Food Preservation

• FOOD PRESERVATION - to prevent the growth of microorganism like yeast and other microorganism. As well as slowing the oxidation of fats that cause rancidity or unpleasant smell
• INTRODUCTION - Knowing how to preserve food has been essential throughout our history as humans,. Consider the before the advent of refrigeration, which was originally deviced in 18th century, but was not perepected an widespread unitl the 20th century. Most of the civilization had to do without refregiration and freezing. Many of these techniques are still in place today, to preserve the bounty of produce specially during summer months
• SALTING - is a sub category of the drying method. The main difference here that salt is added to products. Mainly meat, and fish are used, usually to draw out moisture. This lower the bacteria content, and makes food adaptable for later use. Adding salt to animal proteins makes it a bit leathery. Popular foods made in this tradition are beef jerky and dry salted cods
• DRYING - is the oldest food preservation method, it is a great way to preserve herbs, fruit, vegetables and meats. Since the beginning of time people have let sun and nature to take care of drawing out moisture out of foods. This practiced is used throughout the world. For example. In southern Italy it is known for drying tomatoes. India is known for drying chilies, mangoes and a host of spices
• ABOUT DRYING - to dry herbs simply tie them and hang it out in the sun away from any humidity, To dry fruits and vegetables set them out in the sun for a few weeks. A more modern method of drying is using an electric dehydrating machine
• PICKLING -the main difference between this category and canning is that you needs two things for pickling: salt and acid. Pickling requires you soak your produce, most famously, cucumber in a brine with salt. When they have pickled in a desired time you can transfer them into a jar full of vinegar. At this point, you can use the canning method to vacuum seal. if you wish. A bonus of pickling is that it does not change the texture too much. Pickling undergo a fermentation process, which results in a vitamin boost. Pickled vegetables are known for having an increased level of vitamin V6
• CANNING - involves cooking food, and sealing it in a sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a way of sterilization. This was invented by the French Confectioner, Nicolas Appert. In 1806, it was used by the French Navy in preserving meat, fruits, vegetables, and even milk.