Frozen Onions

[alanbjames]

How long can frozen onions last in the freezer?

[papa smurf]

Originally Posted by alanbjames

How long can frozen onions last in the freezer?

12 + months

Dehydrated onions will last up to 15 years if you have a glut of them.

[pip08456]

Originally Posted by alanbjames

How long can frozen onions last in the freezer?

Depends at what temperature your freezer is at but at least 12 months.

[RichardCoulter]

A programme about food wastage the other day said that frozen vegetables last indefinitely.

I would let some defrost and apply the usual smell/look/taste test technique. It's what I did for some red onions past their best before date by nearly 12 months and they were fine.

[pip08456]

Originally Posted by RichardCoulter

A programme about food wastage the other day said that frozen vegetables last indefinitely.

I would let some defrost and apply the usual smell/look/taste test technique. It's what I did for some red onions past their best before date by nearly 12 months and they were fine.

That is exactly the way to do it Richard.

[Taf]

Vacuum packed and frozen, I still use them after 3 years. I also dehydrate gluts (or when they are dirt cheap) and often make onion powder.

[heero_yuy]

Long storage results in some dehydration but the product will usually rehydrate without problems. This applies to most vegetables.

Most meats also are OK for 12 months. The exception being bacon and pork where the fat will become tainted after a few months. Not dangerous, just nasty.

[pip08456]

Bacon is easy, just look at the colour of the fat, If it's white it's OK when it turns yellow then avoid.
Bacon is a preserved meat which does not need refrigeration.

[RichardCoulter]

I never thought if that pip, so I did some research and it agreed with what you say, but it also said that most types of bacon sold in general shops isn't cured. It also said that all types should be refrigerated after opening.

I tend to keep my bacon in the fridge as the supermarkets do, there again they don't refrigerate eggs but we tend to do so at home.

[richard s]

For your reference:


Your freezer should be -20 degrees C and your fridge should be between +3 to +5 degrees C.

[pip08456]

Depends on the type of freezer you have as they have different star ratings.

---------- Post added at 20:31 ---------- Previous post was at 20:22 ----------

Originally Posted by RichardCoulter

I never thought if that pip, so I did some research and it agreed with what you say, but it also said that most types of bacon sold in general shops isn't cured. It also said that all types should be refrigerated after opening.

I tend to keep my bacon in the fridge as the supermarkets do, there again they don't refrigerate eggs but we tend to do so at home.

Back in the 70's when the Danish bacon crisis was on I worked at a bacon factory where we had 2 containers full of Danish bacon. Although they were plugged in as acting as refrigerated transport they weren't even opened for 3 months until the price of Danish had gone up.

The slime had to then be washed off in water troughs and then either sent out in whole to shops who did their own boning & rolling or prepacked with the date of packing on the label.

I will add the slime on the outside of the sides of bacon is a natural process of the salt preservation and in no way affects the quality of the bacon.

It is recommended not to keep eggs in a fridge.

[RichardCoulter]

Originally Posted by pip08456

Depends on the type of freezer you have as they have different star ratings.

---------- Post added at 20:31 ---------- Previous post was at 20:22 ----------



Back in the 70's when the Danish bacon crisis was on I worked at a bacon factory where we had 2 containers full of Danish bacon. Although they were plugged in as acting as refrigerated transport they weren't even opened for 3 months until the price of Danish had gone up.

The slime had to then be washed off in water troughs and then either sent out in whole to shops who did their own boning & rolling or prepacked with the date of packing on the label.

I will add the slime on the outside of the sides of bacon is a natural process of the salt preservation and in no way affects the quality of the bacon.

It is recommended not to keep eggs in a fridge.

Interesting, im glad the slime was natural and not harmful!

Do you know why eggs shouldn't be kept in the fridge? Whatever the reason is could be why the supermarkets don't refrigerate them. The fridge manufacturers actually encourage people to keep them in there by providing built in egg storage!

Going back to frozen vegetables, I had some frozen sprouts earlier with a best before date of May 2014 and they were perfectly fine.

[heero_yuy]

Eggs should be refrigerated but bought to room temperature before use. Eggs contain a natural antibiotic so they keep well whether refrigerated or not but refrigeration reduces the rate at which they loose moisture and freshness.

Most mass produced bacon is wet "cured" by injecting it with the curing solution using automated needles. This is the white muck that comes out when you cook it. It also bulks up the product so they can pass off water as meat. A common procedure these days especially with pork and chicken.

I do not refrigerate eggs..mainly because they have a tendency to absorb flavours because the shells are porous. Best to keep them away from strong smelling items.

https://crunchybetty.com/12-things-y...ith-your-eggs/


I also do not refrigerate unprepared fruit mainly because they have already been through a refrigeration process and need to ripen at room temperature. Tomatoes particularly need to be out of the fridge.

[RichardCoulter]

Originally Posted by heero_yuy

Eggs should be refrigerated but bought to room temperature before use. Eggs contain a natural antibiotic so they keep well whether refrigerated or not but refrigeration reduces the rate at which they loose moisture and freshness.

Most mass produced bacon is wet "cured" by injecting it with the curing solution using automated needles. This is the white muck that comes out when you cook it. It also bulks up the product so they can pass off water as meat. A common procedure these days especially with pork and chicken.

I'm sure I can remember a time when all that white stuff didn't come out.

Does this mean that it doesn't have to be refrigerated until opened?

---------- Post added at 15:26 ---------- Previous post was at 15:20 ----------

Originally Posted by Maggy J

I do not refrigerate eggs..mainly because they have a tendency to absorb flavours because the shells are porous. Best to keep them away from strong smelling items.

https://crunchybetty.com/12-things-y...ith-your-eggs/


I also do not refrigerate unprepared fruit mainly because they have already been through a refrigeration process and need to ripen at room temperature. Tomatoes particularly need to be out of the fridge.

I might experiment with putting some eggs in the fridge next to some cheese deliberately then as this could be beneficial in some situations.

I keep fruit at room temperature too, including tomatoes. Interesting that you spell tomatoes the same way as me Maggy, I recently looked into this and found that those who spell them as 'tomatos' are also correct!

Edit: New thread created to stop this one from straying off topic:

https://www.cableforum.uk/board/show...4#post35966494