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
It is more about how fast you can get it to sub zero temps. You want the liquids to turn to solids as fast as possible AND as low as possible. This gives less time for bacteria / organisms to develop and keeps water crystals small.
The colder, the better.
The faster you get it to cold, the better.
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