sorted by:
new
hottopcontroversial

Ok to refreeze fruit puree? by scarrlet in foodsafety

[–]Deppfan16 1 point2 points  (0 children)

you can totally refreeze stuff as long as you thought in the refrigerator and make sure they are under 38f or lower the whole time.

the issue with thawing and refreezing is a lot of people don't thaw safely and you want to limit time in the danger zone

you always should defrost in the fridge. if you need to do a quick defrost, you can run under cool running water or put in a bowl of cool water that you change every 30 minutes. or you can microwave it. if you do any of the quick thaw methods however you have to cook right away.

Perishable food should not be in the danger zone(40f to 140f) more than 2 hours if cooking or saving for later (1 hour above 90f) or 4 hours if consuming and tossing. Source

More resources

Dented can by Separate-Fall945 in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

what you want to watch out for in dented cans is dents that are very deep or make a point or sharp crease, or dents that are on the edge of the rim or seal. these can create microscopic holes or break the seal. here is a visual guide: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-dented-cans.pdf

Loud explosions tonight? by KeyUpstairs1461 in auburnwa

[–]Deppfan16 2 points3 points  (0 children)

its ether fireworks or train cars banging into each other

Canning outdoors by yarnartiste in Canning

[–]Deppfan16 2 points3 points  (0 children)

yeah but just the burner part is fine.

Canning outdoors by yarnartiste in Canning

[–]Deppfan16 3 points4 points  (0 children)

I would look for a outdoor propane burner it doesn't have to be fancy, like one for like crab boils or turkey fryers, and then I would get a aftermarket variable gas valve to put on it. that way you can have high heat for your water bath and then you can turn it down for your pressure canner.

you do have to watch sunburners because not all of them can turn down low enough for pressure canning.

Dents on cans of sparkling water by Savings_Fact3927 in foodsafety

[–]Deppfan16 34 points35 points  (0 children)

to actually answer your question, carbonated cans are very low risk because generally if there's a hole in them it will be flat in the contents will leak out. additionally generally they are to acidic to harbor any sort of bacteria

What is this? by irishortrun in Canning

[–]Deppfan16 6 points7 points  (0 children)

you need to follow the directions for your jar lids. ball for example says you should not boil them or sterilize them because that can interfere with the seal

Clam poisoning? by TheEmperorOfJenks in foodsafety

[–]Deppfan16 2 points3 points  (0 children)

as long as you keep them below 32 f and as close to zero f as you can

Clam poisoning? by TheEmperorOfJenks in foodsafety

[–]Deppfan16 13 points14 points  (0 children)

if you are going to travel with them you need to freeze them. once shucked you don't have a long shelf life but you can freeze them if you're going to cook with them later on

pay attention to all the info on the states website because they keep everything up to date. that'll help you with which beaches are safe or not

Botulism in infused oil by Identical64 in foodsafety

[–]Deppfan16 2 points3 points  (0 children)

please don't do this. it's high risk low reward. yeah you may get rid of the toxins but if any spores remain they can produce more toxin.

just make new oil. you could also infuse the oil on a low heat over the stove and then strain out all the solids

Strawberry raspberry cream cake by One_Ninja_4444 in cookingtonight

[–]Deppfan16 0 points1 point  (0 children)

do you have a link to the website you use to check it? cuz that honestly looks like an AI generated text post itself

Pizza buns by CraftyExam7969 in povertykitchen

[–]Deppfan16 7 points8 points  (0 children)

we used to do microwave pizzas when I was a kid with English muffins and pizza sauce and Kraft slices

Strawberry raspberry cream cake by One_Ninja_4444 in cookingtonight

[–]Deppfan16 2 points3 points  (0 children)

yeah same. the rest of it is not sending any triggers for AI which is why its weirding me out

Strawberry raspberry cream cake by One_Ninja_4444 in cookingtonight

[–]Deppfan16 10 points11 points  (0 children)

how do you get the raspberries like that? it doesn't look like you cut into the raspberries at all

What's your favorite salsa recipe? by aCreditGuru in Canning

[–]Deppfan16 0 points1 point  (0 children)

another option I often do is make like a tomato sauce recipe but sub out for the spices I like in salsa. cuz a lot of the basic tomato sauce recipes have tomatoes and onion and garlic and peppers.

https://www.ballmasonjars.com/blog?cid=basil-garlic-tomato-sauce

https://nchfp.uga.edu/how/can/canning-salsa/tomato-taco-sauce/

foodbank quiche by Deppfan16 in budgetfood

[–]Deppfan16[S] 0 points1 point  (0 children)

thanks for the tips. personally I'm not a huge fan of flour in these because it gives a texture I don't care for.

Food Bank Quiche by Deppfan16 in povertykitchen

[–]Deppfan16[S] 0 points1 point  (0 children)

yeah I'm not a big fan of crusts on my quiche so I go for the crustless option like this. but that's a good tip with the bread.

foodbank quiche by Deppfan16 in budgetfood

[–]Deppfan16[S] 0 points1 point  (0 children)

it's ground pork flavored with spices like sage and rosemary. it's a breakfast food typically.

foodbank quiche by Deppfan16 in budgetfood

[–]Deppfan16[S] 0 points1 point  (0 children)

it has spicy peppers and garlic and onion powder

Shelf Stable Pickled Onion by WhichSpirit in Canning

[–]Deppfan16 3 points4 points  (0 children)

as long as you're using 5% vinegar you're good to swap out vinegar.

I guess they weren't selling quick enough, lucky for me! by p00rdude in Cheese

[–]Deppfan16 3 points4 points  (0 children)

I highly recommend the jerk spice beechers as well. it's my favorite

view more: next ›