There is a fairly easy way round all of these problems,even if you discover you have used the wrong mix already , I have done it myself this year too and used a MG potting mix with a wetting agent in it, same results as you ??, however this can be cured and perhaps save any remaining plants that have not shown any signs of the disease as yet -if it is not too late already. All you have to do ia obtian a block of Coir fibre, or even loose finely ground Coir fibre and sprinkle it on the existing suraface of the container the young plants are in, to about a depth of half an inch, this then wicks away any surplus moisture and prevents any form of damping off disease, naturally it is of course always best to buy compost with the coir fibre already incorperated in the mix all the way through-you get no problems with damping off after that, Coir fibre is ground up Coconut fibre that surrounds the nut, the best source of coir fibre bricks or blocks is a company called (Fertile Fibre)-it's on the internet. After treatment you just water the trays as normal, as the coir fibre will take care of the rest.you may notice one or two little plants still keel over with it later on-these are the plants that were already just infected with the disease before you treated them,but not yet showing.

Linda is absolutely right about losing moisture in food by letting it sit in a freezer. That's why you'd never freeze anything for a few hours; that will form ice crystals which you don't want. The question had to do with vacuum sealing, and I've found it's best to only leave food in the freezer for as long as it takes to firm. For some foods that's 10 minutes; others could take 30 minutes if they have a lot of moisture. Some moisture is lost, which is what allows you to vacuum seal without pulling too much moisture from the food, since that is often what prevents the bag from sealing. There's a fine line; you'll have to figure out where that is for your particular freezer. The less time you leave it in the freezer, the better off your food. To maintain freshness it is best to allow as little air around the item as possible. Of course; that's exactly what the vacuum sealer is for. I freeze hamburger patties first, because beef that has turned dark just looks nasty to me (not fresh). I've personally never had a loss of moisture in the meat by doing this to the point I can vacuum seal it (15-20 minutes in the freezer). Again, I just don't want the juices to run into the machine. When I throw them on the grill after they've been thawed, at least they look appetizing enough to eat! No one I know wants to eat a grey, nasty looking hamburger patty. Again, with cookies, because they are vacuum sealed there is no moisture loss as there is no oxygen for ice crystals to form. Even if you cut the end off the bag to allow a little air into it, then simply fold it under the food while it thaws, there's no moisture loss. Opening the bag first keeps the food from being compressed as it thaws, so instead of a dense compact cookie due to lack of oxygen, you'll have one that expands a little and becomes more...uh, ''normal'', for lack of a better word, because of the air. I've eaten things from my freezer that were vacuum sealed as long as a year before and experienced no losses of flavor/color/moisture. That's why my vacuum sealer has paid for itself in a short amount of time; it's in the cost of food that's no longer thrown away. They're especially great for small households, just for that reason. In fact, I'm on my second one in 7 years, since I wore the first one completely out. When I was designing my kitchen, I realized the vacuum sealer was one of my most used appliances. Because it gets used at least 4-6 times a day, we never throw out food any more!

Yes, there is a rule, plumbing code, that says your drain line must slope, the entire length. BTW, I've found a 33" side-by-side refrigerator to be much less convenient that an over/under, and it holds less. I prefer the freezer on the bottom style. JMHO

The room is 12 x 12, so not too big and one window. It tends to be dark. It has wood paneling and crown throughout. The smoke damage has been determined to warrant a refinish/cleaning, not a replace. The floors will be replaced due to smoke between crevices in wood. Ceiling is also being replace. Wood is not beautiful, but overall effect is nice for a small den with one wall built in bookshelves, a set of small double doors (no glass) and a back door out the other side of the room. I am sorry I don't have a better picture, but I am not in the house currently.