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

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2
votes
1answer
311 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
votes
1answer
74 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
votes
1answer
489 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
497 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
votes
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
votes
1answer
340 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
votes
1answer
472 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
votes
1answer
100 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
votes
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 ...
3
votes
1answer
726 views

How long does lotus root stay fresh?

I've got some lotus root that I had in the fridge about a week before I opened it. I left the lotus root in the water in which it was packaged and I'm wondering how long it stays fresh. It still ...
5
votes
3answers
984 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
324 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
620 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
489 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
285 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 ...
28
votes
4answers
8k 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
20k 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
7answers
13k 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
390 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
143 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
186 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
610 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
14k 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
945 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 ...
7
votes
2answers
195 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
577 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
313 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 ...
1
vote
2answers
230 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
9k 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
333 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
votes
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
442 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
864 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
794 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 ...