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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
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how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning

I have a pretty awesome live blue crab hookup, but I can only get crabs there super early in the morning. I want to have a crab feast this coming weekend, but wont be able to have company over until late afternoon / early evening. I have heard they…
jumpdart
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Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. What is it about ((pectin + acid + sugar + water) *…
Sobachatina
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Should cheese be frozen?

I just put a piece of parmesan cheese into the freezer part of a fridge. Is this practice good or bad? I did this because when I bought the cheese, I could not back to home immediately and the cheese stayed in room temperature (30 degree celsius…
lamwaiman1988
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How can you prevent lettuce from becoming bitter?

I've been buying good lettuce recently and have been storing them in the fridge in a water bath. This way the lettuce stays in good shape and I prepare some salads. After about a week, however, the lettuce becomes inedible because of the bitter…
BaffledCook
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Can you safely can homemade caramel/butterscotch syrup?

I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can this be done safely at home? If so, how long…
keithjgrant
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Why remove blossom ends for canned tomatoes / marinara sauce?

I was looking at recipes for canning marinara sauce and the Ball jar's recipe notes to remove the blossom end from the tomatoes. In trying to search for the rationale I couldn't find anything. The way I've been preparing tomatoes for canning is to…
STW
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Difference between Vietnamese and Moroccan preserved lemons?

One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my own, so I sometimes buy them at Middle Eastern markets, where jarred ones are quite…
FuzzyChef
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Food that does not spoil, lightweight, energetic and balanced

As I am preparing to get into sailing, the problem of having food with me that does not spoil, is lightweight, sufficiently energetic and well balanced becomes relevant for me. Personal satisfaction is of course also important. Water is available,…
Stefano Borini
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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, spices, wine, etc., and I cooked it for about :40m. …
John
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Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. But when we try making a batch to bottle it…
Stan Luntz
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Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these compared to one another. Does anyone have any…
Chris
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What does soaking in a solution of baking soda do to fruit when preserving it?

Last year the recipe I used for preserving whole figs involved pricking the figs with a fork and soaking them in a weak solution of baking soda. What is the baking soda doing to the fruit in this step? Can it be keeping the figs from disintegration…
Rupert Morrish
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Can I ferment pickles in the tropics?

I live in the tropics where the temperature mostly ranges from 28 to 33 degrees Celsius (82 to 91 Fahrenheit) or higher. I want to try my hand at fermented pickles but most sources seem to claim that 77 deg Fahrenheit is the maximum. Does that…
Bertiev B
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Is it normal this white substance in my canned green peas?

I just opened a can of petit pois and I found them covered in this white, gooey substance, as opposed (or maybe better "in addition") to the usual clear liquid. I don't think I have seen it before. I think it's weird that something canned goes bad…
jdehesa
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Cranberry Beans, probably any beans; medium-term storage options?

I am planning on cleaning out the lady at the farmer's market of her cranberry beans this Friday. I am hoping to use in three different recipes over the course of the next 6 weeks or so. They are sold fresh, in the pod. Obviously if they were dry or…
mfg
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