Freezer cleaning.

You know those $2 ribeye steaks sold out of a truck in parking lots? Yeah. Now keep it in the freezer for two years. Combine that with a tiny amount of frozen salmon donated by someone a year ago and some instant mashed potatoes and corn.

I’m half asleep and this is what I get from that.

Cost per person $3.25 not including the peanut butter and jelly I will definitely eat after this.

    • FauxPseudo @lemmy.worldOPM
      3·
      4 days ago

      For long term preservation of cooked food I prefer canning. Most of the stuff in the freezer is factory sealed.

      I love a good food poisoning mystery and am constantly warning people in canning groups about unsafe practices. Even if it gets me banned because some groups have very strict rules about warning people they could die from doing things like water bath canning unpeeled fermented beets. True story.

      • kalpol@lemmy.ca
        1·
        3 days ago

        Give us your safe canning tips oh guru. I can broth currently but only after ive boiled it a few hours and then steam bath another hour or two. So far so good.

        • FauxPseudo @lemmy.worldOPM
          1·
          3 days ago

          I recommend any of the modern Ball handbooks for the basics.

          But I can’t recommend boiling for hours. Botulism spores do not die until they reach 250° or reach 240° for an extended period of time. Water boils at 212 at sea level, 158 on Mount Everest and, 212 at the Dead Sea. 212 will never kill botulism spores. Doesn’t matter if you do it for 5 minutes or you do 4 hours. Steam can only reach above 212 in a pressurized environment. This is the concept behind a pressure canner. Creating an environment that allows water to achieve temperatures at 240° while still being at sea level.

          “so far so good” is survival bias. People that aren’t so good can’t speak for the dead have no voice.

          If that pH is greater than 4.6 then steaming or boiling isn’t going to prevent botulism. And it’s orderless and colorless. There is zero way to tell if something is off by with any human senses.

            • FauxPseudo @lemmy.worldOPM
              3·
              3 days ago

              I’m trying to have a good faith conversation here. Are you?
              Canning is completely safe if you follow the basic rules of tested methods. Don’t water bath can foods with a pH above 4.6. Use a pressure canner instead. Don’t try to pressure can dense things like pumpkin puree, instead you can can pumpkin cubes and puree it at meal time. If you have multiple ingredients in something use the canning time for the item with the longest time requirement. Pints and Quarts have different canning times but cups (aka half pints) have the same canning time as pints. Canning dairy will almost always result in disappointment. Never let ignorance or hubris let you take shortcuts that could end your life. You know, basic stuff.