Food Storage and Preservation

Canned foods may take on funny flavors, and lose vitamins over extended periods of time, but there does not seem to be a time limit on the food being safe to eat, so long as the can is intact and is not bulging.

yes because it helps your instinks and eat it

fridges have been around for as long as the person who invnted them was alive ok it makes sense

I believe six months and then it starts to develop 'freezer burn' I believe six months and then it starts to develop 'freezer burn' I believe six months and then it starts to develop 'freezer burn' I believe six months and then it starts to develop 'freezer burn'

One slice of pineapple, that is 3.5in in diameter and 0.5in thick, should weigh about 2 ounces or 56 grams. This will give you 28 calories, 1 gram of fiber and 6grams of sugar. It also provides 26.8mg which is 45% of the daily requirement. Your 5-a-day may be different than mine because of your age and general fitness, so from here I give it back to you to work out.

it is best to check the best before date and do not eat it if it is over the time given then do not eat it!

Normally, you can't remove salt from food once it has been added.

A 1 pound turkey is about four dollars and fifty cents.

Peanut kernels should be stored in a tightly sealed container in the refrigerator or freezer, because excess exposure to heat, humidity, or light will cause them to become rancid. They will keep in the refrigerator for about three months and in the freezer for up to six months. Do not chop them prior to storage; chop them right before eating them or using them in a recipe. Peanuts still in their shells can be kept in a cool, dry dark place, but keeping them in the refrigerator will extend their shelf life to about nine months.

Food preservation helps keep food readily available when fresh food is not. If it wasn't for various methods of food preservation, there would be long periods of time people would not have food; such as, during the off-seasons for gardening.

There is no magic rule about how long it takes for vegetables to spoil. That will depend on many things, including

# Which vegetable # Growing conditions # Harvesting methods # Handling post-harvest # Handling in distribution channel # Handling after purchase Potatoes generally last longer than tomatoes. Dry onions usually last longer than spring onions. Sweet corn might not 'spoil' but is not as good after a few days. Some vegetables require refrigeration, others do better without.

Alchoholic fermentation and Lactic Acid fermentation

wash and dry completely. You can freeze them whole or cut in half or pieces. Freeze on cookie sheet covered with saran wrap. When frozen put in container covering surface of plums with saran wrap. This way, individually frozen, you can take out as much as you want. This is the same for all fruit. The only problem is, when defrosted fruit looses it's texture and will be soft. Best used for toppings, compote, jam etc but not to be eaten as the original fruit

If kept on the top shelf, in the coldest part of the refrigerator, it will be good for about 4 days. Probably longer, but as a safety measure, i wouldn't keep it beyond 4 days.

Drying foods helps to add shelf life to foods in order to eliminate waste and save money. Dried meats should be consumed within three months.

Mussels and clams are generally good until they open. Probably around 1 week.

It depends, if you have lots of people coming round then it is best to do two small turkies because they will take less time to cook but more time to garnish, but id you don't have a lot of people but a fair amount then cook a large one because then you can take longer to cook it while you entertain your guests, it will take less time to garnish and you can have the leftovers for lunch in a sandwich and ketchup!

Fats such as butter and oils become rancid as they oxidize or "go bad" over time. Rancid oils or foods have a nasty, pugnant, acrid taste that lingers in your mouth.

ocess for the preparation of rice wine or vinegar especially to an improved procedure for preparing a vinegar, having the attributes of ancient quality, labor intensive and multi-year jar prepared rice vinegar. A single, autoclave fermenter is used for carrying out process steps including rice washing, soaking, cooking, liquification and saccharification, in order to produce a rice vinegar mash that initially contains a minimum of 30% starch. Ethanol fermentation is also carries out in the same vessel at a relatively high temperature to yield a wine product with an ethanol concentration of at least 18% and an amino acid concentration of at least 1.0%. The relatively high amino acid content of the wine causes the subsequently produced vinegar to be exceptionally smooth and mild. The rice mash is prepared by mixing cooked rice with alpha-amylase, elevating the temperature to liquify the rice, and then raising the temperature to about 121° C. to more completely gelatinize, liquify and sterilize the rice; the mash is then cooled to about 85° C. and a second batch of alpha-amylase is added. Aspergillus oryzae grown on wheat to produce a wheat koji is employed to impart a distinct flavor, aroma and umani to the mash.

Refrigerate fresh figs. Dry figs may be stored in the fridge or at room temperature.

Karcher is one manufacturer of these.

(I believe this is erroneous. Karcher makes pressure washers, not pressure canners. I even checked their website --- no pressure canners listed for their products.)

peas are heated to 120c before it is put into tins this killsthe micro-organisam

Fresh ground = about four days. Always look at the color; if it's starting to turn grey-ish, you need to be careful. The smell is also a good indicator; if it's beginning to go bad, you'll be able to detect a nasty little odor. Ground meat will always stay longer if you wrap it very well, preferably vaccuum-sealing, and store it in the small meat bin in the fridge. If you can't vaccuum seal, wrap it tightly in plastic kitchen wrap and make sure there aren't any open areas.

3 months

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This depends on the type of beer, alcohol content, and on the conditions in which the beer is stored. Many beers; usually imperial stouts, American strong ales, and other "big" beers are better when they have a year or two worth of aging on them. You also want to make sure these beers are stored at an even constant temperature, typically between 50 -60 degrees F. That being said, most beers are best when consumed fresh.