I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives
I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes bu
Since there is a way for fruits, vegetables, meats, grains, seasonings and other stuff, I assumed there was a way for these flavouring liquids as well. Right no
Recently I've been seeing an increasing number of packages with labels such as "Contains no added nitrates or nitrites (except those naturally occurring in the
I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets &
Where I live, I can't buy high-quality salt cod, so I'm looking at making my own. The recipes I've seen, though, all start with fresh cod. Since salting dehyd
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?
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 making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says
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 intend on making caffeinated water for personal consumption, in batches large enough that it will take several months to consume them, using containers which
Twice I have tried to make a fresh mint liqueur (flavored vodka), and both times it has turned a very unpleasant brown/black color. I'd like to figure out how
I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but c
I'm new to fermenting. I would like to make fermented dill pickles. My question is: Can I process fermented dill pickles in a water bath to ensure a longer stor
I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil i
There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the
I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has l
I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp,
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 recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a