Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [food-preservation]

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

This tag is meant as a catch-all term for all long-term food storage questions. Specific topics might include preparing fruit preserves, pickles, dried meat products (sausages or jerky, for example), freezing, and vacuum sealing.

If applicable, please also include tags indicating the type of food and the type of preservation, such as or .

438 questions
0
votes
1 answer

Popped lid in pressure canning

One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that session. The others are fine after a week. The jars were processed in a pressure canner at…
Ronald
  • 3
  • 1
0
votes
1 answer

How to preserve fruits for 10+ months?

Scenario. I drink fruit smoothies (e.g. apple, milk, nuts, with protein powder) on daily basis. Goal. Minimise my costs. Thought. I guess if I buy my fruits (e.g. apples) in large quantities in the peak apple season, and store my apples somehow for…
caveman
  • 159
  • 6
0
votes
1 answer

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 and cooled?
Dorene
  • 1
  • 1
0
votes
2 answers

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). For instance, they will cook eggs, lasagna or vegetables…
Anon21
  • 117
  • 2
0
votes
1 answer

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 dehydrating it, will not grounding it immediately and…
James Wilson
  • 3,815
  • 15
  • 62
  • 110
0
votes
2 answers

Orange juice preservation by chemical presevatives

How much Sodium Benzoate should I add to preserve 200ml of Orange juice?
Meherin
  • 1
0
votes
1 answer

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 it again? It tastes fine, but it is unsightly to…
Linda Pederson
  • 1
  • 1
0
votes
0 answers

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 and produce gas in plastic bag ,so I want to know…
Vivek Mangukiya
  • 1
0
votes
1 answer

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 previously reused bottles with metal lids and stored…
Nic
  • 11
  • 2
0
votes
2 answers

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 to preserve home soaked and drained black beans?…
Omi
  • 3
  • 2
0
votes
0 answers

Shelf Life of Gochujang

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 and vinegar which I added after the mixture…
onad
  • 1
0
votes
0 answers

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 (and NaCl) work here instead? I understand…
Shane
  • 150
  • 1
  • 1
  • 4
0
votes
1 answer

Can I eat venison that was frozen for 13 years?

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.
Bree
  • 1
0
votes
1 answer

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 safe & flavorful given it has been 2 days?
mario87
  • 397
  • 4
  • 8
0
votes
1 answer

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 pH is somewhere between 5 and 6, based on a litmus…
Joshua Frank
  • 217
  • 1
  • 5
1 2 3
…
29 30