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

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5
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3answers
940 views

What is the procedure to dry out Fenugreek leaves?

It is winter here. I wish to purchase lots of fresh Fenugreek leaves and then dry them out for later use. Questions: What procedure should be followed to dry them out in winter as fast as possible ...
-3
votes
2answers
316 views

What are the alternatives to fresh apple juice?

My doctor has told me to drink fresh apple juice in the morning. I am finding it difficult to drink fresh fruit juice daily. Is there anything available in the market which I can keep in the ...
6
votes
1answer
581 views

How to remove individual steaks from a lump I mistakenly froze together?

I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks ...
3
votes
3answers
468 views

best way to preserve ricotta?

I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic. Since I always eat ricotta with lots ...
3
votes
1answer
284 views

What is a economic way to store/buy ingredient for salad

Given that many ingredients in salad will go bad after several days, how can you store leftover salad so it is not wasted? Many vegetables such as beans lose their freshness after opening the ...
4
votes
1answer
1k views

Preserve cut potatoes

I am going to cut some potatoes tonight for a dish I am going to make tomorrow. Will keeping the cut pieces in water immediately after cutting preserve them? There are suggestions at other websites ...
4
votes
1answer
68 views

Keeping ripe pears for canning later

I picked my pears Labor day weekend like I always do but when I went to can them the following weekend only about 1/4 of them were ripe. Now the rest are all very ripe and there is no way I can get to ...
27
votes
4answers
7k views

Does freezing butter or margarine change the properties?

I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: ...
10
votes
5answers
18k views

How do I maximize the shelf life of my homemade hot sauce?

I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a number of recipes on the Internet. ...
12
votes
6answers
12k views

Can I make pickled eggs that don't require refrigeration?

This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile ...
4
votes
2answers
360 views

how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning

I have a pretty awesome live blue crab hookup, but I can only get crabs there super early in the morning. I want to have a crab feast this coming weekend, but wont be able to have company over until ...
2
votes
1answer
142 views

How long is sugar (mixed with minor ingredients) good for?

Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orange zest, vanilla bean/pod, or a ...
2
votes
1answer
3k views

How can I cure and store bacon in a warm climate?

I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to ...
4
votes
1answer
183 views

How can I avoid limp strawberries?

When using strawberries to make a preserve (canning process), they become limp and lose colour Is there a way to avoid this?
5
votes
1answer
1k views

How long can I store mole?

I'd like to have a go at making some kind of mole, but all the recipes I have seem to make big batches. How long can I keep mole for, either in the fridge or freezer?
3
votes
1answer
541 views

Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. ...
0
votes
2answers
4k views

What is the maximal shelf life of UHT milk?

Wikipedia says that the shelf life of UHT milk is "typically" between 6 and 9 months. Does it mean that UHT milk always falls in this range? Is there UHT milk which has a longer or shorter shelf ...
8
votes
4answers
2k views

How can I preserve large quantities of garlic?

I have a lot of garlic that is still fresh. How can I preserve it easily so that it can be used for a variety of uses later?
51
votes
1answer
13k views

How long can I store a food in the pantry, refrigerator, or freezer?

How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
4
votes
1answer
907 views

How do I freeze and defrost lemons?

Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with fish/poultry or preparing vegetables in ...
3
votes
1answer
2k views

Can you preserve canned kidney beans so that they still have their shape?

I buy kidney beans in a can, but the amount is always too big. Normally, I throw away the leftover beans, thinking that freezing them will turn them into mush (thinking the water will expand and make ...
6
votes
2answers
187 views

How to determine if canning is safe?

How can I tell if it is safe to can a particular homemade sauce? Is it just a function of pH and technique (pressure vs boiling water) or are there any other factors in play? Specifically, I would ...
2
votes
2answers
1k views

How can I make sauerkraut to best preserve the probiotic elements?

I know that making Sauerkraut is basically putting layers of cabbage and salt in a jar and then filling with water. However, I have been told that doing this at home can allow generation of good ...
1
vote
1answer
516 views

Is there anything wrong with keeping oil, salt, and vinegar together? [duplicate]

Possible Duplicate: Need to refrigerate vinaigrette? I am curious if there is anything wrong with keeping oil, salt, and vinegar together. A month ago, I made a small mixture of those and ...
1
vote
0answers
189 views

How to preserve home made orange juice [duplicate]

Possible Duplicate: How to keep fresh-squeezed fruit juice? I love orange juice and I make it using blender. Yesterday I made juice of around 50 oranges. At the end of the day I still had ...
2
votes
2answers
1k views

How long should I mature my mincemeat before making Mince Pies?

