Questions tagged [food-preservation]

Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.

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3
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1answer
80 views

How to pressure can grilled paprika

I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on very high heat for a short amount of time,...
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1answer
48 views

What vessel should I choose for Lactofermentation?

Do I have to use a mason jar to ferment veggies? Or would any jar do? In case of the latter, does it have to be air sealed?
1
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1answer
82 views

Pressure Canner vs pressure cooker

I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.: width of the bottom?? Thanx...
1
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1answer
63 views

Making Prosciutto with skin off (Wrapping in butcher paper?)

Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher ...
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0answers
62 views

Which preservative to use in Indian gravy?

OTM (Onion+Tomato+Masala) gravy is a standard staple in any Indian restaurant's chest freezer. I want to pack it up using domestic table top vacuum packaging machine. The pH of the gravy is non acidic ...
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0answers
121 views

Is this ginger pickle method safe? And how long will it keep un-refrigerated?

Recipe: Wash and peel fresh ginger Slice into small strips Add to clean glass jar and fill jar to top with pure white vinegar (ensuring all ginger pieces are fully submerged) Add salt Given white ...
3
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1answer
133 views

Do garlic keeper jars have any tangible preservation benefit?

This question got me thinking about "garlic keepers" or "garlic jars" which are a gift item in the US and probably elsewhere (see photo). My question is: Do garlic keepers actually provide any ...
13
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6answers
5k views

Can I separate garlic into cloves for storage?

I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic? EDIT To ...
6
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2answers
98 views

Pressure canning at odd pressures

I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
2
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1answer
56 views

Should broth from a shrimp boil be refrigerated after canning?

I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp, lemons and spices. After pulling the ...
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2answers
139 views

Can opened cooking cream in frozen state go bad?

I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has lost its flavour (not bitter, doesn't ...
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3answers
144 views

In what ways can solid egg yolk from a boiled egg be processed/preserved?

There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the yolk. I live in a country with the ...
3
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1answer
51 views

Freezing or drying “hardy” herbs

I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil is only really good fresh. "Hardy" ...
3
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1answer
70 views

Can fermented pickles be processed?

I'm new to fermenting. I would like to make fermented dill pickles. My question is: Can I process fermented dill pickles in a water bath to ensure a longer storage life? I have made pickles in the ...
2
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0answers
87 views

How to tell if Koji rice is bad?

I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
5
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1answer
114 views

Preventing discoloration when making fresh mint liqueur

Twice I have tried to make a fresh mint liqueur (flavored vodka), and both times it has turned a very unpleasant brown/black color. I'd like to figure out how to do this while keeping the nice bright ...
1
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0answers
23 views

Is week-old cooked ground beef safe to eat? [duplicate]

I have some ground beef in the fridge, that was cooked about a week ago. Is it still safe to eat, of course after reheating to at least 74 degrees?
3
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1answer
135 views

Potable water chemical preservation

I intend on making caffeinated water for personal consumption, in batches large enough that it will take several months to consume them, using containers which are not hermetically sealed, and for ...
2
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1answer
71 views

What do I do with the egg that contains a crack while curing in brine?

I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a ...
5
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1answer
132 views

Can I make salt cod from frozen cod?

Where I live, I can't buy high-quality salt cod, so I'm looking at making my own. The recipes I've seen, though, all start with fresh cod. Since salting dehydrates the cod anyway, it seems like I ...
13
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1answer
3k views

Preserving culinary oils

I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets & stores but want to ensure it is ...
2
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3answers
222 views

Does celery powder have any non-preservative use?

Recently I've been seeing an increasing number of packages with labels such as "Contains no added nitrates or nitrites (except those naturally occurring in the celery juice powder)". Does celery ...
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2answers
90 views

How to keep homemade soup and cooking stocks/broths consumable without refrigerator?

Since there is a way for fruits, vegetables, meats, grains, seasonings and other stuff, I assumed there was a way for these flavouring liquids as well. Right now I'm wanting to preserve japanese dashi ...
11
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1answer
179 views

Is there any significant flavour difference between dehydrated and sun-dried tomatoes?

