Looking at the code it seems the link is coded as a form button instead of a hyperlink. That's why there's no right click or no new tab/window.

I have an upright freezer in my kitchen. It has an opening in the oak cabinetry that my DH built when he did the rest of the kitchen cabinetry and looks like the refrig opening (match-matchy). Having it there makes so much more sense than one out in the pole barn (sorry annie1992). I also have a chest freezer in the bakery kitchen. To organize them, I put like things together on the shelves, some in baskets, some not. They are labeled on the outside (plain paper under a magnet) as to what is on each shelf of the upright, and what is in the left, middle, and right of the chest. They do get a lot of scritch-scratch on the papers, but I can finally keep track of all the "just stuff it in there" that may be labeled (like cloudy_christine) from too many years ago. The labels are: poultry, meat, seafood, fruit, veggies (including onions, sweet peppers, mashed potatoes), dairy (cheese/butter/eggs), finished stuff to reheat, and the additives (fat back, dried herbs, ginger, zest, bread &/or crumbs, vodka). All of the labels include dates - it only takes a minute - truthfully! The shelf for stuff to reheat is the wisest thing I've done since there's just the two of us and I cook for an army mostly, old habit having multiple children and/or relatives in the house. Pulling out a pile of waffles, bean soup, cooked rice, or ravioli is a god-send when it comes to lunch or dinner time. No stress. Do invest in a new gasket for whatever you buy new. The freezer will last a long time but the gaskets age and, like you discovered sleeven-dog, the manufactures stop offering them when you need them, years later. Extended warranty on most appliances are totally worthless. The unit is covered, usually by a 1-yr warranty, so what you are buying is just more money out the front door because it is not going to fail the first year. IMO Do buy a Food Saver or other air-sucker to preserve your frozen stuff. Even the lowly Mason pint or quart jars work exceptionally well in the freezer. IMO. Keep a thermometer in it. OF is OK but -10F is better. If you have a lot of open space in the freezer - stuff it heavily with newspaper or rice/flour/cornmeal/cereal/staples, or even ice cubes in a bag. The less air circulates in the open areas the better to maintain the freezing solid temperature in there. Nancy

Me! It was me! Thanks SJ, and here's the thread to keep it all tidy: Why did I wonder?

I believe that some of you don't understand what's been going on with the initial posts. It's not that we couldn't figure out where to post, but that the words become gibberish....which cannot be corrected! Backspacing only multiplies the gobbledygook. It only occurs during that initial post. This issue has been resolved for me as of today so I encourage others to try again.