Having decided on the spur of the moment to make Mince Pies with home-made mincemeat (a mixture of chopped fruit, distilled spirits, spices, and fat), I'm wondering if I really should leave the fruit ...
4
votes
2answers
298 views

How to recover jam that is too liquid?

I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very ...
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vote
2answers
227 views

Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?

I used to use powdered spices (purchased from market) for all my vegetables. Lately I have started grinding the spice seeds myself to use in the vegetables. I have noticed a remarkable "taste" ...
2
votes
1answer
8k views

How long does it take botulism spores to germinate in the fridge?

Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
6
votes
1answer
1k views

How can i preserve squid ink

I clean my own squids and I want to preserve the ink for later use. I was wondering what to do with the ink sac. Should I collect the ink in a little jar and freeze it? Or how long will it last in ...
0
votes
1answer
327 views

How can I turn my pasta salad into a pickle?

A pickle that would preserve it for a week? Would it ruin the taste of the pasta salad?
5
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3answers
6k views

Should cheese be frozen?

I just put a piece of parmesan cheese into the freezer part of a fridge. Is this practice good or bad? I did this because when I bought the cheese, I could not back to home immediately and the cheese ...
7
votes
1answer
4k views

Why does olives with the pit left always taste better than pitted ones

When you buy or eat olives it seems that the high quality ones always have the pit left in them. If you buy cheaper, not so good olives, they will most likely be pitted. What is the reason behind ...
4
votes
4answers
4k views

How can you prevent lettuce from becoming bitter?

I've been buying good lettuce recently and have been storing them in the fridge in a water bath. This way the lettuce stays in good shape and I prepare some salads. After about a week, however, the ...
2
votes
2answers
433 views

Is it safe to eat marinated beef that has been frozen for three days?

What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat?
15
votes
4answers
2k views

Can one preserve food by periodically heating it?

I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours or so (up to 1-2 days). Does this help ...
4
votes
2answers
6k views

How to preserve home-made salad dressing, without using bad preservatives? [closed]

I want to start making my own salad dressing because I don't like all of the stuff they put in processed food. However, I still would like my dressings to last more than just a few days in the fridge. ...
2
votes
3answers
840 views

Can you preserve zest?

If a recipe asks for zest, I always use fresh fruit. I'm wondering if you can preserve it nicely. I put some in the fridge, but there was some mold after quite a while. I wanted to get rid of the ...
11
votes
3answers
3k views

Are there things you cannot freeze?

There are a lot of edible things that come to mind when I think about what can be frozen. But when I think about things you better not put in the freezer, I honestly have no idea. So, what food ...
2
votes
2answers
786 views

Preserving leftover double cream

I've got about 200ml of Double Cream (48% butterfat apparently) that I don't think i'll use before it goes off. What simple (~5 minute) things can you make with cream so that it can be frozen? At ...
14
votes
1answer
4k views

Why don't dry bread crumbs spoil, when bread does?

Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
4
votes
4answers
2k views

Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)

I just did some neighborhood foraging and picked 30 pounds of red plums. They are delicious, but even I will have trouble eating them all this week. Last year we made jam/preserves but it ended up ...
2
votes
2answers
327 views

Which type of blueberry for making jam?

If I want to make blueberry jam, which type of blueberry should I use? I just bought a pack of blueberry, but I found that the flesh/pulp of them is not blue, but light green in color. When people ...
3
votes
2answers
2k views

Make spring rolls in advance

I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have the possibility of frying them directly ...
5
votes
5answers
10k views

Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been ...
13
votes
1answer
816 views

What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
9
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5answers
4k views

Why prevent apples from turning brown?

It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation to prevent the "browning" is aesthetic: ...
4
votes
3answers
3k views

How long can a bottle of self-made basil sauce last without rotting?

I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was kept in a glass bottle in the ...
4
votes
2answers
1k views

How to preserve the “sugar syrup” without using a cold storage?

I prepared the Gulab jamuns few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge? One way is to boil it daily, but that'll consume a ...
5
votes
2answers
23k views

How long will fresh scallops keep in the refrigerator?

Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't ...