Can one freeze water instead of boiling to make it safe to drink? Why or why not?

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This is in the context of well/tap water that doesn’t meet “potable water” requirements due to lack of inspection thoroughness/frequency

In: Chemistry

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Anonymous 0 Comments

While boiling usually is hot enough to kill, on the hot end of the spectrum. (Although, in canning low acid foods, it requires pressure and extend time to make things completely sterile and shelf stable.)

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