Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about the shelf life of compote. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
- Shelf life: 1 year
- Shelf life: 1 year
- Shelf life in the refrigerator: not specified
- Freezer life: not specified
There is no doubt that home-made drinks are many times tastier and healthier than those sold in the store. In addition, they are very easy to prepare. The most popular type of compote is cherry. There are a large number of ways to prepare it. After summer, I want to leave a piece of it as a souvenir. One of the wonderful tastes of summer is the sweet and sour taste of berries and fruits. How nice it is to drink a glass of summer berry compote in winter.
Compotes are considered a dessert product made from berries and fruits that have been filled with sugar syrup and hermetically sealed in a sterilized container. Compotes are prepared from one or several types of fruits and berries. The name of the drink, as a rule, corresponds to the name of the raw materials that were used in preparation. Compotes, in the preparation of which many different fruits were used, are called assorted. Concentrated compotes from dehydrated berries and fruits are considered new types of components.
Almost all nutritionists say that homemade compotes and fruit drinks, which are made without dyes and preservatives, are much better than chemical packaged juices, sodas and other soft drinks sold in stores. Vitamins, of course, practically disappear when cooked from berries and only about 30-40% remains, but homemade drinks are still much healthier. Compotes have only one drawback. This drink contains a large amount of sugar, which makes this drink harmful not only to the teeth, but also to the figure. Per 100 ml of compote there are from 50 to 90 kcal.
What is the shelf life of the compote?
The most useful compote is considered to be a freshly brewed drink made from fresh berries. After it is cooked, it cools and you can drink it. True, the shelf life of such a drink will be no more than a day. Homemade compotes spoil quickly, so it is better to preserve them. The only exception is drinks made from cherries and pears, since they have little acid and do not behave well during preservation. If prepared correctly, such compote can be stored in a cellar or other cool place for several years.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.04%
No, it is very dangerous and not useful.
37.6%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.36%
Voted: 1694
Almost all nutritionists say that homemade compotes and fruit drinks, which are made without dyes and preservatives, are much better than chemical packaged juices, sodas and other soft drinks sold in stores. Vitamins, of course, practically disappear when cooked from berries and only about 30-40% remains, but homemade drinks are still much healthier. Compotes have only one drawback. This drink contains a large amount of sugar, which makes this drink harmful not only to the teeth, but also to the figure. Per 100 ml of compote there are from 50 to 90 kcal.
Bones: what to eat them with
Many people like to remove the core - the kernels - from the pits of peaches or apricots. However, not everyone knows that there is danger in this activity. These seemingly harmless seeds contain hydrocyanic acid.
This is how nature intended it and the hydrocyanic acid in the seeds is a natural compound. And as long as the seed is dry and intact, this acid behaves quietly and is not dangerous. But as soon as these conditions change, chemical processes are immediately activated. Thanks to them, hydrocyanic acid is released.
But grapes are a special story. Yes, it also has seeds, but they are not afraid to make wine from it. What's the matter?
There is no hydrocyanic acid in grape seeds
Do you always follow the correct storage of food/medicines and their product proximity?
Yes, of course, this is very important so as not to spend money on your health later.
49.12%
Not really, because there won’t be anything like going to the toilet.
26.32%
I look at it by appearance and if I use anything after heat treatment.
24.56%
Votes: 171
Grapes belong to the grape family. And it, unlike the Rosaceae family, does not release hydrocyanic acid from its seeds. Therefore, grapes have long been used in winemaking and very successfully. In any case, no hydrocyanic acid poisoning from drinking grape wine was detected.
Which bones are the most dangerous?
In peeled seeds, the specific gravity of amygdalin, the main participant in the release of the toxin, is:
2.5-3% - bitter almonds, 2-3% - peach, 1-1.8% - apricot, 0.96% - plum, 0.82 - cherries, 0.6% - apples.
As you can see, the least amount of hydrocyanic acid is in apple seeds. The risk of poisoning an apple by eating it with its seeds is several times less than from bitter almonds.
