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
6
votes
0 answers

Inulin reduction in Jerusalem Artichokes

Last year we first planted Jerusalem Artichokes (Topinambour) in our vegetable garden. The plants did very well and we had quite a huge harvest. We found however that eating the tubers causes digestive problems. I looked into why this is and found…
Richard ten Brink
  • 2,407
  • 1
  • 17
  • 30
6
votes
4 answers

How to make bread mould resistant?

With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would still not turn mouldy. What did they put into the…
Cynthia
  • 1,221
  • 2
  • 11
  • 24
6
votes
4 answers

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog have suggested people have eaten unrefrigerated…
Jason
  • 207
  • 1
  • 2
  • 7
6
votes
3 answers

How long can I keep pureed root ginger

As the title says, how long can I keep pureed root ginger in the fridge?
Thomas
  • 61
  • 1
  • 2
6
votes
2 answers

How to recover jam that is too liquid?

I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very liquid, but the taste is fine. If I heat my…
Mien
  • 13,280
  • 37
  • 96
  • 139
6
votes
4 answers

What flavorings do you use for sour pickles?

I'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper. What other suggestions do you have for flavorings?
Trey Jackson
  • 913
  • 1
  • 6
  • 13
6
votes
2 answers

How long will fresh scallops keep in the refrigerator?

Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't necessarily want to freeze them. How long will they…
EmJ
  • 446
  • 2
  • 5
  • 7
6
votes
3 answers

Is there a way to speed up the process of making preserved lemons?

I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up? Preserved Lemons Quarter lemons Cover completely with kosher salt Refridgerate one …
yossarian
  • 18,963
  • 27
  • 96
  • 153
6
votes
1 answer

Making jelly using erythritol & monk fruit extract in place of sugar

I'm making jelly. The box of pectin says not to reduce the sugar or it can cause 'set failure'. I want to use 'erythritol w/ monk fruit extract' in place of sugar (purchased from Costco). Will that effect how my jelly will set b/c it's not regular…
Jenny Kee
  • 214
  • 1
  • 8
6
votes
2 answers

Preserving beef stock concentrate

I've been looking for the most convenient way to preserve stock at room temperature. It seems that Bovril preserves just containing a 14% of salt, while every powdered product contains 50% of salt. I was wondering why so much salt is needed for…
Y. Okese
  • 63
  • 3
6
votes
2 answers

Is there a rule of thumb on vinegar's abilities as a preservative?

To follow up on the storage of ketchup in particular, many items in cupboards and refrigerators have vinegar listed as a key ingredient. The first things that come to mind are hot sauce, mustard, ketchup. With respect to vinegar as a preservative,…
mfg
  • 11,709
  • 11
  • 61
  • 110
6
votes
1 answer

Can you water bath a cooked then cooled jam recipe?

I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be the safest method to can it? I have always used the water bath method while the jam was…
Diana
  • 61
  • 2
6
votes
1 answer

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 have to keep throwing those away. My question is,…
user1721135
  • 1,469
  • 2
  • 19
  • 32
6
votes
2 answers

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 with the interminable story preceding the recipe…
WesH
  • 163
  • 5
6
votes
3 answers

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
sledge
  • 219
  • 1
  • 5
1 2 3
…
29 30