Tag Info

New answers tagged

1

Considering the option of leaving them extended period in open air sounds good depending upon where you live. The climate takes a important role. If there is humidity don't do that and there should be strong sunlight for a long period of time. It will remain safe, just cover it with a thin net so it won't get spoiled by insects. I have done it a lot of time ...


1

I personally think that pickling chillies is the best method as this retains the chilli "taste" and not just the heat as when dried or flaked. I tend do use green chilli's as I feel they have more flavour. A simple pickling recipe is best, so as to not destroy the flavour with too many other spices or ingredients. Here is a site showing different methods of ...


0

I am assuming here that you mean jelly as in the preserve. It is not preserved with citric acid, it is preserved with sugar. I've heard as a rule of thumb that 1:1 jelly is shelf stable by itself, while anything between 1:1 and 1:2 can be canned using standard procedures and will be shelf stable until opened, keeping well in the fridge after that. Anything ...


3

In brief, your question has no possible general answer for the kind of scenario you posit (where you add a certain amount of salt to a certain volume of food) or even a scenario where you add a brine of concentration X to a certain amount of food. Most vegetable (and animal) sources for food contain significant amounts of water, and some of that water will ...



Top 50 recent answers are included