The most common reason slime dries out or gets moldy is contact with air. If you want to store a batch of slime for a long time longer than a month we recommend using a vacuum sealed bag or container. Vacuum sealing removes all the air from inside the container, leaving only your slime. The will preserve it for a few months if kept inside a refrigerator. Our favorite vacuum container for keep slime fresh is the FoodSaver.
It is the perfect size and easy for kids to use. Mason jars are a good way to store slime for long term use. The only downside is not everyone has empty mason jars at home.
You can save food jars from things like pickles or buy a few from the store, they are super cheap! You can buy individual jars or multi-packs online to keep your slime stretchy! Baby food jars are a creative way to store small amounts of slime.
These small jars are similar to mason jars and can store slime for a long time inside the refrigerator. The only problem is that only families with small children will have them at home — or you can buy them by the dozen at an arts and crafts store.
Baby food jars are both good and bad. On one hand they are small and can only save a small amount of slime and breakable. If you have a small child you might have baby food jars around the house — if not we recommend these jars! They are airtight and perfect for kids to play with. Get our top slime recipe's sent directly to your inbox!
Recipes are tested and approved by our slime experts for kids to enjoy! How to Store Slime Recipe. Ziplock Baggies. Storing warm from touch slime in a bag at room temperature creates an ideal environment for bacteria to flourish, which causes the foul odor. After a few minutes of play, place your cups of slime in the freezer.
Freeze for about 2 hours. After your slime has frozen, give it back to the kids to play with. Over time, the slime starts to become stretchy again. Hard slime can be softened by kneading in some lotion or if its really hard, then it should be kept in some hot water. No, do not keep your slime in the freezer. This will cause it to harden up.
Slime should be kept in a cool place but still its normal for it to melt and go back to its original state. If your slime has turned hard and rubbery and breaks off when you pull it rather than being stretchy, it means you have put too much Borax Solution. You may be able to save this by soaking it in a bowl of hot tap water. Sometimes you may have to repeat this a few times with warm water until it goes stretchy again. Fluffy slime is really just regular slime made with shaving cream added.
The amount of shaving cream you add will change the texture and consistency of the slime. The fun part about making slime is experimenting with different amounts to see how the slime forms. First, pour off any standing liquid starch.
Once the slime starts holding together, you will need to knead it by hand. After adding glue and kneading for minutes, it will be just like new! Unless its extremely dirty or unsanitary, Slime can be reactivated and reused indefinitely! Adding baking soda to your slime recipe helps it have more form and firmness. If your slime is too oozy-gooey, add another pinch of baking soda to help it firm up. Avoid direct contact with the eyes and wash your hands after making and playing with the slime.
If you do get borax in your eyes, rinse with plenty of water for 15 minutes. Sensory play is typically synonymous with toddlers and kids up to age 6, and there are so many benefit of sensory play for little ones read more here BUT there are also benefits for older kids as well.
The slime is usually a buildup of bacteria living on hair, hand lotion, soap film, toothpaste and phlegm. It clings to the pipes, catching hair and debris, slowing the draining water and eventually leading to a clogged pipe.
Many kids say that slime has a calming, focusing quality. Slime is a form of sensory play, meaning it stimulates the senses. Freezer bags or containers may be used for freezing ground meats, stew meats or other meats frozen into small portions. Meats can be wrapped using either the drugstore or the butcher wrap see pages The drugstore wrap is preferred, except for irregular meat cuts.
The butcher wrap is more appropriate for these. For extra protection against rancidity, obtain a commercial antioxidant from a locker plant or a drugstore. Use it according to the manufacturers directions or add fresh hydrogenated vegetable fat to the rendered lard using this proportion: 2 to 3 pounds of vegetable fat to 50 pounds lard. Mix thoroughly while still hot.
Pour into small containers, filling to the top. The wrap needs to be large enough to fold over the top for sealing. Chill home-slaughtered poultry in the refrigerator below 40 F, 6 hours for broiler-fryers and 24 hours for older birds. If refrigerator space is not available it can be chilled for two to three hours in a large tub of ice water. Wrap giblets separately from bird. Arrange poultry to give a compact, flat package.
Tie the wings and legs closely to the body on birds frozen whole. Poultry may be wrapped in freezer wrap or placed in freezer bags. Remove as much air as possible. Plastic freezer bags conform to the irregular shape of poultry.
A good way to remove air is to place the bird in the bag and then plunge the bag in a pan of cold water. This forces air to the top. Quickly twist the top in a goose neck and secure. Dry bag thoroughly. Warning: Do not stuff birds before freezing. The time the stuffing takes to cool in the bird before freezing and to thaw and reheat it may be long enough to permit growth of food spoilage and food poisoning bacteria.
