An unopened bottle has an indefinite shelf life.

I wouldn't recommend using it unless you enjoy being sick, it says expired for a reason.

It will last about a week or two

Home made pickles canned in a hot water bath are best when eaten within one year of canning. However, they will last longer than that. The length of time depends on how well they were prepared, processed,and stored. If home canned goods are stored at temperatures above 75 degrees, or where they are exposed to light and moisture their shelf life can be drastically reduced.

Apples will decompose at fairly standard rates by themselves, after having been cut.

However, after slicing, if you add some lemon juice or citric acid (which you can find in pickling product sections of stores), this will prevent the apple from browning (oxidizing) and going mushy or bad for quite some time.

Vacuum sealing of foods keeps the oxygen out and helps prevent oxidation of the food which extends the usable shelf life. It is a method of preservation. But you must make certain that the food is properly stored after the packing is sealed. Perishable foods still must be stored at proper temperatures. Certain strains of bacteria will produce toxins under low/no oxygen conditions. Freezer storage is best.

Not long

Unopened commercially-produced jelly should be good for at least a year. Actual shelf life will depend upon the type of container used and the storage conditions. Keep the jelly in a cool place and not directly exposed to light.

years

Postassium bisulphate - KHSO4 - can be used as an food preservative to protect the food from micro-organisms.

If kept well hydrated a well fed person can go without food for 30-40 days before severe symptoms (other than hunger) set in. Evidence from hunger strikers suggests that death starts to occur between 45 to 60 days. This can vary depending on how much energy the person has stored at the outset and other factors.

If hydration is not maintained then death generally occurs in 10-14 days.

This would depend on the food. The best advice I can give is smell it, taste a little bit of it, and judge for yourself. Keep in mind that meat and such tend to be more prone to spoiling than, for example, vegetables or baked goods. Of course, if you have the luxury, the safest is to not eat outdated food.

I can't be sure with so little information to go on, but if I had to guess, it is probably gas formation by bacteria, yeasts, or mold. Are the sachets properly sterilized and sealed?

About four hours and twenty minutes.

I wouldn't push it into the third day, it may separate or sour.Also, since it is rather delicate it will pick up odors or flavors easily. I'd use it 1st or 2nd day.

Your turkey may smell like eggs due to sulfur. The smell should disappear quickly once the turkey is rinsed. If it still smells after rinsing, it is likely bad or going bad and you should not eat it.

Without knowing specifics on the salad or appetizers or the time frames involved, I would hazard a guess and say both should be kept refrigerated until served. If the appetizers are to be served hot, they should be heated just prior to serving. If the appetizers have been prepped days before consumption, then freezing might be considered. Most salads that I'm familiar with would not take to being frozen and don't have much of a storage shelf life.

== == Three types of micro organisms affect food: bacteria, moulds and yeasts. By a natural chain of events, these micro organisms will cause food to change - often, but not always, making food "bad" or unpalatable

The length of time that refrigerated meat will keep is dependent upon a number of factors, including

* the initial bacteriological load on the meat * the type of meat * handling throughout processing, distribution and sales * packaging * actual storage temperature of location in the fridge (the colder the better)

* raw or cooked

Raw ground beef can start to go in a day or two. Roasts can last up to 5 days or possibly longer.

One ounce of anything is approximately 28 grams.

How long and what temp. do I cook a frozen egg custard pie?

like i know how long pies can be frozen 4. wat a question man

You can, or you can drain them. As long as they are properly stored in a sealed container, they should be fine.

Generally the "Health and Safety" information that includes all ingredients and the process they went through.

Yes - but it depends upon the dish.

Pyrex bake-ware does not like extreme temperature changes, such as directly from the freezer into a hot oven, or from a hot oven into cold water. Pyrex bake-ware (usually the clear glass variety) would often need a period of thawing out before placing frozen food into a hot oven. Pyrex bake-ware can not be used on the stove-top or under the broiler - no direct heat usages. However the question concerned Corning Ware, and Corning Ware and Pyrex are two different kinds of glasses, with different capabilities, and uses.

Again the proper answer depends upon the Corning Ware being used. Corning the glass-maker in the mid-1950's came out with its Pyroceram glass-ceramic white cookware - "Corning Ware" with the little blue flower and later other patterns. Millions of these items were produced. Corning Ware made from a material intended for missile cones could go directly from freezer to hot oven to stove-top to the microwave oven to table to fridge to the broiler to the dishwasher, etc. Extreme temperature changes did not affect the very durable cookware, such that the Corning company issued its cookware with 10-year warranties for replacement if breakage occurred. Corning the company only issued 2-year warranties on its Pyrex products if heat related breakage occurred. The Pyroceram cookware was very tough stuff. So yes, the Pyroceram Corning Ware cookware could go direct from the freezer to the hot oven - there would be NO DAMAGE to the cookware in such a practice. Pyroceram based Corning Ware often has markings on the bottom or near the handles concerning stove-top, oven, fridge and freezer usage. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

Just to be inclusive, in the 1990's Corning produced a series of Visions cookware, brown amber and cranberry colored glass-ceramic dishes and casseroles, that had the same basic properties of its white Pyroceram cookware. Visions cookware could go directly from freezer to hot oven to stove-top to the microwave oven to table to fridge to the broiler to the dishwasher, etc. Extreme temperature changes did not affect the very durable cookware, Many folks mistake Visions cookware for Pyrex bake-ware, they are not the same. Visions cookware was never issued in the forms (square pans, rectangle baking pans, loaf pans, pie pans, etc that clear glass Pyrex baking pans had been produced in for decades. In any case, Visions glass-ceramic cookware could go direct from the freezer to the hot oven - there would be NO DAMAGE to the cookware in such a practice. Visions glass-ceramic cookware also has markings to indicate usage. The majority of Visions cookware were of the "stove pot" design - stove top was intended from the start. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

In about 1998, Corning the company sold its housewares division to World Kitchen, who was now licensed to produce cookware under the Corningware name and brand. A short time after the sale, the production of Pyroceram based Corning Ware cookware and the Visions cookware ceased. World Kitchen brought to market and to this day produces a series of stoneware casserole dishes it called Corningware, some in bright colors. These stoneware dishes could go from freezer to hot oven to the microwave oven to table to fridge to the dishwasher -- just not directly! Extreme temperature changes are not good for stoneware, nor can such stoneware dishes be used on the stove-top or the broiler - not direct heat usages. The current stoneware dishes usually have a coarse unglazed ring on the bottom of the cookware, and will indicate no stove-top usage. The stoneware dishes were intended to be used in the oven - conventional gas or electric, microwave, convection, etc. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

In short the answer is that the older white Corning dishes and the Visions dishes can easily handle being placed directly from the freezer into the hot oven! That might not be a good thing for the frozen food, but the dish can handle it.

Using the newer Corningware (produced since 2000) and all Pyrex casseroles one should allow the food to thaw a bit before placing the cookware in a hot oven. That might be a good thing for the frozen food as well as the dish.