Prepping

It is possible to store your oxygen tank lying down if there is no possibility that it can roll around and bash into walls or other obstacles that could cause a spark, rupture the tank, or knock the valve off the top of the cylinder. The better storage option is to store them upright in a rack where they are secured to prevent them from falling over.

Fermented tofu will not keep indefinitely but has a significant shelf-life of between six months to a year. The fermentation process continues, even if refrigerated, and it will reach a point beyond which it will be inedible. This expiration date is often determined by the type of ferment, as some ferments can take six months just to reach maturity.

All canned foods have been pre-cooked, so it is not necessary to heat canned food from a safety point of view. Heating up the food will enhance the flavor of the canned food and make it feel like a heartier meal, but this is not necessary. Canned foods can be eaten cold, right out of the can.

You can ferment sauerkraut too long, at which point it will become mushy, and the taste will be too acidic, even though the sauerkraut will still be edible. Longer ferments will intensify the flavors and tangy taste of the sauerkraut. The length of your ferment is usually according to your personal taste. The traditional ferment for sauerkraut is about four weeks, but some people prefer a 3-day ferment.

You cannot extend the shelf life of gasoline by freezing it. Gasoline freezes at a wide range of very cold temperatures that are determined by the additives and composition of the fuel. It is not normally possible to sustain temperatures of between -40F (-40C) and -200F (-128C), since most domestic freezers do not get to these low temperatures.

Kimichi is produced through a fermentation process whereby vegetables are preserved for future use. The fermentation process produces gases which, if not released from the fermentation container, can result in the contents of the container fizzing out, or in the worst case, the container exploding from the pressure build-up.

Yogurt is a cultured dairy product that is supposed to taste sour or tart. A sour taste in yogurt is different from the sour taste in milk when it begins to go off. There are other indicators that will let you know if your yogurt has gone bad or whether it is still good to eat.

When things rot, the bacteria that cause decay proliferate on the item and begin to break it down. Fermentation is the introduction of good bacteria that inhibit the growth of the bacteria that cause decay. This has the effect of preserving the food item for longer, and even enhancing its nutritional value due to the presence of the good bacteria!