✅ Expired vinegar can be used

Is it possible to use expired vinegar?

Vinegar is an excellent preservative that is used to preserve food.
It is added when pickling vegetables, fruits and mushrooms. After which such canned food has a shelf life of up to 2 years. Interestingly, the vinegar itself could have a shelf life of less than 1 year. So how does this happen? Is it possible that it is acceptable to use expired vinegar? It is very important that vinegar, poured into plastic containers, being an acid, itself acts as an aggressive environment. This means that when plastic breaks down, it becomes harmful. Therefore, the 6 months indicated by the manufacturers for apple cider vinegar and 9 for regular cider vinegar should be observed. But when it gets into a glass container, it is preserved much better.

But expired vinegar can be used not only for food. Vinegar is indispensable for:

Use as a conditioner for oily hair. A few drops of vinegar per liter of water will be enough to give your hair a healthy, silky shine.
Removing scale from dishes
Removing Sweat Stains from Clothes
Cleaning carpets, rugs and refrigerators

Of course, it should be remembered that the shelf life indicated by manufacturers is quite conditional. Perishable products will spoil much faster if the conditions are not met. But in most cases, the period is indicated with a large margin. Therefore, vinegar with a slightly expired shelf life is still quite suitable even for food.

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Can I use expired vinegar? How can I use vinegar (see)?

Is it possible to use expired table/food vinegar (alcohol, wine, apple, alcohol with spices, etc.) for food purposes?

How else can you use expired table vinegar?

I never paid attention to the expiration date of vinegar. If it is written on labels, then it is more for pro forma purposes, that is, for the label standard. Vinegar cannot spoil. But if you are afraid to use it in food, then use it to rinse your hair after washing your hair.

You can use vinegar to remove scale from kettles (not electric ones, I can’t say anything about these kettles, I don’t use them).

Vinegar comes in different varieties, so the shelf life of some types is different. For example, a preservative containing alcohol has a shelf life of 12 months on the label, while apple cider vinegar may have a shelf life of 2 years. You can use expired vinegar. for example, it is very good to use apple juice for cosmetic purposes, rub your feet with it in the evening. Perfectly relieves swelling and helps relieve pain and relieve heaviness. It is also good to rinse your hair with vinegar, it becomes soft and shiny like after a salon procedure. But in cooking, I would not use expired products. You never know how your body will react to this.

If you look at the shelf life of vinegar, you can understand that it is quite long.

But, since it costs very little at home, it costs a long time and the term may well have expired. But don’t be alarmed, expired vinegar can be added to both salads and baked goods. You won’t get poisoned, it will cope with its functions. But if you still don’t want to take risks, vinegar can be used to clean the work: first add soda, then pour vinegar on top and rinse the whole thing with boiling water, the clogged pipes will go away.

Thus, expired vinegar can be used for household purposes.

Vinegar is clearly not a perishable product. You need to understand that it itself is a preservative, that is, a substance that extends the shelf life of other products. Vinegar is widely used in cooking, especially in various types of preserving vegetables and mushrooms for the winter.

It is important to note that vinegar comes in different concentrations, such as 3%, 6% and 9%. Ordinary table vinegar is usually produced at nine percent.

Regarding this vinegar, it can be noted that the expiration date on it is indicated rather for pro forma purposes. If the shelf life has expired, then it can be used. Although, if you are a perfectionist and a reinsurer, then it is better to throw out the expired one and buy a fresh one.

You should be more careful with apple, wine, rice and other similar types of vinegar. Their qualities and properties, including taste, may change for the worse after the expiration of the shelf life.

What does balsamic vinegar smell and taste like?

Balsamic is a dark, viscous liquid with a pronounced sweet or sweet-sour taste and a complex composition of aromas. During many years of storage in wooden barrels, the liquid acquires the aroma of the wood from which the barrels are made. The containers used are made from the following types of wood:

cherry;
oak;
chestnut;
Mulberry tree; ash.

