Questions tagged [food-preservation]
Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.
436
questions
0
votes
1
answer
90
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 ...
8
votes
2
answers
5k
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 ...
0
votes
0
answers
149
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 ...
1
vote
0
answers
93
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 ...
- 1,008
6
votes
1
answer
238
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 ...
- 1,459
6
votes
2
answers
567
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 ...
- 163
1
vote
1
answer
94
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 ...
- 11
31
votes
3
answers
6k
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 ...
- 311
0
votes
1
answer
723
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 ...
- 11
0
votes
2
answers
128
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 ...
- 3
2
votes
1
answer
416
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 ...
- 123
0
votes
0
answers
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 ...
- 1
1
vote
1
answer
105
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. ...
1
vote
1
answer
115
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 &...
- 287
0
votes
0
answers
731
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 ...
- 150
1
vote
0
answers
55
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 ...
- 499
2
votes
1
answer
320
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 ...
- 287
2
votes
1
answer
1k
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 ...
- 287
0
votes
1
answer
170
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.
- 1
2
votes
0
answers
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 ...
- 121
0
votes
1
answer
769
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 ...
- 397
-1
votes
1
answer
316
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 ...
- 336
2
votes
4
answers
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 ...
- 29
16
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 ...
- 4,940
0
votes
1
answer
1k
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 ...
- 217
0
votes
0
answers
9k
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 "...
- 11
2
votes
1
answer
683
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 ...
- 21
0
votes
0
answers
84
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 ...
- 437
3
votes
2
answers
172
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 ...
- 31
23
votes
7
answers
11k
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 ...
- 884
1
vote
2
answers
2k
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 ...
- 15
0
votes
1
answer
1k
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 ...
- 15
1
vote
0
answers
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 ...
- 559
5
votes
3
answers
3k
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, ...
- 61
2
votes
3
answers
331
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 ...
- 193
7
votes
1
answer
697
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 ...
- 5,074
0
votes
2
answers
137
views
Which lasts longer: ground or unground coffee?
Which lasts longer: ground or unground coffee? And why?
It would seem unground lasts longer because less of it is exposed to air. Is this true?
- 1,044
3
votes
1
answer
3k
views
Best way to preserve excess tallow long-term
I received a shipment of eight 14oz bottles of grass-fed beef tallow. I will use one bottle right away. What is the best way to preserve the rest of the seven?
One idea is to put the 7 bottles in a ...
4
votes
2
answers
930
views
For safe boiling water canning, can I substitute acidity requirement using lime juice instead of lemon juice? [duplicate]
is lime juice as acidic as lemon juice and therefor uses 1:1 substitution with lemon juice to ensure low acid food is acidic enough for boiling water canning?
- 443
1
vote
3
answers
653
views
How can I make my sauces shelf stable, other than adding acid into it since my recipe doesn't include much of it?
I would like to be able to can and sell my own sauces (brown gravy sauce, chile paste sauce). There isn't much acid in the recipe of the chile paste, and Mason Jar for pressure canning is cost ...
- 443
8
votes
2
answers
777
views
Canned cheddar kept for many years - does it get better and for how long?
Cougar Gold is a cheese made in Washington and is unique in that it is canned. Because of the canning, it lasts indefinitely if refrigerated until opened. I understand that cheese can become more ...
- 990
1
vote
2
answers
647
views
For Boiling Water Canning (not pressure canning) can you use other glass jar other than Mason Jar?
Does these type of glass jar (some may even refer to it as jam jar) works with boiling water canning? I asked a question about these glass jar for pressure canning and got answered it will not work ...
- 443
12
votes
4
answers
6k
views
For Pressure Canning, can I use any other jar than Ball’s Mason Jar?
So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
- 443
3
votes
1
answer
140
views
How to pressure can grilled paprika
I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this:
Normally this is done by grilling the paprika on very high heat for a short amount of time,...
- 1,459
2
votes
1
answer
63
views
What vessel should I choose for Lactofermentation?
Do I have to use a mason jar to ferment veggies? Or would any jar do? In case of the latter, does it have to be air sealed?
- 239
1
vote
1
answer
137
views
Pressure Canner vs pressure cooker
I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.: width of the bottom?? Thanx...
1
vote
1
answer
363
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 ...
- 59
3
votes
1
answer
441
views
Do garlic keeper jars have any tangible preservation benefit?
This question got me thinking about "garlic keepers" or "garlic jars" which are a gift item in the US and probably elsewhere (see photo). My question is:
Do garlic keepers actually provide any ...
- 54.1k
12
votes
6
answers
6k
views
Can I separate garlic into cloves for storage?
I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic?
EDIT To ...
- 499
6
votes
2
answers
1k
views
Pressure canning at odd pressures
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
- 471