Food Storage and Preservation

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.

This food will only last a few days. 3 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

for one billion hours that's why it cost so much for dehydrated food.

Months to years, if the food is properly dehydrated in a food dehydrator. Use a dehydrator to remove the food's moisture, allow the food to cool after drying and then store the food in an airtight container.

no you don't have to refrigerate the jelly. Mostly the companies that make the jelly say that you have to refrigerate it because if someone were to get food sick from something (anything, not even the jelly) then its likely in this day-n-age of sueing that the jelly company will be sued because they didnt promote "good health" (much like mcdonalds having to put the caution warning that their hot coffee can burn because some manipulative woman in the early 90s sued McDonald for burning herself while drinking the coffee and "not knowing that it would burn". The real reason that you don't have to refrigerate jelly after opening it is because there is a high level of sugar (obviously) and when bacteria get in it (and they get in anything regardless if its refrigerated or not) they die because they lose water from their cells as the water goes to the sugar to satisfy homeostatis (an equillibrium for water concentration). When they lose enough water they shrivel up and die. This is something that the average microbiology student should know but they tend to still refridge it out of habit, much like refrigerating butter (you also don't have to refrigerate this, LOL! for real!)

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Although one doesn't need to refridgerate butter, by doing so it will go rancid less quickly.Yes. If you do not refrigerate jelly you can receive salmonella poisoning from the heat of the jelly.

Most foods should be safe for 3 - 5 days if stored in the refrigerator.

Only way to peel them is with a knife. But it doesn't taste that bad with the skin on. I usually eat peaches without the skin.

You can also peel them like you do a tomato. Dip them in boiling water for about 1 minute. Take them out and put them in ice water. Then the peeling will come right off.

The commonest type of vinegar used for pickling is either distilled white or malt (brown). Use white vinegar if you don't want malt vinegar to darken the colour of the pickled items (hard-boiled eggs, whole or sliced onions, and other vegetables, etc). The vinegar used to pickle beetroot would not matter as the strong dark redness of the beetroot would override a malt vinegar.

No! If you do this you risk serious injury. The contrast in the heat will cause the oil to expand too quickly and displace as will the water meaning you will covered in burning oil. Many injuries are cause during the holiday season by people attempting to fry frozen foods. Don't try it. Defrost first.

moisture * Maybe specific vegetables should be identified in the above response so as to identify what vegetables require moisture. Most vegetables should be kept in an airtight container in the refrigerator crisper. Please see the following links for lists of various named vegetables and guidelines for each:

http://www.frankeksd.com/cleaninginstructions.php?node=30&cleanid=3 http://www.midamericaparts.com/faqrefrigans1.htm

You will need a variety of tools and equipment when you preserve food. Some of these items include canning supplies, a pressure cooker, and tongs. You can also use a large pan for the water bath. A freezer is also something you would use in food preservation. A food dehydrator is used for drying foods.

personaly i would think before it gets freezer burn... but i wouldn't let it sit in there for more than 5/6 months. shirmp is taste, cook it up and serve it

The quality points that you need to check when buying frozen poultry include the use by date and color of the bird. You would also need to make sure that the bird is not covered in ice, as this would indicate that it had partially or fully defrosted and was then refrozen.