TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a bushel of apples left, so I was considering making several fruit pies to freeze for the upcoming thanksgiving season.Thus far, I have seen several recipes that caution AGAINST freezing, some that have tips about freezing (namely, blind bake the crust before freezing, do NOT bake the fruit, bake the pie frozen, just add an extra 20-25 minutes to the normal baking time).Are there any other major concerns when making a pie specifically with the intention of freezing it? Should I add starch to prevent a liquidy mess? Should I try to drain the fruit first with a little salt to remove excess water?

SOLUTION: Are there special considerations for making a pie with the express intention of freezing?

PROBLEM: If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remaining garlic. I am curious add to how long that takes as I cannot remember.This way I will know how much garlic to keep in the fridge at my friend's house, based on how much is used per week, since my friend insists that it must be kept in the fridge.If I plant the garlic that has germinated in a pot, will it grow? How do you grow it?

SOLUTION: How long does it take garlic to germinate in the fridge?

PROBLEM: A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was wondering if someone here had done this or something similar, and could describe the methode (especially temperature and timing) to me - and confirm that this actually work and give a good result.The idea was to take a whole (or half would do?) chicken (I assumed plucked, cleaned and ready for cooking), and cover it with salt! You would basically take lots of salt and add a little water, so you got a thick "goo" of salt. Then you would cover the chicken with this salt-goo in a thick layer. Then you would put the salt-goo covered chicken in the oven to bake. In the oven, the salt-goo would become a thick salt-crust, that would trap in the moisture. When finished, you just crack the salt-crust open.Does this actually work?! I can't help but thinking that the result would be a very salty chicken...

SOLUTION:
How to make "salt-crust-baked" chicken?