It depends on the vegetable but if all mixed then it will last around 1-3 days.

in refrigerators where the mass and the volume are stored to heat and goes to -0C or even less making the energy stored in the banana to take time to become ripe

When I make my mashed potatoes, I make sure they're cooked enough that you can break them apart with a fork in the pot, without them turning to mush on their own. You then add butter/margarine and milk. I don't have any exact measurements for you as I generally eyeball it. But if you've never done it before, I suggest you start with a little milk and just add a few drops at a time. Mix it well between each addition. You know you have enough when it takes on a creamy consistency.

And don't forget: As the cook, it is always your right to taste everything as you're making it to make sure it turns out the way you want it to!

P.S. To my knowledge, there's no limit to how much butter you want to put it, as it's mostly to taste anyway.

up to 2 years with a maintained temperature and humidity level.

Providing juices are stored correctly they will keep their nutritional value for up to 3 days.

The important thing with juice storage is reducing contact with air, so make sure you fill your air tight juice container right up to the top before placing the lid on and putting it in the fridge.

You will know that your juice has begun to oxidate when it changes colour becoming darker.

I cannot find any information on this companys owners. I know they have never delivered an order I made in May 2012. I can find 28 complaints with the AZ BBB over the last 90 days. One of them was mine, most of the complaints were no delivery of purchased orders.

Avocados. Although technically they may be considered fruit. Same goes for tomatoes. Potatoes also don't need to be refrigerated, and they are definitely a vegetable. :)

Fruit pectin is what is inside of a fruit when it is squeezed!! Once you do that you will pur it into a beaker, and see how much fruit juice there is. Then you will have to pour the juice into the thingy with tiny holes. The pectin will not go through, so get some and examine!!!

If a banana is kept in a fridge, the cold air causes substances called polyphenals to be produced. This causes the banana to turn black. See Related Links.

This depends on a number of factors: * how old the can is * how long the can has been opened * whether or not there is anything else in the fridge that could contaminate the peaches It is always best to transfer the peaches into another sealed container, rather than leave them in the tin.

Pure substance, it grows from the ground.

Milk is sold (if properly handled in the store) with an expected shelf life of five to seven days after the expiration date. The expiration date is for the store, not for you the consumer. That seven days is dependent on your fridge being good and cold (38 degrees Fahrenheit or colder). The colder your fridge is the longer it will keep. Signs that the milk is past it's prime include curdling in warm liquids, off odors and in the extreme - clumping.

Give it a sniff and if in doubt, throw it out!

Yes. (Frozen dinners often have mashed potatoes in them.) I usually add more liquid to mashed potatoes before I freeze them so they don't get too dry when reheating. Or, you can add a bit more liquid, if needed, when you reheat them.

If you whip them well ,then will freeze very well.But doing it with a hand masher;they don'tcome out well when unthawed.Get them nice and light ,and add just enough liquidto bind them .To much liquid and they'll be heavy ,and don't freeze as well.

According to the folks at Contadina...Tomato products can be kept in the refrigerator for 2 to 3 days. Remove the balance of the product from the opened can and place it in a container equal in size to the amount of product. Seal tightly. This reduces the amount of air in contact with the tomato product. Air causes oxidation and the product will turn black. But a little olive oil will also keep the air out.

Bananas bruise easily so shouldn't be knocked or bumped around, they also should not be chilled or kept in the fridge.

yes you can because steaming them makes them soft

The best method that I have used is after they are peeled, just cover them with water and some ice cubes and let them sit. As long as they are completely covered with water, they will not brown.

If your car was as cold as a refrigerator, there would be no problem. Otherwise, it would depend on what temperature the eggs reached and whether or not these are raw shell eggs or cooked eggs.

If you are in any doubt about their safety, discard them.

Yes, boiling is the most common method of cooking Brussels sprouts, you need to remove any dirty, damaged or discoloured outer leaves, wash them in cold salted water (the saly helps remove any bugs) then boil in salted water for about 10 to 12 minutes.

Depending on the acidity of the tomato sauce, or whether artificial preservatives have been added, tomato sauce can be left out at room temperature (68-72 degrees Fahrenheit) for 2-5 days. Home made tomato sauce is likely to have little to no artificial preservatives, but is preserved by the acidity of the tomatoes, the added salt, and various herbs added. Therefore, in my experience, homemade tomato sauce has not gone bad until the third night, assuming that the tomato sauce was made on the first morning. Store-bought tomato sauce may have ascorbic acid, vinegar and/or other preservatives added that allow the tomato sauce to be left out unopened for an undefined amount of time. When opened, the tomato sauce will not be affected for several days. Several of my friends never refrigerate their store-bought tomato sauce, because they use up the entire bottle within the week. However, if the tomato sauce has been excessively handled or contaminated, it may spoil withing 12 hours.

Apples generally keep longer if refrigerated. When not refrigerated, they will turn dry and mealy faster.

Water will start to dissolve the apple, but it will in no way rot it. Rotting is caused by decomposers, mainly bacteria. These decomposers can not live under water, so the apple would not rot at all.

there are several important factors in keeping apple crisps, or infact many other crisps, crispy. If making them yourselves ensure the oven is at a high enough temperature, if cooked to slowly or not enough the crisp will -unlike it should- fail to crisp. This is due to the mafipulation process of high molecular re-construction weight distribution not being fully allowed to develop. You may fall in the trap of not wanting the burn the vagetable or fruit crisps, however, this should not be a problem. The moisture in the crisps, and in the oil needed to cook with them will ensure they stay un blackened and uneffected in taste by the extreme heat.

If buying apple crisps which are not crispy, or loose there crisp after a while, ensure you are keeping them in a cool, dry place, and or ensure they are not dormont (too hot or too cold can cause the bacteria placement within any food to become "dormont" this is why frozen or cooked food will last longer).