Tools

• Tools and equipment used in food preservation and their substitutes

  • Spoons
  • Wooden spoons
  • Slotted spoons
  • Knives
  • Paring knife
  • Chopping knife
  • Vegetable peeler
  • Food brushes
  • Saucepans
  • Measuring cups
  • Jelly bags
  • Colander or strainer
  • Tongs
  • Scales
• Spoons


  Used for stirring and spooning (wooden spoons for stirring and slotted spoons for lifting)
• Knives


  Useful knives include a paring knife, a sharp chopping knife, and a vegetable peeler
• Food brushes


  Used to wash food to be canned
• Saucepans


  Used to heat liquids or cook with liquids
• Measuring cups


  Used for dry (metal) and liquid (glass) foods. Sizes should range from 1/4 to 2 cups
• Jelly bags


  Used to strain juice from softened fruit and pulp
• Colander or strainer


  Good for draining fruit or vegetables after washing
• Tongs


  Used to remove canning lids from hot water and putting the lids onto filled jars
• Scales

  Used to measure food by weight. (It should have a 25 pound food capacity.)
• Common methods of food preservation

  • Drying
  • Salting
  • Freezing
  • Smoking
  • Canning
  • Pickling
  • Dehydrating
  • Fermenting
  • Sugaring
• Methods of salting food

  • Dry Curing
  • Wet Curing
• Freezing


  Chilling foods to at least 0°F
• Salting

  is a method of preserving food that was more common before modern refrigeration.
• Dry Curing.

  Salt directly Applied on the meat and left in a cool dry place