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I totally agree with Caleb that I don't believe they ever really go bad. Of course, once they get moldy, you can maybe draw the line, but for my banana bread and cakes, I prefer to let them get completely and utterly black. I even deliberately wait for them to develop the banana liquor that gives such a depth and richness to my baked goods. After they get ...


If I understand this article correctly, it's because of how the two different types of olives are made, and packaged safely. Most olives are green at first and then turn black/purple when they are ripe. Most black olives that are sold at the grocery store have been ripened artificially with certain substances/chemicals. These chemicals apparently are a good ...


I have been eating the same container of black olives for about 3 months. They keep for a LONG time, in fact I've never had any go bad. I keep them in an air dealer container in the fridge. I eat a few here and there and use for cooking. My 15 month old LOVES to eat them like grapes as well. They will keep for months, just smell them before ingesting, you'll ...


When I use less sugar in recipes, my cakes also turn mouldy within 2days max!! So maybe sugar helps in preserving cakes


How long this will last depends largely on the ratio of sugar to water in the final syrup. Sugar can inhibit the growth of microbes by reducing the water activity of the solution, but this is dependent on the amount of sugar. According to a book that I consider quite reliable on these matters, a syrup composed of equal parts sugar and water (by mass, not ...


Sugar syrup would probably work as well if the sugar solution is fully saturated plus some extra sugar to compensate for any water pulled out of the ginger.


What you are essentially dealing with is a simple syrup, which can be saved pretty much 'indefinitely'...however, you probably don't need it 'forever'. It might be more efficient to save some as ice cubes, depending on whether you have more space available in your freezer or your fridge. I don't believe a mason jar would preserve it any longer. (Since it ...


Vinegar is non-alcoholic, and my suggestion would be a brine of some sort, essentially pickling it. Alternatively you could just dry it out. I should also add - Ginger is a root, and can generally be kept fresh in a cool dark place (ie. a root cellar) for some time.


No, you can never restore a fruit or vegetable to its original texture after thawing. Physically, this is caused by the water in its cells expanding and bursting the cell walls. When it thaws, the water flows out of the damaged cell walls. It is not actually pure water, but cytoplasm, so it can feel differently from plant to plant, in this case slimy. It is ...

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