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What do I do with moldy foods?
Moldy bread -- Throw bread and wrapper out without opening
Cheese --If the whole piece is moldy, throw away. If the mold is confined to a small area, cut off a one-half inch thick slice and throw away the slice and the wrapping. Wipe the remaining cheese with a cloth dipped in vinegar and store in a new container/wrapping. DO NOT keep soft cheeses or soft/liquid dairy products that have mold on them.
Dry beans, peas, whole grains, rice, flour and cornmeal -- These may become moldy if harvested before they were dry or were stored in a damp place. Do not consume if moldy.
Fruits and vegetables -- Cut away the mold from firm vegetables/fruits like cabbage, carrots, and bell peppers, but discard soft vegetables like tomatoes, cucumbers, and lettuce that have mold.
Jams and jellies -- Current recommendation are to discard any jam or jellied product that has any amount of mold on it. The feeling is that toxins (if present) can rapidly spread throughout the soft material.
Maple syrup -- Moldy maple syrup should be discarded. The growth may have container mycotoxins which are poisonous.
Nuts and seeds -- Nuts and seeds may become moldy if not properly cured/dried before storage or if stored in a damp place. Discard all moldy nuts and seeds.
Potatoes -- Cut away any tissue that is blackened or discolored.
Sauerkraut -- If mold or yeast grow on the top during the fermentation period, scrape it off and and scrape about one inch of kraut below the growth. Add more brine to the top of the crock and continue to ferment. Be sure all the cabbage is covered in liquid. If no more growth occurs, continue the fermentation. If growth continues, discard the kraut.