vacuum sealing (food safety) question
vacuumfreak
15 years ago
Featured Answer
Comments (18)
pkramer60
15 years agolast modified: 9 years agograinlady_ks
15 years agolast modified: 9 years agoRelated Discussions
Dehydrate & vacuum seal ?
Comments (5)1. What should the temp. be in the dehydrator? I have an 80 liter Cabela's Commercial Dehydrator, except for when I dry herbs I start the drying time at 140 for the first hour to quickly remove as much moisture as possible from the surface without cooking it. Then I turn it down to between 120-130 depending on how long I "think" it might take to dry. I usually start dehydrating in the evening and try to have it finished when I get home from work the next day, this isn't fool proof. I can't help you on #2 because I have a food saver too. 3. How long do things "last" once sealed in jars? I just opened strawberries from 2007 and they were still dehydrated but they weren't as sweet as those from 08. I mostly store herbs in jars and if you leave the herbs whole they'll hold their flavors supposedly a year, after that they may not be as strong and you might want to increase the amount used in recipes. Usually as I start the new year I'll compost what's left or as with herbs such as lemon verbena and lavender I will slightly crush the leaves and put them in containers for potpourri. How long they last really depends on how they are stored. General rule is cool and dark. 4. Should jars be refrigerated, frozen, or at room temp? I freeze only cherries and apricots for safety sake. I don't dry them 100%. I'll vac them in bags though before freezing. In fact I still have some from 07 and they look great. Everything else is stored in the basement (cool dark place) stored in vac bags, mostly because I don't have enough jars and reuse the bags. Hope this helps....See MoreA food safety question
Comments (2)Mustard in general does not require refrigeration. In your case, 1. The PH (acidity) is unknown. 2. Low salt contain. 3. The seal is also to prevent tempering. If the seal is broken, you never know. Return it. dcarch This post was edited by dcarch on Thu, Mar 6, 14 at 20:06...See MoreA Food Safety Question
Comments (25)My mother-in-law does this constantly. Pots of meat broth and chicken curry are cooked and left out at 80 degree room temperature--for many days at a time. The food is reheated to a boil and then served with a smile. Other cooked foods like hard-boiled eggs or hamburgers are also left unrefrigerated, and consumed days later. Like dcarch, I believe their GI tracts are apparently accustomed to handling whatever bacterial load might be in these meals. Unfortunately, this practice does cause some problems when we visit the in-laws, as I have become paranoid about food that is served. Food poisoning can be extremely dangerous, much beyond GI symptoms. It is a difficult balancing act to maintain courtesy and respect for one's elders while protecting young children from 4-day old soup with heat-stable toxins....See More"airtight seal" food storage containers question
Comments (9)When you close the lid of those containers, there is air inside at atmospheric pressure. If the lid is truly 'air tight', no new air can get in, however, any microbes present in the top of jar or any within the contents will be in there. If the lid seals, it may keep the contents from drying out, and I suspect that is the main value. It will not protect from anaerobic microbes trapped inside the container since these dudes do not need oxygen to do their deed. Recall how the old fashioned 'hot pack' canning worked. The lid was loosely put on the jar and the contents cooked and brought to a boil. The boiling jar was taken out of the cooker and the lid tightened when the boiling stopped. In this process, there is very little to no air in the jar for it is filled with steam (water vapor). On cooling, the vapor condenses creating a vacuum in the jar. After stabilizing, the absolute pressure in the jar is the vapor pressure of the liquid at the liquid's temperature. Those snap-on lidded plastic containers can not come close to the seal, killing of microbes, and exclusion of air of the hot pack process. Timing is critical for the hot pack process; Screw the lid on too soon while it is boiling and you run the risk of exploding the jar. (My Mom did this once.) If you wait too long (while cooling) air can be drawn back into the jar as the steam condenses and the vacuum will be reduced....See Morevacuumfreak
15 years agolast modified: 9 years agopkramer60
15 years agolast modified: 9 years agontt_hou
15 years agolast modified: 9 years agovacuumfreak
15 years agolast modified: 9 years agojimtex
15 years agolast modified: 9 years agorob333 (zone 7b)
15 years agolast modified: 9 years agokimroehl_hotmail_com
13 years agolast modified: 9 years agoErland
10 years agolast modified: 9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agolast modified: 9 years agofoodonastump
10 years agolast modified: 9 years agoMrsbrite
6 years agoplllog
6 years agoMrsbrite
6 years agolast modified: 6 years agolindac92
6 years agoplllog
6 years ago
Related Stories
HEALTHY HOMEGet the Lead Out: Lead Safety at Home
Keep your family safe by properly testing for and dealing with lead in old painted surfaces, water and soil
Full StoryREMODELING GUIDESSurvive Your Home Remodel: 11 Must-Ask Questions
Plan ahead to keep minor hassles from turning into major headaches during an extensive renovation
Full StoryDOORS5 Questions to Ask Before Installing a Barn Door
Find out whether that barn door you love is the right solution for your space
Full StoryFARM YOUR YARDHello, Honey: Beekeeping Anywhere for Fun, Food and Good Deeds
We need pollinators, and they increasingly need us too. Here, why and how to be a bee friend
Full StoryMOST POPULARWhat to Do After a Hurricane or Flood
How you treat your home after a natural disaster can make all the difference in its future livability — and your own personal safety
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryFLOORSIs Radiant Heating or Cooling Right for You?
Questions to ask before you go for one of these temperature systems in your floors or walls (yes, walls)
Full StoryFEATURESHow Tupperware’s Inventor Left a Legacy That’s Anything but Airtight
Earl S. Tupper — and his trailblazing marketing guru, Brownie Wise — forever changed food storage. His story is stranger than fiction
Full StoryFUN HOUZZ10 Truly Irritating Things Your Partner Does in the Kitchen
Dirty dishes, food scraps in the sink — will the madness ever stop?
Full StoryLIFEHow to Prepare for and Live With a Power Outage
When electricity loss puts food, water and heat in jeopardy, don't be in the dark about how to stay as safe and comfortable as possible
Full Story
grainlady_ks