Storage of Fruits and Vegetables

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.

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.

A lot depends on how closely you watch the temperature in the refrigerator.

Food Safety teaches that food should be kept below 40F or above 140F. Most people do NOT check the temperature in the refrigerator. Do NOT trust built in thermometers. Get a good reliable thermometer. Some will record trends for a few weeks so you KNOW your food is at the proper temperature.

No. ----- You really didn't cook the potatoes long enough if they are still crunchy.

Generally, you do not want to keep mushrooms for longer than a week. However, the general method of checking that your mushrooms are still fresh is to feel them. If they feel slimy or look darker than normal, it is time to throw them away. I would say about the same if they are stored in their original container or package. If you use a Green Bag, I have kept them as long as three weeks - I'm absolutely serious. If you do not have a Green Bag, a muslin bag or cloth will work nearly as well. The idea is to keep the moisture away from them without drying them out. And if they do become dried out because of lack of humidity, finish drying them on the kitchen counter and keep them in a ziploc bag once they are fully dried for later use.

yes it will .if u leave on the table for 2 weeks it will rot. if leave it in the refrigeraitor.

Up to a week

Usually for most fruits and vegetables, refrigeration will extend the shelf life and nutritional content.
The cold environment slows the rate of decomposition.

Nutrients tend to get lost in these preparations due to heat and oxidation. When the cells of the food are ruptured in any way, shape, and for, like how they tend to be during prepping or cooking, there will be loss of nutrients.

they are not. if you want to make mashed potatoes you don't buy potatoes called mashed potatoes, you buy baby red or something. then you mash them and then they are called mashed potatoes. as mashed ED as in past tense. i mashed the potatoes-past tense!!!!!!!!!!

Preparation and storage conditions have a large bearing on the length of time preserves, regardless of the fruit used, will keep so it is not possible to give a simple answer to this question.

Generally speaking, preserves, jams and jellies made with sugar should keep for one year. However, they will keep for far less time if the preserves are not stored in ideals conditions (cool dry area free of sunlight) or if the preserves were made with sugar substitutes instead of sugar.

Preserves, jams, and jellies made with sugar substitute should be good for at least six months, when stored properly.

I worked in a bakery that made huge vats of butter-cream and stored it in 5 gal buckets, out of refrigeration, for up to a week. That being said, if you are using real butter (as opposed to margarine) I would recommend using it as soon as it is made and refrigerating any leftovers within a couple of hours. Not only will you risk spoilage otherwise, but overly soft buttercream is very hard to decorate with.

Once opened, canned foods should not be stored in the can - even if refrigerated.

Store the unused soup in a clean container, then seal and refrigerate. Use it within a day or two.

sprinkle with lemon juice

Potato salad should not be left unrefrigerated for more than two hours. Less time is better. In fact, if the ambient temperature is around 90°F, cut that time to less than 1 hour.

Mashed potatoes come from the underground roots of plants. Farmers remove the potatoes from underground. Then, the potatoes are sold in stores and at farmer's markets. The potatoes are purchased, washed, peeled, sliced, cooked, and mashed with a potato masher or mixer. Also, instant mashed potatoes come from dried potatoes.

Yes. Any minimally processed vegetable should be refrigerated.

Depending on the fruit the shelf life of fruit snacks varies from one day to one week depending on how they are handled and stored

Apple only brown due to oxidation, or the apple is being exposed to the air. To slow or even stop the browning of an apple, put it in an air-tight container, or seal all the air out.

People have said that soaking the apple in lemon juice for about 5-10 minutes will help stop the browning of the apple, but it is just an old tale, but is worth a shot.

no, not necessarily, but if you do refrigerate grapes it helps keep them fresh and they will last longer.

Frozen corn will stay fresh for eight months in the freezer. You should shuck the corn before freezing. Store the corn in an airtight freezer bag.

It depends on the fruit.

Apples can last for up to a year in the fruit drawer.

Bananas should not be stored in the fridge at all.

Other fruits vary in between those two extremes.

Salsa should be used 2 weeks after it has been open. This ensures that mold has not grown and it will not get a person sick.