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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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4 votes
6 answers
8k views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
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 ...
6 votes
5 answers
25k views

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 ...
0 votes
4 answers
726 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 ...
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 ...
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 ...
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.
4 votes
2 answers
1k views

Canned Stewed Tomatoes without lemon juice

I'm making stewed tomatoes & forgot to put the lemon juice in before sealing the jars. Will they still be ok or should i start over?
4 votes
2 answers
12k views

How to preserve cotton candy

For this Christmas, we wanted to do a particular packaging for biscuits using cotton candy. We have a machine to make it, and flavours to do different colors and flavourings. Now, the problem is that ...
7 votes
9 answers
19k views

Does a home produce refrigerator exist?

It seems there are many foods that store best at about 50℉ (10℃) storage temperatures and high humidity levels: herbs, peppers, tomatoes, etc. As it stands, I store tomatoes and some herbs on the ...
0 votes
0 answers
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 ...
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 ...
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 ...
6 votes
1 answer
142 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 ...
0 votes
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?
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 ...
0 votes
2 answers
541 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 ...
1 vote
2 answers
242 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 ...
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 ...
1 vote
1 answer
15k 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 "...
2 votes
2 answers
781 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 ...
1 vote
5 answers
11k views

Cutting the stems of banana instead of wrapping them when preserving them

I am searching for a ways to preserve the banana, and most of the time they said that I need to wrap the stems in a plastic or scotch tape so the gas wont come, they said that this gas is the reason ...
0 votes
0 answers
36 views

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 ...
0 votes
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?
15 votes
2 answers
3k 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 ...
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 ...
0 votes
2 answers
303 views

Orange juice preservation by chemical presevatives

How much Sodium Benzoate should I add to preserve 200ml of Orange juice?
6 votes
1 answer
3k views

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 ...
4 votes
3 answers
8k views

How to preserve the "sugar syrup" without using a cold storage?

I prepared the Gulab jamuns few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge? One way is to boil it daily, but that'll consume a ...
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 ...
6 votes
4 answers
34k 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 ...
13 votes
10 answers
330k views

Do you have to refrigerate Pickles?

So last weekend the wife and I got a huge jar of pickles at Costco. The thing is bigger than a gallon of milk (the wife really loves her pickles). There really isn't any room for it in the fridge, ...
1 vote
3 answers
9k views

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 ...
6 votes
6 answers
6k 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, ...
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 ...
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 ...
4 votes
7 answers
781 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 ...
1 vote
1 answer
900 views

Using double cream in icing

I'm looking at a recipe for icing that uses double cream as the substrate for the icing. How well will the cream be preserved on a 1:4 (or better, given its application) mix? Also, how well would ...
5 votes
4 answers
3k views

Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. ...
1 vote
1 answer
260 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 ...
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 ...
1 vote
1 answer
815 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 ...
1 vote
2 answers
294 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 ...
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 ...
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
2 votes
3 answers
19k views

Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?

I've conducted a research on how can I purify the water to make it drinkable and the results are many, but most of them says that drinking a freeze water can cause cancer to us. I am using a freezer ...
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 ...
8 votes
7 answers
32k views

Minimum procedure for sterilizing mason jars for canning

My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing them in hot water is enough. After ...
2 votes
1 answer
1k views

Why is store bought frozen food worse than homemade?

I made multiple dishes following recipes and froze them, and they tasted a lot better than store-bought equivalents. Why does it happen? Isn't current technology capable of doing the same procedures ...
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 ...

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