Questions tagged [food-preservation]

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

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39 views

Tomato sauce lids didnt seal

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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2answers
117 views

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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1answer
93 views

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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1answer
75 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 ...
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4answers
874 views

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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3answers
75 views

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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2answers
229 views

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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4answers
188 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 ...
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68 views

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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1answer
91 views

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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1answer
138 views

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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18 views

Do I need to vacuum the meat slices if I freeze them? [duplicate]

I think the question is clear, but as you know there are devices that can vacuum the meat slices in a plastic bag. But does it make any difference if I wanna freeze them? Will that make any difference?...
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1answer
136 views

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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1answer
176 views

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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1answer
105 views

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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10 views

How long are Hot & Spicy Beer Battered Jalapeno Slices good in Freezer past Best by Date? [duplicate]

I have a package of Great Value Hot & Spicy Beer Battered Jalapeno Slices that state that they are best if used by February of 2020. It is January 2021. What is your opinion of whether or not they ...
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1answer
55 views

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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39 views

How Deutsche Kuche German bread has 1 year shelf life? [duplicate]

Why does Deutsche Kuche German bread have a 1 year shelf life? How it is achieved without mold developing?
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2answers
2k views

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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0answers
70 views

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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0answers
38 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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0answers
25 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 ...
6
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1answer
133 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 ...
6
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2answers
187 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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1answer
67 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
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
322 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
61 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 ...
2
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1answer
85 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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0answers
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 ...
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1answer
55 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
87 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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400 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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0answers
47 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
119 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 ...
2
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1answer
441 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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1answer
147 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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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
253 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
191 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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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
526 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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0answers
4k 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
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1answer
239 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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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
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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6answers
9k 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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1answer
845 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
644 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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