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2

It's exactly what you suspect: blemishes indicate the possibility of contaminants, or provide an avenue for invasion, inside the tomato flesh. And while pressure canning kills a lot of organisms that would cause contamination, the higher the bacterial/fungal load, the more likely a few spores or cysts are to survive(PDF, large) and eventually germinate in ...


1

Although this question is a few years old I'll mention that recently I've been getting in to making pepper mash and doing a countertop brine fermentation with my habeñeros. This has resulted in very little loss of heat. I have a batch going right now that's been fermenting for just about one week and surprisingly, it's tasting hotter than when I started it. ...


1

Hot sauce definitely loses its heat after a while.. though it seems to last longer when there's a layer of olive oil on top, which makes me think that oxidation is playing a role in breaking down the capsaicin, or whatever it is that makes it hot. I usually do my hot sauce in a very simple way: simply chop the raw peppers (I use Peri-peri), drown them out in ...


0

This site https://www.fda.gov/food/food-additives-petitions/food-additive-status-list indicates the amount of substances permitted (by the Americans at least) for various additives. It supports the assertion that <0.1% is a reasonable concentration. Additive 211 (Sodium benzoate) is most used in acid foods as it imparts a bit more acidity as part of its ...


1

Generally speaking, blemished tomatoes could have suffered from various diseases or frost. Frost is generally not good for the tomato skin and can be more easily be penetrated by various things you don't want to can. This is especially true for tomatoes where the skin is clearly cracked, like in the pictures. Furthermore, tomatoes from plants that have ...


7

You can't reasonably create a shelf-stable lime juice and oil dressing in a home kitchen. Oil and vinegar dressings don't really need much to preserve them because both oil and vinegar are shelf-stable on their own. Lime juice, however, degrades at room temperature, so you would need to sterilize it in a hot water bath. That's pretty simple; lime juice is ...


1

Century eggs are a preserved food. Unopened, they can last for a very long time, possibly years, without refrigeration. They are sold at my "local" Asian supermarket in the dry stock aisles. Once opened you can keep them in the refrigerator for a few days. Or make chok or congee and have the left overs for breakfast.


1

Considering this in the context of the earlier "everlasting stew" discussion, it's worth noting that there are certain ingredients which must be cooked using sustained high temperature. One notable example is red kidney beans which contain a protein which must be denatured (by boiling for ten minutes or so) before they are safe to eat. The ...


14

I agree with Sneftel's answer that the quality is likely to degrade over time due to contents settling and breaking down into stuff that doesn't taste good. But just to add a thought regarding safety: food that's kept above 140F should in theory be safe indefinitely (see my answer to related question here). However, I'd be concerned about the proposed idea ...


17

I've actually tried it. It didn't work very well for me, but it might work better for you. The problem is, cookers like the Instant Pot are designed for quick pressure cooking first and foremost. While they have a "slow cook" or "keep warm" setting, the heating element is still driven at high power, just at a lower duty cycle. Over time, ...


1

Reusing the bottles shouldn´t be a problem as long as they can be cleaned properly. But I wouldn`t use them for canning for two reasons: Metal lids usually have a 'click' that ensures they keep the vacuum seal and allow you to check if it is still unbroken. Some sorts of plastic are not meant to be heated and when cooking the bottles for canning there is a ...


0

To preserve your beans more than a couple of days, you can either pressure can or freeze them. With either option, the beans will remain safe for a year or more (as long as they are stored at appropriate temperature, and the seal remains intact for pressure canned).


0

It should be possible to store them in a food container in the freezer at -18°C for at least 3 months.


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