Sometimes the meat around bones of young fryers or broilers looks pink or raw even though thoroughly cooked. This color is thought to come from hemoglobin in the bones of young birds. It usually shows up more with long, slow cooking or in chicken that has been frozen.
The meat is safe to eat. Bones in cooked chicken sometimes become a dark maroon color. This color usually shows up more in frozen chicken and is due to hemoglobin.
It does not affect the safety of the chicken. Improperly frozen fish develops a bad taste and becomes dry and tough. A number of alternative methods are available for freezing fish properly. Clean fish as for immediate use. Wash thoroughly. If slime is a problem, rinse fish in a solution of one teaspoon vinegar to three quarts of cold water. Fish are categorized as either fat or lean.
Fat fish include mullet, mackerel, trout, tuna, salmon and whitefish. Lean fish include flounder, cod, whiting, snapper and most freshwater fish. Pretreating before freezing improves the quality of fish stored for more than four to six months. Place fat fish in an ascorbic acid dip for 20 seconds 2 tablespoons ascorbic acid to 1 quart cold water to decrease rancidity and flavor change.
Wrap and freeze immediately. This treatment firms the fish and reduces drip loss when thawed. One of the best methods is to wrap fish with a cling plastic wrap and then overwrap with a freezer wrap. Squeeze out as much air as possible. Fish may be placed in freezer bags. Submerge the bag in a pan of cold water to force the air out.
Do not let water flow into the bag. Seal the bag by twisting and a goose neck. Ice - Freeze unwrapped fish. Then dip frozen fish in near-freezing ice water and return to freezer. Be careful not to break the glaze when handling the fish. Wrap glazed fish for storage. Dip the fish into the glaze and drain it for several seconds. The glaze will be enough for about a dozen medium-size fillets.
Wrap glazed fish and freeze. Place fish in a container and cover with water. Too much water and large containers will draw out nutrients, cause fish to freeze slowly, and cause a soft texture in the fish because of pressure from the ice. You should freeze fish first and then add cold water and freeze again.
This hastens freezing and reduces pressure on the fish flesh. Smoked fish may be refrigerated for two to three weeks.
Do not store smoked fish in airtight containers in the refrigerator. For longer storage, the fish may be frozen immediately after smoking. Use within three months. Use within a few days after thawing. Shrimp can be frozen, cooked or raw, with shells on or off. For maximum storage life and quality freeze shrimp raw with head and dark vein removed, but shells still on. Shrimp may be placed in a shallow pan, covered with water, frozen and wrapped. Oysters should be fresh and live.
Drain, package and freeze. Frozen meats, poultry and fish are best when thawed in the refrigerator in their original wrapping on the lowest shelf in a container. For faster thawing, place the meat or fish in a waterproof wrapping in cold water.
Change the water as needed so it stays cold. You can thaw these foods in a microwave oven. For best quality, cook thawed meat and fish immediately. You can cook meat, poultry and fish from the frozen state, but you must allow additional cooking time. The amount of additional time depends on the size and shape of the product. Small pieces of frozen fish may take twice as long to cook as fresh or thawed. When you plan to bread and fry frozen meat, poultry or fish, they should be at least partially thawed first for easier handling.
All poultry to be stuffed should be thawed completely for safety. Butter - Freeze only high-quality butter made from pasteurized cream. Over-wrap store wrap with freezer wrapping. Unsalted butter loses flavor so its storage time is shorter. Flavored butter freezes well. Cheese - Hard or semi-hard cheeses can be frozen. Frozen cheese will be crumbly and a little dry and will not slice as well, but the flavor will be just as good as fresh cheese.
Seal it in foil, freezer wrap, plastic film or bag. Cottage cheese - Cream style and dry cottage cheese and ricotta cheese can be frozen for a month. Cream style may separate when thawed. Cheese food products , such as sauces, dips, processed cheese — flavored or plain — usually freeze fine. If in real doubt, freeze a small quantity and check after 24 hours by thawing it.
If pleased with the results, freeze the rest. Otherwise, do not freeze. Cream - Freeze only heavy cream containing 40 percent or more butter fat. Lighter cream and half and half do not freeze well. Cream that has been frozen will not whip to the usual volume. Whipped cream can be sweetened to taste and frozen in individual sized portions. Tray-freeze in mounds.