4-5 drops of real balsamic vinegar enhances the taste of ice cream and cheese.

If you have high stomach acidity, the product is not recommended. In other cases, it has a positive effect on the body:

strengthens the walls of blood vessels;
improves blood circulation;
normalizes heart rhythm;
speeds up metabolism;
prevents the development of urolithiasis;
stabilizes the functioning of the central nervous system;
has an antiseptic effect.

For inflammation of the prostate gland, take capsules with pumpkin oil and balsamic. The composition eliminates inflammation and improves blood circulation in the pelvic organs.

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

How are these periods regulated?

The expiration dates and technical storage conditions of all food products are regulated by the provisions of various state standards. Vinegar is no exception: GOST No. 56968 of 2021 applies to it. and GOST No. 32097 of 2013, developed by the All-Russian Research Institute of Food Biotechnology.

GOST No. 56968 applies to table vinegar - an aqueous solution of chemically synthesized acetic acid.
GOST No. 32097 prescribes the rules for storing vinegars made from food raw materials (apples, grapes, etc.).
Also, the expiration dates of this group of food products are regulated in government decree No. 720 of 1997.

Marking according to GOST

Any container intended for bottling vinegar must be marked in accordance with the technical regulations adopted in the countries of the Customs Union. This applies to both small bottles for retail and barrels in which vinegar solutions are supplied to industrial enterprises. Among other things, the label must indicate:

Date of manufacture of the product. In addition to the label, this data can be applied directly to the container or to the lid (stopper).
Its expiration date is from the date of manufacture.
Storage conditions. For products whose quality may change after the sealing of the original packaging is broken, the shelf life after opening is also indicated.

Despite the established standards, you can find packages on the counter that indicate expiration dates that significantly exceed those established by GOST standards. For example, for apple cider vinegar, the labeling may contain the following information: “Shelf life is unlimited” with the note “Subject to storage conditions.” On packaging from other manufacturers you can find 3 or 4 year markings.

Factors affecting shelf life or storage

There are several factors influencing the timing:

First of all, it is a set of ingredients used in the manufacturing process. Products made from natural products using natural fermentation are less stable.

Thus, over time, organic sediment may appear in their composition. Therefore, their shelf life established by GOST does not exceed six months. To increase it, special preservatives are added to the composition, extending the shelf life up to a year.

The exception is table vinegar, which is made by mixing water with acetic acid obtained chemically. Such a synthesized product is practically not subject to spoilage, provided that the packaging is kept sealed. Otherwise, it may simply fizzle out, losing its original properties. Also, shelf life depends on the material of the packaging into which the vinegar is poured. Since it is a chemically aggressive medium, the most preferable way to store it is in hermetically sealed glass containers. It is this that, according to established standards, should be used for bottling vinegar products obtained from natural ingredients.

Sale of table vinegar is allowed in both glass and plastic bottles. At the same time, formally, shelf life does not depend on the container material. In fact, since glass is more resistant to acids, products bottled in polymer bottles have a shorter shelf life. Another important factor influencing the shelf life is the storage conditions of the product. Vinegar should be stored in warehouses at temperatures from -3 to +35 o C. At the same time, its freezing point is -1 o, so the product packaged in a container can be stored at to exceeding 0 o. Otherwise, the bottle may rupture or the cap may be squeezed out by the formed ice.

How Apple Cider Vinegar Changes Over Time

Over time, vinegar may undergo aesthetic changes, such as cloudiness or separation. You may also notice cloudy deposits or fibers at the bottom of the bottle.

This is largely due to the exposure to oxygen that occurs every time you open the lid (7).

Over time, oxygenation also causes the release of citric acid and sulfur dioxide, two preservatives in vinegar (6).

This may affect its taste, but these changes do not significantly affect the nutritional value or shelf life of apple cider vinegar.

Before using apple cider vinegar that you've been using for a while, you may want to smell and even taste it to make sure it still works well in your recipe.

