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I cut it off also. Don't tell your friends you do it. I have heard you can freeze some cheeses, but I think it looses flavor with freezing. flavor is after all why you buy and eat cheese. have more cheese tasting parties.


I believe 3-4 days max. Be sure to do the smell and taste test also. Sometimes these kinds of foods are not time-able.


I know this is not a SCIENTIFIC test with control groups and such, but I will share my thoughts on this matter and how I've been pickling my fresh egg surplus for over 25 years with absolutely no ill effects, or refrigeration. I may add that my 4 children were raised eating these eggs, even in the hot Southern summers, and they are all very much alive with ...


You didn't "can" anything this time, either. You made "Lemon-kraut" ( a salt-fermented "cure" only with lemons, not cabbage) - Gas is perfectly normal. If you HAD "canned" it, bubbles would be bad. There, you're sterilizing (or trying to) the food with high heat and vacuum sealing it. It should remain pretty much as canned, and there should be a vacuum seal ...


This is totally not a problem. This style of lemon preservation relies on fermentation. The salt is not intended to halt all fermentation- it just restricts it to the tasty kind. Fermented pickles are a common and traditional way to preserve food because the salt and acid and thriving tasty bacteria make a very inhospitable environment for bad bugs. The ...


This sounds to me like a wild fermentation. Yeast will happily consume the sugars in your jar and create carbon dioxide (the gas you noted) and perhaps some ethanol and various flavor esters. This in itself isn't necessarily a problem, but where yeast can thrive so can many other organisms. The key to avoiding this in the future is to make sure ...


It's probably fermentation, and as that requires microbial activity it's a sign your food has not been preserved. Unless the recipe specifically says this is expected and desired I would not eat it.


I am 54 now I have been eating pickled eggs since I could walk and talk. My grandmother had a shelf in the corner of the kitchen where there was always pickled food,the eggs were the best and they were never kept cold no one got sick or died in her house.


not sure what you mean by 'fermenting in smoke'. Fermenting is generally accepted as being encouraging natural lacto-bacillus production in the food by using brine and controlling the temperature of your jar or crock within a certain (coolish) range for days/weeks. This process preserves the food to an extent, but must then be kept in the fridge which slows ...


In India, there are typical traditional ways of Making Jam, Sauce, Candies of Fruits like Pickling, Drying, etc. In your case with Coffee Cherries, you can always try Preserving. Try the following method, Step 1: Make a 3/4 Inch Layer of Powdered Sugar in a Transparent Glass Jar Step 2: Follow it with a Layer of Coffee Cherry (Note: Coffee Cherries must be ...

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