SB> I'm looking for a possibility to make a cooked tea stay fresh for some  
 SB> days. I'm cooking fruit tea for stock, and after two days the most sorts 
 
 SB> smell muffy.
Just one question - what sort of fruit "tea" are we talking about here?  Soup 
stock?  In a case like that, if I want to keep it just the way it came out of 
the pot, I freeze the stuff.  OTOH, I have a rather huge chest freezer that 
holds a lot of containers of just about everything....  [at present it's 
rather full]  It shouldn't do much to cooked fruit, since cooked whatevers 
are usually pretty mushy anyway.
--- Maximus 2.02
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