Effect of edibles when canned
So, I'm trying to get an overview of the enormous alternative produce we now can grow. Having Outdoor Retreat and a few more packs adds to the list. Most of my HoB households grow something, but I rea...
Forum Discussion
"Amapola76;c-17953536" wrote:"Simmerville;c-17952597" wrote:
As I play I get more questions... I noticed that vegetables and berries etc don't spoil in the fridge. At least I can't find any ticking counter on them. So, why should I preserve say mushrooms, if I can just keep them fresh in my fridge "forever"?
I like the décor value and all, but would there really be a point spending hours on preserving the bigger quantum? I was thinking that because strawberries grow only in Spring, it would be wise preserving some to use in Summer, Fall and Winter. But why bother, if the berries stay fresh in the fridge year round?
Right now I wish all fresh food would spoil...
1) The new oversized crops do spoil.
2) The finished products from canning are worth more than the raw ingredients, so canning is a way to make money faster.
3) It's a good way to separate ingredients out. E.g., if you know you need/want to make a chocolate pie for some reason in the next day or two, but you want to make a fruit salad in the meantime, making the chocolate syrup first ensures that you won't accidentally use the chocoberries randomly instead of something else.
Oh, I thought of one more thing: (4) Preserves will fill your hunger bar more quickly than eating the amount of raw produce than went into making them, and without the risk of that negative moodlet for an upset stomach that you can get if you eat too many raw harvestables in one sitting.
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