New answers tagged food-preservation
Sulfites will often be added during the wine making process. Mostly to kill bacteria before fermentation starts. The bacteria would impart odd flavors to the wine. Vinegar is made of wine, so the added sulfites are still present and must be labeled.
Fermentation naturally causes sulfites, sulfites are a by-product of the yeast activity . Sugars, particularly beet sugar is often bleached with sulfites. Even common table salt (iodized) contains sulfites, the list goes on and on. Per the Wiki Article: "In the U.S., labeling regulations do not require products to indicate the presence of sulfites in foods ...
Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be ...
Although they will materially change the profile of the bread you are baking, dried fruits will do a lot to keep bread from molding, especially raisins. Cinnamon will also do this, but will reduce the activity of the yeast in the rising bread as well. A dear friend of mine is from Greece, and he once told me a story that before WWII, no one in Greece really ...
I bake sourdough bread and if I put in clean sealed plastic bags it molds in 3-4 days. I finally gave up storing it in the bread box. I freeze the extra loaves when I bake. To keep the sourdough from going bad I now keep it in the fridge. I keep it in sealed plastic bags and add a couple of saltine crackers as a moisture absorbent. Keeps for days.
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