Keep in mind that although store-bought apple cider vinegar may have a stated expiration date, many manufacturers note that it is safe to use beyond that date.

Summary:
Apple cider vinegar may undergo minor aesthetic changes over time when exposed to oxygen, but this does not significantly alter its quality or shelf life.

What does it depend on?

On the store counter you can find different types of vinegar, made in different ways from different raw materials. The shelf life of the product, both in the original packaging and after opening, also depends on this.

According to the above standards, the shelf life of various types of vinegar depends on the raw materials used for their production. Subject to compliance with the packaging standards and storage conditions defined by GOST, they are:

Alcohol vinegar, including flavored vinegar, retains its quality for 1 year.
Products made by fermentation of natural ingredients (grape juice, apples, rice) have a shelf life of 6 months. When used as part of special preservative additives, the permissible time increases to 1 year.
Table vinegar does not have a clearly defined expiration date. According to the provisions of Gosstandart, each manufacturer has the right to install it independently. The document indicates only a recommended period of 2 years.

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.

Depending on the type of vinegar solution

These types of products are most often used on the farm.

Apple

It is made by oxidizing fermented apple juices. Ethyl alcohol obtained from wine material is oxidized naturally with the help of acetic acid bacteria. The most common type of vinegar made from natural raw materials. According to GOST 32097-2013, its shelf life can be up to 12 months.

Wine

Wine or grape vinegar is considered the highest quality and most expensive natural vinegar product. To make it, fermented grape juice or an extract oxidized by bacteria is used. The recommended shelf life of wine vinegar is 1 year.

Dining room

It is obtained by mixing drinking water with acetic acid in the required proportion. Due to its synthetic origin, subject to storage conditions, it has practically no clearly defined shelf life. The recommended shelf life, stipulated by GOST No. 56968, is 2 years, but if the necessary technical conditions are met, it can be stored much longer without losing its properties.

Balsamic

One of the variants of grape vinegar, but made not from fermented juices, but from specially aged wort. It is highly valued in cooking because it has a rich aromatic and flavor spectrum. Like other types of natural vinegar solutions, it can be stored in its original packaging for at least a year.

Rice

A type of vinegar product traditional for Southeast Asian countries. Rice fermentation products – rice wine, alcohol – are used as raw materials. Rice vinegar is widely used in the traditional cuisine of this region and is less acidic and sweeter than European varieties.

Since natural ingredients are used in its production, including various additional seasonings and flavors, its recommended shelf life is 12 months.

How long can it be used after opening?

Once opened, factory-made balsamic vinegar quickly loses its exceptional culinary properties. You need to keep it in a dark, cool place. The same applies to apple and wine vinegar: after the packaging has been sealed, it should be stored in a dark place, at a temperature no higher than +35 o.

Rules for storing food products at home

Despite the recommendations of official State Standards, experienced cooks have developed their own rules for storing different types of vinegar. Eg:

Products made from natural ingredients (wine, apple, rice) are best stored in darkened kitchen cabinets, without access to light and at a constant temperature. In this case, there is less chance of sediment forming in the bottle.
Natural products should not be overcooled, so there is no need to put wine or apple cider vinegar in the refrigerator. On the contrary, professionals recommend storing synthetic table vinegars in a refrigerator - this way they retain their properties longer.

Gorloder: boiled recipe, canning

For preservation, you can use the following recipe.

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tomatoes - two and a half kilograms;
apples - half a kilo;
sweet pepper - half a kilo;
garlic – one hundred and twenty grams;
dill - fifty grams;
vinegar - two large spoons;
hot pepper – one hundred grams;
parsley - fifty grams;
sunflower oil - one glass;
black pepper and salt to taste.

Sterilize and heat the container before storing.
Wash vegetables under running water.
Remove seeds and core from peppers and apples.
Cut the tomatoes into cubes.
Grind the remaining ingredients in a blender or meat grinder.