I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes but is there any significant flavour ...
11
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2answers
2k views

Why does processed meat contain preservatives, while canned fish needs not?

I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?
4
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2answers
205 views

Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...
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1answer
130 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
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1answer
45 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
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1answer
73 views

Making preserved samosa

Is it possible to keep a samosa which is ready to be fried, frozen for a week or more and edible? If so, what is the process? Thanks.
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2answers
204 views

Frozen raw beef patties vs cooked refrigerated patties?

I love making burgers but it often ends up being very uneconomical since I can only get ground beef in 1kg+ amounts here and it often expires on the same day. Due to its short shelf life, I basically ...
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2answers
282 views

What is the lowest temperature at which botulism spores are killed?

I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, ...
6
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3answers
3k views

Canning with candles

I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle? Boiling is used to decrease air and for the food to be well ...
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2answers
423 views

Does bacon exists that is shelf stable, but has to be cooked for safety?

I have come across a website in the UK which delivers bacon through the normal post. They claim that their bacon is cured by a process that does not require refrigeration. Bacon through the post? ...
2
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1answer
90 views

How do I make gelatin gummies without adding sugar and still have it survive out of the fridge?

I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survive (stay firm and not grow mold) out of ...
2
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2answers
65 views

Best before date of cooked dairy

I am planning on making a cooked white chocolate sauce, sealing it in a bottle while hot, and selling it in my shop. It contains dairy, and so I am wanting to work out the best before date. My ...
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0answers
74 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
11
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1answer
736 views

How do I work out the use-by dates for my own cooking?

If I sort my fridge by 'eat by' date, what is the best way of dealing with food's I've cooked, or partially cooked, myself? In my fridge there are such delights as: thrawed from frozen ...
13
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2answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
0
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1answer
63 views

Is it safe my leftovers in freezer are not frozen yet?

I put some leftovers in the freezer last night (it was food that was in the fridge that I portioned out into baggies) and stacked on top of each other.The baggies in the middle still aren't completely ...
2
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2answers
478 views

Can I prevent hot pepper sauce losing heat?

I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of habanero, garlic, lime, culantro, salt Variation ...
0
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1answer
119 views

Edwards Hersheys creme pie made in 2013 ok to eat? [duplicate]

I just happened to see it in the freezer and it looks really good hasn't been opened or thawed but everywhere I look I seem to get a different answer on weather it would be okay to eat or not. ...
1
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1answer
627 views

How much citric acid to preserve my juice

I wanted to preserve my juices longer. I am using a mango juice powder that includes the ingredients Sugar, Mango Juice, Malic Acid, Natural Flavor. I am dissolving about the powder into 8 oz of ...
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1answer
108 views

Potato chips lose crunch and taste within a week

We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and taste?
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1answer
356 views

Preserving sauces

I am trying my best to be chemical free. We use vinegar to preserve tomato sauces and pizza sauces for few days/ weeks. How do we preserve other sauces? I was trying carrot sauce, pumpkin sauce and ...
0
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1answer
77 views

How can I preserve mushrooms for a long time?

Whenever I freeze mushrooms their color gets blackish, and their taste is altered. How can I preserve mushrooms for a long time while minimizing or eliminating this kind of changes?
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2answers
102 views

Why would someone want a 15“ vacuum sealer over a 12”?

I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollars (there's a sale) I can get a larger ...
0
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1answer
120 views

How do I dehydrate Ganoderma Applanatum?

I'm wanting to turn artist conk into powder. How should I dehydrate it for grinding in my cornmeal grinder? I tried 6 hours at 180 in the oven, and it's still moist to the touch.
1
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1answer
41 views

Temperature range for canned goods

Temperature range for canned goods? The question is about home canning in glass but I suspect the same applies to commercial metal cans. I have read under 70 F and bad things happen fast at 100 F. ...
3
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2answers
888 views

Prevent noodles from sticking when leftover in fridge

and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when cooling, leaving in the fridge and ...
2
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2answers
341 views

When conserving food in jar, why is the jar turned on its head when cooling?

I am talking about the process, where you cook food, for example, a vegetable and conserve it in a jar. The jar can then be stored in a non-refrigerated area. Many recipes include adding salt, ...