Question

Q.3. State the methods you use to preserve cooked food at home.

Answer 1

 1. Canning. There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with food in a bath of boiling water. This is a great way to get your feet wet with canning. Our low sugar and no store bought pectin strawberry jam tutorial will show you how to water bath can and make delicious jam.

The second canning method is a pressure canner and the only safe way to can non-acidic food, vegetables, salsas, meat, soups, and sauces. The pressure canner allows the jars to reach a higher temperature than just boiling water. I love our pressure canner because it allows us to put up the majority of our food. It also takes a lot less energy and time to pressure can food than it does heating up the water bath canner. This is our main and preferred way to can
2. Dehydrating. Dehydrated food takes very little storage space. It’s light weight enough to take with you on the go. To prolong its shelf life, it should be stored in a cool, dark, dry area. We dehydrate our herbs the old fashioned way, by hanging them in a warm dark area, but we use an electric dehydrator for our fruits and vegetables. You can dehydrate meat as well.
 3. Cold storage or root cellar. This simply requires a cool, damp, and dark area for root crops, such as potatoes, carrots, beets, parsnips, cabbage, and apples. Winter squash and pumpkins prefer it a bit warmer and drier

4.  Freezing. Freezing food allows it to keep for many months and sometimes years if packaged properly. We use a deep freezer for our beef, chicken, and some fruits and vegetables. Many foods can be frozen that people don't typically think of. You can freeze butter, milk, cheese, and even eggs. Yep, you read that right. In the summer when the hens are laying like crazy, you can put some of the eggs into the freezer to use later.

5. Salt Curing. Before refrigeration and the invention of the Mason jar in 1858, salt was used to cure meat. Salt draws the moisture out of the food. This is excellent for pork and fish, but can be done with beef as well. You'll need quite a bit of salt, some glass jars, and/or crocks. Learn how to salt water brine your pickles here

 6. Immersion in Alcohol.  Many foods can be immersed in alcohol to preserve them. Herbs and fruits are immersed in alcohol to create extracts. We make our own mint, vanilla, and lemon extracts this way. Your summer fruit can also be preserved in alcohol for summer baking.

Answer 2

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