Questions about long-term food storage such as canning, pickling, freezing, and drying.

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1answer
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Keeping Food Hot & Delicious

I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp, while also keeping my deserts cool ...
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0answers
47 views

What types of food is suitable to be prepare at home and to be eaten during tea breaks? [on hold]

As a parent, I need to prepare some food for my child's tea breaks - usually about 2 pm to 3 pm. I know some food cannot last that long. So, my question is what types of food are suitable to be ...
10
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3answers
2k views

Is it valid to claim that a jam contains no preservatives?

Some commercial jams state on the label that they contain "no preservatives", or are "preservative free". As I understand it, jam is a type of fruit preserve. Like most fruit preserves, it is ...
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0answers
33 views

Is the daily value for ingredients a minimum or maximum suggested value? [closed]

Based on a study in 1968, a 2000 calorie diet should have certain levels of essential ingredients. These can be found on food labels on almost every retail food product available. What I could not ...
4
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1answer
66 views

Is it better to use oranges that are under-ripe or over-ripe to make marmalade?

I have some slightly under-ripe oranges, and will be leaving the house shortly. Would I be wasting time to try to make them into marmalade?
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2answers
64 views

Do alcohol and salt help in preservation of dehydrated vegetables?

I dehydrate vegetables and keep them in glass jars for a long time. Is it a good idea to put a small amount of alcohol 70% in the jar before I insert the vegetables, in order to kill the bacterias? Is ...
3
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4answers
194 views

How to make bread mould resistant?

With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would ...
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1answer
53 views

How to preserve eggplants/brinjals?

How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
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1answer
91 views

Orange spots on dry chickpea

I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them. Most of them have some orange spots, which I'm not sure are normal (See picture ...
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1answer
40 views

Dehydrating in a convection oven

How do I use the oven to dehydrate foods. Do I close the door or leave it open?
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2answers
45 views

Dehydration temperatures for long-term preservation

I am dehydrating fruits and vegetables with a home dehydrator. I found in the internet varying recommendations about dehydration temperatures, ranging from 45 to 65 C (113 to 150 F). However, since ...
5
votes
1answer
103 views

Why did my lids seal?

This has never happened to me before! Last night I made Refrigerator Pickles using cucumbers and an ordinary vinegar, water, sugar brine. My intention was to make a couple jars for co-workers who ...
2
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2answers
118 views

Is less quality cream used in salted butter?

My room mate's mom recently told us that butter manufacturers will use a lower quality cream in their salted butter because the salt will help preserve the butter. This sounds too intuitive to be ...
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2answers
74 views

Preserving whole potatoes

What is the best way to preserve potatoes for a long time with minimal lost of nutritional values? I tried freezing, but the potatoes lost their taste and were unsuitable for cooking. I tried ...
0
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1answer
102 views

Will food forever simmered rot? [duplicate]

A friend and I were talking and we somehow came to this topic. Will food that is continuously being cooked/simmered rot? I'm not so sure myself. On one hand, if the temperature is just right, it will ...
0
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1answer
33 views

Making Pickles - Confirming Sanitization Procedure

I'm about to make a batch of dill pickles. The recipe it pretty straightforward: A batch of firm baby cucumbers 1 cup of water 1 cup of vinegar 1 heaping tablespoon of salt 4 cloves of garlic, ...
2
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1answer
50 views

Preserved lime is browning and fading inside the brine

I read a lot about preserved lemons (TLDR: quarter them, and keep them in a mix of lemon juice and salted/brined water for 10-30 days), and I'm trying it with limes. But... Two things concern me ...
2
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2answers
160 views

Why do they put sulphites in vinegar when vinegar is a preservative?

If vinegar is a preservative, how come they put sulphites (also a preservative) in it?
3
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1answer
480 views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
2
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1answer
58 views

Do toasted nuts quickly lose flavor?

There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, ...
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2answers
110 views

Can pasta salad be preserved long-term?

Can I preserve pasta salad in bottles that can last for months? The ingredients are cooked pasta shells, diced onion, diced green and red pepper. The dressing is: boiled together: vinegar, sugar, ...
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2answers
2k views

Can you freeze egg noodle pasta?

I recently made fresh egg noodle pasta. I made too much! Can I freeze it? I have tried freezing other kinds of pasta but am skeptical of freezing egg noodle pasta. What should I do?
2
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1answer
78 views

Will these mince pies still be good and/or safe to consume?

I've discovered some home made mince pies (frozen after production, un-cooked) which were made by following Delia's Traditional Mince Pie recipe this time last year (lard & butter based pastry and ...
3
votes
1answer
524 views

How to preserve cotton candy

For this Christmas, we wanted to do a particular packaging for biscuits using cotton candy. We have a machine to make it, and flavours to do different colors and flavourings. Now, the problem is that ...
0
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2answers
486 views

How to fix ghee which partly turned white and smells rancidly?

A friend of mine has mistakenly stored his ghee in a bowl which was not quite hermetic hence exposed to oxygen and the sun light. The result is that the ghee turned white and is rancid. See the ...
2
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2answers
872 views

Preserving Onions

Here the onion prices shoot up to exorbitant (1000% increase) levels every year and this year it has hit a crisis level , hence it would be nice to preserve them when they are cheap. One way is to ...
5
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1answer
168 views

What is the shelf life of pickled gherkins stored dry?

