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Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production , but concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. [ 2 ]
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Frozen food packaging must maintain its integrity throughout filling, sealing, freezing, storage, transportation, thawing, and often cooking. [10] As many frozen foods are cooked in a microwave oven, manufacturers have developed packaging that can go directly from freezer to the microwave.
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[9] Sugar is used to preserve fruits, either in an antimicrobial syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry.
Ways to Cook With Plums Though they are a great source of dietary fiber, the hard-pitted fruit is also a wonderful source of vitamin C, potassium, iron, and vitamin A, essential for vision.
One recipe for "dark red plum jam" (povidl) begins with placing the plums in a fermentation crock along with sugar and cider vinegar, and letting the mixture sit for a day before cooking. [2] Another recipe for "traditional Austrian plum butter" recommends roasting the plums in an oven and then transforming that compote-like dish into jam. [3]
Whether you were overzealous when making dinner, or opted for a night out instead of cooking that fish fillet, we've all been there - stuck with a refrigerator full of leftovers. From the best way ...