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 .

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What is the ideal fridge temperature

I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, when served straight out of fridge (especially in winter). Also a lower temperature would cost…
Peter Smit
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Corned Beef - From Scratch

I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef after that process, but I'd like to start from scratch. Is this possible to do at home with…
Tim Post
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Pressure canning instructions

Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
Dinah
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How to make/preserve popcorn so that its taste and texture doesn't deteriorate within a day or two?

I really love popcorn and usually pop it on the stove and eat it right away. However I'd like to make it ahead to save for snacks at work. I tried this once before and the kernels got a bit stale tasting, not very crisp. Are there any techniques for…
lemontwist
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How long can you keep chocolate, and what is the best way to store it?

For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocolate last before losing flavor (or does it)? And once it gets that white stuff on the…
user3579
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Minimum procedure for sterilizing mason jars for canning

My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing them in hot water is enough. After searching around all instructions require boiling. What…
milesmeow
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Are bubbling preserved lemons a sign of spoilage?

I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the juice, fill up the container with more fresh…
Christopher
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How long will egg yolks keep?

I have one recipe that calls for several egg whites, and no egg yolks that I plan to make soon. I have other recipes that call for more yolks than whites (which I am not planning on using 'soon')... How long will egg yolks 'keep' in the…
Cos Callis
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How long will a fresh herb paste last?

I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can even be tasted straight as a flavorful herbal…
Ocaasi
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What are the herbs that "dry" the best?

Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon. Which other herbs can be dried successfully without losing…
AttilaNYC
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How can I preserve large quantities of garlic?

I have a lot of garlic that is still fresh. How can I preserve it easily so that it can be used for a variety of uses later?
Daniel
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How can i preserve squid ink

I clean my own squids and I want to preserve the ink for later use. I was wondering what to do with the ink sac. Should I collect the ink in a little jar and freeze it? Or how long will it last in the refrigerator? Any ideas?
Sinan
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Why does olives with the pit left always taste better than pitted ones

When you buy or eat olives it seems that the high quality ones always have the pit left in them. If you buy cheaper, not so good olives, they will most likely be pitted. What is the reason behind this? Does the pit have an effect on the olive once…
Charlie boy
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Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to…
BaffledCook
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How can I recreate the flavour of instant ramen without the salt?

I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played with combinations of dried onions + no - salt chicken bouillon, but without much…
officeslave
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