jello' is jelly..?

Sorry

And anyway, if you are talking about what we call jelly then generally it takes about 4 hours to set properly.

But that all depends obviously on how much you have and how cold your fridge is.

Hope we are talking about the same thing and that I helped :)

Times differ for the size of container you want to chill. A cup will chill faster than a quart. A quart will chill well if left in the freezer for a half hour to 45 minutes.

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.