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).

This mom-blogger has a couple of really innovative ideas for re-using leftover potato salad: http://lunchinabox.net/2007/03/05/leftover-remake-faux-latkes-with-tuna/
I found her blog while pursuing the same question as you! Good luck! Jenny

Yes, but are they really worth saving for later?

You could, but it would spoil quite quickly.

Eating mashed potatoes can help with diarrhea. They may help to stop it, and they also replace the potassium you have lost during the bout.

Canned vegetables will last for three to four days once they are opened. Do not keep them in the can, transfer them to a covered bowl, and put them in the refrigerator.

The Campbell website says that the resealable cartons are good for up to 14 days in the fridge (or you can freeze it).

Potato salad will never be as good as when it was first made. Use it within a day or two.

Depending on what you put in your potato salad will depend on how long your salad will last. If you put eggs in your salad then you have 3 days to use it up in. If you omit the eggs then you have about 5 days as long as the salad doesn't sit out and get warm since it has mayonnaise in it.

the answer to this question is no.

the fridge is cold and cold slows down the production of ethylene gas.

ethylene gas is a gas produced by plants to help them ripen and age, which will turn into rotting

since the fridge slows down the production of ethylene gas, the plants will age slower

therefore the fridge does not get fruit to rott faster

If the potatoes have not been skinned or cut they will generally last about 48 hours in a regulated temperature of 38-43 degrees F. If they have been skinned or cut, it is best to only keep them 8-12 hours as long as they are sealed tightly. There aren't many health dangers, however, they dry quickly and tend to become mush whenever reheated if kept longer than this.

From 3 - 7 days if refrigerated

About 2 and 1/2 days if frozen

My best guess is that some of the sugar inside the vegetables caramelizes with the heat, turning the vegetables brown.

If bought commercially, the can should have a printed expiration date on one of the two flat sides. If it does not, note that most canned foods last at least six months in the refridgerator, and up to a year, though eating year-old creamed corn wouldn't be recommended.

no. Anything turing black don't eat.

Yes.

The tub of hot water gives off water vapour.

The water vapour condenses on the cans.

The liquid water gives off its latent heat of condensation to the cans.

That would depend on what the sauce is made with and whether it is summer or winter, but it is always safer to just put it in the fridge.

That will be variable. Go by the manufacturer's recommendations on the label

Yes they eat corn on or off the cob. They eat just the heart of it.
A diet for a squirrel includes various plants, all sorts of nuts, seeds, fruits, fungi, conifer cones and green vegetation. Some squirrels will eat meat when no other food can be found. They may also eat insects, eggs, young snakes, small rodents and small birds.

First you skin your potatoes. Then you boil them for about 2-4 minutes. After that you put them in a bowl and mash them with a tool of your choice. Add some butter and a pinch of pepper and salt and POOF you've got mashed potatoes!

No.

There's no way to know. You don't know what kind of mold is growing or what kind of toxins it has produced. Don't eat moldy fruit.

Don't forget that mold is like an iceberg - you only see a small portion of it.

I'm assuming your sliced apples are not already dried.... and hoping they were not sliced with the peel still on... If you have a deep freezer, you can freeze them as stewed apples or apple puree. Cook (gently, with the lid on the pan, and keep an eye on it because it makes a big mess of your cooker if it boils over!) your sliced apples with sugar to taste - I reckon a couple of tablespoons per pound of sliced apples is OK but you might have a different sweet tooth. Cook till the apples are soft and transparent for stewed apples, a bit longer for puree. (Bramley apples and similar will fluff up and disintegrate, it will always be a puree with these varieties). Push it through a sieve to puree. freeze in plastic pots / ziploc bags / small sandwich bags if you want to have individal portions. You can use the stewed apple once thawed as the insides of a pie or a crumble. If you can get access to a cider press, you can either make cider from the juice or freeze the juice in reused plastic cartons (squash these in a bit when filling so they don't split in the freezer). If you don't have a freezer, apple chutney will take care of a bit of it. Luckily onions are cheapish this time of year. If you have other fruit you can supplement that with apples to make a mixed fruit jam. If your apples are quite sour this will help with the setting of the jam. Remember there is quite a lot of water in apples when you are working out your sugar amount. If you don't have a freezer, drying works well. If you have a sweet tooth, and to keep them from browning quite so much, wet the apple slices slightly with a mixture of a little honey and hot water to make it runny. Lay your slices (should be less than 4mm thick) out on a cake cooling rack and put them on a sunny windowsill for a few days. If there are flies etc that will settle on them, put a clean muslin cloth or one of those fly screen dome things over them. If it's not sunny and you have been using the oven, put your racks of apples in when you're done to dry a bit in the cooling oven, and prop the door open a crack so the water vapour can get out. Your dried apples will be a bit brown and chewy (not floppy) but they are undeniably APPLEY. As a bonus, they take up a lot less space than the fresh apples. You can store in jars or plastic bags. You can either eat them as they are, or reconstitute them in the depths of winter for a pie - put in a bowl overnight with just enough water to cover them. For an unusual gift, pack some dried apple slices tightly into a small jar, add a heaped spoonful of brown sugar, and top up with brandy or rum. Shake the jar a few times before Christmas to dissolve the sugar and you have a luxurious wintertime treat to give away.