Hi guys, I would like to pack some food, mainly fresh veggies from this year harvest. Tomatoes, peppers, broccoli, kale, esparagus and similar stuff (probiotic cucumbers, with or without the solution they were in, I want to remove them after the probiotic making process would end, basically think something like sauerkraut but with cucumbers, garlic and other tasty, herbs and veggies, some of you may be disgusted due to false imagination but it really tastes good, sour yet spicy, amazing as addition to any grilled stuff) but straight to the point I was thinking about vacuum sealing and then leaving little hole and gas flushing with nitrogen, I would make huge effort with doing this clean, sterile and proper. I was thinking about air absorbers but they are working in about 10 days and that is already way too much for these foods I think, but please correct me If Im wrong Is there any danger of serious botulism threat with this procedure? Does the food packed like this need to be in fridge? would temperatures make it to spoil ? Canning is not an option since I would like the food as fresh as possible, mainly because of nutrients, vitamins, enzymes and probiotics. Shelllife would need to be about 4 months maximum. Is it possible for me to do this ? as I said, I like to keep things really clean. I was also thinking about adding little oxygen absorber into the vacuumed and gas flushed package to remove any of remaining air, if there is any. But from what I read its not recommended. I would highly appreciate your advice since I have been looking for answers for about month and did not find the answer. I wish you all beautiful day and thank you for reading this and for the advices Stay prepped People who want to bully me with their canning facts, please save your energy, not interested. Thank you :)
August 24, 2017 at 08:11AM
