Preserving and Storing Excess Raw Mangoes: Creative Ways to Enjoy the Spicy Taste All Year Round

Are you looking for creative ways to preserve or store excess amounts of fresh or frozen bulk raw mango? We have the perfect solution so you can enjoy the spicy taste of raw mangoes all year round. The simplest way to store mangoes is to place the entire handle in a freezer-safe bag, label it with the date and place it in the freezer. When you're ready to use it, take it out of the freezer and transfer the mango pieces to a bowl with a flat surface. Store them in the fridge for one hour, without putting a lid on them.

After an hour, take it out and separate the pieces that are glued together. Place them in a resealable bag or in a regular plastic cover. Fold the lid and store it in an airtight container. Store this container in the refrigerator and your mangoes will be fresh for up to a year. Canning is another cost-effective way to preserve the quality of food in the home.

Canned foods typically include applesauce, vegetables, jams and jellies and purees for babies. The basic steps to canning them properly include thoroughly washing the fresh products you are going to use, peeling and packing them hot if necessary, adding acids such as lemon juice or vinegar if the food is not yet acidic enough and using containers with lids that close automatically. The canning jars are then processed by boiling water (for acidic fruits and vegetables) or with a pressure canner (for low-acid fruits and vegetables) for the right amount of time. This helps prevent bacterial growth and eliminate any pathogens to ensure safety. Home canning can represent significant economic savings and poses no risk of BPA contamination, since glass jars will be used instead of commercial plastic or BPA-coated cans. However, there are a few potential downsides to canning.

In addition to losing some of their flavor and nutrients over the years, canned preserves, jams and jellies tend to use a large amount of added sugar in their preservation process, which presents some health problems. It's important to note that mold can grow on canned foods, especially on the surfaces of high-sugar foods, such as jams and jellies. Mold can produce toxic compounds called mycotoxins, which can be carcinogenic. Fortunately, mold is often colorful and easy to see on the surfaces of canned food. You can prevent mold through proper thermal processing and hermetic sealing practices.

It's a good idea to check the sealing of the canning jars before storing them in the closet or garage. Mold is actually quite rare in fermented foods, and there are a few ways to prevent it from developing. First, use the freshest products you can, which in an ideal world would be organic from your own garden. Next, choose the right cold temperature for fermentation, between 65 and 70 degrees Fahrenheit. In addition, using the right amount of salt, about 1 to 3 tablespoons per liter of water, can help prevent mold. Finally, you can make your own jam at home with this excellent recipe that only requires four ingredients (three if you exclude maple syrup for a sugar-free version) and the process of heating, cooling and canning to preserve the final product. By following these simple steps you'll be able to enjoy delicious raw mangoes all year round!.

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