How long can cosmetic products be stored?

And every housewife should know the basic rules for storing food.

Perishable foods must be stored in the refrigerator, some vegetables and fruits do not need low temperatures, cereals, sugar, and flour are stored at room temperature. You need to know what is the best way to keep food fresh and not spoil.

It is necessary to properly arrange food in the refrigerator:

1. On the top shelf - milk, kefir, sour cream, cheese, cottage cheese (+6 degrees).
2. On medium - cooked dishes (average between +1 and +6 degrees).
3. The lower compartment is specifically for vegetables and fruits (+1 degree).
4. Eggs, sauces, drinks are stored in the refrigerator door (+5 degrees).
5. Raw meat and fish are kept in the freezer (-18 degrees).
6. It is recommended to store all products separately from each other in their packaging.

It is important how the food is stored. If you just put them in the refrigerator, without packaging, then after a while you will get them spoiled and dried out. The refrigerator draws out moisture, the oxidation process occurs, vegetables and fruits release colorless gas - ethylene.

How long can mushrooms be stored? / cooking – eka-mama.ru

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Interesting: Shelf life of Coca Cola in a plastic bottle

09/07/2008 14:40:47 How long can mushrooms be stored? We picked them yesterday and are in the refrigerator. I seem to have been poisoned by something - I can’t go into the kitchen, I feel sick. That's why I can't cook them either. Will they survive until tomorrow? Or are they all gone?

link | by e-mail ↑ ↓Olchik

09/07/2008 18:24:40 How long can mushrooms be stored? I had them cooked for a week, but we ended up in the hospital, so we forgot about them. I wanted to throw it away, anyway, I can’t have mushrooms now, but my husband didn’t give it to me, he made some julienne for himself. ugh ugh ugh alive, and I was very afraid that what had happened to them in a week.

A cleanly tidy apartment is a sign of a computer malfunction!

sorry for the errors in messages! something with the keyboard (( link | by e-mail ↑ ↓Yablochko

09/07/2008 19:26:54 How long can mushrooms be stored? If the mushrooms are not processed, then they cannot be left for more than 5-7 hours. Peeled and cooked mushrooms can be stored longer, in the refrigerator for a couple of days and even in the freezer all winter.

The most unfortunate animal is the octopus. He has legs from his ears, and hands from his ass, and his ass itself has ears, and his brains, in fact, are also in his ass. link | by e-mail ↑ ↓

Food products must not be stored:

1. In an aluminum container. Aluminum oxidizes and this has a bad effect on food.
2. In cast iron cookware. Rust appears, especially if it is used to store liquids.
3. In a wooden bowl. It is only suitable for dry products; water has a bad effect on wood.
4. In a copper bowl. Copper destroys ascorbic acid. Food loses its beneficial properties and can be harmful to health.
5. In melamine dishes. It is hazardous to health and its use is strictly prohibited.

Be sure to regularly clean the refrigerator, have an antibacterial sponge mat, and throw away spoiled food without regret.

Food supplies in case of emergency - what is stored and for how long?

Properly organizing a week-long camping trip is one thing. But to prepare for the winter in the taiga or, even cooler, to survive in the conditions of a supposed... well, or some kind of cataclysm, anyway, Big P... - is completely different. The difference between these actions is like between the ninth grade of school and the final year of university. It's all about a psychological approach. A true survivalist must be prepared not only technically and physically, but also mentally. And all three of these factors are extremely important. Many are already organizing caches, hauling equipment, dry rations and other food supplies there - in a word, they are making thorough preparations.

However, the longer products are stored, the higher the risk that they will spoil at the most inopportune moment. Although, to be honest, if it does come to the BP, any moment will be inappropriate. Under those conditions, ordinary food poisoning can become a serious challenge for the victim. Therefore, it is better to learn in advance to determine when a particular product begins to deteriorate and how long it can, in principle, be stored. So.

The content of the article

Possible food supplies in case of BP

Canned food

There is documentary evidence of the consumption of canned food made in the century before last. Yes, they were, of course, stored in permafrost conditions, but still. Soviet canned food, in particular stewed meat, easily exceeds the period of 25 years and does not lose its taste. Modern ones are stored less, but will last 5 years without problems. So any survivalist will always have a supply of this excellent product with him. But canned food also spoils. And, if you eat slightly moldy sausage, you can get by with ordinary food poisoning, but spoiled canned food threatens with botulism or other extremely serious consequences for the body. How to prevent such a situation? First, look at the date - this will give an approximate idea of ​​the shelf life and possible risks.