Pour the resulting mass into a container, add vinegar, spices and vegetable oil. Place the pan over medium heat and cook for at least 2 hours. Dill and parsley can also be ground in a blender or finely chopped, then added to the sauce before the end of cooking.

The hot seasoning is poured into jars and rolled up.

Jars can be stored in a pantry or basement.

Can I use an expired product?

Expired vinegar can spoil the taste of the entire dish, so it is better to use fresh seasoning. Expired vinegar solution can be used on the farm. For example, to get rid of garden ants, or to clean plumbing fixtures from mineral deposits and rust.

Vinegar is one of the food products that is most resistant to time. If stored properly, in airtight packaging, it can be stored for more than one year. But at the same time, each type of product requires a special approach not only during use, but also during storage. Vinegar solutions with obvious signs of spoilage should not be used in cooking - it is better to use them for technical needs.

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Shelf life of vinegar

Shelf life: 12 months
Shelf life: 12 months
Shelf life in the refrigerator: 12 months
Freezer life: not specified

Storage conditions:

Store in dark places at temperatures from +3 to +35 °C

What is vinegar? This is a 3 or 6% solution of acetic acid in distilled water. Many people are very interested in the question of what is the shelf life of vinegar. There is an opinion that if the vinegar was kept closed and did not expire, then it can be safely used further. After all, he, in principle, is an antiseptic for himself.

Vinegar comes in different types. And it depends on the raw materials used and the acetic acid content. It can be table, alcohol, natural wine, natural apple, fruit.

Vinegar itself is a transparent, colorless liquid without any mechanical impurities, tar or burning smell. This liquid, after diluting with water in a ratio of 1 to 1, should not become cloudy within a certain time (usually 30 minutes).

For retail sale, vinegar is almost always bottled in bottles with a capacity of 0.25 to 1 liter. They are sealed with aluminum caps with different crown caps. These can also be polyethylene plugs, which are coated with wax resin or closed with a plastic cap.

How to store table vinegar (food grade) and acetic acid

The shelf life of food vinegar is 2 years. Store at temperatures from 0 to +35 °C and relative humidity no more than 80%, closed, out of reach of children. The product must be protected from direct sunlight.

Table vinegar is a 3-15% aqueous solution of food grade acetic acid. It is prepared by diluting vinegar essence containing about 70-80% acetic acid with water.

The shelf life of acetic acid is 2 years. Store the essence at temperatures from 0 to +35 °C and relative humidity no more than 80%.

GOST requirements: Containers, barrels, bottles and canisters with acetic acid are stored indoors or under a canopy. Under long-term storage conditions, the relative air humidity should be no more than 80%, temperature from 0 °C to 35 °C. The shelf life of acetic acid is set by the manufacturer. The recommended shelf life is two years.

Carefully! Without dilution with water, acetic acid is extremely dangerous to life! Store in places that prevent accidental consumption.

How to store vinegar at home?

Vinegar is very often used as an additional ingredient in soups, sauces and marinades, and a preservative when pickling vegetables. Today, several thousand different varieties of vinegar are known, but the most common are still table, wine, apple and balsamic. It is not so important what kind of vinegar you prefer to use in the kitchen, the main thing is to store it correctly.

It is also important that the container is tightly and hermetically sealed so that the vinegar does not lose its properties and does not erode.

At what temperature should vinegar be stored?

Vinegar must be stored at temperatures from +3 to +35 degrees. Subject to these conditions, it will not lose its original properties. However, it is worth considering that some types cannot be stored in the refrigerator, this applies to apple and balsamic vinegars, as they may lose their taste.

But table vinegar, on the contrary, is best stored in the refrigerator. You can also store herbal vinegar there. This allows you to preserve maximum of their properties.

If there is no refrigerator, the container with the bite should be stored in a place protected from light and sun, and also away from heating devices.

Neglecting these rules will lead to the formation of sediment in the container and spoilage of the product. You can also store the vinegar in a locked pantry so that children cannot get to it.

