wht is food preservation explain common methods
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Food prevention is to prevent the growth of microorganisms such as east or other microorganisms although some methods work by introducing bacteria or fungi to the food, as well as slowing the oxidisation of fats that cause rancidity, food preservation may also include processes that inhibit visual deterioration such as the enzymatic Browning reaction in apples after they are cut during food preparation... methods of storing, cooling, freezing, boiling, heating, sugaring, pickling, Canning, fermentation, pasteurization, vacuum packing, artificial food additives irradiation, modified atmosphere and etc
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FOOD PRESERVATION METHODS: DRYING
Drying, arguably the oldest food preservation method, is a great way of preserving herbs, fruits, vegetables and meats. Since the beginning of time people have let sun and nature take care of drawing moisture out of foods. This practice is used throughout the world. For example, Southern Italy is known for drying tomatoes, while India is known for drying chilies, mangos and a host of spices.
To dry herbs, simply tie them together and hang in a sunny spot away from any humidity. To dry fruits or vegetables, set them out on a clean surface and keep them in the sun for a few weeks (this only works well in dry, warm climates). A more modern method of drying is to use an electric dehydrating machine.
FOOD PRESERVATION METHODS: SALTING
Salting is a sub category of the drying method. The main difference here is that salt is added to products, mainly meat and fish, to draw out moisture. This lowers the bacteria content and makes food adaptable for later use. Adding salt to animal protein turns it a bit leathery.
FOOD PRESERVATION METHODS: CANNING
In order to can foods, you need heat. The canning technique was developed by a French chemist in 1795 and was used to preserve food for Napoleon's army. Canning is a popular way of preserving fruits, vegetables and meats.
Both cans and glass jars are suitable for canning. The important thing will be to sterilise your equipment in simmering water for a few minutes (this includes lids). Then they will be ready to be filled with things like jam. After filling, place the lid on firmly, but not too tight. To finalise the process lower the jars into a pot full of water, cover and bring to a boil. Process for about 10 minutes. Pull the jars out of the hot water and let cool. They will vacuum seal as they cool. Cooking times vary per recipe.
Drying, arguably the oldest food preservation method, is a great way of preserving herbs, fruits, vegetables and meats. Since the beginning of time people have let sun and nature take care of drawing moisture out of foods. This practice is used throughout the world. For example, Southern Italy is known for drying tomatoes, while India is known for drying chilies, mangos and a host of spices.
To dry herbs, simply tie them together and hang in a sunny spot away from any humidity. To dry fruits or vegetables, set them out on a clean surface and keep them in the sun for a few weeks (this only works well in dry, warm climates). A more modern method of drying is to use an electric dehydrating machine.
FOOD PRESERVATION METHODS: SALTING
Salting is a sub category of the drying method. The main difference here is that salt is added to products, mainly meat and fish, to draw out moisture. This lowers the bacteria content and makes food adaptable for later use. Adding salt to animal protein turns it a bit leathery.
FOOD PRESERVATION METHODS: CANNING
In order to can foods, you need heat. The canning technique was developed by a French chemist in 1795 and was used to preserve food for Napoleon's army. Canning is a popular way of preserving fruits, vegetables and meats.
Both cans and glass jars are suitable for canning. The important thing will be to sterilise your equipment in simmering water for a few minutes (this includes lids). Then they will be ready to be filled with things like jam. After filling, place the lid on firmly, but not too tight. To finalise the process lower the jars into a pot full of water, cover and bring to a boil. Process for about 10 minutes. Pull the jars out of the hot water and let cool. They will vacuum seal as they cool. Cooking times vary per recipe.
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