After this, we carefully examine the jar. If there are traces of rust, holes and swelling, the product is not suitable for consumption. Although there are exceptions. For example, swelling of a can - bombing - can be observed when canned food freezes under winter conditions or high mountain travel. Ice takes up more volume than water. So, such a bomb disappears when the jar thaws. If, when opening the can, the contents begin to flow out under pressure, this is also an alarming signal. This means that microorganisms could multiply there, and the pressure is caused by the accumulation of their waste products. On the other hand, in high altitude conditions this is completely normal due to the lower environmental pressure.

Also, formations may appear on the walls of the jars that are not evidence of food spoilage - caramelization of condensed milk, the appearance of a black coating on the lids and necks of glass jars, discoloration of products that have been in contact with the air remaining in the jars. In addition, canned meat with a high content of broth is stored much worse at high temperatures - the taste of the meat is noticeably reduced. But this, again, is not life-threatening. Canned by-products, such as pate, also do not tolerate high temperatures well - they soften and lose their taste.

The documented shelf life of stewed meat is 2 years . In practice - 3 times longer.

Crackers

An excellent source of carbohydrates. They are easy to make, stored for a long time, and almost do not spoil. Almost. Storage conditions must be observed. They should be stored in piles, folded into fabric bags, which are packed in a plastic bag, which in turn is stuffed into a large canvas bag. Why such difficulties? To protect against moisture, insects and mutual damage. Actually, it’s easy to determine the spoilage of crackers - mold on the surface and discoloration. Rye and rye-wheat crackers are stored for two years , the rest - up to a year.

Biscuits

Thanks to the sealed vacuum packaging, they are perfectly stored. Actually, if this tightness is broken, then deterioration begins quite quickly. Accompanied by a musty odor and a noticeable deterioration in taste. Shelf life - 2 years .

Pasta

Due to the almost complete absence of liquid, they are perfectly stored. But over time, proteins begin to disintegrate, carotenoids begin to oxidize, and the pasta itself begins to go rancid. Luckily, you can still eat them. Only they are no longer as tasty and crumble into small pieces when cooked. If storage conditions are violated, they can also be exposed to mold, which renders them completely unusable. The shelf life without egg and dairy additives is 12 months , that is, a year. With supplements – six months or less.

Cereals

Everything is absolutely the same. Store it incorrectly and there will be mold. If there is mold, you can't eat it. If you store it correctly, the product will still spoil sooner or later. First the normal aroma will disappear. Then the color will change (rancidity and oxidation), and then the taste. You can still eat, but not the same. Shelf life without changing properties is up to three years .

Sugar and salt

Where would we be without them? Here you don’t have to worry about mold. However, high humidity again causes some spoilage of stocks - individual grains clump, stick together and melt. This, however, does not particularly affect the taste. The shelf life is formally unlimited .

Dried fruits

In addition to proteins, fats and carbohydrates, vitamins are also needed for long-term survival in extreme conditions. And dried fruits contain them. Yes. less than in fresh fruits, however, they are stored much longer. But again, it all depends on the storage conditions. Eliminate the access of insects, eliminate excess moisture - and, in fact, that’s all. at least a guaranteed six months left.

Chocolate

for a year - if of poor quality. If you didn’t spare money and bought normal chocolate, and dark chocolate at that (and milk chocolate, by the way, is not chocolate at all, it’s pressed sugar with milk powder and preservatives, to which a little cocoa is added), then don’t worry - it’s still a few years old It will not only be possible to eat, but also to survive quite well when all other products run out. A square of chocolate a day is enough to maintain vital functions - not the most pleasant, of course, and very hungry, but nonetheless.

Even at the front during World War II, soldiers, in addition to a basic first aid kit, usually had several bars of chocolate with them. By the way, the fact that chocolate is so nutritious is a clarification: if you don’t want personal PD to happen to you, eat chocolate in normal life (it is one of the best guarantees for the natural production of insulin, without which you can’t), but don’t overuse it. A few squares a day will definitely be enough if you have other products.