How to store balsamic vinegar

The production of balsamic vinegar began more than six centuries ago. A genuine product of this type is aged for a period ranging from 6 months to several years. The raw materials for the production of this vinegar are sweet grape varieties - Lambrusco and Trebbiano.

It is better not to store an opened bottle of balsamic for a long time. It will lose its special properties and taste.

How to store apple cider vinegar

Apple cider vinegar can be stored for quite a long time without losing its properties and remaining suitable for use. However, if sediment appears at the bottom of the bottle, you should get rid of it.

This product must be stored in a place protected from light at a temperature not exceeding +35 degrees. Homemade vinegar is best stored at temperatures from +6 to +15 degrees. You can store it in the upper cabinets in the kitchen or in the pantry, but not in the refrigerator, so that it does not lose its properties.

Use in cooking

Modern cooking is incomplete without balsamic vinegar. Its excellent taste perfectly complements various dishes.

Balsamic is usually consumed as part of a sauce or marinade. It is often used to season vegetable salads. For example, the classic version of “Greek” salad acquires incredible flavor notes with this vinegar.

Balsamic vinegar marinades are ideal for all types of meat and seafood. Delicious dishes are obtained from pork, beef, lamb, poultry and fish, which were previously marinated in balsamic.

But the taste of not only meat products is transformed by such a marinade. It is great for mushrooms and vegetables: eggplants, bell peppers, zucchini and onions.

Cooks often add balsamic to first courses. Vinegar is used to diversify the usual taste by adding the product, for example, to borscht. Vinegar is also added to preserves, giving the preparations an exquisite taste.

The use of balsamic vinegar does not end there. It is used to decorate dishes, added to rolls, cheese and even some desserts. For example, the French love to mix sauce with strawberries and ice cream.

How to marinate in balsamic vinegar?

Meat, fish and vegetables marinated in balsamic sauce will become a real decoration of the table, and their taste will be remembered for a long time by everyone who tries even a small piece of this dish.

Vegetables

Vegetables marinated in balsamic are especially popular among connoisseurs of delicious food.

Eggplant

To prepare the eggplant marinade, take a tablespoon of honey, 4 tbsp. balsamic vinegar, 4 crushed cloves of garlic and mix thoroughly in a plate. Add 200 ml of olive oil, a pinch of salt, pepper and 0.5 tsp. thyme. If the resulting sauce is too sour, you can add a little honey. Eggplants need to marinate for at least 2 hours.

The ideal marinade for 3-4 red onions is prepared as follows:

the onion is cut into rings;
2 tbsp. balsamic mixed with 1 tbsp. white wine vinegar, 3 tbsp. olive oil and 2 tbsp. water;
The onion is poured with marinade and infused for 60 minutes.

Balsamic vinegar has long been an indispensable ingredient in marinade for meat dishes.

Beef

To get juicy beef, it is first marinated in a sauce made from a mixture of 2 tbsp. olive oil, 100 ml balsamic vinegar and 6 chopped garlic cloves. After mixing the main ingredients, add a pinch of salt and pepper.

The meat is prepared in a special way: rosemary leaves are placed at the bottom of a deep container, beef is laid out on top, marinade is poured in and the leaves are covered again. The container with the product is placed in the refrigerator for 6-24 hours, not forgetting to periodically turn the meat.

Chicken

To prepare a marinade for chicken, use 100 ml of balsamic vinegar and olive oil, a few tablespoons of brown sugar, 1 tbsp. chopped rosemary, a couple of chopped garlic cloves and 1.5 tsp. salt. All ingredients are thoroughly mixed in a deep container, where the chicken meat is placed. The dish is marinated in the refrigerator for 3-24 hours.

General principles for storing vinegar

The shelf life of vinegar is practically unlimited if it is stored in glass containers. The shelf life of vinegar may vary slightly, depending on the type of vinegar itself. For example, table and grape vinegar are not solutions of acetic acid. They contain more than just that. Therefore, here the shelf life of vinegar is determined based on the results of the examination.

