Questions tagged [food-preservation]

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

Filter by
Sorted by
Tagged with
11
votes
1answer
272 views

Is there any significant flavour difference between dehydrated and sun-dried tomatoes?

I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes but is there any significant flavour ...
11
votes
2answers
2k views

Why does processed meat contain preservatives, while canned fish needs not?

I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?
4
votes
2answers
720 views

Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...
1
vote
1answer
150 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
1
vote
1answer
88 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
1
vote
1answer
113 views

Making preserved samosa

Is it possible to keep a samosa which is ready to be fried, frozen for a week or more and edible? If so, what is the process? Thanks.
1
vote
2answers
973 views

Frozen raw beef patties vs cooked refrigerated patties?

I love making burgers but it often ends up being very uneconomical since I can only get ground beef in 1kg+ amounts here and it often expires on the same day. Due to its short shelf life, I basically ...
2
votes
2answers
599 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, ...
6
votes
3answers
3k views

Canning with candles

I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle? Boiling is used to decrease air and for the food to be well ...
0
votes
2answers
993 views

Does bacon exists that is shelf stable, but has to be cooked for safety?

I have come across a website in the UK which delivers bacon through the normal post. They claim that their bacon is cured by a process that does not require refrigeration. Bacon through the post? ...
2
votes
1answer
98 views

How do I make gelatin gummies without adding sugar and still have it survive out of the fridge?

I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survive (stay firm and not grow mold) out of ...
2
votes
2answers
65 views

Best before date of cooked dairy

I am planning on making a cooked white chocolate sauce, sealing it in a bottle while hot, and selling it in my shop. It contains dairy, and so I am wanting to work out the best before date. My ...
1
vote
0answers
77 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
11
votes
1answer
766 views

How do I work out the use-by dates for my own cooking?

If I sort my fridge by 'eat by' date, what is the best way of dealing with food's I've cooked, or partially cooked, myself? In my fridge there are such delights as: thrawed from frozen ...
13
votes
2answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
0
votes
1answer
64 views

Is it safe my leftovers in freezer are not frozen yet?

I put some leftovers in the freezer last night (it was food that was in the fridge that I portioned out into baggies) and stacked on top of each other.The baggies in the middle still aren't completely ...
2
votes
2answers
993 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 ...
0
votes
1answer
450 views

Edwards Hersheys creme pie made in 2013 ok to eat? [duplicate]

I just happened to see it in the freezer and it looks really good hasn't been opened or thawed but everywhere I look I seem to get a different answer on weather it would be okay to eat or not. ...
1
vote
1answer
1k views

How much citric acid to preserve my juice

I wanted to preserve my juices longer. I am using a mango juice powder that includes the ingredients Sugar, Mango Juice, Malic Acid, Natural Flavor. I am dissolving about the powder into 8 oz of ...
-1
votes
1answer
116 views

Potato chips lose crunch and taste within a week

We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and taste?
0
votes
1answer
591 views

Preserving sauces

I am trying my best to be chemical free. We use vinegar to preserve tomato sauces and pizza sauces for few days/ weeks. How do we preserve other sauces? I was trying carrot sauce, pumpkin sauce and ...
0
votes
1answer
101 views

How can I preserve mushrooms for a long time?

Whenever I freeze mushrooms their color gets blackish, and their taste is altered. How can I preserve mushrooms for a long time while minimizing or eliminating this kind of changes?
-1
votes
2answers
147 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 ...
0
votes
1answer
149 views

How do I dehydrate Ganoderma Applanatum?

I'm wanting to turn artist conk into powder. How should I dehydrate it for grinding in my cornmeal grinder? I tried 6 hours at 180 in the oven, and it's still moist to the touch.
1
vote
1answer
46 views

Temperature range for canned goods

Temperature range for canned goods? The question is about home canning in glass but I suspect the same applies to commercial metal cans. I have read under 70 F and bad things happen fast at 100 F. ...
3
votes
2answers
2k views

Prevent noodles from sticking when leftover in fridge

and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when cooling, leaving in the fridge and ...
2
votes
2answers
513 views

When conserving food in jar, why is the jar turned on its head when cooling?

