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  2. How to Freeze Okra in 3 Easy Steps - AOL

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  3. 9 Items You Should Actually Store In The Freezer, According ...

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    Freezer Storage Tips. Since it extends the life of perishable items by weeks to months, “freezer storage is an amazing way to reduce food waste,” explains Gangeri. ... Frozen food remains safe ...

  4. The Basics of Freezing and Unfreezing Food - AOL

    www.aol.com/lifestyle/food-basics-freezing-and...

    Kathy Bernard, acting manager at the U.S. Department of Agriculture, give us tips on the proper cold storage of food. Check out the slideshow above to learn her tricks. For more Food Storage Tips ...

  5. Shelf-stable food - Wikipedia

    en.wikipedia.org/wiki/Shelf-stable_food

    Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated , but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life .

  6. Food storage - Wikipedia

    en.wikipedia.org/wiki/Food_storage

    A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...

  7. Individual quick freezing - Wikipedia

    en.wikipedia.org/wiki/Individual_Quick_Freezing

    The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries , fruits and vegetables both diced or sliced, seafood such as shrimp and small fish , meat , poultry , pasta , cheese and grains . [ 1 ]

  8. Our Ultimate Guide to Freezing Food - AOL

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  9. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]