Food Storage and Preservation

3 to 5 days.

They stuffed the food with salt which would let it dry out and that's how they would preserve it.

Yes, it can do, due to the breakdown of the grated apples. It is safe to keep it in the fridge......, but to stop it fermenting you can put it in a bowl in the oven covered with tinfoil on 120 for three hours and this will cook the apple.

According to the Kraft foods website the ingredients of sure-gell are: DEXTROSE, CITRIC ACID (ASSISTS GEL), FRUIT PECTIN.

If you mean an oven - a dirty oven with layers of cooked on grease and splatters doesn't work efficiently and the temperature in parts of the oven may be higher or lower than the degrees that you have it set to achieve. If you mean "cookware" like pots and pans - they need to be clean so that you don't get bacteria from old food into the fresh food that you are cooking.

From experience, you can hydrate things again, it just take time. Sometimes, as withcorn, you have to put the corn in a bucket with twice as much water as corn. Add a good amount of salt by the tablespoon, stir and store for up to a week. The volume of corn in the bucket should go up by at least %50. Drain off the brine, place in a pot of cold water and slowly bring the temp up. Watch for too much cloudiness as this usually means the corn is breaking down at which point you want to stop cooking them and head right for a steaming process. Once moist and tender, taste, season and serve.

Yes, but you have got to catch it first ;)

Generally, it's good. Items with high acetic acid (vinegar) content, for example, like ketchup have a long shelf life.

Not all acids and pHs are created equal though. Fresh citrus fruit like oranges have a similar pH to ketchup, but will happily mold away on the kitchen counter.

No. Rancid food should not be eaten as it is spoiled. That is not to say ransid foods can not be eaten in a emergency situatition but it is not recommended.

Fermentation is a way of preserving some food products. Beer is a fermented food product as is Kimchee, (Korean Fermented Cabbage)

phytosanitary certificate

It really depends on a) what you're whipping and b) how much of it. If you are whipping cream, really heavy would be defined as very fluffy, light. if you are whipping eggs, it would be when they are very smooth and bubbly. It is hard to aswer if you do not know what it is being whipped.

sauerkraut, or in Korea, kim chee.

• Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol.
• It occurs in yeast and bacteria, but also in oxygen-starved muscle cells. Fermentation takes place in the absence of oxygen, when the electron transport chain is unusable.
• Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium.
• Fermentation is used also to produce energy in context of use of biomass.
• Fermentation has been used by humans for the production of food and beverages. For example, fermentation is employed for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt, as well as for producing alcoholic beverages such as wine and beer.

No. Use glass jars that have airtight seals and can be sterilized. Plastic won't ensure your home-made mayonnaise will remain safe.

There are several different techniques used to ferment foods. These techniques include aging, using brine, and applying molds or active bacteria.