Storage of Fruits and Vegetables

Sugar preserves food by lowering the water activity (aw). If the aw is 85 or less, spoilage and pathogenic microorganisms can't grow. Microorganisms all need proper food, water, temperature and acidity to grow and adding sugar to appropriate levels can prevent bacterial growth.

I know one way that slaves used to store food was in items called sub-floor pits, which are basically holes in the ground. This would keep food cooler and slaves would also put it in there so it wouldn't get stolen. If multiple families of slaves lived in one area they would have several sub-floor pits. Slaves usually who where everyones sub-floor pit was and if they saw someone going into someone elses they knew they were stealing from them. Slaves often kept other valuable goods there and ritual items.

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Slaves? Who said anything about slaves?

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A more sophisticated version of the pit was the Ice House, which was a typically cylindrical building sunk into the ground. The floor was extended downwards in conical form, with a drain to a soakaway at the bottom. The sub-surface part was filled with ice from local ponds during the Winter, and perishable foods stacked on that, with a covering of straw for extra insulation. Provided sufficient ice was used, it would keep food cold right through the Summer.

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Foods could also be preserved in salt, vinegar or (if fruit & veg.) by conversion to pickles etc.

The cold refrigerator environment delays the natural ripening process by preventing the starch in the fruit to change to sugar.

Placing fruit in a brown paper bag can further speed up the ripening process. As fruit ripens it gives off a chemical called ethylene, which accelerates ripening. The fastest way to ripen fruit is to place it in a brown paper bag with a ripe banana. in conclution fruits ripen faster in a paper baq!!! shut up

For my calculations I say 4 hours because after cooking it you should steam it for about 2n'1/2 hours :) ........ That's all thank you....add me on face book jamesdaryl_rivera@yahoo.com

If the once cut pineapples are not refrigerated and are kept in open air, there is every possibility of bacteria forming over the cut portion, resulting in health hazard. In every municipal areas, there is noticeboard displaying against sale and use of cut fruits,simply for the health safety of the citizens.

There are a number of reasons why salsa would spoil. If you are at an altitude of more than 1,000 feet above sea level and do not adjust your processing time, if you do not remove the air bubbles prior to putting the lid on the jars, if the rim of the jar has any food residue on it, or if you did not follow the USDA's guidelines for home canning your food may spoil. Follow a tested recipe when making anything for home canning. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation. They also have tested recipes for many different home canning projects.

Yes, you can. The problem with this is as it freezes, the liquid inside the cells will rupture the cell membranes and when you thaw it out again, you wind up with an onion flavored mush. The best thing to do is stew them till they are "broke down" and freeze the onions, stew and all.

Vegetables that are similar in cellular structure like peppers, celery and leafy greens such as collards, spinach, turnip greens and kale will not hold up to being frozen as the same thing will happen.

Fruits can be kept in a freezer. The issue is over what period can the quality can be maintained which is also dependent on the freshness when stored. Fruit will obviously lose its firmness but can be stored for 3-4 months with little loss in quality and be very suitable for cooking. maximum about a week's storage can be considered good enough for raw consumption taking into account the freshness and taste. beyond that it is all compromise. when you get fresh fruit round the year no point in keeping for longer time in the freezer . what say ?

Potatoes were unknown to the Anglo Saxons.

Potatoes are native to the Americas and were unknown in Europe until after the Spanish began exploring and conquering the Americas, after 1500 AD.

Applying lemon juice to sliced apples helps prevent oxidation.

it will last about 2 or 3 weeks ..It's normal for it to separate during this process

Note - just shake it and taste it before using it to assure it's fresh if

Yes. Drain them, store them is zip lock bag with as little air in it as possible, and freeze them. There will be a slight change in their texture when thawed, but not too much.

It most certainly does not! Glad Cling Wrap contains low density polyethylene. Saran Premium is also based on this. The original Saran wrap does contain PVC. PVC is oh so very harmful to the environment. If we take care of the earth, the earth will take care of us. Just remember (don't forget), "green is the new black"!

What ever the date on the can say's,

or if no date about 1 year

You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.

Bitterness can be caused by too little water, but often the bitterness can be inherited from the parent plant. Never save the seeds of a bitter lettuce. Also, some varieties are more prone to producing the occasional bitter-tasting lettuces.

That depends on the make/model of fridge. The manufacturer will have supplied that information for each type of fridge they sell - however, the time given assumes you are NOT opening the door.

Different fridge makes/models come with different standards of insulation.

Corn does not need to be blanched before freezing. The excess liquid in it will cause the corn to expan upon freezing and then wrinkle more when defrosted. The caveat to all of this is that you do need to cook the corn thoroughly at a high enough temperature to kill any bacteria no matter which path you choose to take.

I am not sure if this is possible as I don't believe that powdered lemonade is actually from squeezed lemons.

You could do a wet concentrate, I believe you would do it the same way that you would make any fruit juice concentrate from fresh juice.

You would place the juice in a vacuum, as pressure is is reduced the boiling point for the water in the juice will be reduced, thus requiring lower temperatures to evaporate the mixture.

Then heat would be applyed as well.

But I assume that if you tried to reduce all the moisture to the point that it was a powder with this method, I would assume that you would damage the sugars in the concentrate until their is nothing left of them except some bad tasting hydrocarbon sludge.

But I am not positive about this, I guess the simpliest backup I can think of for my argument is, is there a powdered orange juice concentrate?

The first thing that comes to mind for me would be Tang, and for anyone that has tasted Tang it is apparent that the main ingredient is not from orange juice.

You should not in most cases. Canning foods is really a science of combining specific amounts of ingredients to achieve a product that meets a necessary ph level required to preserve the food. If the ph level is not acidic enough the food will develop botulism and can kill you. It is not always easy to detect the presence of botulism in food so following recipes that have been tested in kitchens approved by the USDA is very important. Please do not experiment with canning foods.

I always use ShelfLifeAdvice website for these types of questions. For canned vegetables it says the shelf life can last 3-5 days once opened and placed in the fridge, but if unopened it can last for an entire year!

Placing vegetables in the refrigerator slows their wilting by slowing the production of enzymes that cause food spoilage. it also slows the development of bacteria that produce food spoilage.

yes!

I think you can. But make sure you wrap it carefully after you prepared because mashed potatoes getting in touch with the air can change its color

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