New answers tagged storage
Yeast donuts thaw beautifully (frozen while very fresh) but if you are amateur, scones are breakfasty and very thaw-friendly. A little powder sugar pattern will have everyone believing you just took off the apron that morning
If the container is labelled with one of the standard logos that mark an unconditionally food safe container, there should be no concern: Used peanut oil is still food, so a container specified to deal with food should deal with it too. If not, assume that the container has only been designed to be safe with the exact, unaltered ingredient shipped in it ...
In addition to Stephie's safety answer, there is another reason: Many foods undergo undesirable flavor or texture changes due to reacting with the oxygen in the air (oxidation), losing or gaining moisture to the air, etc. Before you open the package, that's prevented by the air-tight seal and possibly by the air in the jar not actually being air (e.g., it ...
The canning process makes food safe: existing bacteria and fungi are killed, the intrusion of new pathogens is prevented by sealing the container. (More e.g. here.) As soon as you open the can or jar, its contents are exposed to the surrounding air which will contain bacteria and fungal spores. Some of those will happily grow feeding on the food they land ...
The product is sterilised during packaging. When you open it, bacteria and fungi in the atmosphere will contaminate it and begin to degrade it.
It is safe enough to store hardy squashes in an apartment, but more delicate ones such as zucchini and other thin-skinned squashes should probably be stored in the crisper of a refrigerator if you're planning to keep them for more than a week. If that space is not available, you can extend the "keep" time of less hardy squashes with just a bit of advance ...
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