food preservation - Preventing discoloration when making fresh mint liqueur

Twice I have tried to make a fresh mint liqueur (flavored vodka), and both times it has turned a very unpleasant brown/black color. I'd like to figure out how to do this while keeping the nice bright green color, or even no color. The discoloration is also associated with a change in smell - not completely unpleasant, but not the same mint.The method I tried is just the standard that you read on the first 10 google hits, or the question found on seasoned advice. Wash the mint leaves, put in alcohol, let sit, add sugar syrup, possibly glyceri...Read more

food preservation - What is the maximal shelf life of UHT milk?

Wikipedia says that the shelf life of UHT milk is "typically" between 6 and 9 months. Does it mean that UHT milk always falls in this range? Is there UHT milk which has a longer or shorter shelf life? (I am not talking about ESL milk here, just UHT). What determines which milk has 6 months, which has 9 months, and which has more (if more is possible)? Is there a variation in the process used?...Read more

food preservation - Preserving small amounts of milk

My husband and I do not drink milk during the week, and rarely use it for cooking. However, on weekends when I am home I like to make coffee and have it with milk. The problem is it is very expensive to purchase even the smallest container of 2% milk at the store only to have it go bad before I've gotten more than a quarter of the way through it.Is there a way I can preserve a quart of milk for my coffee, without it going bad? Is freezing an option? I am not a fan of milk alternatives, or the little creamer things that are shelf stable....Read more

Potable water chemical preservation

I intend on making caffeinated water for personal consumption, in batches large enough that it will take several months to consume them, using containers which are not hermetically sealed, and for which it is not practicable to refrigerate. What would my options be as far as preservatives? Commercial caffeinated water products i've bought use sodium benzoate, but I can't seem to find information on how much to use. I am also interested in the possibility of using citric acid, but again i'm not sure what pH level I would be looking for. If it ma...Read more

food preservation - Canning with candles

I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle?Boiling is used to decrease air and for the food to be well conserved it must not have much oxygen. The food is suffocating. A tea candle placed inside will suck the air too and will extinguish when there is no sufficient air inside....Read more

food preservation - Putting cure in fry sausage?

We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I can't find a reason why. We ended up having a little bit that wouldn't fit in the casings and ended up frying that to get an idea what it'll taste like after its smoked. Does anyone know why you shouldn't put cure in pan fry sausage?...Read more

food preservation - Dehydrating herbs - leaves vs. stems

I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but the light-green stems remain slightly wet. At one time, I made the mistake of putting everything together in a jar; it caught the mold in several days and I had to trash it. I tried to cut the stems from the leaves and dehydrate them separately, but it turned out to be a very tedious task as each piece has a different length so I had to cut each piec...Read more