Questions tagged [food-preservation]

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

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1answer
50 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
61 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 ...
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0answers
60 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 ...
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1answer
106 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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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
66 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
104 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
199 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
88 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 ...
9
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1answer
137 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 ...
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1answer
57 views

Is the milk spoiled when a thin layered textured appears in the bottom of pan?

I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40 degrees) I keep it (packaged when not ...
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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?
3
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2answers
109 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
126 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
39 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
66 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
95 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
180 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, ...
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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
350 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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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
73 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.
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1answer
728 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 (...
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1answer
62 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 ...
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2answers
324 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 ...
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1answer
79 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. ...
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1answer
392 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
103 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
220 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 ...
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1answer
68 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
93 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 ...
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1answer
105 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.
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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
582 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
230 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, ...
5
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1answer
753 views

White efflorescence on home-dried prunes

After a year or so of storage in ZipLoc bags in the fridge, my home-dried prunes have developed a bit of whitish crust. At first I thought it was mold, but it seems like a crystalline efflorescence, ...
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1answer
77 views

Canned food, botulism and ph [duplicate]

Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 minutes at 120C. Cook my vegetables (normally tomatoes, ...
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1answer
66 views

How do I preserve Tagetes Filifolia?

It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it?
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2answers
2k views

Why does storing bread in a plastic (grocery) bag keep it fresh longer?

I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a plastic grocery bag. When I took it out ...
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0answers
70 views

How to preserve pistachios?

Its the pistachios season in my country (Lebanon), which is famous worldwide with its nuts Roasters and varieties. I have more than 5 kilos of fresh unpeeled seasonal pistachios. What should I do to ...
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1answer
837 views

What preservative can I use to can my hot sauce

I've made hot sauce for my family using the following ingredients: peppers onions garlic tomatoes salt And I would like to try canning it. What can I use instead of vinegar to preserve it. I really ...
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3answers
478 views

Does freezing meat lead to differences detectable by blind testing?

"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential magnitude of the differences between fresh ...
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1answer
221 views

How do I preserve papalo?

I have a lot of papalo in my garden, and want to preserve it. What method should I choose to do this? I want to use it throughout the winter, and maybe some next year. The internet suggests that ...
4
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1answer
388 views

Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
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1answer
102 views

How should I dehydrate sage?

I have access to a dehydrator, but have never dehydrated sage. How should I dehydrate it?
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3answers
767 views

How can I make fine powder from leafy herbs?

I've been curious about how to make fine powder from leafy herbs for some time now (I don't mean merely flakes). We can have large amounts of tarragon, basil, etc. in the garden. It would be nice to ...
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1answer
568 views

How to preserve home made garlic sauce for at least two years shelf life?

I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from spoiling and extend its shelf life?