I've been thinking, dangerous I know, some of these recalls could be just taking food out of the food supply. Like you said, seems some could be saved by cooking at high temps for hours. jmo
Canned meat can store for a very long time (~10 years plus). Chicken, tuna, beef stew - should all be safe. Pasta, sugar, salt and spices all store very well. Powdered milk (yuck) is also capable of being stored for a very long time. Honey can store for over 1,000 yrs. May crystalize, but still edible.
I don't put my soup in the fridge. I cook it every 12 hours in a well covered pot. It keeps better than putting it in the fridge. Much less bacterial growth. It also tastes a lot better.
Of course there are limits. I've found that limit is about 5 days. 9 might be a little rough. It's still edible longer than that, but I haven't found a way to keep the taste properties as good.
Often if I plan on keeping it longer than 5 days I will instead jar it after 2 (best taste window). Then it just keeps forever.
People have no idea how to process food. We have relied on the Rockefellern Food Nanny State for far too long. That lack of knowledge, and our false beliefs taught to us by fraudulent Rockefeller "science," is a HUGE reason we are so sick. We assume we "advanced" in food science. We believe things like "food didn't keep until we had refrigerators" (made by Rockefeller). Both of those ideas are completely false.
Just one more "opposite of the truth" we inherited from our current version of The Matrix.
I've been thinking, dangerous I know, some of these recalls could be just taking food out of the food supply. Like you said, seems some could be saved by cooking at high temps for hours. jmo
Canned meat can store for a very long time (~10 years plus). Chicken, tuna, beef stew - should all be safe. Pasta, sugar, salt and spices all store very well. Powdered milk (yuck) is also capable of being stored for a very long time. Honey can store for over 1,000 yrs. May crystalize, but still edible.
We are on a blind date with Manufactured Crisis Season - And it looks like she just ordered the lobster!
Peas porridge hot. Peas porridge cold. Peas porridge in the pot, nine days old.
I don't put my soup in the fridge. I cook it every 12 hours in a well covered pot. It keeps better than putting it in the fridge. Much less bacterial growth. It also tastes a lot better.
Of course there are limits. I've found that limit is about 5 days. 9 might be a little rough. It's still edible longer than that, but I haven't found a way to keep the taste properties as good.
Often if I plan on keeping it longer than 5 days I will instead jar it after 2 (best taste window). Then it just keeps forever.
People have no idea how to process food. We have relied on the Rockefellern Food Nanny State for far too long. That lack of knowledge, and our false beliefs taught to us by fraudulent Rockefeller "science," is a HUGE reason we are so sick. We assume we "advanced" in food science. We believe things like "food didn't keep until we had refrigerators" (made by Rockefeller). Both of those ideas are completely false.
Just one more "opposite of the truth" we inherited from our current version of The Matrix.