Why are your plants getting fungus? This must be solved. Spryaing should not be a long term answer. Like taking a pain killer instead of finding out what is causing you to need a pain killer and treat the cause instead of covering up. It isn't a good idea nor needed to spray the plant itself, in a enclosed terrarium you may be encouraging fungus growth on the plant. Constantly spraying the plant with heavy mist does it no favors. A water spray of fine mist to enchance the look is great but spraying chemicals organic or not is zapping the vigor of the plant, without finding the cause of the problem. This plant does fine with humidity in the air in producing dew thick leaves, which you spray it you wash them down. D. capensis doesn't like real hot temperatures that could build up in a terrarium and likes moderately strong light. Its not a hard plant. There have been plants here sitting outside all winter with temps down to the low 30's and highs only in the 50's with cold nw winds hitting them and low humdity down to the 30% range which have had dew and good leaves. Though a bit ragged out looking. Now with temperatures in the 70's and nights in the 60's they thrive with humdity still low at about 45 - 60%. However with summer heat soon to arrive the D. capensis will go downhill due to the temperatures climbing into the low 90's and 80 at night with very high humidity and the sun to much for them.

Being wrapped as well as it is will help, and if it's cryovac'd that's even better, but if you expect to store the meat for long period, and if your barn freezer still holds temperature reliably, it's worth digging it out. Because heat rises, the chest freezer will take in less warm air when you open it, and the more densely packed a freezer is, the more efficiently it runs and the better the frozen packages can keep each other cold. It's important to organize it well, however, rather than having it sit open while you dig through it looking for one last pork chop. Make a list of what you have and where it is, and make a note of everything you add and remove. It helps to tape it to the freezer with a pencil. The high end, newer upright freezers use a system I don't really understand well, with evaporators that remove the moisture from the air that gets in, preventing frost from forming, rather than running through defrost cycles like the old style automatic defrost freezers did. That will give you less freezer burn, but the manual defrost chest freezer is still the recommended appliance for long term meat storage.

For a number of years I have bought pecans in a fundraiser and frozen them once a year. At times, some will carry over one year to the next and possibly up to the two year mark or a bit beyond. I know they have been good that long in sealed packages. I think you have to try to know -- so I would warm them up (all or a sample) to room temp. Smell them and if they don't smell rancid, then taste. If they haven't gone rancid, Have not picked up off flavors in the freezer and are not freezer burned, they should be okay to eat. If they seem a bit meh, try toasting them. Many recipes specify toasted nuts and in most it would be fine to use either.

I know this sounds terrible - but is delicious - Use strong coffee - like leftover from the morning 4-6 cups(?)- onion- green pepper - garlic - fresh ground pepper - sometimes I throw in a diced hot pepper. Add enough water to cover - Cook very slow - crock pot or on top of stove until fork tender. I actually cook mine in the oven - convection @ 285 about 2 hrs. in a large Le Cresuert dutch oven. Let rest in the jusices. Remove - shred w/ 2 forks. This cooked pork loin is then used for barbeque, frajitas , Black bean soup, nachos, enchiladas........I keep a stash of frozen cooked pork in the freezer. People love it!