Food Storage and Preservation

well when i go we usally spend 200$ but we are a family of 4

The northwest Indian tribes ate salmon because it was simply an available food .Just as the Sioux ate the buffalo, the salmon to the northwest tribes was the most available food source. They also would eat berries and plants native to the region. They also hunted animals indigenous to the region. The native peoples of all tribes adapted their eating habits to what was available.

A food seller!

it is a closed system, were no new nutrients are added. the bacteria grow and mutiply. they bacteria go throught the lag, and log phase into the stationay phase. at the same time the nutrients are depletitng. this eventually results in the bacteria entering the death phase maily due to lack of nutrients.

this is difffernt to fed batch as nurtients are added to keep nutrient condtions concentration constant. thsi prolongs the log and stationary phase. particualy usefull for produceing secondary metabolites. this will also eventually enter the death phase, not due to lack of nutrient but due to build up of toxins (waste products of metabolisum)

a continuous ferenetor keeps nutrient concentration constant and number of bacteria constant, it dose this by peridocally removeing some of the bacteria. this genrally maintains the bacteria in the log phase, as their is no build up of toxins and no competion for nutients.

Propylgallate (E310) is used as an oxydant for fats and oils.

Propyl gallate is a oil-soluble antioxidant that can prevent or delay the food oxidation. It is also a food additive to improve the stability and extend the storage period. As a result, propyl gallate can be used for oil, fried foods, dried fish products, quick cooking noodles and can and so on. And the maximum usage is 0.1g/kg. Studies show that the excessive taking of propyl gallate is easy to cause cancer.

The Chinese are thought to have invented ancient form of "ice cream" about 4,000 years ago, was brought to Europe in Italy.... but its nothing like it is today. Modern Ice Cream was first concieved by Englishwoman Mrs. Mary Eales... her Cookbook 'Mrs.Mary Eales's Receipts' 1718 is the 1st to have recipe for modern Ice Cream. True Ice Cream as we have today is from England. (Italy is regarded as making worlds best Ice cream) Mrs. Mary Eales is listed on the cover of her book Mrs. Mary Eales's Receipts as confectioner to her late Majesty Queen Anne, there is no external verification or disproval of this claim. It was the first English book to include a recipe for Ice Cream. Ice cream recipes first appear in 18th century England. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in 1718. To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream

Yes. By removing air from the packaging around food you extend the life of the food.

The first name of cookbook author Rombauer is Irma.

a sealed container or air tight clingfilm

Heating to over 160F will kill all major food spoilage bacteria. This is the process used in both pasteurization and food canning to preserve foods. If you do not heat to 160F enough bacteria will survive to cause the food to spoil in the can and cause food poisoning, this is a common issue with home canned food.

I kinda made this question, then answered it... Because I thought that it would be beneficial to those whom it may concern. Anyway:

Get roughly 20 M&M's, any color, but make sure that they are the normal ones. EG: Not the "Crunchy" ones or the "Peanut" ones.

Place the m&ms into a container. Then pour water into it, until the M&M's are submerged, and wait until all of the color and white stuff has come off. Give the container a good swirl to speed it up.

Then take the m&m's out - eat them if you want, they taste fine - then put the remaining liquid into a nice untouched place that won't get knocked or bumped. Over 1-2 days, all the titanium dioxide will sink to the bottom. Then pour out the liquid on top. Add in some more water, swirl it around and pour that out too.(We're trying to get out all of the impurities)Add in some more water, just a few drops, and, Using a paint brush wipe down the bottom of the container. And there you have it, titanium dioxide, mixed with water, but it is still titanium dioxide. You can then go and make a solar panel from this If you want to make a solar panel then just search up "Titanium Dioxide Solar Panel"

Properly produced and stored honey will last indefinitely. However, jars of honey bought in a supermarket will have a 'use by' date marked on it because that is what people expect. That date is usually about three years in the future but the honey can be kept and used for as long as you want to and it will still be ok to eat. If you have a jar of honey that has 'crystallised', ie has turned hard and white, let it stand in hot water for about two hours and it should revert to its original colour and viscosity.

There could be a crack or leakage that allows air to flow in or out of the flask. It may be time to replace the flask with a new one.

Food preservation is important because it helps save money. When food spoils, it is a waste of money for the family.

Do not store raw meat above RTE foods. Even within raw meats, some should not be stored above others due to expected finished internal cook temperatures. For example, do not store raw chicken above raw beef. Steaks and roasts could be acceptable rare or cooked to an internal temperature of 130 degrees F. Chicken is generally cooked to at least 165 degrees F.

I would not say it is not necessary, because it is - just not required by United States law. You still need it for FIFO rotation. Frozen foods do deteriorate, but not at the rate of their refrigerated kin.

I would suggest you refrigerate the opened container. If it was in the refrigerated section when you bought it, keep it refrigerated. If it was not in the refrigerated section, check the label for instructions like "refrigerate after opening". Absent those instructions, refrigeration would probably help protect flavor even if food safety might not be an issue.

Yes - why would you put raw stuffing in a cooked turkey? :P

of course

If shrimp stays in the danger zone (41-135 degrees) for about 8 hours, it goes bad, but to be safe if it is left out for 5 or 6 hours, I wouldn't eat it.

If done quickly, you can reprocess the jars. Double-check your headspace and the number of minutes for processing at your altitude. Also, ensure that the tops of the jars have been wiped clean with a damp paper towel.

Avocados,Pastas,Canned Beans-Garbanzos-Lentils, & Onions.