Storage of Fruits and Vegetables

Collectors frequently refer to these numbers as "mold numbers." However, in some cases, this term oversimplifies what the numbers represented.

Originally when jars were blown by hand, the number represented a specific glass blower and his team. At the end of the day the blower and his team would get paid for the amount of jars they produced as determined by the number of jars made with a given number on them. I.E. glassblower #3 made 200 jars that day and he and his team therefore gets paid X number of dollars at X cents per jar produced. Later, when glass making went to machine the numbers represented the mold or machine the jar was made from (usually 4-8 molds per machine or one to several machines per factory.) That way the plant manager could check quality control, production, etc.

Today you can frequently find numbers on new jars that indicate date of manufacture, plant location, job number, etc.

There is a rumor that jars with the number 13 were more valuable because superstitious people were afraid to can in them, broke them or threw them away. However, I have never found any concrete evidence to back up this claim. Lately, these jars have sold for more on on-line auctions such as eBay.

Another View: Having spoken with many distinguished Southern Gentlemen that grew up during the days of moonshine I was informed by more than one distinguished Southern Gentleman that these bottles were usually broken by the Moonshine Runners because yes they were superstitious and felt like this increased their risk for getting stopped by the law. This tale has been passed on for many years by Southern Moonshiners and their runners.

You can freeze shredded carrots. I put them in a freezer Zip-Lock type bag and press to spread them out evenly within the bag. As I seal the bag, I try to press out as much air as possible. Lay it flat in the freezer - between two boxes of frozen things (like fish sticks) if possible, to speed up the freezing. When you thaw them, they will be watery. Depending on your recipe, you can use the juice (mostly water, not carrot), or drain the carrots. The carrots usually lose their really bright-orange color, but not their flavor, and since you'll be using them in a recipe, that shouldn't be an issue.

There are several ways to keep whole unpeeled bananas fresh longer so they don't get spots and turn overly sweet and overly soft. One is to put them in the vegetable and fruit plastic bags (usually colored green) that work to keep the ripening gases from building up. Another way is to put them in the refrigerator. This makes the peels turn dark or even black, but the fruit inside is kept firm and fresher longer than outside the refrigerator. A third way is to keep them in a cool place in the kitchen out of bright light and open with plenty of ventilation so any gases that are released won't stay close to the bunch, build up, and speed up the ripening process.

You will have several days after peeling the potatoes to cook them, but only if you keep them submerged in water and refridgerated. This isn't recommended for non-commercial uses but many restaurants (even the four star ones) do this ahead of time to save some time, also they have the space and equipment to manage this easily. Remember, the longer you soak the raw potatoes, the more nutrients you lose.

Pour lemon juice on them. It works great! And by the time you eat them the lemon has soaked inso you cant taste it.

durian Davidson's plum drumstick dragon fruit

In a word, yes.

The skin turns brown or black faster in the cold of a refrigerator, but the banana meat itself does not ripen that much more. In fact, it is recommended that ripened bananas be frozen to preserve them even longer. The cold temperature of a refrigerator encourages an enzyme (polyphenyl oxidase), which is naturally found in the banana, to polymerise phenols in the banana skin into polyphenols. Polyphenols are similar to melanin, the pigment responsible for the color in our skin. This is what blackens the skin of the bananas. Despite the color, the cold temperature will keep bananas firmer than a banana that has been left at room temperature for the same amount of time. The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature.

No

In mexico.

In bakeries....

Baker'S Point

114,Padma Arcade,Nehru Nagar East Maredpalli Secunderabad

Bhagya Laxmi Enterprses

15-6-223/1 Hyderabad

Swiss Castle

Abids Road, Opp.Grammar School Bus Stop Hyderabad

Apples require light to ripen, but the main factor is heat. Most fruits should stay cold to slow down the rotting process, but bananas are the opposite. Heat makes bananas ripen quicker.

You can store raw vegetables in the refrigerator for up to a week. After that they can begin to spoil. You can blanch and then freeze them for a lot longer.

Manpower wastage is an element in labor turnover. Wastage is severance from the organization, which includes, voluntary retirement, normal retirement, resignations, deaths and dismissals.

No, the seed does not rot with an apple. The apple is actually the nutrients a seed would use to germinate.

Once a food is thaws it should be used within four hours. It may keep for an additional 2-3 days if it is refrigerated.

what is small ideas an big ideas

There is no such thing.

Yes. I would refrigerate parboiled chicken for food safety reasons. If its only par cooked then the chicken would still be raw inside and could become contaminated if left out at room temperature

Glad Plastic wrap

Maybe up to 5 days.

Fruits such as apples and pears will rot if exposed to certain fungi. These fungi are relatively weak but can attack damaged or overly ripened fruit. When fruits such as apples ripen, they give off a gas called ethylene. Ethylene gas accelerates the ripening process, which will lead to over ripening.

The easiest way to prevent browning is to put the sliced apples in water. You can also squeeze like lemon juice on and helps it keep from browning. Most of the time apples brown when cut them. Apples can turn brown even when they are not cut though, but it takes considerably longer to brown.

Basically because the apple contains Iron. The iron inside the apple rusts when it comes in contact with air and that's why it turns to that brownish color.

Because of the heat used to can the food.

Melons can spoil.

Looks a bit like the thing on the end of your nob ?