The Kids Behind The Blog :: November 2016

The Kids Behind the Blog

Everyone loves getting to know the person(s) behind the blog, but these posts spotlight our little ones, a handful of our #MOMbloggers have put together “The Kids Behind The Blog”. A new Linkup showcasing the blessings that call me Momma. Each month you ask your little one(s) a handful of questions that the TKBTB hosts provide and then share those answers with in a link-up post the second Wednesday of each month.
Hosted by: Our Pretty Little Girls, The Adventure Starts Here, Secrets of A SAHM, Wife Mommy MeHall Around Texas.


Food and Storage: Long Term and Bulk

Food and Storage: Long Term and Bulk buys can take up a lot of space. But it's helpful to utilize these methods of survival in this day and age.

Foods naturally deteriorate as they age. The science of food storage and preservation has evolved from our attempts to slow that deterioration. The prime concern with shelf life quality of foods is preventing spoilage microorganisms from growing. This is done through food preservation methods (drying, canning, etc.). Oxygen is the next factor. Oxygen catalyzes chemical reactions that lead to rancidity. Rancidity oxidation occurs in fresh, frozen, and dried foods. Removing oxygen in most cases will extend the quality shelf life of foods.


Jarred vs Canned vs Frozen vs Fresh

Food-Storage: Jarred vs Canned vs Frozen vs Fresh - a rundown of the different types of food storage, and their affects on the food itself.

We live in a world of conveniences, we only have to drive up to a restaurant to get a full fledged meal.
But at home; the average cook has some choices to make. Is it worth the risks to store food longer to save some effort?

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