How long will my dressign stay fresh?

[kristinseto]

I am pretty new at this, but I made a salad dressing with raspberries, orange juice, lemon juice, sea salt and agave nectar. How long will it stay in the 'fridge?
TIA

Kristin

[Ilse W.]

It should stay good for quite a few days. Just check the top of it before using it. Don't use, if you see mold growing on it.:eek: People are waaaay too worried about stuff spoiling, because they are used to cooked stuff. Raw stuff doesn't spoil that fast.

[juliebove]

I disagree. I think raw stuff spoils way faster. I'd say it is good for a couple of days. Maybe a bit longer. The lemon juice might help it keep.

[Ilse W.]

Hmmm, I grew up in a household without a refrigerator....

[raven]

I would estimate your dressing would last 3-4 days. I do find that raw food a spoil quickly and organic spoils much faster. Preservatives keep food "fresh" for a long time.

Emma, tell us about growing up without a fridge. It's something we all take for granted. I try not to refrigerate all my produce but I can't use it quickly enough to prevent spoilage and I get fruit flies.

Suzy

[raweater]

It should stay good for quite a few days. Just check the top of it before using it. Don't use, if you see mold growing on it.:eek: People are waaaay too worried about stuff spoiling, because they are used to cooked stuff. Raw stuff doesn't spoil that fast.

Not sure where you got that from, but raw food spoils much, much faster than cooking. Cooking was originally a way to "preserve" food since cooked food lasts for years sometimes (look at anything in a can), the same food raw often keeps only 3 days. The true reason for pasteurizing milk is not at all for "our safety" (pasteurized milk causes cancer, heart disease, diabetes, etc.), but because pasteurized milk keeps for months while raw milk keeps about 24 hours in the fridge, that's why it had to be delivered fresh daily before pasteurization which is the cause of so many diseases as it's based on Louis Pasteur's almost completely false germ theory.

[Ilse W.]

Ok, I should have qualified my statement: Raw food keeps longer than the SAME food once it has been cooked. I am not comparing it to preserved/prepackaged food loaded with preservatives. I don't know why it is, but I would assume that the enzymes in the fresh food keeps it from spoiling too fast, compared to cooked/dead food which has no such protection. I also don't claim it would work for animal food. My mother did scald milk before putting it in the cupboard or the cellar. We kept potatoes and apples for months in the cellar (the temperature underground stays at about 55 degrees year round). You have to make sure you keep your leftovers in a container that's not too big for it (without much air space) and cover it tightly. It is a refrigerator you keep stuff in, not the open air. It also makes a difference when you get your produce from the farmers' market or your garden. The stuff at WF could be days old before you buy it. Anyway, the dressing she was talking about had all fresh ingredients and should last several days in the refrigerator. Mold is what you have to protect it from, not bacteria or anything like that. Read the book "The Life Food Factor" for a discussion of the effects of bacteria on food OR people.