I am talking about the process, where you cook food, for example, a vegetable and conserve it in a jar. The jar can then be stored in a non-refrigerated area. Many recipes include adding salt, ...
5
votes
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, ...
1
vote
1answer
86 views

Canned food, botulism and ph [duplicate]

Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 minutes at 120C. Cook my vegetables (normally tomatoes, ...
0
votes
1answer
70 views

How do I preserve Tagetes Filifolia?

It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it?
0
votes
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 ...
0
votes
0answers
85 views

How to preserve pistachios?

Its the pistachios season in my country (Lebanon), which is famous worldwide with its nuts Roasters and varieties. I have more than 5 kilos of fresh unpeeled seasonal pistachios. What should I do to ...
1
vote
1answer
2k views

What preservative can I use to can my hot sauce

I've made hot sauce for my family using the following ingredients: peppers onions garlic tomatoes salt And I would like to try canning it. What can I use instead of vinegar to preserve it. I really ...
5
votes
3answers
3k views

Does freezing meat lead to differences detectable by blind testing?

"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential magnitude of the differences between fresh ...
2
votes
1answer
433 views

How do I preserve papalo?

I have a lot of papalo in my garden, and want to preserve it. What method should I choose to do this? I want to use it throughout the winter, and maybe some next year. The internet suggests that ...
4
votes
1answer
565 views

Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
1
vote
1answer
258 views

How should I dehydrate sage?

I have access to a dehydrator, but have never dehydrated sage. How should I dehydrate it?
1
vote
3answers
2k views

How can I make fine powder from leafy herbs?

I've been curious about how to make fine powder from leafy herbs for some time now (I don't mean merely flakes). We can have large amounts of tarragon, basil, etc. in the garden. It would be nice to ...
-1
votes
1answer
994 views

How to preserve home made garlic sauce for at least two years shelf life?

I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from spoiling and extend its shelf life?
0
votes
1answer
84 views

How is sockeye salmon available year round?

I notice that smoked sockeye salmon is available year round in supermarkets, but the commercial fishing season in Bristol Bay, at least, is only during the summer. If they are only fishing during the ...
3
votes
2answers
900 views

How does the industry conserve their smoothies

I was wondering how companies like Innocent (smoothies) or basically any juice manufacturer keep their liquids fresh so long while my smoothies are bad after a couple of days in the fridge (the water ...
1
vote
1answer
279 views

How can I store Brie for a long period?

There's a semi-local creamery that makes the loveliest Brie I've ever had. It's priced quite reasonably but the shipping costs more than the cheese itself, so it's a little impractical. I bought three ...
-3
votes
2answers
2k views

Preserving bread with vinegar

If you use vinegar to preserve a piece of bread by pouring it over, will the vinegar affect the bread's taste?
4
votes
1answer
690 views

What does soaking in a solution of baking soda do to fruit when preserving it?

Last year the recipe I used for preserving whole figs involved pricking the figs with a fork and soaking them in a weak solution of baking soda. What is the baking soda doing to the fruit in this ...
2
votes
0answers
61 views

Curing Green Olives

I picked some beautiful green Manzananillo olives and followed the directions of my preserving guru Pietro Demaio's book by soaking them in fresh water for three days changing the water every 3 days ...
0
votes
1answer
97 views

Is it better to refrigerate cooked chicken

Is precooked chicken bought from the store better refrigerated or put in the freezer? which makes it fresher and tastier or does that only apply to raw meat?
1
vote
0answers
67 views

How long to soak white buckwheat?

I like to soak white buckwheat and do some raw recipes from it. It is said that the optimal time for soaking is 1.5 days. I'm not changing the water because of rutin preservation. What is the maximum ...
0
votes
1answer
128 views

How to make tomatoes last longer? [duplicate]

Some people say that you shouldn't keep your tomatoes on the fridge, while others say that this is the best way to make them last longer. I have tried both ways and I couldn't find the difference. So,...
1
vote
1answer
55 views

Stablising berry coulis

I have made a coulis with strawberries and raspberries, 500gms of each with half a cup of sugar and the juice of one lemon. I boiled it for 15 minutes, then pureed it, put it through a fine sieve to ...
1
vote
1answer
561 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 ...

1
2
3 4 5
8