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Question on Food Storage
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<blockquote data-quote="InsaneCdn" data-source="post: 447703" data-attributes="member: 11791"><p>Hi, Lisa - </p><p></p><p>Way to go on getting that 'preservation' bug!</p><p></p><p>Freezer storage containers... never, ever use glass - it has to be plastic.</p><p>I've only had success going one of two ways... unless you want to spend lots of money doing this (I thought not)</p><p>1) you can re-use the hard plastic containers that frozen fruit comes in</p><p>2) <u>freezer bags</u> - these are way thicker than sandwich and fridge-storage bags</p><p>3) for the record - the expensive way is to purchase specialized plastic containers for freezing</p><p></p><p>You have to get all the air out before you seal the container, or you get freezer burn. If you want to freeze in one-use portions, use smaller bags. Advantage: you can then pack these bags together tightly into a larger freezer bag - helps heep them together, and helps protect from freezer burn.</p><p></p><p>Cooked stuff freezes fairly well, unless it has starchy veggies (potatoes etc.). We freeze Chili with no issues (6 months+)</p><p></p><p>Canning anything with MEAT is higher risk, and requires a <u>pressure canner</u>, which is way harder to use, and has some risk (i.e. blowing its top through the roof) if you don't know what you're doing... so we don't can meat, fish, etc. mother in law does - but she knows how to work a pressure canner.</p><p></p><p>Veggies, fruit, and juices are all safe in a boiling-water canner.</p><p>Some things come out just like store-bought - like apple sauce.</p><p>Other things are so much better home-canned, that you'll never buy the store product again. (For one, canned peaches.)</p><p>And some things? I just can't get to work - gave up trying to can berries, they work better in the freezer.</p><p></p><p>Oh, yes, that reminds me - berries don't need blanching but you still freeze in single layer.</p><p>Line the cookie tray with <u>wax paper</u> - way better than plastic.</p><p></p><p>Home-canned items are best stored in a dark room, ideally a cooler spot like the basement or specifically a cold room (insulated off from the rest of the house and not heated, so it is cooled by the basement walls).</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 447703, member: 11791"] Hi, Lisa - Way to go on getting that 'preservation' bug! Freezer storage containers... never, ever use glass - it has to be plastic. I've only had success going one of two ways... unless you want to spend lots of money doing this (I thought not) 1) you can re-use the hard plastic containers that frozen fruit comes in 2) [U]freezer bags[/U] - these are way thicker than sandwich and fridge-storage bags 3) for the record - the expensive way is to purchase specialized plastic containers for freezing You have to get all the air out before you seal the container, or you get freezer burn. If you want to freeze in one-use portions, use smaller bags. Advantage: you can then pack these bags together tightly into a larger freezer bag - helps heep them together, and helps protect from freezer burn. Cooked stuff freezes fairly well, unless it has starchy veggies (potatoes etc.). We freeze Chili with no issues (6 months+) Canning anything with MEAT is higher risk, and requires a [U]pressure canner[/U], which is way harder to use, and has some risk (i.e. blowing its top through the roof) if you don't know what you're doing... so we don't can meat, fish, etc. mother in law does - but she knows how to work a pressure canner. Veggies, fruit, and juices are all safe in a boiling-water canner. Some things come out just like store-bought - like apple sauce. Other things are so much better home-canned, that you'll never buy the store product again. (For one, canned peaches.) And some things? I just can't get to work - gave up trying to can berries, they work better in the freezer. Oh, yes, that reminds me - berries don't need blanching but you still freeze in single layer. Line the cookie tray with [U]wax paper[/U] - way better than plastic. Home-canned items are best stored in a dark room, ideally a cooler spot like the basement or specifically a cold room (insulated off from the rest of the house and not heated, so it is cooled by the basement walls). [/QUOTE]
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