Ice cream - A plastic wrap laid tightly on the surface of partially used containers of ice cream helps prevent surface changes. Homemade ice cream is difficult to store for any length of time because it becomes grainy. Commercial products have added milk solids and gelatin to prevent this. Milk - Pasteurized homogenized milk may be frozen, including low and non-fat. Some quality change may be noted upon thawing. Stirring or shaking may help restore smoothness.
Sour cream, yogurt and buttermilk - All of the cultured, soured dairy products lose their smooth texture when frozen. They become grainy and sometimes separate out their water. They can still be used for cooking. Flavored yogurts may be more stable because of the fruit and sugar.
It may taste more acidic when thawed. Eggs can be stored for at least one month, covered in the refrigerator. Freezing is often unnecessary. Whole Eggs - Thoroughly mix yolks and whites. Do not whip in air. Strain through a sieve or colander to improve uniformity. Another method of freezing whole egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Three tablespoons of the egg mixture equals one whole egg.
Egg Yolks - Separate eggs. Stir gently. To prevent graininess, add 2 tablespoons sugar or 1 teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. One tablespoon of the yolk mixture equals one egg yolk. Egg Whites - Gently mix whites. Two tablespoons of the egg white mixture equals one egg white. Butter, eggs, milk, cream and cheese - Place the frozen product in the refrigerator to thaw. After thawing use as fresh. Use soon after thawing. Do not refreeze. Baby food home prepared - Freeze in meal-size portions in ice cube trays or muffin tins.
Place in freezer bags after they are frozen. Thaw in the refrigerator. Dried fruits stay fresh and moist when frozen and they are easier to chop when frozen. Herbs fresh - Wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer container. These can be used in cooked dishes, but are usually not suitable for garnishes because they become limp as they thaw. Jams and jellies - Ordinary cooked jams and jellies freeze well.
Those made with gelatin may break down during freezing. Whipped butter and margarine - Do not freeze well because the emulsion may break, and the product may separate.
Nuts - Shell nuts keeping kernels as nearly whole as possible. Spread in a thin layer to dry for 24 hours. Package in airtight bags for freezing. Nuts keep well frozen up to 6 months. Salted or seasoned nuts keep only about half as long. Oils - Freezing prevents rancidity. You can strain and freeze oil that has been used for deep-fat frying for reuse.
Oil clouds when frozen, but clears when it thaws. Sauerkraut - Freezing stops fermentation. Frozen sauerkraut may be stored up to 12 months. Sprouts - A variety of seed sprouts such as alfalfa, mung beans, chick peas, soybeans, etc. First wash the spouts and removed seed coats. Heat one layer at a time in steam for 3 minutes. Cool promptly in cold water and drain. Package, label and freeze. Publications Accessibility. Food and Nutrition Specialist Availability: Web only.
Place your freezer in a cool, dry area where the temperature is constant. Continue to use and replace foods. Do not simply store them.
Open the freezer door as rarely as possible. Make proper use of energy saving features on your freezer. Keep door seals clean and check for proper sealing. Replace when necessary. Defrost manual freezers regularly. Keep the condenser coils clean. Enzymes Freezing, heating and chemical compounds can control enzyme actions. Air Oxygen in the air may cause flavor and color changes if the food is improperly packaged. Microorganisms Microorganisms do not grow at freezer temperature, but most are not destroyed and will multiply as quickly as ever when the frozen food is thawed and allowed to stand at room temperature.
Ice Crystals The formation of small ice crystals during freezing is desirable. Freezer Temperature Maintain temperature of 0 degrees Fahrenheit or less to keep frozen foods at top quality.
Evaporation of Moisture Improperly protected food will lose moisture, color, flavor and texture. Packaging Materials The prime purpose of packaging is to keep food from drying out and to preserve nutritive value, flavor, texture and color. Made of food grade material, i.
Durable and leakproof. Resistant to oil, grease or water. Protect foods from off flavors and odors. Easy to fill and seal. Easy to mark and store. Rigid Containers Rigid containers are made of plastic, glass, aluminum and heavily waxed cardboard and are suitable for all packs. Packaging, Sealing and Labeling Cool all foods and syrup before packing. This speeds up freezing and helps retain natural color, flavor and texture of food.
Pack foods in quantities that will be used at one time. Most foods require head space between the packed food and the closure for expansion as the food freezes. Loose packing vegetables, such as asparagus and broccoli, bony pieces of meat, tray-packed foods and breads, do not need head space.
Pack foods tightly to cut down on the amount of air in the package. Run a nonmetal utensil, such as a rubber scraper handle, around the inside of the container to eliminate air pockets. When wrapping food, press out as much air as possible and mold the wrapping as close to the food as possible.
