How frozen is frozen?
6 years ago
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- 6 years ago
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Frozen Sump Pump Hose: How to Prevent ?
Comments (24)I see your solution I don't like it. If the water from the downspout freezes in the vertical line it will prevent your discharge line from letting water exit from the sump pump. That verticals line can freeze gradually if the downspout is only dripping water into the vehicle line. If you don't have a good flow of water it will freeze before it gets to the end of the line no matter what drop vertically there is. It's referred to as slow flow freeze here. Drip freeze, drip freeze, repeat. A larger diameter line as Brickeeye suggests makes the problem worse because in a larger diameter line there is less water vertically in the line which means the depth of water is less and the flow is wider which helps it freeze faster. A shallow puddle will freeze faster than a deep puddle. Heat trace the exit line from the sump or at least insulate it with insulating pipe tape. Many sewage lines to cisterns and septic beds have frozen this year because in the wisdom of our county they changed the code from 3" discharge to 4" from the dwelling to the septic bed or cistern We have a bit of experience with freezing here. Some places have frozen water this year that never froze in the history of the home. If you think it won't freeze again this year what brings you to that conclusion? This will be a long winter and late spring. I've lived here on the Great Lakes for 60 years and never felt the cold and constant wind like this winter. My heat trace line is good to minus 40C and it froze, 40C is where centigrade and Fahrenheit meets. -40C is -40F. Edit, do not put heat tracing on this line, of there isn't any water in the line it will melt the PVC or ABS. This post was edited by SouthernCanuck on Fri, Feb 28, 14 at 9:35...See Morefrozen frozen drinks
Comments (12)Now that we are getting such beautiful local peaches, I made a double batch of cubes this morning for poolside drinks later today. BELLINI FREEZE 4 fresh ripe peaches, peeled 1/2 cup sugar 2 Tbs. almond liqueur 1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving. To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings....See MoreHow long can you keep saved frozen bananas for banana bread?
Comments (14)The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady...See MoreHow long will frozen zucchini boats (stuffed zucchini) keep
Comments (4)There are a lot of variables in freezing. If they're cold and dry and you can pack them air tight (preferably vacuum sealed), and if you have a good, stand alone (or dual compressor/evaporator) freezer that doesn't run self-defrost (either evaporator or manual), they might freeze very well. The biggest enemy of vegetables in freezing is water migration, so chill in the coolest part of the fridge overnight to make them freeze fastest. Thaw in the fridge as well. They might lose some crispness or tooth, but should be okay. In that case, they should keep well for several months at least. Thrown into a box and put into a freezer that shares equipment with a fridge, they might only last a week, or might not freeze well at all. There are all kinds of variables in between. If you don't have a vacuum sealer, try a zip bag, pushing/sucking out all the air. If they're delicate, cover a piece of cardboard with parchment or waxed paper to hold them in the bag, or use a little tray. Good luck! They sound good. :)...See More- 6 years agolast modified: 6 years ago
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