Our almost 2 years old toddler loves oignons accompagnying pickled gherkins. Unfortunately, trying to pick one by herself, she spilled all the pickle from a brand new (commercial, pasteurized) jar. ...
7
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1answer
244 views

How long will egg yolks keep?

I have one recipe that calls for several egg whites, and no egg yolks that I plan to make soon. I have other recipes that call for more yolks than whites (which I am not planning on using 'soon')... ...
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1answer
690 views

How to preserve and ship home made mayonnaise

I am trying to preserve home-made mayonnaise so that it can be shipped to family and friends, without the hassle of putting it in dry ice packs or the like. Is there a way to preserve it and ship the ...
2
votes
1answer
120 views

Can I use “spent” lemons (juiced) to preserve?

I'm about to juice 5 or 6 lemons, I'll zest maybe 2 of them. (I'm making a lemon cheesecake). Lemon isn't something I care to use very often, but I'm intrigued by 'preserved lemons', something I've ...
4
votes
2answers
116 views

What causes seals to fail when canning?

My husband made and canned pickles 1 week ago. Tonight he noticed the seals were popped on all but one jar. One other time the same thing happened when he canned green beans. What would be the cause ...
4
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1answer
119 views

Drying Picked Beans (Scarlet Runners)

My wife just harvested our first batch of beans and is wanting to dry them, so that we may use them for cooking goodness. How can we dry the beans once they have been picked? Most of what I've found ...
2
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1answer
2k views

Preservative for pickles

What preservative should be used for pickling vegetables like carrot, cauliflower and green chillies which are parboiled and could be used without refrigeration?
2
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2answers
193 views

First time canning…forgot to sterilize my jar. Advice please!

I made a jalepeno/banana pepper relish from my garden two days ago and have since realized that I was supposed to sterilize the jar before doing this. My fault for not researching enough at the ...
2
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1answer
166 views

Is it possible to can lemons in a simple syrup as opposed to using salt?

I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries. I haven't been able to find a recipe for canning lemons ...
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6answers
1k views

Does a home produce refrigerator exist?

It seems there are many foods that benefit from 50 to 60 degrees Fahrenheit / 10 to 15 degrees Celsius storage temperature--herbs, peppers, tomatoes, etc. As it stands, I store tomatoes and some ...
2
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2answers
1k views

Why does soda bread preserve less well than sourdough or yeast based bread?

Most soda bread recipes I've come across (for example, this one) say something along the lines of "best eaten the day it's prepared", "will keep for a day" or similar. This is not the case for most ...
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2answers
335 views

Pickle handling [closed]

Pickles - My brother in law has a fit if you touch the pickles with your hands to replace them in the jar. He claims if they come in contact with you it will cause the whole jar to spoil.
2
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2answers
7k views

homemade chilli oil

I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I ...
3
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2answers
9k views

Keeping rice paper spring rolls moist

I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fridge for a night in a sealed box. The ...
2
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2answers
694 views

Shelf-life of pressure-canned soups - is it still good?

I am just trying to get a rough idea of how long a pressure canned soup can last. We made turkey soup with thanksgiving leftovers, which we canned. I have it dated from 10-28-2012, so it's a little ...
2
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1answer
283 views

Can I substitute dehydrated veggies for freeze dried in recipes?

I've been looking at pre-made mason-jar meals recently and notice a lot of recipes use freeze dried food. Namely, Cheff Tess' (presumably a spokesperson for Honeyville Foods) meal-in-a-jar mixes. I ...
2
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1answer
71 views

What are 'quick cook' beans?

I've been looking at recipes to prepare in bulk and store in mason jars for a few weeks. A company called Honeyville Farms sells a bunch of freeze dried stuff for this purpose, as well as 'quick cook' ...
7
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1answer
460 views

How to ship bread or bread dough?

I've been thinking about starting a boutique mail order dinner roll business. Dough While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think ...
4
votes
3answers
470 views

What would be good preservatives for chili to give it a longer shelf life?

Everyone says we make a great chili and I was thinking about selling it at Chili festivals etc... and was wondering does anyone have any ideas of what preservatives would make the shelf life stretch ...
10
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4answers
1k views

Can the bacon in homemade “Bacon Salt” be made shelf stable?

After success making several fancy salts including Sriracha, smoked, and green chili I've decided to try to move in to stranger and tastier territories. As such I want to make a bacon salt. The ...
2
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1answer
328 views

How to make shelf-stable chocolate milk?

Based on online reading, it seems like decreasing PH to < 4.5 is the way to reduce spore-former activity. Is it possible to decrease the pH of milk without significantly affecting its taste and ...
8
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1answer
451 views

How to make/preserve popcorn so that its taste and texture doesn't deteriorate within a day or two?

I really love popcorn and usually pop it on the stove and eat it right away. However I'd like to make it ahead to save for snacks at work. I tried this once before and the kernels got a bit stale ...
2
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1answer
96 views

Which parts of fresh Fenugreek am I supposed to throw off before attempting to dry them out completely?

The fresh Fenugreek which I bought contains: - long stems - green leaves - yellow leaves I wish to know what parts of fresh Fenugreek am I supposed to throw off before attempting to place them ...
4
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2answers
1k views

How to store homemade bread?

I made a bigger batch of bread than I was initially planning on, and I don't want it to go bad before I get a chance to eat it. Having it go stale isn't an issue (french toast, bread pudding), but ...