Are Fresh Vegetables Really More Expensive Than Frozen or Canned?

Fresh vegetables have a reputation for being a little more pricey than their frozen or canned counterparts. Here’s why it’s not really deserved—but why it will probably still seem like it is anyway.

Source: Are Fresh Vegetables Really More Expensive Than Frozen or Canned?

When buying something such as a peach, you usually buy by weight. This will include things such as the pit that you won’t eat, but that add into the weight. When you buy canned peaches there is no pit, and usually no skin. Thus you aren’t comparing true consumed weight.  But with canned goods, you’re paying for the water/syrup/brine that the fruits and veggies are packed in…  Other things are more comparable – a green-bean (string bean) frozen, canned, or fresh, is pretty much the same weight, in terms of consumed product.

Whole-Grain Flour Has a Short Shelf Life, So Freeze It

Let’s just say you were unable to resist the temptation of the bulk bin aisle, and you’ve arrived home with a half-dozen baggies filled with everything from quinoa flour to einkorn. These things happen, but not to worry, because you have plans — big plans! — for baking all sorts of wondrous things in the coming weeks.

Okay, you eager-beaver baker, you — do you know where you should be storing all your lovely bags of whole-grain flour until your schedule clears? Do you know why?

Source: Why You Should Probably Be Storing Your Whole-Grain Flours in the Freezer

Why should I care about it being in an air-tight container? Because even in the freezer, the fats will react (slowly) with oxygen and become rancid. In an air-tight container, the oxygen level will eventually drop too low for the reaction to continue, thus preserving the flour for a longer time than flour stored in the freezer and constantly exposed to fresh oxygen.

On the flip side, whole grain wheat has a shelf live of over 30 years if properly prepared, sealed and stored.  Just add a grinder for flour.

Why Honey Doesn’t Spoil

Honey is magic. Besides its delicious taste, it’s pretty much the only food that does not spoil while in an edible state. But why, exactly, doesn’t honey go bad?

Honey has a lot of pretty incredible properties. It’s been used and investigated for medicinal properties for a long time, especially as a treatment for open wounds. Herodotus reported that the Babylonians buried their dead in honey, and Alexander the Great may have been embalmed in a coffin full of honey.

The oldest honey ever found was unearthed in Georgia, and dates back over 5,000 years. So, if you found yourself in possession of some 5,000 year-old honey, could you eat it? Well. . .

Source: Why honey is the only food that doesn’t go bad

Chinese honey is perfectly fine. It’s embargoed because the American government concluded that China is artificially lowering the price of its honey – not for health reasons.  However, what is “honey” is largely determined by pollen count.  By that standard, what you see on the shelves labeled as “honey” isn’t necessarily honey.  Yes, pollen that some are allergic to…  Real honey is cloudy, not clear.

Did you know there are other things that will almost never spoil?  Vinegar (especially the extremely distilled kind, like white vinegar) can last a long time. But it can lose its flavor over time. Similarly for vodka. Anything with a high alcohol content takes forever to go bad.

Why Sugar Doesn’t Spoil

Two foods are left out on the counter – fresh tomatoes and a bowl of sugar. Within a week or so, one will develop black spots and the other remains pristine, albeit perhaps a little clumpy depending on the humidity of the air. The reason? Osmosis.

Source: Why Sugar Doesn’t Spoil

The article mentions cotton candy – remember that it was popularized by a dentist?

Natrel milk recalled due to spoilage: Quebec, Ontario and Nova Scotia

The Canadian Food Inspection Agency (CFIA) has issued a recall of Natrel milk products, made by the Agropur dairy company due to spoilage.

 

Source: Natrel milk recalled due to spoilage in Quebec, Ontario and Nova Scotia

How to Reduce your Household’s Food Waste

According to some estimates, as much as 40 per cent of the food produced in the United States goes uneaten. That’s $165-billion of wasted food.

The Environmental Protection Agency says that 35 million tonnes of food was thrown out in 2012 alone, 20 per cent more than the food tossed out in 2000. In fact, more food now ends up in landfills than plastic, glass, paper and metal, and comprises more than a fifth of America’s garbage.

Considering food waste accounted for less than 10 per cent of total waste in 1980, the numbers are unnerving.

Source: How to Reduce your Household’s Food Waste

Some of the points were covered in a previous post about the size of fridges.  Knowing more about spoilage and expiry dates can help too.

Freezer Hack for Power Outages

Lifted from Bite Size Typs:

  1. Get a clear plastic container (IE: soda/pop bottle)
  2. Add some pebbles/small rocks – 1 cm/0.5 inches worth
  3. Add water to cover the rocks
  4. Freeze
  5. Invert/Turn the container upside down and leave it in the freezer

Check the container – if rocks are visible at the bottom (top if it were right side up), the freezer lost power for long enough to be concerned about food spoilage.

Bite Size Typs suggests using a mason jar, but the glass is thicker than a soda/pop bottle where the heat transfer would be faster.