Does opened lemon juice spoil outside the refrigerator or not?
sharon
doesn't seem to spoil but my kids read to me the label which says to
refrigerate after opening.
Does lemon juice spoil or not outside the refrigerator for a month or so?
ImStillMags
Why take the chance?
Fresh lemons are so much better anyway.
Paul M. Cook
"sharon" <sharo...@gmail.com> wrote in message
news:hj2tb7$ddp$1...@speranza.aioe.org...
It may develop mould. Not sure what bacteria would like to live in citric
acid. Some yeasts would and I would suspect you'd get fermentation.
Paul
Goomba
The only way to know for sure is to perform cultures on the juice and
see what sort of pathogens grow.
Other than that, surely you can fit a bottle in the fridge in the meantime?
Pits09
This smells slightly troll like
In the event your not trolling
what is your room temp ?
We have left 99% pure lemon juice in vehicle in high temps for a
couple of days
and it did NOT go off Our lemon Juice in such Litre containers
(Anchor)
lasts about a week (marguitas and fish make a dent in it) :)
So think your pretty safe
the Odberg family
My experience has been that lemon juice is itself a protection against
spoiling. I squeeze it on avocados, potatoes, apples, etc etc and they
don't go brown or age. And on the times when I've unintentionally left
it out of the fridge, even once when I was away from home for five
days, it never spoiled.
I think it has some sort of anti-aging chemical in it. Perhaps the
"keep it in the fridge label" was required by law but not really
necessary.
Sue Odberg
Steve Pope
> I've often left opened lemon juice out of the refrigerator for days and it
> doesn't seem to spoil but my kids read to me the label which says to
> refrigerate after opening.
>
> Does lemon juice spoil or not outside the refrigerator for a month or so?
It does not, however the lemon juice bottles now have a micro sensor
that detects if an opened bottle is unrefrigerated, and if
so sends a GPS encoded radio signal to Child Protective Services
who will come out and accuse you of unsafe food handling practices,
which is evidence of child endangerment and you go to jail.
So, better keep it in the refrigerator.
Steve
the Odberg family
Heh heh heh! What a funny guy! :)
Sue
J. Clarke
I see "keep refrigerated" on soy sauce bottles. It's getting to be like the
California cancer warning.
--Bryan
I don't refrigerate soy sauce, but reconstituted lemon juice should be
kept in the fridge, if kept at all.
--Bryan
np: Traffic, John Barleycorn Must Die
Janet
The brand that comes frozen is actually good, and doesn't have that icky
bottled juice flavor. I usually keep one on hand just in case. I'm blanking
on the name, but it comes in a plastic squeeze bottle inside a cardboard
box, and in our supermarkets can be found in the frozen juice section.
Goomba
> The brand that comes frozen is actually good, and doesn't have that icky
> bottled juice flavor. I usually keep one on hand just in case. I'm blanking
> on the name, but it comes in a plastic squeeze bottle inside a cardboard
> box, and in our supermarkets can be found in the frozen juice section.
>
Minute Maid. Good stuff for making Splenda sweetened lemonaid. I keep it
on hand by the multiple boxful for just this use.
Nancy2
It will get mold on it, sooner or later. Refrigerate it - lasts
forever in the refrigerator.
N.
Melba's Jammin'
<6ee65963-e483-412f...@s31g2000yqs.googlegroups.com>,
the Odberg family <hotan...@fmgirl.com> wrote:
> On Jan 19, 1:12�pm, sharon <sharon20...@gmail.com> wrote:
> > Does lemon juice spoil or not outside the refrigerator for a month or so?
>
> My experience has been that lemon juice is itself a protection against
> spoiling. I squeeze it on avocados, potatoes, apples, etc etc and they
> don't go brown
> Sue Odberg
That's oxidation, not spoilage.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010
notbob
> That's oxidation, not spoilage.
It's spoilage in my book. I don't eat black potatoes or brown
avacados.
nb
Janet
Yes, that's it. Just bought a fresh one for the freezer yesterday.
blake murphy
there's a picture here:
<http://www.aviglatt.com/Product_7216.html>
two bucks at my grocery in maryland. juice of about seven lemons.
your pal,
blake
Felice
> On Tue, 19 Jan 2010 12:01:09 -0500, Goomba wrote:
>
>> Janet wrote:
>>
>>> The brand that comes frozen is actually good, and doesn't have that icky
>>> bottled juice flavor. I usually keep one on hand just in case. I'm
>>> blanking
>>> on the name, but it comes in a plastic squeeze bottle inside a cardboard
>>> box, and in our supermarkets can be found in the frozen juice section.
>>>
>> Minute Maid. Good stuff for making Splenda sweetened lemonaid. I keep it
>> on hand by the multiple boxful for just this use.
Also good for whiskey sours. Freshly squeezed is first choice, of course,
but this is as close as you're gonna get.
Felice
Melba's Jammin'
wrote:
When you dump lemon juice on your potatoes to keep them white, do you
sprinkle, spray or drench? I find that just covering them with cold
water keeps them from darkening. Discoloration doesn't automatically
equal spoilage, you goof.
Goomba
> two bucks at my grocery in maryland. juice of about seven lemons.
>
> your pal,
> blake
$1.15 at the commissary.
