I have some food/fruits chopped in very small parts, whatever it is that needs to be conserved during long time, when it is given to me it can be somewhat wet or humid, after some time of keeping it in a plastic Sterilite it builds mold.
After reading a bit I've learned that an autoclave can kill mold at 100°C at 10psi (68.9kPa) for an hour, but it won't kill toxins. My All American pressure cooker with gauge says it can reach 120°C at 15psi (103.4kPa), however this is not much of a difference.
Vinegar, bleach and borax can all be used, but food becomes unusable.
So here are the two questions:
- How can I safely keep that food without building mold?
- If mold does appear, how do I exterminate it along with toxins safely for human health?