Questions tagged [food-preservation]
Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.
461 questions
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Do tinned anchovies need to be sold cold for food safety or quality reasons?
Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
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How to preserve coated popcorn?
I have an idea for making coated popcorn with caramel or marshmallow. I have not tried this yet. I do know popcorn gets hard and tasteless quite easy. Is there a different technique I can do or add a ...
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How to turn pasta sauce into a longer-lasting ketchup?
I was making a bacon sandwich earlier and I have some nice jars of tomato pasta sauce in the cupboard. I thought it'd make a great relish but it would go off too quickly in the fridge to make i ...
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Best way to bottle peri peri sauce?
I am looking to bottle my father-in-law's peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil (sunflower, canola and olive). This is ...
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How long will a wheel of cheese keep? [duplicate]
I am planning to go up to Vermont this spring to visit Jasper Hill Farms and Shelburne Farms to buy a wheel of cheese each from their cheddar houses. Once I cut into the wheel, how long before it goes ...
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Why do fridge temperature standards between US and other countries differ?
US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature.
In Germany, most literature (and also the specification next ...
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Hygienic fitness of frozen fully cooked food [duplicate]
I cooked chicken soup and freeze it.For how long I can eat it
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How do I prevent opened canned tuna from going stale?
I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor and gets a rubbery texture. Is there a way ...
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Can I safely pressure can potato soup with milk in it?
Can I safely pressure can potato soup with milk in it? I made potato soup and would like to can it for later use. Problem is I already put milk in it. Do I have any alternative ways to preserve it? ...
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Cure #1 in Brine for Brisket
I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
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Water + Sugar Solution Preserves Bread?
I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
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What is the best way to preserve oyster stew?
Now that the holidays are over, my local grocery store has a glut of pints of pre-shucked oysters they need to unload. I can't pass that up, so I thought I would make a whole mess of oyster stew or ...
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How to dry/preserve whole oranges [closed]
I recently made an orange pomander ball and I want to dry it so that I can use it in the future but I live in a fairly foggy and dreary area so it would be hard to simply set it out. Does anyone have ...
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Small batch of sauerkraut smells yeasty
As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
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Are there any sugar substitutes for preserving food?
A quote from the Live Strong website
Just like with salt, some forms of sugar can draw water out of food and tie up water within the food so it is not available for biochemical reactions. According ...
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Is there any way to kill bacteria in food without using heat?
The title says it all. Context: food preservation
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Jellies and jams: what is most important to preserve the food?
I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most important for the preserving the food.
I ...
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How to preserve homemade chocolates?
I make my own homemade chocolates, fillings are also prepared by me.
The question is how to preserve the chocolates for a long period of time?
As in keeping it in a refrigerator is it the right way ...
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How many times can you reuse bones to make broth?
I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor.
I know you can freeze the broth and use it for later ...
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How much citric acid should I use to preserve mayonnaise on a cups/ml ratio?
I was thinking of making mayo for sandwiches to get me through the winter and was wondering if I could make fairly large batches that would keep for a long period of time with the aid food grade ...
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Fresh herbs going bad [duplicate]
When I buy fresh herbs from the grocery store they go bad too quickly what can I do to keep them fresher longer?
I just bought a vacuum sealer because I thought it would help preserve my food ...
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How can I prevent the top layer of sauces from discolouring?
We also make home made sauces especially chillie. And I noticed that the top of the sauce tend to turn a darker colour when it stands on the shelf too long. How can I stop the discolouring?
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packaging an uncooked/raw hot sauce
I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked product without fermentation?
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The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?
I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that 15psi on this pressure cooker is ...
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freezing cooked turkey, ham and chicken slices [duplicate]
I am having a large gathering and I want to do a lot of the prep in advance. If I cook the meats, slice and freeze all of the above, then thaw in the fridge before making the sandwiches, will the ...
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Watermelon - picking and managing them during heat
There are a lot of posts and videos on the internet about picking up the correct watermelon. Sure. I get that. My question varies a little different.
I currently live in the UAE and climates here ...
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Inversion Canning
I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
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How do I prevent jams from turning brown?
I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My ...
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Sodium benzoate the correct amount
I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no added preservatives are added, would this be ...
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Bottling cream-based salad dressing. Preservative advice?
I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...
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What strength of brine will completely inhibit growth of lactobacillus (and friends)?
As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods?
The backstory is that I decided ...
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Drying whole, small fish at home
As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs.
However, I'm admittedly less than ...
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How much citric acid to use to preserve vegetarian jelly?
I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually).
Does anyone know what concentration of citric ...
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What can I add to Splenda solution to prevent spoilage?
Trying to save some money on buying Splenda packets by buying sucralose powder and mixing with water. This works great and is waaaay cheaper - 10x cheaper than buying the packets!
However, after two ...
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While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?
I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it.
I plan to distribute it to ...
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Wasabi (peas) brussel sprouts?
I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables?
I'm familiar with them as a snack in some pubs in England, the peas become hard and crunchy, and '...
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Best way to remove seeds when making jam and still have it called jam
When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
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Will adding yogurt whey to homemade mayonnaise make it keep longer?
I was looking up recipes last night and came across a recipe that started with homemade mayo. The author said that fresh mayo has a shelf life of 3-4 days, which is what I always heard, but then she ...
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Freezing cooked chicken from the deli?
I think this is a pretty basic question, but can I purchase cooked chicken breast from the deli at the local supermarket then freeze it? Would it be unsafe in any way to unfreeze it later to eat? ...
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can maple syrup be refrigerated after it was out for a few days?
I opened Adirondack pure maple syrup a few days ago. It didn't say to refrigerate, so I didn't. When I googled it, it said that it should be refrigerated. Can I still do that? If I may not use it ...
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Jam "separates" in processing
I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
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Onion has yellow center. Is it safe to eat?
I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe to eat? Should I just throw the onion ...
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Mold is growing on my cheese, what is common practice? [duplicate]
I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I ...
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Are bubbling preserved lemons a sign of spoilage?
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the ...
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How should I make jam out of coffee cherries or coffee cherry husks?
I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either
the entire, whole coffee cherry (a.k.a. coffee berry; beans ...
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Shelf life and preservation of Bánh chưng
It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able to eat it after a couple of days.
So my ...
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Storing lamb shanks [duplicate]
I had some organic lamb shanks in the fridge. I forgot to freeze them by the "use or freeze by" date. It's 5 days past the date. Are they still good?
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Which foods are certain to never cause food poisoning?
After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inquisitiveness kicked in...
...from a ...
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How do I preserve a tomato's freshness after it is cut?
I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato. ...
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My own Grenadine
I'd like to make and bottle my homemade grenadine (I use Poms not fresh pomegranates). I'd like it to have shelf life not require refrigeration. Is this possible?
Thanks,
K
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