Your welcome Richard,
I have most of the answers right off of the top of my head but I like to post links to MSU or other reputable sites.
That way it won’t be a wives tale from a hillbilly.
The fruit fresh or citric acid is to keep the food from oxidizing and turning black.
NOT COOL!!
You have to work fast with egg plant.
A trick I use is to lay the stuff I don’t want to stick together out on wax paper in the freezer and let it get semi frozen.
I then put it/them in a zip lock bag, in this way you don’t have anything stuck together.
You can just pick out what you want and seal the bag back up.
I do this with fish, tomatoes, shrimp, pork chops, and just about every thing.
With soups and such you can fill the freezer bag about half full and remove the air.
Then lay the bags down flat and let them freeze.
Then it all goes into the large NOT frost free chest type freezer.
Of course I’m lucky enough to have two refrigerators and one large chest freezer.
It lasts for a very long time.
No worries!
Too bad we can’t freeze melons and have them come out fresh.
Worth