Ask a Question
Notify Me On Question Update
Email this Question
how do I store fruits and vegetables?
Rate This FAQ
Here is a link to the National Center for Home Food Preservation. They have a page with resources on storing foods safely. Several linked publications can help you with storing fruits and vegetables.
Submit Your Suggestion
Other Questions In This Topic
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?
- Do I need to treat water before storing it?
- Can you use canned food such as soups and vegetables past their use by date and if so how far past can you use them. How long does home canned fruits keep their nutional value?
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- Can I store wheat, sugar, flour or other products purchased in 25 pound bags in a rubbermaid container? I am looking for space efficient ways to store bulk grains and legumes.
- This is a food storage question. I have called Iams and Purina re cat food storage. They could not tell me how long I could store their dry food product in an oxygen free envirenment. I would like to store the food in 6 gallon buckets to which an oxygen absorber has been added. I have several members in my ward who are interested in this answer. Do you have any experience with this?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?