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From my experience, sugar syrups don't last too long (a month tops in the refrigerator). You may be able to prolong their shelf life by adding something acidic, or anti-microbial (I think some spices may work) but not by much. As for jams, I don't think it's the sugar that preserves them so much as the acidity or heat from canning/preserving. Sucrose is ...


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Actually, it's a matter of physics. More heat = more energy = all actions and reactions happen more quickly. Freezing slows down but does not stop chemical processes. Those would not stop unless your freezer could chill things to absolute zero. If your food is in the refrigerator, processes take place in a matter of days, because the food is relatively ...


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Most freezers are frost-free, which means that they occasionally cycle above freezing to prevent formation of frost on the walls of the freezer. This makes them easier to maintain but it shortens the storage longevity of the food. This makes products stored in them vulnerable to freezer burn, which is a loss of moisture. It can also cause ice and IQF ...


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Nearly any recipe can be canned, the only caveats are that lower-acidity foods and recipes require a specialized pressure canner to kill bacteria, and there is also a short list of ingredients which are never a good idea to can, but many people wouldn't think twice about adding/subbing into a recipe - fats, dairy and eggs shouldn't be in a canning recipe ...


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Flint and obsidian tools can be surprisingly sharp, but the main factor is probably that there's no need for tidy slices. Little shavings would dry quickly in the sun and as the meat was to be processed further, it wouldn't matter that the pieces were small. In addition, some pounding could have been done to make small chunks flatter. If the meat was dried ...


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You are missing the tiny detail that metal is not the only material which can provide sharp, cutting edges. The reason the Stone Age got its name was the use of stone for tools. Both flint stone and obsidian, a volcanic glass can splinter with razor-sharp edges. Both the raw material and the tools made from them were highly prized goods and mined and ...


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If you make them the night before and freeze them, make sure that they are separated by a liner so they will not stick together. Freezing them will dry the wrapper and will assist in making the wrapper crispier a little longer than if you were to do item 2. I am not sure how long your commute will be, but do not let your lumpia thaw. It will take the ...


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I would try to keep the vegetable whole as long as possible. Cut them up in manageable size chunks instead of blending them (except for the tomatoes and leaf vegetables). When wanting to make a smoothy, just pick some pre-cut vegetables and throw them in the blender. You could also par-boil most of the veggies and freeze them up. If wanting to blend them ...


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Scaling is difficult, as the ratio of ingredients changes with the batch size. Acid and pectin levels need to be altered to create proper gel formation.


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Well, I just went ahead and launched it in my shop. People love it, and it keeps "vibrant" up until before closing time. So maybe 18 hours max since juicing is the best time to serve it. I just happen to double-vacuum it on the Foodsaver before storing in the fridge. The fruits also chill in the fridge prior to juicing.


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I freeze my plums. I just pit them, halve them, pack them into bags in usable portions, and freeze them. A certain number of them go into making compote or fruit spread, but as Mark A noted, the pruney flavor dies tend to come through then. Freezing does not produce that effect, so when I use plums from the freezer for cakes and the like, they have a fresh, ...


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There are. There was a story on a local station about JRINK when they hit some anniversary a year or so ago. (It might've also been about the owners ... being successful female, minority millenials) They're doing some sort of 'single page app' thing on their website, so I can't link straight to their about page or FAQ, but it confirms that they're ...



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