Bacon and Sausage must be frozen, then wrapped in newspaper, for insulation, tape up and then put in a ziplock bag, will stay frozen just like it was pulled out of freezer after 24 hours, will still be ice cold and partially frozen after 48 hours, but I would not push it after that point, you don't want to take a chance with food posioning. Eggs can be dropped in boiling water for 10 seconds, this will seal the shell, should last at least 2 weeks. Get the smaller size egg, they have stonger shells, the larger eggs break easier.

Posted by Tim O'Brien on March 19, 2001 at 23:14