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Yes, freezing a bone-in ham before cooking is safe when it’s tightly wrapped and frozen at 0°F (-18°C) within a sensible time window.

Yes, bone broth can go into glass canning jars if you use wide-mouth jars, cool fully, leave headspace, and avoid thermal shock.

Yes, you can freeze bok choy; blanch stems and leaves, dry well, then pack flat for soups, stir-fries, and dumpling fillings.

Yes, boiled peanuts freeze well in freezer-safe bags; chill, pat dry, portion flat, and seal air-tight for up to six months.

Yes, a boiled fruit cake freezes well for up to 3 months when wrapped airtight and cooled, then thawed slowly in the fridge.

No, freezing hard-cooked eggs in their shells ruins texture—peel them and freeze yolks or raw eggs (out of the shell) instead.

Yes, you can freeze boiled eggs in a fish pie, but yolks firm and may weep; cool fast, wrap tightly, and eat within 1–2 months.

Yes, freezing boiled crawfish in shell is safe when cooled fast and sealed airtight; best quality within 2–3 months.

Yes, boiled chestnuts freeze well for several months when packed air-tight; thaw in the fridge to keep the texture close to fresh.

Yes, boiled cauliflower can be frozen for 2–3 months for best quality; cool, drain well, then pack airtight.