THE BEST WAY TO PRESERVE FOODS!
WHY FOOD PRESERVE?
The ultimate goal of food preservation is to prevent food from spoiling before consumption. Food preservation is essential because it extends the length of time during which the food is nutritionally viable and safe to eat.
TYPES OF FOOD PRESERVE
Salt and vinegar are great pickling agents that both preserve food and kill bacteria. The acid in vinegar stops food from spoiling.
Freezing is the most common form of long-term food preservation and freezing is the simplest way to save produce.
Drying methods include air drying, oven drying. Food you are drying should be just ready to eat. In ancient times, people used the sun, wind, and smoking techniques to naturally dry their food.
In canning, the food is boiled in a can or jar to kill all the bacteria, and then sealed to prevent any new bacteria from getting in.
There are two home canning methods:
- water bath canning - Water bath canning is a shorter, lower-temperature canning process that is ideal for high-acid foods such as fruit, jams and jellies, chutneys, pickles, and relishes.
- pressure canning - Pressure canning is a method for preserving meats, poultry, vegetables, chili, fish, and other low-acid foods such as soups, stews, and stocks.
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