I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked
We also make home made sauces especially chillie. And I noticed that the top of the sauce tend to turn a darker colour when it stands on the shelf too long. How
I was thinking of making mayo for sandwiches to get me through the winter and was wondering if I could make fairly large batches that would keep for a long peri
I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I make my own homemade chocolates, fillings are also prepared by me. The question is how to preserve the chocolates for a long period of time? As in keeping i
I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most impor
The title says it all. Context: food preservation
A quote from the Live Strong website Just like with salt, some forms of sugar can draw water out of food and tie up water within the food so it is not avail
As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional
I recently made an orange pomander ball and I want to dry it so that I can use it in the future but I live in a fairly foggy and dreary area s
Now that the holidays are over, my local grocery store has a glut of pints of pre-shucked oysters they need to unload. I can't pass that up, so I thought I woul
I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust
I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a r
Can I safely pressure can potato soup with milk in it? I made potato soup and would like to can it for later use. Problem is I already put milk in it. Do I ha
I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor an
I cooked chicken soup and freeze it.For how long I can eat it
US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most l
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I am looking to bottle my father-in-law's peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil