Questions tagged [food-preservation]

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

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32 views

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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20 views

Help with recipe for long life mayo [duplicate]

I have a small condiment business, where I make a sauce that uses Mayo as a base. I would like to make the base myself so my product can have a long shelf life unopened like commercial ones, and then ...
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1answer
94 views

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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2answers
138 views

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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4answers
1k 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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2answers
16k views

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 ...
67
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1answer
67k views

How long can I store a food in the pantry, refrigerator, or freezer?

How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
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1answer
62 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 ...
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3answers
19k views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
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3answers
5k 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 ...
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1answer
121 views

Should calcium propionate be disolved in a liquid when making yeast bread?

There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and other sweets. I'm going to start testing to ...
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1answer
103 views

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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2answers
44 views

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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1answer
2k 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
49 views

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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2answers
582 views

(How) can I keep cheddar in a car in summer for 2 weeks

Is there a way I could prepare and store some cheddar cheese such that it would stay edible while being stored in a car in summer for about 12 days. I am going on a road trip, and I am trying to ...
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14answers
86k views

Making “long(er)-life” homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the shelf-...
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36 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 ...
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1answer
52 views

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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1answer
82 views

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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6answers
8k views

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into ...
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72 views

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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1answer
131 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.
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46 views

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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1answer
75 views

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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1answer
132 views

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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4answers
8k views

How to make bread mould resistant?

With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would ...
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1answer
104 views

How to keep sausage cases from splitting?

I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sausage meat. The sausages split literally ...
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0answers
49 views

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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1answer
12k views

How can I cure and store bacon in a warm climate?

I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to ...
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1answer
111 views

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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1answer
101 views

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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4answers
1k views

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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59 views

Pressure canning, lost water after 80 minutes then run out of steam and turned off

done my first pressure canning yesterday with pre cooked meat straight out of the slow cooker. Sealed the Ball jars and went thru the pressure steaming process....until after about 80 minutes my ...
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2answers
2k views

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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1answer
123 views

Making Prosciutto with skin off (Wrapping in butcher paper?)

Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher ...
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1answer
222 views

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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1k views

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 "...
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18 views

How many days can bean soup last in fridge for consumption? [duplicate]

I make soups lately with beans and veges and as im living alone I wonder how many days it can survive in a tupperware in the fridge. Also, does its life get more time if i store it in refrigerator? In ...
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0answers
80 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 ...
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2answers
4k 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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2answers
141 views

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 ...
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1answer
523 views

Fruit leather sticking to parchment paper

Having some trouble making strawberry fruit leather for the first time. I'm pureeing frozen strawberries in orange juice then spreading the puree on parchment paper that I put on a pan. I then put it ...
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1answer
301 views

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 ...
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0answers
73 views

Keeping cooked pasta, chicken, beef, shrimp, and rice edible for at least 5 days [duplicate]

I am trying to meal prep for the work week. I have come up with recipes that meet my calorie goals, and I am trying to make them in advance. I have tried this in the past, but what I noticed is that I ...
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1answer
2k views

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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3answers
2k views

Canning tomato sauce for the refrigerator

I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
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3answers
168 views

When is the best time to freeze bread?

We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Before first proof? After proof? After ...
5
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1answer
259 views

How can I preserve soy sauce eggs?

My favorite restaurant has an appetizer (or banchan) that my friends and I all adore. They're eggs that have been soaked in some kind of soy sauce brine and quartered. Back when I was just learning ...

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