|
Post by enigma72 on Sept 8, 2020 16:36:52 GMT
Every time I buy a jar of applesauce it gets mold.
Anyone have luck with saving some applesauce for a time?
Also happens with salsa?
Suggestions please
|
|
Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Sept 8, 2020 23:11:03 GMT
I have never had problem with mold on applesauce or salsa if I eat it within 1- 3 weeks and stored in the refrigerator.
|
|
|
Post by enigma72 on Sept 8, 2020 23:40:08 GMT
I have never had problem with mold on applesauce or salsa if I eat it within 1- 3 weeks and stored in the refrigerator. I don't know what I'm doing wrong.
|
|
|
Post by Sarge on Sept 9, 2020 0:57:49 GMT
Don't eat from the jar, if you are doing that. My wife does that with yogurt and it molds within a week of opening and every time she's shocked that it happened.
Mold is everywhere all the time and can get into the jar through the air or on the spoon. Might also check the temp of your fridge.
|
|
|
Post by GoodbyePorkPieHat on Sept 9, 2020 1:23:49 GMT
Don't eat from the jar, if you are doing that. My wife does that with yogurt and it molds within a week of opening and every time she's shocked that it happened. Mold is everywhere all the time and can get into the jar through the air or on the spoon. Might also check the temp of your fridge. Good points. When I eat yogurt or cottage cheese, I spoon it out - and if I do eat off of the spoon, I rinse it between bites. The same is true for salsa, and it lasts for ages as well. Also, yogurt, sour cream, cottage cheese, etc. will keep longer if you store it upside-down (might need to put it on a saucer). The same is true for ice cream in the freezer. Apparently, this method helps to reduce the amount of air exchange. I have no problem with yogurt, sour cream, or cottage cheese lasting for more than a month. In fact, I can't even remember the last time any developed mold. I also try to avoid touching cheese in the package, and I evacuate any air before sealing the package and returning it to the fridge. Note: this is not the best technique for all cheeses, but it seems to work well for the standard supermarket varieties.
|
|
|
Post by enigma72 on Sept 9, 2020 1:56:46 GMT
Don't eat from the jar, if you are doing that. My wife does that with yogurt and it molds within a week of opening and every time she's shocked that it happened. Mold is everywhere all the time and can get into the jar through the air or on the spoon. Might also check the temp of your fridge. I may have originally used a spoon to scoop applesauce that I had eaten with. But I quit that. It is still happening. I keep the jar of applesauce on the door top shelf . That would be the warmest area in the fridge. I'll try moving it. Thanks! That's an easy fix! Only other stuff in that area are sodas and peanut butter.
|
|
|
Post by enigma72 on Sept 9, 2020 2:00:32 GMT
Don't eat from the jar, if you are doing that. My wife does that with yogurt and it molds within a week of opening and every time she's shocked that it happened. Mold is everywhere all the time and can get into the jar through the air or on the spoon. Might also check the temp of your fridge. Good points. When I eat yogurt or cottage cheese, I spoon it out - and if I do eat off of the spoon, I rinse it between bites. The same is true for salsa, and it lasts for ages as well. Also, yogurt, sour cream, cottage cheese, etc. will keep longer if you store it upside-down (might need to put it on a saucer). The same is true for ice cream in the freezer. Apparently, this method helps to reduce the amount of air exchange. I have no problem with yogurt, sour cream, or cottage cheese lasting for more than a month. In fact, I can't even remember the last time any developed mold. I also try to avoid touching cheese in the package, and I evacuate any air before sealing the package and returning it to the fridge. Note: this is not the best technique for all cheeses, but it seems to work well for the standard supermarket varieties. My 2 moldy jars are salsa and applesauce. It freaks me out to look at mold. Gives me the shivers. I'll try limiting the time opened. You have great suggestions. Thanks!
|
|
|
Post by BATouttaheck on Sept 9, 2020 2:05:09 GMT
If it takes a while to use the entire jar .. put some of it in a freezer container and put it in the freezer.
OR buy smaller jars ... they may cost more but if you are throwing out 1/2 of a larger / cheaper jar you might still be ahead.
