Help--how do you store chipotles once the can has been opened?
The last time I bought a can of chipotles, I didn't have this issue because I mis-read the recipe to call for "1 can of chipotle peppers" instead of "1 canned chipotle pepper." So, I got to throw out the pan, as well as the insanely hot product of my goof. Now that I know I'll have leftovers, I'm clueless as to the best vessel for storage. Suggestions?
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re: lgss
Unless the can has a white plasticized liner, I'd be concerned about the leaching over time of the metal into the food. Acidic foods can dissolve minute amounts of tin or iron into the food. And that doesn't equal good eating, imo.
Source: http://www.foodscience.csiro.au/stora...
"Once cans are opened some foods, especially fruit, fruit juices, and tomato products, should be placed in a clean plastic or glass container, covered and stored in the refrigerator. When these foods are stored in the opened metal can, tin and iron will dissolve from the can walls and the food may develop a metallic taste. Food containing high concentrations of tin can cause nausea, vomiting, diarrhoea, abdominal cramps, abdominal bloating, fever or headache. These symptoms pass quickly and there seem to be no long term effects of high tin exposure. However, repackaging food once a can is opened is a good practice to adopt for all foods packaged in metal cans."
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I save my pint and 1/2 pint shucked oyster containers for stuff like this. Chipotles are freezable, but last a month or more in the fridge. A can of chipotles is not exactly where any self-respecting bacterium wants to settle down and raise a family. And chipotle mayo goes well with lots of things - shrimp or chicken salad, pork, some fish.
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Freeze them! Put them in an ice cube tray and once they are frozen, transfer them to a zip-top bag. They're perfectly portioned and will keep indefinitely.
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I tried saving the unused contents in an airtight container in the fridge. But they didn't last long before going bad. Maybe a week or so. Then I became aware of dried chipotles which is all I use now. They are easily reconstituted by soaking in warm water and they last forever.
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I just dump the leftovers in my mini-chopper and whirl em up. Then I store the puree/chopped chipotles in a small Glad screw top container. That way when I want a little chipotle pepper for something I can just take out as much or little as I want. And I don't have to chop it up.
Refrigerate, of course.
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