The lethal dose for humans is 50 mg. To get it, you need to eat: - 50 cherry and peach kernels, or
- - 200 apple seeds, or
- - 40 kernels of bitter almonds, or
- - 100 apricots.
Consequently, apple seeds contain the least amount of hydrocyanic acid. The risk of poisoning an apple by eating it with its seeds is 4–5 times less than from bitter almonds.
The lethal dose for humans is 50 mg. It contains:
- 50 cherry and peach kernels;
- 200 apple seeds;
- 40 kernels of bitter almonds;
- 100 apricot kernels.
Important: wine made from fruits with seeds has a high ability to cause poisoning. But jam and compotes are safe if you don’t hesitate to put sugar in them.
Sugar is an antidote to hydrocyanic acid.
Frozen fruits and berries should not be stored for more than a year. Since during long-term storage, hydrocyanic acid is released, as with rapid defrosting of fruit.
Interesting experiment
Sugar is an antidote to hydrocyanic acid
Cherry compote was poured into one container (the cherries in it, of course, had pits). In the other - a tincture of cherries, also with pits.
Purpose of the experiment: it was necessary to determine whether it is true that the compote and the tincture contain hydrocyanic acid. Special test strips, changing color, were supposed to confirm the presence of hydrocyanic acid.
How to store dried fruit compote
Dried fruit compotes occupy a special place in our lives; they are especially useful for children and elderly people, and they can be cooked at any time of the year.
Storing compote from dried fruits is no different from storing compote from fresh fruits and berries. But it will be considered fresh for up to 4 days, at a temperature of 2-14°C. This drink will need to brew for the first 24 hours, after which it will become even more delicious.
After 24 hours, it is better to strain the dried fruit compote to avoid a bitter aftertaste. After this, you can store it in a jar or plastic bottle in the refrigerator.
How to fry pistachios
Pistachios are delicious nuts that differ from other nuts in lower calorie content and have a fairly rich vitamin composition. These nuts have a tonic effect and help with chronic fatigue and depression. They are also called “funny nuts” because of the effect they have and the cracked, smile-shaped shell.
Iranian pistachios are considered the most delicious. They are sprinkled on ice cream, added to baked goods, cocktails, meat and fish dishes, and salads. In the East, pistachios are used to make baklava, Turkish delight and other national sweets.
Nowadays pistachios can be bought at any store, but since all nuts contain a large amount of oil and quickly become rancid, it is best to stock up on fresh pistachios, which can be dried or fried if desired. Fresh pistachios are soft and have a milky taste. We are more accustomed to eating them cooked. In addition, fresh nuts do not last long, and after drying in the sun they can be stored for almost a year. Few people know how to properly fry pistachios.
To properly fry pistachios, according to some recipes, you must first soak them in salt water. This is for those who like their nuts soaked through with salt. A simpler process sequence looks like this:
Raw pistachios must first be peeled and peeled, then boiled for five minutes. Then drain the pistachios in a colander and let them dry thoroughly.
Place the peeled, boiled and dried nuts on a baking sheet in an even layer. Preheat the oven to one hundred and eighty degrees and place a baking sheet with pistachios there. Fry for about five minutes, then sprinkle with spices and salt. You can do without spices altogether. You can eat pistachios after they have cooled completely, during which time they will have time to absorb salt.
Frying pistachios at home is easy; if you wish, you can do it not in the oven, but using a cast-iron frying pan. Pistachios, as already mentioned, can be pre-soaked and dried, or boiled. The prepared nuts are poured into a frying pan, greased with oil and fried until golden brown, with constant stirring, then seasoned with salt.
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Frying pistachios in a frying pan is especially popular, as this method gives them a more pronounced taste. In addition, you can control the degree of “toasting”. If there is too much oil, place the nuts on a paper towel after frying. which will absorb excess fat.
Raw pistachios must first be peeled and peeled, then boiled for five minutes. Then drain the pistachios in a colander and let them dry thoroughly.
