Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.

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2
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2answers
96 views

What should I look for when choosing tomatoes for pasta sauces?

What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first ...
1
vote
1answer
32 views

How can I preserve refrigerated cashew / almond milk by at least 2 months?

How can I preserve refrigerated cashew / almond milk by at least 2 months? I tried citric acid, but a very bad taste and smell resulted. Does anyone know what can i use naturally to prolong the life ...
0
votes
1answer
38 views

I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?

I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio? I have tried several ratio, but still end up with molds in a week time not ...
4
votes
2answers
240 views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
0
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2answers
42 views

How to preserve coated popcorn?

I have an idea for making coated popcorn with caramel or marshmallow. I have not tried this yet. I do know popcorn gets hard and tasteless quite easy. Is there a different technique I can do or add a ...
2
votes
1answer
33 views

How to turn pasta sauce into a longer-lasting ketchup?

I was making a bacon sandwich earlier and I have some nice jars of tomato pasta sauce in the cupboard. I thought it'd make a great relish but it would go off too quickly in the fridge to make i ...
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0answers
12 views

How to add preservatives? [duplicate]

I have a mayo based product that I would love to make shelf stable. I just don't know how. Can anyone point me in the right direction please?
0
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0answers
17 views

How long will a wheel of cheese keep? [duplicate]

I am planning to go up to Vermont this spring to visit Jasper Hill Farms and Shelburne Farms to buy a wheel of cheese each from their cheddar houses. Once I cut into the wheel, how long before it goes ...
7
votes
3answers
220 views

Why do fridge temperature standards between US and other countries differ?

US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most literature (and also the specification next ...
0
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1answer
32 views

Hygienic fitness of frozen fully cooked food [duplicate]

I cooked chicken soup and freeze it.For how long I can eat it
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0answers
14 views

Mayo-Herring in fridge [duplicate]

I make a non-dairy cream sauce out of mayonnaise and sugar that I use for my standard pickled herring. My wife is nervous that the pickling agent causes the mayo to go bad rather quickly, even though ...
0
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2answers
52 views

How do I prevent opened canned tuna from going stale?

I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor and gets a rubbery texture. Is there a way ...
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0answers
24 views

can I safely pressure can potatoe soup w/milk in it?

Can I safely pressure can potato soup with milk in it? I made potatoe soup and would like to can it for later use. Problem is I already put milk in it. Do I have any alternative ways to preserve it? ...
3
votes
3answers
84 views

Sushi in lunch box? Sushi rice preservation

I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with ...
1
vote
1answer
46 views

Cure #1 in Brine for Brisket

I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
0
votes
1answer
57 views

What type of sugar can preserve bread the longest?

I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
3
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0answers
41 views

Water + Sugar Solution Preserves Bread?

I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
2
votes
0answers
40 views

What is the best way to preserve oyster stew?

Now that the holidays are over, my local grocery store has a glut of pints of pre-shucked oysters they need to unload. I can't pass that up, so I thought I would make a whole mess of oyster stew or ...
4
votes
0answers
52 views

How to dry/preserve whole oranges [closed]

I recently made an orange pomander ball and I want to dry it so that I can use it in the future but I live in a fairly foggy and dreary area so it would be hard to simply set it out. Does anyone have ...
6
votes
3answers
315 views

Is it true cooked food cannot be left in room temperature for longer than 4 hours?

I have only recently discovered that cooked food shouldn't be left in room temperature for longer than 2/4 hours. I lived in a tropical country which is warm and humid and I have been growing up ...
3
votes
0answers
60 views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
0
votes
3answers
56 views

Are there any sugar substitutes for preserving food?

A quote from the Live Strong website Just like with salt, some forms of sugar can draw water out of food and tie up water within the food so it is not available for biochemical reactions. ...
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7answers
937 views

Is there any way to kill bacteria in food without using heat?

The title says it all. Context: food preservation
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2answers
53 views

Jellies and jams: what is most important to preserve the food?

