Few methods of preserving food are as easy as freezing. But while cold temperatures slow the deterioration of foods, they do not stop the process entirely. Freezing can also damage the cells of many foods. The ideal temperature is about 0ºF. At this temperature, foods freeze quickly. Freezers that are too warm (between 25º and 31ºF) take too long to freeze food, causing large ice crystals to form on the food and give frozen food a poor texture.

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