By and large, this rule can be applied to all vinegar essences. They differ from vinegar because they have a higher concentration of acetic acid. There is also an opinion that good vinegar is specially aged for many years. In plastic, the shelf life of vinegar is greatly reduced. In this case it will be approximately four years. At least, this is the expiration date indicated by many manufacturers. In this case, the vinegar should be kept in a dark room.

Some say that vinegar is generally eternal (this is if it is stored correctly). Some vinegar bottles come with their own expiration date. In general, it should be noted that vinegar is obtained in two ways. It can be obtained by oxidizing diluted ethyl alcohol (concentration 6-10%) or ethyl alcohol from dry wine materials - that is, various fermented juices (apple, grape). They are oxidized using pure cultures and acetic acid bacteria or in another way.

Storing vinegar in the refrigerator

The refrigerator is not the best place to store vinegar. Especially do not store balsamic and apple cider vinegar in the refrigerator. When stored in the refrigerator, sediment may appear in them, they can fizzle out and spoil.

You can store table vinegar in the refrigerator. In a closed bottle, vinegar can be stored in the refrigerator for a year .

If, when storing vinegar in the refrigerator, sediment appears in it, you should get rid of it, as it has spoiled and should absolutely not be used.

Storing vinegar in the freezer

Under no circumstances should you store vinegar in the freezer. First of all, this is due to the fact that the product will simply freeze, and upon subsequent thawing it will no longer have its original properties.

How long does it take for milk porridge to sour?

Home / Vegetables and mushrooms / How long does it take for milk porridge to sour?

How long does milk porridge last?

How long can milk porridge be stored in the refrigerator? And how many hours at room temperature will it not go sour?

I don’t cook milk porridge very often, but I can say for sure that it is advisable to store this dish in the refrigerator.

After all, milk is a perishable product that needs to be stored there. Even though the milk in the porridge will most likely be boiled, which means it is less susceptible to souring.

In my opinion, milk porridge outside the refrigerator should be eaten within 24 hours.

If milk porridge is stored in the refrigerator, its shelf life increases. This porridge can be stored and eaten for three days.

After this period, milk porridge may still be suitable for food (here you need to smell it, taste it, evaluate it visually and taste it), but its taste will no longer be the same. Such porridge is already tasteless and unappetizing.

How long does milk porridge last?

You need to pour the milk into a cup and leave it at room temperature. Real raw milk should turn into curdled milk within 24 hours. Pasteurized and UHT will remain unchanged. After 3 days, the pasteurized one should curl up into an incomprehensible clot, and the ultra-pasteurized one should separate. Raw cow meat should grow mold.

In pasteurized milk, the number of lactic bacteria spores is much less than in regular cow's milk. Pasteurization is carried out in a boiler where the milk is heated to a temperature of 85%, many microelements are destroyed. During ultra-pasteurilization or sterilization, it heats up to 140% and in such milk all lactic acid bacteria are killed and such milk will not be fermented. The shelf life of such milk can be up to 6 months.

It is better to buy pasteurized milk with a shelf life of no more than 5 days.

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In pasteurized milk, the number of lactic bacteria spores is much less than in regular cow's milk. Pasteurization is carried out in a boiler where the milk is heated to a temperature of 85%, many microelements are destroyed. During ultra-pasteurilization or sterilization, it heats up to 140% and in such milk all lactic acid bacteria are killed and such milk will not be fermented. The shelf life of such milk can be up to 6 months.

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Thus, in a multicooker-pressure cooker you can prepare any milk porridge - rice, millet, oatmeal, corn. I do this in my Moulinex CE 4000. It turns out to taste the same as on the stove. But cooking in this device is much easier. There is no need to monitor the process and stir periodically. I put everything in it cold, close the lid and leave. I cook porridge on low pressure mode. I set the time - 8 minutes.

