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Do you blow on your containers before closing them?

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Many moons ago I watched some 'expert' on TV, demonstrate how they blow air from their lungs into/onto the contents of a jar they had opened and were then quickly closing the lid on to but back in the fridge. The reason they said was if you do that you are briefly blowing away the oxygen in the jar and replacing it with carbon dioxide. This would then slow down the rate of spoilage. Does anyone do this? I admit I did do it for a week of so but it then occurred that maybe the carbon dioxide coming out of my lungs might contain some viruses etc. Is this so?

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  1. I use a bicycle pump. Far more efficient.

    1 Reply
    1. re: beevod

      How do you get carbon dioxide from a bicycle pump? Doesn't that just replace the oxygen with new oxygen?

    2. Goofy. There is plenty of oxygen left in the air that comes out of your lungs AND you take the chance of filling your jar with bacteria/viruses.

      1 Reply
      1. re: sparrowgrass

        Yes. I would not want to eat something that someone else had blown on.

      2. Aspirated air doesn't contain much more carbon dioxide than ambient air.

        1. No. Sometimes I suck the air out of a ziploc, but that's different.

          1. That may be the weirdest, possibly most useless thing I ever read.

            2 Replies
            1. re: chicgail

              ah but a challenge to find something even dumber! yes I aspirate a protective layer of spittle before storing my leftovers - it's that personal touch.

              1. re: hill food

                euw.

            2. You're doing nothing but contaminating your food.

              1. I'm dying to know what else this 'expert' advocated!

                1. Gross.

                  1. You're serious? You saw that? I've heard of sucking the air out of baggies with a straw, but blowing on the food before sealing it sounds just wrong.

                    1 Reply
                    1. re: sueatmo

                      well yes babette's idea and yours are possibly understandable. but maybe it it's a dense-minded hoax.

                    2. If you wish to keep food fresher longer in a container you have to replace the air with carbon monoxide. The meat packers have done this to keep the meat red in those plastic containers with the plastic wrap tightly over the top. The best way to do this at home is to take a hose, attach it to the tailpipe of your car, start the engine and squirt carbon monoxide into the jar and then quickly close the lid. This should help the contents to stay fresh for at least three days.

                      2 Replies
                      1. re: John E.

                        John - if I'm gonna go to those extremes I have far different goals.

                        1. re: John E.

                          Oh.....I choked on my coffee....ROFL

                        2. If you want to preserve ingredients... Just invest in vacuum seal lids and use a vacuum sealer to suck most of the air out.... When you open a jar and you hear a sound - it is air rushing into a vacuum that was created during the jarring process.