A bountiful garden in the farmers market or a plethora of fruits and vegetables from the wholesale shopping spree can leave cooks in the kitchen doubting how to stretch out there. By learning how to safely protect foods at home, you can reap the rewards of a bumper crop of fruit or a large pot of chili when you're shuffle through your storeroom or freezer for a last-minute meal. If you want to enjoy market production throughout the year, protective food at home can be a healthy and cost-effective selection. Enjoy the reward of summer deep in the winter season with berry jams, spicy peppers, and branded cherries using our conservation systems below.
Types of Food Preservation Methods
- Cool Temperature Storage.
It is the easiest food conservation technique. It occurs in refrigerators and quiet, dark places such as: root sellers, unheeded basements and pantry. When we preserve food it slows down the growth of microorganisms that spoil cold food. Before the refrigerator was developed, cold root for food storage was common in the cellar and icebox. Ideal foods for root cellar storage are carrots, potatoes, yam, apple, garlic, cabbage, turnip, beets, and onion.
Cold foods do not require very superior equipment, so it is easy for learners. Before freezing, most vegetables need blanching or cooking. It inhibits enzyme action and ensures good value.
Blanching includes heat treating vegetables, then dipping them in cold water to stop the cooking process. Three minutes in boiling water is a normal blanching time. Fruits when freeze or when they stored with antioxidants and sugars so as to extend their life and reduce the staining. Company of vegetable and fruit protection, I like to freeze foods on cookie sheets and then pack them in a vacuum sealed package for long-term storage. Sealing the frozen create vacuum-sealed bags helps stop ice crystal development and can range the storage life of frozen foods by 3 to 5 times lengthier. I hardly stock anything in the freezer without vacuum sealing.
- Food Drying.
Drying foods hinder the growth of bacteria, yeast, and mold through the deletion of moisture content. Dehydration prehistoric people have been practicing for a long time with sun drying seeds.
In the 1800s, a French cook named Nicolas Apert, known as "Father of Canning", conceived the packing, heating, and sealing method that we still use for food products today. This procedure tries to place foods in canning jars and allow them to heat them at high heats to terminate microorganisms that spoil food. In the course of the heating, the air is pushed out of the jar, and as soon as the cans are cool, a vacuum seal forms. Canning in boiling water baths is perfect for high acid foods, such as fruit and fruit juice,salsa, spicy vegetables, vinegar, chutney, and spices. Water bath canning needs extended cooking time at a low warmth temperature to abolish old, yeast, and enzymes that cause poor while formulating a vacuum seal for long-term storing.
Thus these are few of the things which one can do to store food for longer duration.