When packing food in bags, press the air from the bags. Beginning at the bottom of the bag, press firmly moving toward the top of the bag to prevent air from re-entering or force the air out by placing the filled bag in a bowl of cold water taking care that no water enters the bag. Seal either method by twisting and folding back the top of the bag gooseneck and securing with string, good quality rubber band, strip of coated wire or other sealing device.
Many bags may be heat sealed, and some have a tongue-in-groove seal built in. When using tape, it should be freezer tape, designed for use in the freezer. The adhesive remains effective at low temperature. Label each package with name of product, date, amount and any added ingredients. Use freezer tape, freezer marking pens or crayons, or gummed labels made especially for freezer use. To facilitate more rapid freezing, set the freezer at minus 10 F about 24 hours in advance of adding unfrozen foods.
Freeze foods as soon as they are packaged and sealed. Do not overload the freezer with unfrozen food. Add only the amount that will freeze within 24 hours.
This is usually 2 or 3 pounds of food per cubic foot of storage space. Overloading slows down the freezing rate, and foods that freeze too slowly may lose their quality. Place packages against freezing plates or coils. Leave space between packages so air can circulate freely. After freezing, store packages close together.
Arrange packages so you use those that have been in the freezer the longest first. See sample. See Thawing Fruits. Do not open the door to check items; make a plan first. Try to determine, if possible, when the freezer may have stopped working. Food in a closed, fully loaded freezer will keep for two days.
Meat, because of density, will remain frozen longer than baked goods. Foods in a larger, well-stocked freezer, will stay frozen longer. If the freezer will not be operational within a day or two: Use dry ice if available. If dry ice is not available, other options are to: - Cover the freezer with layers of newspaper and blankets. The quality of refrozen foods is diminished. Label and use refrozen foods as soon as possible.
Vegetables should be refrozen only if they contain plenty of ice crystals. Never refreeze melted ice cream, cream pies, eclairs or similar foods. Unfrosted cakes, uncooked fruit pies, breads and rolls can be refrozen. Curry may develop a musty off-flavor. Onion changes flavor during freezing.
Salt loses flavor and has the tendency to increase rancidity of any item containing fat. Add artificial sweeteners and salt substitutes at serving time to be on the safe side. Soft meringues toughen and shrink. Mayonnaise and cooked egg or cream-based salad dressings seperate when frozen alone. Milk sauces or wheat-flour thickened gravies may separate or curdle.
Half-and-half, sour cream and cottage cheese separate and may become grainy and watery when frozen alone. Buttermilk and yogurt react similarly, but can be used for baking. Custard or cream fillings tend to separate and become lumpy and watery. Boiled or fluffy frostings made with egg whites become sticky and weep. Cooked pasta products lose texture and tend to taste rewarmed when frozen alone. Most gelatin dishes tend to weep when thawed. Cheese or crumb toppings become soggy. Fried foods, except french-fried potatoes and onion rings, lose crispness and become soggy.
Lettuce, tomatoes, celery, cucumbers, parsley, radishes and similar high-water-content vegetables become limp and watery. Potatoes might darken and have a texture change when included in frozen soups and stews.
New potatoes freeze better than older ones. Canned hams can become tough and watery. Stuffed poultry cannot be safely frozen. See table 1, for approximate yield of frozen vegetables from fresh. Blanching Blanching is scalding the vegetables in water or in steam for a short time.
To Blanch in Boiling Water Use a blancher that has a blanching basket and cover or fit a wire basket into a large kettle with a cover. To Blanch in Steam Put 1 to 2 inches of water in a kettle and bring to a rolling boil. Blanching in the Microwave Microwave-blanched vegetables are not as acceptable as either water- or steam-blanched vegetables. Cooling After vegetables are heated they should be cooled quickly and thoroughly to stop the cooking. Vegetables can be packed either solid or loose.
Preventing discoloration Some fruits such as peaches, apples, pears and apricots darken quickly when exposed to air and during freezing.
Choosing a pack There are several types of fruit packs suitable for freezing: syrup pack, sugar pack, unsweetened pack, tray pack or sugar replacement pack. Syrup pack The proportion of sugar to water used depends on the sweetness of the fruit and the taste preference of the user. Unsweetened pack Fruit can be packed dry. Sugar pack Put fruit in a bowl or shallow pan.
Tray pack This is a good pack for the fruits mentioned above in unsweetened pack section. Sugar replacement pack Sugar substitutes can be used when freezing fruits.
0コメント