Questions tagged [food-preservation]

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

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Sous vide “Jabon de Paris” (Cooked ham)

I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork. I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and ...
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4answers
1k views

Drying beef to preserve it without any equipment

I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur ...
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0answers
36 views

Pressure canning, lost water after 80 minutes then run out of steam and turned off

done my first pressure canning yesterday with pre cooked meat straight out of the slow cooker. Sealed the Ball jars and went thru the pressure steaming process....until after about 80 minutes my ...
16
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2answers
2k views

Repackaging shelf-stable products

For products that start out shelf stable but are labeled "refrigerate after opening," I'm wondering if it's possible to safely return them to their shelf-stable status to save refrigerator space. A ...
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1answer
94 views

Botulism risk from anchovies in the refrigerator?

A few months ago, I opened a can of anchovies, and to avoid wasting the leftovers, I pureed it into a paste and saved in a container in the fridge, in olive oil. The anchovies are very salty and the ...
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0answers
175 views

Canned (shelf stable) pickled eggs that don't require refrigeration?

Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i.e. shelf stable). When I refer to just "...
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0answers
18 views

How many days can bean soup last in fridge for consumption? [duplicate]

I make soups lately with beans and veges and as im living alone I wonder how many days it can survive in a tupperware in the fridge. Also, does its life get more time if i store it in refrigerator? In ...
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1answer
59 views

Should calcium propionate be disolved in a liquid, or can it just be mixed dry into flour, when making yeast bread?

There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and other sweets. I'm going to start testing to ...
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0answers
75 views

Is it possible, and if so, how can I preserve lean meat using only salt at home?

I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine? I really don't care ...
3
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2answers
130 views

Mold in storage

I've been making my own saurkraut for about 2 years - with 1.5-2% as per the recipe that came with my crock. Today I noticed that two full, as yet unopened jars in the refrigerator both have a kind ...
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5answers
8k views

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into ...
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1answer
163 views

Fruit leather sticking to parchment paper

Having some trouble making strawberry fruit leather for the first time. I'm pureeing frozen strawberries in orange juice then spreading the puree on parchment paper that I put on a pan. I then put it ...
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1answer
234 views

Why don't I have to refrigerate store-bought baby food but have to refrigerate home-made purees?

If I make an apple (or fruit) puree at home, the internet says I have to refrigerate it and then only have a couple of days to feed it to my child. But I can go buy a jar of Gerber baby puree off the ...
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0answers
73 views

Keeping cooked pasta, chicken, beef, shrimp, and rice edible for at least 5 days [duplicate]

I am trying to meal prep for the work week. I have come up with recipes that meet my calorie goals, and I am trying to make them in advance. I have tried this in the past, but what I noticed is that I ...
5
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3answers
2k views

Canning tomato sauce for the refrigerator

I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
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3answers
148 views

When is the best time to freeze bread?

We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Before first proof? After proof? After ...
5
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1answer
209 views

How can I preserve soy sauce eggs?

My favorite restaurant has an appetizer (or banchan) that my friends and I all adore. They're eggs that have been soaked in some kind of soy sauce brine and quartered. Back when I was just learning ...
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2answers
124 views

Which lasts longer: ground or unground coffee?

Which lasts longer: ground or unground coffee? And why? It would seem unground lasts longer because less of it is exposed to air. Is this true?
3
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1answer
169 views

Best way to preserve excess tallow long-term

I received a shipment of eight 14oz bottles of grass-fed beef tallow. I will use one bottle right away. What is the best way to preserve the rest of the seven? One idea is to put the 7 bottles in a ...
4
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2answers
74 views

For safe boiling water canning, can I substitute acidity requirement using lime juice instead of lemon juice? [duplicate]

is lime juice as acidic as lemon juice and therefor uses 1:1 substitution with lemon juice to ensure low acid food is acidic enough for boiling water canning?
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3answers
154 views

How can I make my sauces shelf stable, other than adding acid into it since my recipe doesn't include much of it?

I would like to be able to can and sell my own sauces (brown gravy sauce, chile paste sauce). There isn't much acid in the recipe of the chile paste, and Mason Jar for pressure canning is cost ...
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2answers
305 views

Canned cheddar kept for many years - does it get better and for how long?

Cougar Gold is a cheese made in Washington and is unique in that it is canned. Because of the canning, it lasts indefinitely if refrigerated until opened. I understand that cheese can become more ...
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2answers
102 views

For Boiling Water Canning (not pressure canning) can you use other glass jar other than Mason Jar?

Does these type of glass jar (some may even refer to it as jam jar) works with boiling water canning? I asked a question about these glass jar for pressure canning and got answered it will not work ...
12
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4answers
3k views

For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
3
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1answer
97 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
59 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?
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1answer
89 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...
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1answer
107 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
152 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
158 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 ...
12
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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
112 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
60 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
172 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
179 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
59 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 ...
3
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0answers
186 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
177 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 ...
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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
139 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
95 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
200 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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4answers
307 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
100 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
247 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
630 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. ...
1
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1answer
149 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?

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