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Questions tagged [food-preservation]

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

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Expired diet soda tastes bitter

I have a few cans of diet soda that with a best-before date in 2023, and while some of them taste more-or-less normal, others taste bitter, almost like alcoholic beverages. Obviously, there's no ...
nick012000's user avatar
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1 vote
1 answer
77 views

Fridge acceptable temperature cycle

The internet is full of information about the optimal temperature inside the fridge. But every once in a while, the compressor has to stop, and the temperature begins to rise, and I failed to find how ...
Anton  Merzliakov's user avatar
2 votes
1 answer
171 views

Isothermic bags/food maintanance/safety

In regards to isothermic bags and using them to store lunch (e.g. at the office or while going for an excursion). Is there anything to watch out in regards to food safety? I mean are they are meant to ...
Jim's user avatar
  • 521
3 votes
0 answers
121 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
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57 views

Why do lentils turn gray in the fridge? [duplicate]

After cooking brown lentils, they come out in their usual light brown color. But after one day of refrigeration, they turn this color of gray. This has happened every time I save leftover lentils. Why ...
Okexchange's user avatar
1 vote
1 answer
93 views

Cultural practices regarding milk preservation through fermentation?

This peer reviewed article suggests that: Fermentation has been used to preserve and store milk since the days of the Pharaohs And also: fermentation is considered a successful preserving method ...
Him's user avatar
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0 answers
76 views

A blender that cans preserves to jars?

Do blenders exist that can cook and mix food so that it ends up in steamed jars automatically?
bandybabboon's user avatar
0 votes
1 answer
65 views

Water bathing applesauce without the lid

I water bathed applesauce did everything Right except, I didn’t put on the lid when I was water bathing the applesauce in the pot. It’s been about a month since I did this but, my question is are they ...
Kim's user avatar
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0 votes
2 answers
550 views

Canning tomato sauce without citric acid

I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
Sihaya's user avatar
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1 vote
2 answers
246 views

Pressure canning issue with weight and timing

I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce? What's difficult about ...
Flala7's user avatar
  • 11
14 votes
1 answer
6k views

What is the effect of washing unbroken eggs?

I recall reading or watching something at one point that I apparently found credible enough to bother mentally filing away that suggested that if one washes off an invisibly thin outer layer of ...
TylerDurden's user avatar
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Is there a way to extract & store garlic oil, without being infused with any other oil, such as olive? [duplicate]

Have attempted to find ways to extract & preserve straight garlic oil. Only info I have found, have "added" oils, such as olive. I just want to know if it is safe to extract the oil from ...
NStark's user avatar
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0 answers
42 views

Are raw macadamia nuts better preserved with green soft skins on or off?

Are raw macadamia nuts better preserved with green soft skins on or off? When the soft skins go softer and softer and eventually bad, will that cause any damage to the hard-shelled nuts inside?
Tim's user avatar
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4 votes
7 answers
786 views

What additional uses are there for a food dehydrator?

Recently browsing a certain online website I've discovered the cost of food dehydrators has fallen considerably since they first came to market. Realising that I may incur the wrath of my other half ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
137 views

How to tell whether citrus marmalade is overcooked

I only ate commercially made citrus marmalades before and from this experience know that there may be variations in thickness, color and taste. The kumquat marmalade I made came out thicker than ...
Kentzo's user avatar
  • 403
1 vote
1 answer
262 views

How to preserve a sugar, oil free homemade chocolate spread? [duplicate]

I'm starting to make a business of selling homemade sugar and oil free chocolate spread, which will be sweetened with dates. My ingredients are: Sugar free cocoa powder Hazelnuts Dates And water. I do ...
Abdelkadir Khellaf 's user avatar
2 votes
1 answer
284 views

When to add preservative to hot sauce?

So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I ...
Ellise's user avatar
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20 votes
4 answers
7k views

Can we keep alcoholic beverages indefinitely?

I have some never opened alcoholic bottles under the kitchen sink and has been there for years. The are basically whiskey, vodka and bacardi. I always thought that alcoholic drink never go bad and ...
Jim's user avatar
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1 vote
1 answer
841 views

Unopened wine bottles kept in fridge. Are they still good?

