All Questions
Tagged with food-preservation food-safety
115 questions
0
votes
1
answer
75
views
Pressure Canning Chow Chow
I am canning chow chow and want to use my pressure canner. Can anyone tell me how many pounds as well as how long for pint and quart jars? Thank you
5
votes
3
answers
204
views
How can I prevent mould when decanting tinned black olives into smaller jars?
I have noticed that when I open a jar of olives (we eat a lot) sometimes some mould starts to grow on the surface of the top layer of olives floating at the top of the brine and there is mould on the ...
- 51
1
vote
1
answer
115
views
How to choose a bag to carry lunch straight of the fridge? [closed]
I am interested in an isothermic bag to carry my lunch. What characteristics should I look for when looking for which one to buy?
If I understand correctly regardless of each one, adding ice packs is ...
- 591
17
votes
2
answers
3k
views
Does the volume of air in an air tight container affect food shelf life?
I'm specifically talking about storing tea bags here, but equally any other dried foods. I'm trying to switch to buying certain things in bulk, so I'm trying to understand some basic principles.
I ...
- 171
2
votes
2
answers
527
views
Is my fresh Rosemary still good?
I love using fresh herbs in my recipes, but unfortunately they usually go past their prime before I have a chance to finish them.
It’s easy to spot this because they go limp and lose their “crispness”....
- 1,069
2
votes
1
answer
106
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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 ...
3
votes
1
answer
192
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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 ...
- 591
4
votes
0
answers
139
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.
- 41
0
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0
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64
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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 ...
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 ...
- 1
0
votes
2
answers
2k
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 ...
- 11
1
vote
2
answers
793
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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 ...
- 11
0
votes
1
answer
88
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How to decode some less common food Expiration Manufactured codes (US)? [closed]
How do I decode these codes?
206 X4A1 14:57 and 206V
1
vote
2
answers
691
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 ...
- 11
0
votes
2
answers
1k
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 ...
- 431
33
votes
5
answers
17k
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 ...
- 432
0
votes
1
answer
3k
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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 ...
- 1
6
votes
1
answer
3k
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Can you water bath a cooked then cooled jam recipe?
I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be the safest method to can it? I have ...
- 61
1
vote
4
answers
211
views
With few items, it easier/safer to use the fridge for everything, are there trade offs?
I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and lifeform growth alike, as well as ...
- 155
0
votes
2
answers
320
views
Orange juice preservation by chemical presevatives
How much Sodium Benzoate should I add to preserve 200ml of Orange juice?
- 1
6
votes
2
answers
1k
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Canning Tomatoes: When are they too blemished and why does it matter?
In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
- 163
1
vote
1
answer
156
views
Preserving oil and lime based dressing for resale
I make an oil and lime based dressing that everyone loves and says I should sell. I am having a hard time finding out the requirements to safely preserve the dressing for resale. There has to be a ...
- 11
30
votes
3
answers
6k
views
Can I make a neverending Soup in an instantpot?
I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So ...
- 301
0
votes
1
answer
1k
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Can I reuse glass bottles with plastic lids for homemade sauces?
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the bottles as I usually do. I have ...
- 11
0
votes
0
answers
37
views
Shelf Life of Gochujang [duplicate]
I made Korean Gochujang with the following ingredients: Fermented White Miso Paste, Gochugaru (Fine powdered chili flakes), Sugar, Water, Salt and Vinegar. I cooked all ingredients except for the salt ...
- 1
0
votes
1
answer
194
views
Can I eat venison that was frozen for 13 years? [duplicate]
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything is wrong with it.
- 1
15
votes
2
answers
3k
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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 ...
- 4,959
1
vote
1
answer
18k
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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 "...
- 21
0
votes
0
answers
84
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 ...
- 437
3
votes
2
answers
206
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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 ...
- 31
0
votes
1
answer
2k
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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 ...
- 15
1
vote
3
answers
1k
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 ...
- 443
1
vote
1
answer
243
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...
6
votes
3
answers
3k
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) ...
- 501
0
votes
2
answers
1k
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 ...
- 317
6
votes
1
answer
174
views
Can I process fermented pickles in a water bath?
I'm new to fermenting.
Can I safely process fermented dill pickles in a water bath to ensure a longer storage life?
I have made pickles in the past, using vinegar, and then processing for 20 minutes ...
- 61
6
votes
1
answer
1k
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 ...
- 731
1
vote
0
answers
25
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?
- 175
13
votes
1
answer
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 ...
- 131
4
votes
2
answers
3k
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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. ...
- 41
2
votes
1
answer
251
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?
- 1,102
6
votes
6
answers
7k
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, ...
- 75
1
vote
0
answers
143
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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.
- 223
11
votes
1
answer
803
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 ...
- 438
1
vote
1
answer
2k
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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 ...
- 11
-1
votes
1
answer
134
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?
- 1
0
votes
4
answers
801
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 ...
- 1,902
1
vote
1
answer
128
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, ...
0
votes
1
answer
243
views
How to make tomatoes last longer? [duplicate]
Some people say that you shouldn't keep your tomatoes on the fridge, while others say that this is the best way to make them last longer. I have tried both ways and I couldn't find the difference.
So,...
- 141
1
vote
2
answers
99
views
shipping cheese
I bought cheese blocks at the store, unwrapped them, divided them into smaller pieces, cold smoked them, and repackaged them with a seal a meal vacuum
system. Will they be safe to eat if I ship them ...
- 11