Essential Concepts
Refreeze only if thawed in the refrigerator and kept at or below 40°F. If food thawed in cold water, the microwave, or at room temperature, cook it first or discard it if it warmed too long.
When you’re deciding between freezer vs canning, freezing is often the smarter choice for small amounts, delicate produce, or days when you want a quicker, simpler preservation method. This small-batch preserving guide helps you make safe food storage choices based on the food you have and how you plan to use it.
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