Salsa and applesauce both freeze quite well !
|
|
|
Post by enigma72 on Sept 9, 2020 2:20:19 GMT
If it takes a while to use the entire jar .. put some of it in a freezer container and put it in the freezer. OR buy smaller jars ... they may cost more but if you are throwing out 1/2 of a larger / cheaper jar you might still be ahead. Salsa and applesauce both freeze quite well ! I use the applesauce with my daughter and it takes forever for her to eat a jar! But the smaller jars are expensive. I think that's a good solution. Smaller jars. As for salsa I seem to go in streaks. I'll eat a lot then not for weeks. Again a smaller container would fix it. Or freezing. You are so much more organized than I bat. This thread has given me options. Thanks!
|
|
|
Post by GoodbyePorkPieHat on Sept 9, 2020 2:32:43 GMT
I keep the jar of applesauce on the door top shelf . That would be the warmest area in the fridge. I'll try moving it. Thanks! That's an easy fix! Only other stuff in that area are sodas and peanut butter. I don't keep either my Jif ("Simply Jif") or Adam's Natural peanut butter in the fridge and have never had a problem. However, when I mixed up some PB Fit powder with water, it developed mold sitting in the cupboard within about a week (so now if I do that, I fridge it). Another surprise was that I used the jar + shake method to remove garlic peels, and they developed mold within a few days. {A technique I recently read about and plan to try is to microwave the cloves for 7 seconds. I bought a garlic chopper recently but don't have any bulbs to test it on yet. Will get some Friday. Usually, I use the quart-sized jars of minced garlic - which I keep in the fridge}
|
|
|
Post by enigma72 on Sept 9, 2020 16:13:07 GMT
I keep the jar of applesauce on the door top shelf . That would be the warmest area in the fridge. I'll try moving it. Thanks! That's an easy fix! Only other stuff in that area are sodas and peanut butter. I don't keep either my Jif ("Simply Jif") or Adam's Natural peanut butter in the fridge and have never had a problem. However, when I mixed up some PB Fit powder with water, it developed mold sitting in the cupboard within about a week (so now if I do that, I fridge it). Another surprise was that I used the jar + shake method to remove garlic peels, and they developed mold within a few days. {A technique I recently read about and plan to try is to microwave the cloves for 7 seconds. I bought a garlic chopper recently but don't have any bulbs to test it on yet. Will get some Friday. Usually, I use the quart-sized jars of minced garlic - which I keep in the fridge} My husband read to keep the peanut butter in the fridge. His is in the fridge but mine is not. (His Creamy. Mine is crunchy!) I am surprised about the garlic. It is hard to be safe with food.
|
|
|
Post by GoodbyePorkPieHat on Sept 9, 2020 16:31:43 GMT
I don't keep either my Jif ("Simply Jif") or Adam's Natural peanut butter in the fridge and have never had a problem. However, when I mixed up some PB Fit powder with water, it developed mold sitting in the cupboard within about a week (so now if I do that, I fridge it). Another surprise was that I used the jar + shake method to remove garlic peels, and they developed mold within a few days. {A technique I recently read about and plan to try is to microwave the cloves for 7 seconds. I bought a garlic chopper recently but don't have any bulbs to test it on yet. Will get some Friday. Usually, I use the quart-sized jars of minced garlic - which I keep in the fridge} My husband read to keep the peanut butter in the fridge. His is in the fridge but mine is not. (His Creamy. Mine is crunchy!) I am surprised about the garlic. It is hard to be safe with food. By odd coincidence, I read an article about peanut butter storage this morning. It recommended storing peanut butter up to three months in a cupboard or six months in a fridge. The concern was that the oil will become rancid. I don't know how old the peanut butter I have in the cupboard is, but it's at least six months old, and I'm certain I've had some more than two years. Go figure. I will see if they have a use-by date and give the Adam's the sniff test. The Jif seems fine to me, but I'm sure it has preservatives. The Adam's was fine the last time I checked (a few months ago). Obviously, I don't eat a whole lot of peanut butter and even less now that I've discovered the wonder of PB Fit.
