Questions tagged [food-preservation]
Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.
461 questions
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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 -- ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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 ...
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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 ...
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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 ...
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Is there any way to increase the shelf life of mixed egg
I poured the leftover mixed egg white and yolk into a container and I didn't refrigerate it. When I opened after a day there is a bad smell come from the container. Is there any method to preserve the ...
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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 ...
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Is there an organic preservative that I can add to homemade pesto to extend its refrigerated shelf-life?
I have a very large basil crop this year for which I am extremely excited.
In addition to drying and putting that up for myself over the winter, I want to put up pesto for me. I especially want to ...
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Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques
I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe: https://www....
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How to maximize shelf-life of freeze-dried food beyond 25 years? How far can this be exceeded?
Many manufacturers will sell and advertise emergency preparedness food packs to still taste "great" 25-30 years into the future (or at least maintain a consistent taste over this period).
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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 ...
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Are there negative effects of freezing clarified stock?
I have clarified some chicken stock using the ice filtration method. Are there any negative effects to re-freezing this newly clarified stock (such as becoming cloudy again, losing flavor, etc.)?
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On preserving dried ginger
Based on my reading, preserving dried ginger is the same as preserving fresh ginger I.e airtight and in the fridge.
Is there anything more that can be done to preserve the dried version. After ...
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Difference between Vietnamese and Moroccan preserved lemons?
One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my own, so I sometimes buy them at Middle ...
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How to preserve a spread in a jar
I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen.
We are stuck on how to 'treat' the spread when getting to the ...
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What exactly is a boozy preserved egg and how are they made?
On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made.
This ...
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Is it possible (and easy) to dehydrate meat in oven?
I'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating meat should occur at 70C.
Is it viable to ...
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Orange juice preservation by chemical presevatives
How much Sodium Benzoate should I add to preserve 200ml of Orange juice?
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Re-canning Ghee that was not strained well
I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well.
Can I re-melt the Ghee, re-strain it and pressure can ...
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Does fruitcake made with alcohol stay alcoholic after aging?
I'm trying to keep up a tradition of sending fruitcake out to families, only I know some families are more averse to alcohol in general than others.
The recipe I have uses 170 grams of brandy as well ...
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After few day of plastick bag packing of Tomato sauce increase the size of it and produce gas in plastic bag
I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag after few day this paket size increasing ...
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What Impact Does Meat Curing/Preservation Have on Nutritional Content?
I am currently trying to research nutritional facts for cured meats and other preserved foods. In specific, I am looking for any information about the caloric impact that preservation methods might ...
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How much shelf life do oxygen absorbers add to food?
I am in the process of storing all my dry foods in airtight jars and bottles. I mainly want to prevent pests, but also want to increase shelf life. There are some foods I need very infrequently and I ...
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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 ...
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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 ...
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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 ...
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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 ...
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Shelf life and preservation of home soaked and drained black beans
I am looking to see if I can avoid store bought tin of black beans for our Mexican recipes, we typically decide suddenly to make a Mexican dish and usually dont have soaked beans handy.
Is it possible ...
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Preserve peppers before smoking -- freeze or dehydrate?
I would like to make some chipotle (smoked red jalapeno peppers) at home. Currently I am building a smoker in my garden, where I also I grow a few jalapeno plants.
My problem is that the peppers are ...
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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 ...
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Canning jars seal then go bad
I have canned a lot in the past with with aa jar here and there. But the last year I have lost so much food to crowning of lids after they have sealed. I again lost 22 quarts of beautiful red beets. ...
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Can you preserve/can tomatoes of various sizes together?
I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe I found in the official Ball Canning &...
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Is calcium hydroxide an acceptable substitute for sodium hydroxide for making century eggs?
Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a solution of NaOH and NaCl, would Ca(OH)2 ...
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How to best transport bulots - sea snails aka welks?
I've just bought 2 kg bulots in France and would like to drive them home over 1000 km.
What's the best option to preserve them?
freeze
keep in cool* water (car has an electric but weak coolbox)
cook ...
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How does Ball mason jar size affect canning processing time?
I'm new to canning and food preserving and bought a basic starter kit including a water bath canner (I'll get into pressure canners later if I have success with this method).
One thing that is often ...
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Can I use Star San "no rinse" for sanitizing canning tools and utensils?
I've been brewing beer (totally amateur) for a few years as a hobby. I now want to get into canning my own garden-grown veggies.
I've bought several books and watched several videos (like this one ...
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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.
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Do pinto beans just ferment quickly? [duplicate]
I make bulk pinto beans as follows:
Soak beans overnight in salty water
Cook until tender, adding chopped onion and Serrano pepper
Drain completely, place onto baking sheet to cool (~100F, this takes ...
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How long can fruit macerate in the fridge?
I have begun to macerate pitted cherries in sugar and lemon juice. Due to some issues, I've had to leave them macerating for 2 days before I cook & can them for jam.
Will the macerated fruit be ...
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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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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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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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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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