As a batchelor living alone I tend to make soup in a super maker and store it
Somebody has remarked that this is not healthy to keep these any time . The soup maker actually boils the soup in the process of making it .I then decant it boiling hot into individual daily portions into clean plastic containers with airtight lids . Then leave them to cool down a while and transfer them to the fridge . Some one has mentioned to me that they should be eaten within three days if there is meat in them although it is finely distributed by the blending process .To my way of thinking the boiling process means the soup is actually sterile and it goes into the containers scalding hot. The lids of the containers are airtight . So it is just as sterile as soup brought in a tin can , up until the time the container is opened . So what is right ?
4 Comments
best, mindy
It is standard safety practice that soups can be safely stored for 3-4 days in the fridge. It should not sit at room temperature for more than 2 hours.
If you require longer storage, consider freezing your soups in single serve portions and heating as needed.
I have learned the same information from restaurants and commercial food preparation practices, medical (CDC), agricultural (USDA) and other food safety writings.
You can consult similar sources, and compare for yourself.
The sources include websites, restaurant training courses and regulations, county extension services (in the USA) and similar government resources elsewhere.