|
|
|
Post by enigma72 on Sept 9, 2020 17:02:07 GMT
My husband read to keep the peanut butter in the fridge. His is in the fridge but mine is not. (His Creamy. Mine is crunchy!) I am surprised about the garlic. It is hard to be safe with food. By odd coincidence, I read an article about peanut butter storage this morning. It recommended storing peanut butter up to three months in a cupboard or six months in a fridge. The concern was that the oil will become rancid. I don't know how old the peanut butter I have in the cupboard is, but it's at least six months old, and I'm certain I've had some more than two years. Go figure. I will see if they have a use-by date and give the Adam's the sniff test. The Jif seems fine to me, but I'm sure it has preservatives. The Adam's was fine the last time I checked (a few months ago). Obviously, I don't eat a whole lot of peanut butter and even less now that I've discovered the wonder of PB Fit. 6 months!? I bet I have 2 year old peanut butter too! The sniff test is definitive. Lol
|
|
|
Post by GoodbyePorkPieHat on Sept 9, 2020 17:25:05 GMT
By odd coincidence, I read an article about peanut butter storage this morning. It recommended storing peanut butter up to three months in a cupboard or six months in a fridge. The concern was that the oil will become rancid. I don't know how old the peanut butter I have in the cupboard is, but it's at least six months old, and I'm certain I've had some more than two years. Go figure. I will see if they have a use-by date and give the Adam's the sniff test. The Jif seems fine to me, but I'm sure it has preservatives. The Adam's was fine the last time I checked (a few months ago). Obviously, I don't eat a whole lot of peanut butter and even less now that I've discovered the wonder of PB Fit. 6 months!? I bet I have 2 year old peanut butter too! The sniff test is definitive. Lol I checked, and the Jif has a use by date of November, 2021. However, it has mono and diglycerides as preservatives (so much for being "Simply Jif"). The Adam's has a use by date of May, 2020. Frugal me can't stand wasting food, so I'll start adding a little to my Peanut Butter Cup NutriSmoothies (normally I just use PB Fit). I had it around for PBC Fudge (which is awesome but very decadent) and PBC brownies.
|
|
|
Post by Sarge on Sept 9, 2020 19:25:37 GMT
We go through a jar of peanut butter a month and it's kept in the pantry, never had one spoil. We keep butter on the counter, in a butter dish with lid. I keep my fridge as cold as possible without anything freezing. I measured, coldest spot is under the ice maker at around 33F, warmest is top shelf about 40F. Freezer at 0F.
|
|
|
Post by enigma72 on Sept 9, 2020 19:40:54 GMT
We go through a jar of peanut butter a month and it's kept in the pantry, never had one spoil. We keep butter on the counter, in a butter dish with lid. I keep my fridge as cold as possible without anything freezing. I measured, coldest spot is under the ice maker at around 33F, warmest is top shelf about 40F. Freezer at 0F. I should check the temp on my door at the top shelf. This may be the problem. My husband eats a peanut butter sandwich for lunch every day. On wheat bread! He is a creature of habit sarge. Guess that's why he has kept me around so long. Jk Sarge, my butter dish fell onto the drying element in the dishwasher and melted. I went to the 99cent store to replace it. NONE of the clerks knew what a butter dish was. None. I asked 3 or 4. We are becoming dinosaurs!
|
|
|
Post by GoodbyePorkPieHat on Sept 9, 2020 20:06:28 GMT
I have a "butter bell" to keep butter soft. It works spectacularly; just change the water every 3-4 days. I've never had butter go rancid in it, not even after more than a month. www.amazon.com/gp/product/B0000VLURQ/
|
|
|
Post by Sarge on Sept 10, 2020 2:31:52 GMT
I have a "butter bell" to keep butter soft. It works spectacularly; just change the water every 3-4 days. I've never had butter go rancid in it, not even after more than a month. www.amazon.com/gp/product/B0000VLURQ/Coincidentally I was looking at butter bells today because I bought big chunk of Amish butter and my normal dish isn't ideal. We keep butter on the counter and I've never had it go rancid living in the American southeast. So are these butter bells even necessary?
|
|
|
Post by GoodbyePorkPieHat on Sept 10, 2020 2:59:47 GMT
I have a "butter bell" to keep butter soft. It works spectacularly; just change the water every 3-4 days. I've never had butter go rancid in it, not even after more than a month. www.amazon.com/gp/product/B0000VLURQ/Coincidentally I was looking at butter bells today because I bought big chunk of Amish butter and my normal dish isn't ideal. We keep butter on the counter and I've never had it go rancid living in the American southeast. So are these butter bells even necessary? <shrug> Beats me. I've had butter go rancid when not refrigerated. On the subject though, I really like the Country Crock Almond Oil Butter. It has a better nutritional profile than dairy butter (more mono/polyunsaturated fats), actually tastes a bit more buttery than butter to me (a little sweeter/saltier), and as a bonus, it's spreadable right out of the fridge. The downside is that it's more expensive - typically $2.99 for 10 oz., and butter's on sale at Safeway this week for $1.99/lb. Of course, YMMV.
|
|