Food Storage and Preservation

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.

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.