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RawVoice
Raw Newbie
Why is it that the shelf life for store bought raw food items such as almond butter, tahini, sauerkraut… is so long (like a year or so), but when you make it the item yourself, the recipe often states that it will only be good for a matter of weeks or a month. The ingredients listed on the store bought items usally don’t difer from the ingredients in home made recipes and don’t contain preservatives. So why does the store bought item have a longer shelf life than the home made item?
Comments
Good question!
That is a good question! I wouldn’t have caught that. I’d like the answer to this one as well.
does anyone know whether you are supposed to refridgerate coconut oil?
I’ve found a brand of raw sauerkraut at my local health food store, but the name escapes me…
I mean truly raw foods. For instance, today I bought a jar of Rejuvenative Tahini. The expiration date is 8-27-08. If I made my own tahini today, would it last until 8-27-08?
P.S. Goldmine organics also makes raw sauerkraut.
Isn’t that just the sell-by date? It is vacuum sealed, but once you open it and expose it to air, I would think it would start to turn rancid in a few months… or less.
This is random.. but does anyone know of a brand of raw pickles, olives, or artichoke hearts? I’ve been craving all three of them lately.. and i REALLY want some olive pate.. mmmmm…
I believe David Wolfe sells raw olives.
mango woman, the tahini container doesn’t say if the date is the sell by date or the expiration date. It just says “certified organic” and then gives a date.
Thanks for info, Jim. Although, back to my original question. I’m just not sure if I made tahini myself, if it would last 9 monhts. In fact, if I had sesame seeds for 9 months, I’d question whether or not they were still good. The sesame seeds are oxidized when they are grinded, so it seems the freshness would last less time. So I just don’t know why store bought raw food last longer (or so it seems) than home made raw food.
Use a Food Saver with the mason jar attachment and prolong the life of your Raw foods. It’s awesome. I wrote about it on my blog here: http://kristensraw.blogspot.com/2007/09/food-sa…
Cheers!
Kristen Suzanne
Is this what you have? http://www.costco.com/Browse/Product.aspx?Prodi…:BC&Sp=S&N=0&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=4000000&D=foodsaver&Ntt=foodsaver&No=0&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1
Why do soaked nuts and seeds turn more quickly? I guess the moisture content.
I wonder if it’s better to soak and dehydrate nuts and seeds before using them.
It must be from soaking and then dehydrating the nuts back to their crunchyness that makes the purchased “truly raw” nut butters more stable. I can’t think of anything else on top of the sanitary issue mentioned by rawjim. I’m still wondering though!
Hi RawVoice
Mine is white, but I’m sure any model of theirs would work (double check on their website). Also, you should get the mason jar attachment so you can store things vacuum sealed in glass (and avoid the plastic in most cases). This you can only get on FoodSaver’s website. Happy Holidays!
Kristen Suzanne