How to properly store compote
The drink, which we used to call compote, in Rus' was once called nothing more than uzvar. And, oddly enough, the French nicknamed this universal drink compote. Be that as it may, the principle of preparation remained unchanged. The most delicious compotes, when the season comes, are made from cherries, currants, grapes, plums, cherries, prunes, apples and, of course, strawberries.
Storing compotes at home usually does not cause problems. The optimal temperature range for compote is quite wide – from 2 to 14°C. The maximum shelf life of freshly brewed compote is no more than 2 days at a temperature of 2°C. And with increasing temperature, accordingly, this period decreases significantly, up to 5 hours if it is left at room temperature.
How to store canned compotes
You can store canned homemade compotes for quite a long time, and no special conditions are required for this. Of course, you don’t do this on a hot balcony, but you don’t need to put the jars in the refrigerator either. A few secrets for storing canned compotes:
- Storage temperature – preferably up to 20°C.
- Before you put the jars of compote in a permanent storage location (basement, pantry, cellar, under the bed, etc.), you need to watch them for a couple of weeks. Cloudiness, bubbles, foam - all these are signs that the compote will have to be sterilized and rolled again.
- It is very important to leave a sticker with the date of sealing on each jar of compote, especially when it contains seeds. The shelf life of compote with seeds is shorter than without them. No more than 12 months - that’s how long compotes with seeds can be stored. During this time, hydrocyanic acid accumulates in them, which makes drinking such a drink dangerous for health.
- From time to time, canned jars of compote are reviewed, as some of them may be cloudy or swollen.
- To seal homemade compotes of cherries, blueberries, currants, grapes, and mulberries, it is better to use varnished lids so that they do not turn purple.
- How many years seedless compotes are stored depends on the conditions; if they are optimal, then after 3 years they can be drunk.
After you have cooked the compote, you need it to cool quickly and put it in the refrigerator. There it will be stored for two days. The storage temperature should be as low as 1-2 degrees, then it will last longer. It is better to store in glass containers.
Japanese cuisine
Although most leftover prepared foods can last for 3-4 days, there are exceptions, such as sushi and rolls ! Do not store them for more than 1 day, but rather eat them right away - fish is a perishable product, especially since its freshness is always in question, since we do not live on the sea-ocean.
Philadelphia roll in caramel with red caviar
A little chemistry lesson
But, as you know, there are exceptions to every rule. And shelf life may depend on the qualities of the product itself, the technology of its preparation and chemical properties. Each prepared dish has its own level of acid-base balance (pH) and moisture content. Tomato sauce or lemon pie has a low pH (below 6), meaning it is highly acidic. And the higher it is, the more unfavorable the conditions for bacterial growth. Such dishes can be stored in the refrigerator for up to 5-7 days. And those with a value of 6 or higher, for example, from fish or eggs, are best eaten or thrown away within 3 days.
Now it’s clear that the most shelf-stable baked goods are those with lemon, for example, lemon pie. It is both sour and sugary, which means it will “survive” for a whole week in a closed container and at room temperature.
Boiled eggs, chicken or tuna salad
Boiled eggs and salads with boiled/smoked chicken or canned tuna can be stored in the refrigerator for up to 7 days at a temperature not exceeding 4 °C. And you don’t need to season the entire salad with mayonnaise before storing, but only the part that you put out of the container onto a plate to eat. Store the rest without dressing.
Pasta salad with canned tuna
Cooked meat and poultry
Boiled chicken, steak and pork tenderloin keep well in the refrigerator for 3-4 days. Store these dishes at room temperature for at least 2 hours, during which time they will definitely cool down. If you decide to put cooked meat (especially fried meat) in the freezer, think carefully: according to chefs, after defrosting it loses its taste and original texture.
Pork tenderloin with nut butter
But cleanliness is very important for the health of the stomach. Its absence is a common cause of poisoning. E. coli and other destructive microorganisms love warmth and moisture. They love cutting boards and sponges, dirty refrigerators and unwashed food containers. This means that their appearance may have nothing to do with a violation of the food shelf life. So change your sponges often, wash food containers thoroughly, and keep your refrigerator tidy. Have different cutting boards for meat, fish, vegetables and bread.