I have a couple of bottles of wine in my fridge that have never been opened (original packaging) and have been there for ~3 years. Would that mean that the wine have become worse and hence should ...
Jim's user avatar
  • 521
17 votes
10 answers
3k views

How to label jars so the label comes off easily?

I have made several batches of jam over this summer and would like to label the jars. I am printing the labels on my laser printer for a more professional look. Also, I want to reuse the jars, so ...
user149408's user avatar
1 vote
2 answers
295 views

Can salt and sugar be used simultaenously to preserve food?

For example, Amla (Indian gooseberries) can be preserved by candying them in sugar, or preserving them in brine and vinegar. However, the candying makes them too sweet and preserving in salt makes ...
HRJ's user avatar
  • 113
6 votes
1 answer
2k views

Making jelly using erythritol & monk fruit extract in place of sugar

I'm making jelly. The box of pectin says not to reduce the sugar or it can cause 'set failure'. I want to use 'erythritol w/ monk fruit extract' in place of sugar (purchased from Costco). Will that ...
Jenny Kee's user avatar
  • 214
1 vote
4 answers
2k views

Preserving simple syrup for room temperature storage and use

I make and keep simple syrup on hand to use in my coffee. Sometimes I will finish it fast enough but other times it starts growing mold before I have used it all up. This guide that gets referenced a ...
yrg's user avatar
  • 11
0 votes
1 answer
84 views

How to decode some less common food Expiration Manufactured codes (US)? [closed]

How do I decode these codes? 206 X4A1 14:57 and 206V
Бігун Надія's user avatar
6 votes
2 answers
1k views

Preserving beef stock concentrate

I've been looking for the most convenient way to preserve stock at room temperature. It seems that Bovril preserves just containing a 14% of salt, while every powdered product contains 50% of salt. I ...
Y. Okese's user avatar
5 votes
1 answer
297 views

Why remove blossom ends for canned tomatoes / marinara sauce?

I was looking at recipes for canning marinara sauce and the Ball jar's recipe notes to remove the blossom end from the tomatoes. In trying to search for the rationale I couldn't find anything. The ...
STW's user avatar
  • 364
22 votes
1 answer
6k views

Garlic with the olives... what happened?

Something strange (but nice) happened and I hope someone can explain. Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed ...
Hogan's user avatar
  • 365
7 votes
2 answers
1k views

Why are my salt cured egg yolks still wet?

I've been trying to cure egg yolks in salt. They've been in it for 2 weeks now, but they are still too wet. At this stage they look more like a very thick paste than something I could actually grate ...
Gabriel C's user avatar
  • 173
26 votes
3 answers
7k views

Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?

I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me ...
MatthewRock's user avatar
14 votes
2 answers
6k views

Can I freeze ice cream base before creaming it?

I recently acquired an ice cream maker, and successfully used it to make sone chocolate and coffee ice cream. The ice cream maker is actively cooled, but I doubt it makes a different. Most ice cream ...
Vladimir Cravero's user avatar
4 votes
4 answers
2k views

Is it advisable to cook cilantro or mint leaves and store them, instead of blanching them?

The problem: The grocer only agrees to give a large bunch of cilantro (coriander) or mint leaves, and I need it to last a month or more, because I don't use the herbs as frequently. What I've tried ...
Nav's user avatar
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1 vote
2 answers
2k views

Cloudy sediment in home canned pickles

I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it. It is not spoilage. It only seems to affect the ...
user55937's user avatar
  • 113
2 votes
2 answers
782 views

Where can I purchase calcium disodium edta preservative?

I'm trying to make homemade mayonnaise with a longer shelf life. I see all the commercial brands list calcium disodium edta as a preservative so I was wondering where I could find this ingredient. I ...
John Carter's user avatar
1 vote
2 answers
502 views

Packaging/Bottling and Uncooked Hot Sauce

Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to keep in the pantry, especially the ones that ...
Cali's user avatar
  • 11
2 votes
1 answer
240 views

How do pastry shops get away with displaying cream filled pastries without a display fridge? [closed]

I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored in a display fridge. Don't all these need fridges because ...
user5441's user avatar
  • 161
3 votes
3 answers
893 views

Can flavoured syrups be dried to powder, and if so how?

