Andy M.
Certified Pretend Chef
Salt does lower the freezing point of water so it remains liquid at 32ºF rather than ice. That's why we salt our roads when it snows. Salted foods may not get frozen hard at 32ºF but will still be preserved.
However, once a food is chilled to a certain temperature, the bacterial activity that causes spoilage has been stopped and will remain stopped until the food temp is raised to a higher temperature.
I keep pounds of both salted and unsalted butters in my freezer and never noticed a difference in freshness after prolonged storage.
However, once a food is chilled to a certain temperature, the bacterial activity that causes spoilage has been stopped and will remain stopped until the food temp is raised to a higher temperature.
I keep pounds of both salted and unsalted butters in my freezer and never noticed a difference in freshness after prolonged storage.