We remind you that the deadlines we indicate are officially announced. In practice, they can easily be doubled or even more. Otherwise, everything is quite simple - create conditions that exclude high humidity, check the condition of the caches once every six months for the quality of the products stored there, avoid stocks with a high water content, try to maintain a cool temperature - and you can be sure that the power supply will not find you unprepared. At least in terms of food supplies.

Storage at room temperature

Some vegetables store well even without refrigeration. For example, onions and garlic, potatoes, carrots, pumpkin have a dense shell and can be stored in the kitchen in boxes or canvas bags.

Sugar, flour, cereals and starch are best stored in glass, tin or earthenware jars for storing bulk products. If you put gauze bags with salt in them, you can prevent the appearance of bugs.

The greens must be washed and placed in a glass of water; they will not wither and will remain fresh.

How long can collected mushrooms be stored (not in the freezer)?

1. * You should only collect mushrooms that are well known to you and not in doubt. If there is the slightest doubt about the good quality of mushrooms, it is better not to put them in the basket. You should be especially careful when collecting champignons, since they are similar in appearance to toadstool, although there are significant differences, which, however, are known only to experienced mushroom pickers. Thus, the champignon leg does not have a thickening and a bag-like cover at the base, and the lamellar layer has a slightly pinkish tint, while in old champignons it is brown. In the pale grebe, the leg at the base is surrounded by a film in the form of a bag, the plates are always white. Nevertheless, it is easy to confuse champignons and pale mushrooms, since both of them often grow side by side: in the grass, in places where livestock graze.

* Champignons with blackened plates are not recommended for consumption. The legs of champignons should be thoroughly cleaned of soil, and the film should be removed from the caps. Place the peeled mushrooms in a saucepan and add cold acidified water (1 g of citric acid per 1 liter of water) so that the champignons do not darken.

* You should cultivate the rule of collecting the youngest and strongest mushrooms, since old ones often contain toxic substances. For the same reason, it is not recommended to pick mushrooms after frost; they can be poisonous.

* Fresh mushrooms spoil quickly, especially if they are collected in rainy weather, they must be processed immediately.

* Peeled mushrooms should be immersed in cold water for 20-30 minutes to soak dry leaves and grains of sand adhering to them, and then rinse 2-3 times, preferably with clean water.

* Collected, peeled mushrooms cannot be left in water awaiting subsequent operations (cooking, etc.), as their quality, taste and aroma deteriorate. Prepared mushrooms must be cooked immediately.

* You need to remove the mucus-covered skin from the butterfly caps.

* Chanterelles, unlike other mushrooms, are not wormy. They can be salted, fried, stewed, canned.

* Be sure to pour out the decoction of morels and strings, it can be poisonous.

* Mushrooms intended for pickling should be boiled in unsalted water, drained in a sieve or colander and rinsed with cold water to prevent them from darkening. When salting, place the mushrooms in a tub, ceramic barrel, glass or enamel bowl, sprinkling with salt, spices, and aromatic seasonings. Mushrooms should not be stored in metal containers.

* Mushrooms intended for drying are not washed; they must be thoroughly wiped with a linen napkin.

* Mushrooms must be dried at a relatively high temperature and constant air circulation, otherwise they will steam and quickly deteriorate.

* Mushroom supplies should be stored in a cold pantry at a constant temperature of O-4°C.

* When cooking mushrooms, you should keep in mind that onions and mushrooms must be fried separately and combined before serving.

* Dried white mushrooms intended for second courses or pies are best filled with hot milk rather than water. When they swell, they taste fresh.

* The phrase that has become commonplace: “What could be worse than both and cold? - Lunch is warmed up! fully applies to mushroom dishes. Prepare as many mushrooms as your family can eat in one sitting!

Chainsaw reliability - Stihl HP Ultra oil

This synthetic oil is designed to work under high loads, it does not lose its properties when heated, and provides good lubrication of parts. Its viscosity is lower than that of mineral oil; for ease of use, the oil is green in color. When it is added to gasoline, the fuel also develops a greenish tint.

Stihl HP Ultra is available in two volumes - 1000 and 100 ml. The most popular is the latter packaging; the bottles have a built-in dispenser for ease of use. The shelf life of the products is also 4 years. If you rarely use the tool, it is better to buy a small bottle of oil, because after opening, air enters the container, which can form condensation over time.