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-1

Food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates are all proven additives to help reduce the risk. phenolic antioxidants in particular come from plant materials. If I were you, I would invest my time into researching such ingredients as bay leafs because you can buy them in bulk and because they're food ...


1

I suppose dropping the bags in liquid nitrogen for a few minutes, and then storing in the freezer might suffice. mostly fish, but not a bad read: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252416.pdf Edit post clarification of the question: Liquid nitrogen is still fun if you can find an excuse, and highly effective. In a less drastic ...


19

Unless he actually canned the sauce (processing the jars in boiling water bath or pressure canner as appropriate) and was working from a trusted recipe, no, this is definitely not safe. It takes processing like this to make canned goods shelf stable. And the recipe is important too; for example if the pH isn't low enough it's not safe to use the boiling ...


3

I love green onions! I will usually cut the onion to just the edge of the green part. I then store it in a glass of water. The green part gets cut into small chives and stored in a container with sealing lid in the freezer door, for soups and casseroles. I like to dip the the root stalks in ranch dressing. Yum!


-5

Simple they are coming from same plant. one of It's call spring onion(onion leaves) the others(chives) are call their flowers !.



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