I've made some rather good ginger syrup by simmering chopped ginger root in equal parts sugar and water, then straining. I made rather a lot, nearly half a litre, and used less than planned. Most is ...
Chris H's user avatar
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1 vote
3 answers
994 views

Best way to preserve guanciale (or other cured meats) in the fridge

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...
mattst's user avatar
  • 123
1 vote
0 answers
62 views

Food preservation in refrigerator [duplicate]

I am an international student in France and as I live alone, products are put in fridge for later use after being opened. Two months in and I never had a problem with storing food in it but today I ...
X HOxha's user avatar
  • 123
1 vote
1 answer
161 views

Deterring mold on bakery bread [duplicate]

Lately we've been finding that we can only keep quality bakery bread loaves on the counter for about 5 days before they start to mold. We'd like to get a little longer out of them -- say 8-9 days -- ...
FuzzyChef's user avatar
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0 votes
2 answers
96 views

How does the size of the ginger affect the candy process?

https://www.youtube.com/watch?v=v-MFpM74SNw&ab_channel=Carolineartiss I'm interested in candying ginger, like in this video. I want tiny candied ginger pieces to use in ginger biscuits. I'm just ...
Neil Meyer's user avatar
  • 4,894
0 votes
2 answers
847 views

I am making duck confit this weekend and will refrigerate it. I am curious though; what are the concerns for leaving it in a cool room?

I've made duck confit many times before and used it fresh. This time, though, I'd like to try to age it in the fridge a bit to see if I notice a difference. To do this I've purchased some earthenware ...
brenzo's user avatar
  • 431
33 votes
5 answers
16k views

Can my freezer be too cold?

The FDA recommends a freezer temperature of 0˚F (-18˚C). Warmer temperatures risk bacterial growth and quality problems. But what are the reasons not to set the freezer colder? My Bosch freezer can be ...
Doug's user avatar
  • 432
16 votes
3 answers
5k views

What is the process of storing food in toothpaste'ish tubes?

You know what I'm talking about, these food tubes that are popular for tomato paste, or pesto. Searching for 'food in tube' or 'how to make your own tomato paste in tube' yields mixed results, so I'm ...
J.Deschenes's user avatar
1 vote
1 answer
254 views

Popped lid in pressure canning

One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that session. The others are fine ...
Ronald's user avatar
  • 13
0 votes
1 answer
192 views

How to preserve fruits for 10+ months?

Scenario. I drink fruit smoothies (e.g. apple, milk, nuts, with protein powder) on daily basis. Goal. Minimise my costs. Thought. I guess if I buy my fruits (e.g. apples) in large quantities in the ...
caveman's user avatar
  • 159
1 vote
2 answers
2k views

How to remove salt from sun-dried tomatoes

I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oil. It's a large packet so I don't want to ...
mattst's user avatar
  • 123
3 votes
1 answer
258 views

How can I prevent discoloration in lactic fermented vegetables/sauces?

I make lactobacillus fermented hot sauces and have noticed that they get a slight brownish discoloration over time. I'm curious if there is something I can do to keep the original color of the food.
STW's user avatar
  • 364
1 vote
0 answers
57 views

Is a toasty preserved ok during trip if in a backpack? [duplicate]

When making toasted bread with filling such as turkey slices etc (toasted as well) with avocado spread, is there any problem of having it in a backpack while on a trip and eating it after few hours? I ...
Jim's user avatar
  • 521
0 votes
1 answer
2k views

Tomato sauce lids didnt seal [duplicate]

I processed tomato sauce last night and 2 lids weren't sealed in the morning. They all seemed sealed last night.. Can I safely reprocess them this morning even though its been 8 hrs that they sat ...
Dorene's user avatar
  • 1
3 votes
2 answers
2k views

How much should I expect "quick pickling" to extend the shelf life of refrigerated cabbage & onions?

When "quick pickling" vegetables (submerging them in a salt + vinegar brine, but not properly canning them in fully airtight containers at high temperatures that would guarantee the product ...
A_S00's user avatar
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