How to conserve eatables in humid and moist environment?
I am living in very moisture and humid environment. The eatbles I bought like rusk(made of wheat and vegetable oil), capture moisture within a day and then become unfit to eat. What should I do so that these eatables can stay longer without affecting by moisture and humidity?
Best Answer
I've lived in tropical climates for many years. We stored things like rusks, cookies, biscuits, and the like in air-tight containers. I'd have a large air-tight container for keeping large quantities in which is only opened infrequently, then a smaller one that stores smaller quantities for more frequent access. It's not perfect, but it does mean these products are still good for a longer period of time than if we did nothing.
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How do you store food in a humid environment?
Basic rules in storing food in the humid weather: Cool it and Seal it. That is it. The most obvious huge risks if humidity is the moisture getting to your food. To avoid any of this issue, it is best to store your food items in glass jars or airtight containers to prevent infestation of your food.What foods should be stored in high humidity?
High Humidity \u2013 store leafy vegetables such as spinach, lettuce and thin-skinned fruits and vegetables like strawberries, raspberries, and grapes. Low Humidity \u2013 store thicker-skinned fruits and vegetables like onions, peppers, and tomatoes.How does humidity affect food quality?
The humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage and illness. Moisture can also lead to the breakdown of some packaging materials (paper degradation and metal rusting).How do you manage humid weather?
How Can I Reduce My Humidity Levels?How your food consumption can save the environment
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Answer 2
There is nothing you can do about the food and keep it the same. So you will have to change the environment. The easiest way would be to get a fridge capable of supporting temperatures in the 15 to 20 Celsius range and use it as a pantry. It will be cool, dark and dry, so the ideal pantry environment. If you have the space, you can choose to keep it in your normal fridge or freezer instead.
The one category for which making conserves will work is fruit and vegetables. So instead of storing apricots, you can cook apricot jam. This has the downsides of 1) the end product being very different from the original, and 2) not being applicable to typical pantry items like your rusk. So you still need to find suitable storage space for those. There is no way to simply stop them being affected by the environment.
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