Food Storage and Preservation

I'm no expert, but I usually keep my applesauce in the refrigerator for no more than a couple weeks to be on the safe side. I have found mold in it after not mure more time than that. Keep in mind, you can freeze applesauce if you have extra that you don't think you'll get through in time.

Unopened pepperoni will usually stay fresh until shortly after their "sell by" date. Once opened, they might last around two weeks. They are expired once they have changed color to a very light orange.

There are no hard and fast rules about the length of time turkey bacon will keep. That will depend upon several factors including

1. the handling of the bacon from production through distribution to the store

2. the type of packaging used

3. the actual conditions of storage - especially temperature and temperature fluctuations

Most of the information we have available are just guidelines. So use those and a bit of good sense.

If the package is unopened and your refrigeration is 40°F or less (check with a thermometer), use the manufacturer's date on the package.

If it is opened, plan to use it within one week.

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

Modern ice cream was probably invented in either England or the US in the 18th century. Frozen fruit juices (sorbets), or crushed/shaved ice mixed with fruit juices (sno-cones, basically) date back over 2000 years, and most probably were originally developed somewhere in the "cradle of civilization" ... i.e. the Middle East.

If you don't open the refrigerator, it should be fine for about six hours.

Tahini and sesame paste are a paste of ground sesame seeds that can be eaten uncooked, or, alternatively, used in cooking. It is a key ingredient in dishes such as hummus, various Asian dishes, halva, etc. It can also be eaten as a side dish or as a garnish, usually including lemon juice, salt and garlic, sugar. The ingredients determine if it needs to be refrigerated: hummus = yes; halva = no; sauces with tahini = yes. The raw tahini, however, does not need to be refrigerated.

Blanching spinach should not take more than 30 seconds. Make sure you have a sufficient quantity of water boiling, so there won't be too much of a drop in temperature when you put in he spinach. For proper blanching, you should cool down the spinach in an ice and water bath just after taking it out of the boiling water.

1. Place turkey leg(s) and 3 cups of water in pressure cooker.

2 Add some spice(s) of your choice (pepper, onion, garlic, tarragon, bay leaf, sage, liquid smoke, etc. for additional flavor).

3. Depending on size (after reaching proper pressure), cook for 15 to 20 minutes for thawed turkey leg(s), 25 to 30 minutes if frozen.

2 months

Yes, but separate it into smaller containers that are only a couple inches deep. Don't leave it in a pot. Modern refrigerators should be able to handle it.

I imagine it should be kept covered as the outside of the cake will start to go stale while the middle is still thawing. I know that if I leave bread out to thaw uncovered overnight it goes stale round the edges. It probably depends how long it takes to thaw, though - because the longer it will take, the more exposed to the air it will be. It is also just good hygiene to cover food, I think. Hope this helped somewhat!

This food can be frozen. It freezes very well. Place the food in an air tight container or in freezer bags. You can freeze them up to 5 months.

Perhaps buns could be frozen for up to a month. I find they do not keep that well for more than a couple weeks.

Yes You just dont need to cook it for as long.

Ripe fruit contains more sugar than green fruit, and this makes it more attractive to birds and animals, who will consume it and spread the seeds. The hydrolysis of starches into sugars can either begin on the plant, or progress once it falls off.

You might ask what the point of this is. Why aren't fruit red, juicy and sweet from the moment they start growing? Isn't growing first and then ripening a roundabout way of doing things? My guess is that they want to avoid being eaten until their seeds are ready. Or else they want to be eaten when they're large, so that they're eaten by large animals (which are less likely to chew the seeds, and provide a greater supply of manure to the newly planted seeds).

10 minutes, tops. Any normally refrigerated food should not be left out any longer than absolutely necessary ... as the internal temperature of the food changes (cold to warm) is when bacteria starts to build ... the coldness of the fridge keeps the bacteria subsided.

The different market forms of meat include:

Fresh meat- meat that is recently slaughtered, and has not been preserved, for example by being frozen or put in a tin.

Chilled meat- a meat that is placed in the chiller or slightly cold.

Cured meat- to preserve as by salting, smoking, or aging.

Processed meat- means of curing meat by a chemical process.

the yeast eats the sugar and converts it to alcohol and carbon dioxide

Sugar is used to preserve fruits as jam/jelly.

Salt is used to preserve foods such as fish and meats like bacon.

Vinegar is used to preserve many different foods such as onions, cabbage, beetroot etc.

Other methods of preserving include drying and smoking but these are not specifically answering your question. Examples are mushrooms and meats.

What effect does processing have on fruits and vegetables?

Processing usually has very little effect on fruits and vegetables. By processing we assume doing something to the fruit or vegetable without adding anything extra. Freezing, canning, chopping, slicing, dicing, heating, boiling or what not really will not affect the nutritive value of fruits and vegetables.

However, sometimes extra junk gets added to fruits and vegetables during processing- such as sugary corn syrup or sugar or salt. Sometimes the vegetables get deep fried in greasy oil and so on- this is not good at all. Here, nutritional density of the food, that is, the amount of nutrients per calorie, is significantly reduced because you're eating all sorts of empty calories. If you ate a plain strawberry, you get a certain number of calories and a certain amount of nutrients. Now if you eat a processed strawberry that's been covered in sticky sugar syrup, you're consuming the same amount of nutrients as the plain one, but many, many more calories- ultimately a bad thing. Asparagus is a great vegetable; asparagus deep-fried in lard is not.

The processing method does affect the nutritional value of any food. Boiling for instance can destroy all the nutritional value in food. It's why foods are fortified. Unfortunately, most of the synthetic vitamins that are added back in are not recognized by the body and are flushed out. Freezing is probably the best way to preserve the nutritional value of food.

Frozen and canned food can have as much as 30 to 50% of the potassium lost because the processors send the vegetables around the plant in hot water filled flumes (see http://charles_w.tripod.com/arthrit is10.html).

A common misconception is that the mineral content of dried fruit and vegetables are higher than in fresh. This is not true. The mineral content in a dried apricot is exactly the same as a fresh apricot, for instance. The effective vitamin content is much lower for vitamin B-1, because sulfur dioxide is added, which degrades vitamin B-1 in the intestines.

See the link below for a Cassava Cake recipe.

So food doesn't good bad.

Gram is a unit for measuring mass. Liter is a unit of volume. If you know the density of the material you can answer that question. For example, 500 grams of air would occupy many more liters than 500 grams of lead, because lead is much more dense than air. Without knowing what you have 500 grams of, it is impossible to say how many liters it would occupy.