Goomba
> When you dump lemon juice on your potatoes to keep them white, do you
> sprinkle, spray or drench? I find that just covering them with cold
> water keeps them from darkening. Discoloration doesn't automatically
> equal spoilage, you goof.
>
I cover my cut potatoes with acidified cold water to hold them until
getting around to cooking. Either a splash of lemon juice or vinegar. It
sure makes life easier to cut the potatoes a couple of hours early and
letting them sit in the water in the cooking pot on the stove while
doing other tasks. I do drain this water and refill with fresh tap water
before cooking though.
You?
brooklyn1
> notbob wrote:
>>Melba's Jammin' wrote:
>>
>> > That's oxidation, not spoilage.
>>
>> It's spoilage in my book. I don't eat black potatoes or brown
>> avacados.
>
>sprinkle, spray or drench? I find that just covering them with cold
>water keeps them from darkening. Discoloration doesn't automatically
>equal spoilage, you goof.
Yeah... just because your hair turns grey doesn't mean all your parts
it covers are spoiled...
brooklyn1
wrote:
>before cooking, though.
How does one cook "though", do you have a recipe... thoughnuts must be
gay for doughnuts. LOL
Potatoes are one thing that should not be acidulated, acid will cause
the starch to form a 'skin/crust' that becomes pronounced with
boiling... some like it for potato salad when slicing prior to
cooking, I find that slimey skin repulsive... especially nasty when
using those spuds for mashed.
Covering with plain water will keep spuds from oxidizing...
refrigeration and a little salt will help deter spoilage/fermentation.
sf
wrote:
So what? Most people can't shop at the commissary.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
>Melba's Jammin' wrote:
You don't need acidified water for potatoes. Plain water does the
trick.
Goomba
> Potatoes are one thing that should not be acidulated, acid will cause
> the starch to form a 'skin/crust' that becomes pronounced with
> boiling... some like it for potato salad when slicing prior to
> cooking, I find that slimey skin repulsive... especially nasty when
> using those spuds for mashed.
>
> Covering with plain water will keep spuds from oxidizing...
> refrigeration and a little salt will help deter spoilage/fermentation.
>
We'll have to agree to disagree on this one Sheldon. A splash of lemon
juice or vinegar in a potful of water works well.
No skin or crust develops on the raw potatoes, and once I drain the
acidified water and replace with fresh tap water for cooking, you'd
never know the potatoes had been held so.
Goomba
> On Wed, 20 Jan 2010 14:19:51 -0500, Goomba <Goom...@comcast.net>
> wrote:
>
>> blake murphy wrote:
>>
>>> two bucks at my grocery in maryland. juice of about seven lemons.
>>>
>>> your pal,
>>> blake
>> $1.15 at the commissary.
>
> So what? Most people can't shop at the commissary.
>
notbob
>
> When you dump lemon juice on your potatoes to keep them white, do you
> sprinkle, spray or drench? I find that just covering them with cold
> water keeps them from darkening.
I use lemon juice on avocados, but jes water on potatoes.
> Discoloration doesn't automatically
> equal spoilage, you goof.
It does in my kitchen. I toss blacken potatoes, whether they are
edible or not. Would you serve blackened scalloped potatoes to
company?
I was surprised to discover that par cooked potatoes will blacken if
the par cooking is not enough. I microwaved some whole potatoes for
use in potatoes obrien. For immediate use, no problem, but I left 'em
in the fridge fer two days. Results, black potatoes. Adios,
potatoes! ;)
nb
cybercat
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-429A...@news-2.mpls.iphouse.net...
> In article <G%q5n.243$RS6...@newsfe15.iad>, notbob <not...@nothome.com>
> wrote:
>
>> On 2010-01-19, Melba's Jammin' <barbsc...@earthlink.net> wrote:
>>
>> > That's oxidation, not spoilage.
>>
>> It's spoilage in my book. I don't eat black potatoes or brown
>> avacados.
>>
>> nb
>
> When you dump lemon juice on your potatoes to keep them white, do you
> sprinkle, spray or drench? I find that just covering them with cold
> water keeps them from darkening. Discoloration doesn't automatically
> equal spoilage, you goof.
>
"goof" is way too polite a word for what notbob is.
brooklyn1
wrote:
It's not a price comparison for those who can't shop there.
Lou Decruss
Yes but it IS interesting. Unlike most of what you post or ANYTHING
sf posts.
Lou
brooklyn1
Like your poor peon poverty posts are interesting.
PeterL1
4ax.com:
Yep. And don't drain the water and use fresh, cook with the same water.
The only thing I use lemon on is apples if I cut them and don't use the
whole one....... or they're doing to sit for a bit before I cook/serve
them
For avocados, if I'm making a sandwich during the day I only use 1/2. So I
leave the seed in the 'other' 1/2 and rub some EVOO over the cut surface
with my finger. Put it in an airtight platic bag/container, and it'll stay
good for at least 24hours (don't know about longer, because it's never had
to last longer!!)
Whenever I steam veges, I save the water in the steamer/s to use in a
sauce/gravy.
--
Peter Lucas
Brisbane
Australia
Killfile all Google Groups posters.........
blake murphy
you military people have it *sooo* cushy.
your pal,
blake
blake murphy
ah, but where would we get posts about waitresses with big tits or various
cock-sucking fantasies without sheldon?
your pal,
blake