LESSON 2

• Bottling/ Canning


  = processing method that removes oxygen; destroy enzymes; kill and prevent the growth of undesirable bacteria
• 1795

  Napoleon Bonaparte

  • offers 12,000 francs for the invention of new preservation
• 1809

  Nicolas Appert

  • discovered that the application of heat to food in sealed glass bottles preserved it from deterioration.
• 1810

  Peter Durand

  • used Appert's method on a wide range and created "tin canister"
• 1884

  The Ball corporation

  • starts manufacturing glass jars for home canning
• 1. Jars, Lids, and Rings=

  • Bands and rings can be used again as long as there is no damage.
  • Lids can only be used once.
• 3. Large Canning Pot & Removable Jar Rack

  • lid is well-fitted
  • pot should have a flat bottom
• 4. Large Pot

  • for sterilizing jars
• 5. Small pot

  • for soaking lids
• 6. Tea kettle

  • for boiling extra water
• 7. Jar Lifter

  • for handling hot jars
• 8. Funnel, Ladle, & Plastic Spatula
• 9. Paper and Cloth Towel, Cooling Rack. and Timer
• Preparation

  1. Choose the food
  2. Consult a recipe
  3. Wash your hands thoroughly
  4. Make the canning liquid
• Curing

  • Method of food preservation and flavoring processes
  • Incorporating flavor and color
• Fermenting

  • transforms carbohydrates into alcohol or acid
• Pickling

  • soaking the food in brine for several weeks
• Jellying

  • gelled or thickened fruits, cooked and preserved with sugars
• Drying

  • oldest method of preserving food
  • process of removing water
• 1. Descalers/ Scalers

  • removing scales of fish
• 2. Knives

  • used for cutting or slicing fish or meat; for scaling fish
• 3. Chopping Board

  • where we cut the meat or vegetables

  1. Red= raw meat and poultry
  2. Blue= raw fish
  3. Green= washed fruit and vegetables
  4. Yellow= cooked meat and poultry
  5. White= dairy and bakery items
  6. Brown= unwashed root vegetables
  7. Purple= Allergens
• 4. Scissors

  • for opening food packages
  • for trimming off fins
• 5. Tongs

  • for picking up or handling food
• 6. Anemometer

  • use to determine the velocity of the wind in sun drying
• 7. Dehydrator

  • a device that removes moisture from food to aid in its preservation
• Salting

  • application of salt whereby moisture content is lowered
• 1. Salinometer

  • measure the salinity of a brine (concentration of salt)
• 2. Weighing Scales

  • used to measure large and small quantities of ingredients
• 3. Measuring Spoons

  • used to measure an amount of a substance either dry or liquid
• 4. Measuring Cups

  • used primarily to measure the volume of liquids or powder-form cooking ingredients
• 5. Oil Drum

  • used as a container to keep salted fish during the process
• 6. Earthen pots

  • are used in storing the salted products
• 7. Wooden Vat

  • container used in salting process
• 8. Wooden shovel/ spade

  _ used for mixing or stirring the mixture of salt and small fish for salting
• Dry Salting

  • sprinkling salt to draw out the water
• Wet Salting

  • keep the fish for a long time in a solution of salt and water, otherwise knows as brine
• Smoking

  • application of smoke
  • imparts the flavor to the food and smoke helps bacteria-carrying insects away
• 1. Baklad

  • made of bamboo used in drying the fish
• 2. Bakol

  • a bamboo basket used to transport smoked fish