Storage in barrels
You can store pickled cucumbers in brine, which is formed as a result of fermentation, for a very short time. Bacteria, falling on fertile soil, completely change the chemical composition of the liquid. As a result, the pickles become soft and also acquire an unpleasant smell and taste.
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In an apartment building, it is quite difficult to find a place where barrel cucumbers would feel great. This is due to the fact that the optimal temperature regime, which allows vegetables to maintain an elastic consistency and familiar taste, should be within 0°C - +1°C.
Apple compote in a slow cooker
Cooking compote in a slow cooker makes its taste richer. The cooking process is simple and takes little time. For cooking you will need the following products:
- apples - 0.5 kg;
- sugar - to taste;
- water - 3 l.
To cook compote in a slow cooker, follow the instructions:
- Wash the apples, peel the centers and cut into slices.
- Place the fruit in the multicooker bowl and sprinkle with sugar.
- Fill all components with water.
- Close the lid of the multicooker and set the “Stew” mode for half an hour.
Wait for it to cool and pour the compote into clean containers and store in the refrigerator.
Blackcurrant compote
Blackcurrant contains antioxidants, ascorbic acid, vitamins and minerals. Berries cook faster than apples and pears, so it will take less time to prepare the drink. To cook compote, prepare the following products:
- currants - 0.5 kg;
- water - 3 l;
- sugar - to taste.
Start brewing the drink:
- Wash and peel the currants from leaves and stems.
- Using a blender or mixer, grind the berries to a puree.
- Then add sugar and mix thoroughly.
- Bring the water to a boil and add sugar, then put the currant puree into the boiled water and cook for no more than 2 minutes.
- Let sit with the lid closed for 5 minutes.
The drink is especially useful for people with reduced immunity, helps improve the functioning of the gastrointestinal tract and normalize blood glucose levels.
Compote is a fruit or berry drink containing many beneficial microelements. They can perfectly quench your thirst on a hot summer day. Among the abundance of store-bought juices, fruit drinks and kvass, many people prefer homemade natural compote. Children and adults love it, and the recipes are simple. Compotes are made from fresh, dried or frozen fruits. Sometimes spices and herbs are added. Do you want to know how to cook compote correctly?
To cook compote in a slow cooker, follow the instructions:
To come in
Pull-out shelf
There are many secluded places in the apartment: between furniture, between doors and household appliances. These ten centimeters of space accumulate dust, but you can place a convenient pull-out shelf on them. A narrow but fairly high shelf on wheels will help hide numerous jars with homemade preparations for the winter from prying eyes.
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The pull-out shelf can be installed anywhere except:
- toilet;
- near the trash can;
- under the bath;
- in a very hot place.
compote without a refrigerator - is it possible?
If you buy a bottle of sweet water, you can keep it on your desk for at least a day, at least a week, slowly pour it into a cup, and nothing will happen to it. If you do this with ordinary compote, then the next day it may turn sour. It's a shame. If you keep the compote in the refrigerator and go to it for each cup, or pour the daily dose into a jug and put it in the refrigerator in the evening and other similar combinations, it will get boring very quickly, it’s inconvenient. In addition, you don’t want cold drinks, but room temperature ones. But with taste and aroma, not just water or herbal infusion. And so that sugar is also present.
Question: has anyone managed to solve this problem? Maybe some cunning recipe for compote, or some shamanic rules for handling it so that it ultimately behaves like store-bought water?
If you buy a bottle of sweet water, you can keep it on your desk for at least a day, at least a week, slowly pour it into a cup, and nothing will happen to it. If you do this with ordinary compote, then the next day it may turn sour. It's a shame. If you keep the compote in the refrigerator and go to it for each cup, or pour the daily dose into a jug and put it in the refrigerator in the evening and other similar combinations, it will get boring very quickly, it’s inconvenient. In addition, you don’t want cold drinks, but room temperature ones. But with taste and aroma, not just water or herbal infusion. And so that sugar is also present.
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