How we preserve the following food items : Mint leaves, Pickle ,Milk
Answers
Answer:
we can preserve milk by putting in fridge
we can preserve pickle using preservatives
Answer:
Staples: The easiest, most minimal-processing way to make your staples last is to store them properly. For dals, beans, dried peas and flours, glass containers are the best—sterilize them in hot water and dry before use. Adding a few dried red chillies prevents insects like weevils from infesting them (spreading them out in the sun for a few days should get rid of bugs and their eggs; you could even microwave them in small batches). If you have infested flour, run it through a sieve and then keep it in the freezer in a cloth bag for a couple of days to kill the remaining bugs.
Fresh produce: Under normal circumstances, there are different opinions on whether fruits and vegetables should be washed before refrigeration but that’s a moot question during a pandemic. Wash the produce, spread it on a newspaper and let it air-dry. Leafy greens are best dried in a salad-spinner or colander lined with paper towels. Ripen produce like tomatoes, mangoes and melons before refrigeration and use up watery, leafy greens (lettuce, spinach) within a day.
How you stack your produce in the fridge impacts its longevity: Many fruits and vegetables (like tomatoes, apples, avocados, peppers) give off a gas called ethylene which helps in their ripening, and some (like cucumber, eggplant, broccoli, lemons and lettuce) are sensitive to it, so keeping them next to each other is not a good idea. Keep them separated in reusable perforated vegetable organizer bags. Veggies like potatoes, garlic and onion don’t need to be refrigerated at all, while carrots, cabbage and beetroot can go up to a week without refrigeration.
Meat and fish: “The most basic rule is to freeze meat and fish in portions because each time you take it out and then refreeze it the quality degrades. You can even pre-marinate meat with salt, ginger-garlic paste and turmeric powder (if you are going to use it in Indian dishes) and this will keep it longer. To thaw, take the meat out of the freezer and keep it in the refrigerator compartment overnight," says Gautam Krishnankutty, who ran The Smoke Co charcuterie and commissary in Bengaluru till recently. Frozen meat can stay in the freezer for up to two weeks at least. “Even after that it’s not like you will get sick, but the taste will deteriorate because of freezer burn," he says (freezer burn occurs when frozen food is damaged by dehydration and oxidation owing to air reaching the food). To avoid this, use airtight containers or, if using plastic bags, try to remove as much of the air from inside as possible. Sausages and other cured meats (but not cold cuts) can also be kept in the freezer “for practically forever" since they are pre-cooked and vacuum-packed. As for fish, choose varieties with a dense rather than flaky texture (so seer, black pomfret and basa over mackerel, sardine and white pomfret) if you want to store it in the freezer for a week or more.
What to do with excess produce: The thumb rule for storing soft fruits and veggies efficiently is to strip them to their essence. Say, if you have 5kg of tomatoes, blanch them in hot water, remove the peel, purée them using a blender, cool and store in the freezer (preferably in batches so that you don’t have to thaw the entire lot). You can even roast them in the oven, purée and then simmer to reduce the water content further before freezing. Do the same for other watery veggies like spinach. Have yellowing lemons? Squeeze out the juice in a jar, add a pinch of salt and store it in the fridge for days at a time. With fruits, make a simple compote (boil with water, sugar and a flavouring agent like orange zest, cinnamon or vanilla) and use it as a topping for yogurt, pancakes or toast. At a pinch, the quickest way to consume extra fruits and vegetables is by juicing them up in various combinations or making smoothies. You can also use up fruit in overnight oats—layer a jar with oats, honey, chunks of fruit and yogurt and keep it in the fridge. Consume the next