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I usually take milk from the refrigerator, and water at room temperature. The whole process takes 30 minutes. I pour it into the slow cooker

1 liter of milk
1 liter of water
salt - on the tip of a tablespoon
1 heaping tablespoon of sugar
piece of butter
1 mug of short grain rice 350 ml

Nothing floats away during the cooking process. After the final signal and the multicooker switches to the “heating” mode, I turn it off. The pressure is maintained for about 35 minutes. I'm not letting off steam. The porridge is medium thick. If you don’t plan to use it right away, but leave it in the slow cooker for some time, it’s better to put in less cereal, since the porridge will thicken if it’s in the hot appliance for a longer time.

I usually take milk from the refrigerator, and water at room temperature. The whole process takes 30 minutes. I pour it into the slow cooker

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30 Jun 2021 foodhranenie 4322

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What to do if the vinegar has gone bad?

A clear sign of vinegar spoilage is cloudiness and the formation of sediment. Of course, you shouldn't eat it. However, you can find other useful uses for it. For example, many people use expired vinegar in cosmetic procedures - making hair masks, baths to strengthen nails.

In general, vinegar is easy to store and it is not difficult to create favorable conditions for it and maintain them.

Shelf life of vinegar in the refrigerator

If Balsamic Vinegar is Expired

Mine is dark, are they different?

There is also a light one... generally delicious balsamic vinegar - AGED (not what they sell here. jelly and whiteness for 100 rubles)). The aged one is more expensive (we also have it, we just find it less often) - it is thick and even slightly sweet.

Regarding application - I use it mainly in salads (with olive oil).

There is also a light one... generally delicious balsamic vinegar - AGED (not what they sell here. jelly and whiteness for 100 rubles)). The aged one is more expensive (we also have it, we just find it less often) - it is thick and even slightly sweet.

Types and expiration dates according to GOST

There is a strict classification adopted by current GOSTs. There are the following types of preservative:

Alcoholic. It is a solution of acetic acid obtained during the oxidation of food raw materials by acetic acid bacteria: ethyl alcohol and its head fractions, other alcohol-containing solutions. The exception is apple and grape wines.
Alcohol flavored. It is produced on the basis of alcohol vinegar by adding extracts of natural origin, herbal and spicy infusions, flavorings and dyes to the main product.
Apple. The product is obtained from apple juice or wine by oxidizing it with acetic acid bacteria.
Wine. For its preparation, grape wines, fermented juices, and pickets are used. Oxidation of the base is carried out by adding acetic acid bacteria.
Dining room. An aqueous solution of acetic acid with a mass fraction of organic acids of 6% and 9% (in terms of acetic acid).

The shelf life of vinegar is established by GOST 32097-2013:

alcohol, alcohol flavored – 12 months from the date of manufacture;
apple, wine – 6 months (with the use of preservatives – 12 months).

As for table vinegar. Its shelf life - according to GOST R 56968-2016 - is set independently by the manufacturer. But the document indicates a recommended period of 24 months.

The shelf life of balsamic vinegar is not officially regulated.

Do you know that…

The manufacturer, in accordance with GOST 32097-2013, may set other expiration dates for the preservative. But only subject to full compliance with the conditions guaranteeing the preservation of all declared qualities of the product.

How to store at home: conditions, place, container

The “lifetime” of a preservative depends on the container in which the manufacturer poured it and storage conditions.

The solution is best preserved in glass containers. It is not advisable to use plastic and metal bottles.
An equally important point is the tightness of the lid. The bottle should be closed as tightly as possible to prevent the liquid from escaping.
The optimal temperature range for storage is from -3 to 35 °C.
The preservative should be stored in the kitchen in a cabinet located as far as possible from the stove.
The shelf should not be exposed to sunlight. A closed pantry with a constant temperature regime is good.

If these conditions are met, the product will not lose the qualities declared by the manufacturer throughout the shelf life.