I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most important for the preserving the food. I ...
3
votes
1answer
83 views

How to preserve homemade chocolates?

I make my own homemade chocolates, fillings are also prepared by me. The question is how to preserve the chocolates for a long period of time? As in keeping it in a refrigerator is it the right way ...
2
votes
2answers
158 views

How many times can you reuse bones to make broth?

I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can freeze the broth and use it for later ...
3
votes
1answer
117 views

How much citric acid should I use to preserve mayonnaise on a cups/ml ratio?

I was thinking of making mayo for sandwiches to get me through the winter and was wondering if I could make fairly large batches that would keep for a long period of time with the aid food grade ...
1
vote
0answers
48 views

Fresh herbs going bad [duplicate]

When I buy fresh herbs from the grocery store they go bad too quickly what can I do to keep them fresher longer? I just bought a vacuum sealer because I thought it would help preserve my food ...
2
votes
1answer
36 views

How can I prevent the top layer of sauces from discolouring?

We also make home made sauces especially chillie. And I noticed that the top of the sauce tend to turn a darker colour when it stands on the shelf too long. How can I stop the discolouring?
2
votes
1answer
120 views

packaging an uncooked/raw hot sauce

I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked product without fermentation?
5
votes
2answers
103 views

The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?

I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that 15psi on this pressure cooker is ...
0
votes
1answer
108 views

freezing cooked turkey, ham and chicken slices [duplicate]

I am having a large gathering and I want to do a lot of the prep in advance. If I cook the meats, slice and freeze all of the above, then thaw in the fridge before making the sandwiches, will the ...
3
votes
1answer
83 views

Watermelon - picking and managing them during heat

There are a lot of posts and videos on the internet about picking up the correct watermelon. Sure. I get that. My question varies a little different. I currently live in the UAE and climates here ...
3
votes
1answer
83 views

Inversion Canning

I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
4
votes
4answers
144 views

How do I prevent jams from turning brown?

I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My ...
1
vote
0answers
291 views

Sodium benzoate the correct amount

I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no added preservatives are added, would this be ...
1
vote
0answers
64 views

Bottling cream-based salad dressing. Preservative advice?

I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...
4
votes
1answer
264 views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
6
votes
1answer
128 views

Drying whole, small fish at home

As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
1
vote
3answers
818 views

How much citric acid to use to preserve vegetarian jelly?

I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually). Does anyone know what concentration of citric ...
1
vote
1answer
125 views

What can I add to Splenda solution to prevent spoilage?

Trying to save some money on buying Splenda packets by buying sucralose powder and mixing with water. This works great and is waaaay cheaper - 10x cheaper than buying the packets! However, after two ...
3
votes
1answer
120 views

While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to ...
2
votes
1answer
60 views

Wasabi (peas) brussel sprouts?

I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England, the peas become hard and crunchy, and ...
0
votes
1answer
671 views

Best way to remove seeds when making jam and still have it called jam

When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
3
votes
3answers
399 views

Will adding yogurt whey to homemade mayonnaise make it keep longer?

I was looking up recipes last night and came across a recipe that started with homemade mayo. The author said that fresh mayo has a shelf life of 3-4 days, which is what I always heard, but then she ...
0
votes
1answer
196 views

Freezing cooked chicken from the deli?

I think this is a pretty basic question, but can I purchase cooked chicken breast from the deli at the local supermarket then freeze it? Would it be unsafe in any way to unfreeze it later to eat? ...
4
votes
2answers
449 views

can maple syrup be refrigerated after it was out for a few days?

I opened Adirondack pure maple syrup a few days ago. It didn't say to refrigerate, so I didn't. When I googled it, it said that it should be refrigerated. Can I still do that? If I may not use it ...
3
votes
3answers
172 views

Jam “separates” in processing

I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
3
votes
1answer
476 views

Onion has yellow center. Is it safe to eat?

I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe to eat? Should I just throw the onion ...
0
votes
1answer
170 views

Mold is growing on my cheese, what is common practice? [duplicate]

I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I ...