is the freezing point ideal for food preservation or is food affected by lower temperatures?

Question

I live in a cold environment and sometimes put food/drinks outside as extra freezer space for fairly short periods of time. It can get to -30 degrees Fahrenheit. I am mildly curious if most food is preserved the same way as long as the temperature is below the freezing point, or if something else happens (like if it could last longer or if it would dry out quicker when it’s too cold).

In: 8

Answer 1

What people didn’t mention is that certain food ingredients has a certain limit tolerance to cold. If you go lower than that , you are gonna get cold injuries to said ingredients. A lot of vegetable suffer from this.