In a closed container

Hermetically sealed vinegar should be stored in a well-ventilated area with a relative humidity of no more than 80%. The permissible temperature range is from -3 to 35 °C (according to GOST 32097-2013 “Vinegars from food raw materials. General technical conditions”).

For savings, a shelf in a closed kitchen cabinet away from heating appliances is suitable. Identical storage requirements apply to the table variety (GOST R 56968-2016 “Table vinegar. Technical requirements”).

Note to the hostess

When the temperature drops to 1–3 degrees below zero, the preservative freezes. With subsequent defrosting, the original qualities do not change.

In an open container

An opened bottle should be stored in accordance with the manufacturer's recommendations.

Industrially produced balsamic vinegar It is advisable to keep the opened container in a cool place, protected from the sun. The product must be consumed within 1 year from the date of opening. The period may be reduced: it depends on the additives present in the solution. As a rule, they are indicated on the label.
After opening, the bottle of apple preservative should be placed in a place protected from the sun (a shelf in a kitchen cabinet, a closed pantry). Storage temperature should not exceed 35 °C. But the refrigerator should not be used as storage.
Opened wine vinegar should not be kept in the refrigerator. Better - on a dark, cool shelf in a closet, located away from the stove and other heating elements. To prevent wine vapors from escaping, the cork should close the neck as tightly as possible.

Note to the hostess

If opened wine vinegar is stored for a long time in a room with a temperature above 25 ° C, the product may ferment and become unsuitable for use.

Homemade

Homemade apple cider vinegar should be stored in a cool, dark place (such as a home cellar) in a glass container with a tight-fitting lid. The optimal temperature range is from 6 to 15 °C.

The shelf life of apple cider vinegar (homemade version) is no more than 6 months.

You can also make wine vinegar at home. It is stored in a cool place, out of direct sunlight. Options – pantry, kitchen cabinet shelf, countertop. The main thing is that the storage temperature does not exceed 25 °C.

Tip of the day

If a sediment in the form of brown flakes has formed at the bottom of the container, then in order to use the product further, it must be “tidyed up”. Filtering won't help here. You need to carefully drain the top layer of liquid, leaving the sediment in the bottle.

How to store apple cider vinegar

The shelf life of vinegar is set by the manufacturer and is usually 4-5 years, and GOST recommends 6 months and explains that the manufacturer can set a different shelf life for vinegar, provided that its quality is maintained in accordance with the procedure established by the legislation of the state that has adopted the standard.

The freezing point of 4-9% vinegar is -1...-3 °C. Freezing and subsequent thawing of vinegar does not affect its quality.

You can keep apple vinegar in the refrigerator, but it is better in a dark place - a pantry, cellar, basement or in a kitchen cabinet away from the gas stove.

Temperature for a product purchased in a store -5...+30 °C;
Store homemade apple cider vinegar at +6…+15 °C.

An apple product can remain suitable for consumption for quite a long time. And even if reddish flakes have formed in the container, this is not evidence of spoilage: the longer the storage time, the greater the benefit of vinegar.

What to do with delays

A typical sign of preservative deterioration is clouding and color change, which occurs due to the action of microflora. The formation of sediment is allowed only in home-made products.

Can expired vinegar be used for any purpose? It is not suitable for eating, canning or even for cosmetic procedures. But if the expiration date has recently expired, then the solution can be used in gardening to get rid of ants.

Sources:

https://moznoli.ru/kulinariya/mozhno-li-ispolzovat-prosrochennyj-uksus/ https://www.bolshoyvopros.ru/questions/3033957-mozhno-li-ispolzovat-prosrochennyj-uksus-kak-mozhno-primenit- uksus-sm.html https://pravo.guru/zzp/torgovlya-i-tovary/sroki-godnosti-i-hraneniya/pishhevoj-produktsii/uksusa.html https://sroki.net/srok-hraneniya-uksusa/ https://prohranenie.ru/produkty/bakaleya/uksus.html