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

learn more… | top users | synonyms

3
votes
2answers
977 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 ...
9
votes
2answers
154 views

How long could a meat-based broth be held safely near 180F/82C?

This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were to be held constantly at a safe hot ...
12
votes
6answers
24k 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
8answers
15k 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 ...
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 ...
4
votes
5answers
128 views

What are different methods of preserving chillies?

I've been given three chilli plants: Bulgarian Carrot JalapeƱo Scotch Bonnet I'm not going to be able to use them fresh before winter arrives. What methods of preserving would be appropriate ...
0
votes
3answers
83 views

Decoration food long-term preservation

I need to preserve some fruits (raisins, figs, pomegranates, and dates), in tiny bottles, so they last for years. I don't mind ruining the food, as it will anyway not be used for eating. I can fill ...
6
votes
3answers
2k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...
2
votes
0answers
27 views

How to preserve fermented bean sauce

How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...
2
votes
2answers
47 views

Can I prepare wasabi powder in advance?

I've got this little 30 gram container of "wasabi" powder. I'm on a little kick of trying to perfect my sushi rolling technique, so I'm likely to use it up within a month or so. It's just the ...
1
vote
1answer
60 views

Is it possible to re-use pickling liquid?

I have previously pickled some cucumber in a pickling liquid of mostly vinegar, which was kept in the fridge. I have now finished the pickled cucumbers, but would like to pickle some more. Can I ...
3
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
2answers
5k 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?
3
votes
2answers
66 views

Freezing whole strawberries

I'd like to freeze strawberries for winter, I read online that a method is to sprinkle sugar on them and put into a zip-lock or plastic bag or an air-tight container. another method is to make ice ...
22
votes
12answers
11k views

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
1
vote
2answers
127 views

Does the quality of garlic degrades if I chopped, fried then use it after a week?

Here in the Philippines, most of the viands uses garlic, specially whenever we sauteing. Due to this I've found a shortcut in order to reduce the time I need whenever I cook. Instead of peeling the ...
1
vote
3answers
89 views

What can be used as a substitute for potassium nitrate as a preservative?

I want to substitute another preservative for an Italian antipasto recipe. The original recipe calls for granulated potassium nitrate (saltpetre). I had a 16oz box, but it's empty now. What can I use ...
1
vote
1answer
126 views

Best way to preserve a meat without using refrigerator

I don't have refrigerator in my apartment, this is because I want to prepare myself from traveling to many countries, doing job-related and church related activities. My most common problem is how to ...
4
votes
2answers
141 views

Storing onions and potatoes in the same cellar

Potatoes and onions have the same storage guidelines: store them in a a well-ventilated area in the pantry. However, I have read that onions should be kept away from potatoes as onions will absorb ...
3
votes
1answer
488 views

Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?

I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are salted to draw out water and break cell ...
7
votes
3answers
9k views

Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the ...
1
vote
1answer
129 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 ...
13
votes
9answers
15k views

Making “long(er)-life” homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the ...
4
votes
2answers
764 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 ...
3
votes
2answers
817 views

Can alcohol and salt lengthen the shelf life of vegetables in room temperature?

My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in ...
1
vote
2answers
111 views

Preserving whole potatoes

What is the best way to preserve potatoes for a long time with minimal loss of nutritional values? I tried freezing, but the potatoes lost their taste and were unsuitable for cooking. I tried ...
28
votes
4answers
10k 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: ...
54
votes
1answer
16k 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
2answers
71 views

Dehydrating herbs - leaves vs. stems

I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but ...
1
vote
2answers
138 views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
1
vote
2answers
153 views

How to seal a jar with a jam so that it can be opened without breaking the lid?

When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing this, I can usually keep the jam outside ...
8
votes
9answers
41k views

Do you have to refrigerate Pickles?

So last weekend the wife and I got a huge jar of pickles at Costco. The thing is bigger than a gallon of milk (the wife really loves her pickles). There really isn't any room for it in the fridge, ...
10
votes
4answers
2k views

Why is my blueberry jam grainy?

I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was a little jam left in the pot. It was a ...
2
votes
2answers
124 views

When do you hear the Ping sound of the lid sealing?

I am new to canning. I made applesauce this morning and I pulled them out of the water bath and put them on a towel on my counter to seal, but I never heard the "ping" sound of them sealing shut. When ...
3
votes
1answer
117 views

How does irradiated beef spoil?

So I usually buy irradiated beef. From what I understand, the beef is packaged, sealed, and the absolutely blasted with radiation. I'm a nuclear engineer for a living, so I know that most things ...
0
votes
5answers
195 views

Ways to Store Carrots for more days

I recently brought a whole 2KG bag of carrots. They seemed fine the day I brought, but eventually, the skin of the carrot evolved to a black layer. However, when I peeled them off, the carrot looks ...
1
vote
2answers
162 views

How can I keep fruit salad fresh longer

I eat every morning fresh fruit, so every morning I peel and cut it. What can I do to prepare a big bowl and the fruit will stay fresh for a few days and which fruits are best to keep.
12
votes
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 ...
6
votes
5answers
12k 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 ...
1
vote
0answers
42 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
votes
1answer
76 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?
1
vote
2answers
91 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
votes
4answers
293 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 ...
0
votes
1answer
72 views

How to preserve eggplants/brinjals?

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

Dehydrating in a convection oven

How do I use the oven to dehydrate foods. Do I close the door or leave it open?
1
vote
2answers
54 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 ...
7
votes
1answer
117 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
votes
2answers
131 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 ...
10
votes
4answers
1k views

Corned Beef - From Scratch

I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef after that process, but I'd like to start ...
0
votes
1answer
111 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 ...