To discover new ways to preserve your foods could never be easier, with the steps provided in this article you will thank me later.
Why You Should Preserve Your Foods:
There are a good number of reasons why you should preserve your foods as you’re about to find out.
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint when compared to modern methods.
Here I will just give you a few steps, as you know, most times the environment you are domiciled plays a major role in what we do and that includes the way to preserve our foods. Consider this a point to act upon if you’re where it can be possible for you to follow these new ways on how you can preserve your foods.
Discover New Ways To Preserve Your Foods:
Freezing helps prevent food from spoiling before we’re ready to eat it. Several tricks and tips you can improve your freezer strategies.
Many foods freeze well, but a few—such as lettuce, cream sauces and whole eggs in shells—really just don’t. Obviously, it’s helpful to know the difference.
Some foods, such as blueberries, can be frozen as is; others, such as greens, must be blanched first.
Blanching is a cooking process in which foods, usually a vegetable or fruit, are scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
(Blanching foods helps reduce quality loss over time.)
To blanch, bring a pot of water to boil, dunk food for a brief time, then pat the food dry and freeze in freezer-proof containers. To make efficient use of freezer space, try freezing liquids such as soups in baggies laid flat on a baking sheet.
Once frozen, they can be stacked neatly elsewhere in the freezer. You can also fill ice cube trays with sauces such as pesto and then pour the cubes, ready for single-serving uses, into a freezer container.
Berries: You can extend their life by washing them in 1 cup of vinegar and 3 cups of water before you put them in the fridge – this kills the mould spores and bacteria that turn them fuzzy. Just be sure to dry them thoroughly before storing them.
Tomatoes: To make the most of your tomatoes, keep them on a counter to allow them to ripen to their full potential. Note that, other veggies that shouldn’t live in the fridge include potatoes and onions, although they should be stored in a cool dark place rather than within the sun’s reach.
Let’s Back up a little and make this more comprehensive…
The process of fermentation to preserve and store foods has been practised for thousands of years. Fermenting involves a process called Lacto-fermentation, which converts a food’s sugars into lactic acid, a natural preservative that inhibits the growth of harmful bacteria.
Beyond preservation advantages, Lacto-fermentation increases the vitamin and enzyme levels and digestibility of the fermented food.
Almost any vegetable can be fermented, either singularly or in a mix of many different kinds, along with herbs and spices.
According to Sandor Katz, a renowned expert on and promoter of fermented foods, “There is no fermented food that anyone with a dedication to learning couldn’t figure out how to make.
His Wild Fermentation Portal provides a range of fermentation resources and links including books, podcasts, and fermentation support forums.
I want to believe you’re already discovering the new ways to preserve your foods with these few tips I have provided… “I urge you to continue reading…”
One of the easiest known practices of ways to preserve your foods is drying, drying refers to dehydrating food to remove the moisture that bacteria, yeasts, and moulds need to grow.
It can be used for most types of foods including meats, fruits, and vegetables. Air-drying is a simple method to preserve herbs and spices by bunching and hanging them in a well-ventilated, dry, and dark place. This can also be achieved with a conventional oven or an electric dehydrator.
The Home Preserving Bible website has an Introduction to the Drying Food Preservation Method that provides basic steps for oven-drying foods and information on electric food dehydrators.
Infusing vinegar with summer fruits is an easy way to bring fresh flavours into salads, marinades, and cocktails when the fruits themselves have gone out of season. Almost any fruit and even some flowers can be infused into vinegar. Its high acidity level breaks down the fruit and extracts the aromas and flavours into the vinegar.
Similarly, placing herbs in oil infuses the herb’s flavour into the oil, which can be used to finish a variety of foods including salads, roasted vegetables, or braised meats.
The University of Georgia has compiled a flavoured vinegar guide outlining the preserving process and popular flavourings and recipes.
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization.
It was invented by the French confectioner Nicolas Appert. By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of preservation, it wasn’t understood until 1864 when Louis Pasteur found the relationship between microorganisms, food spoilage, and illness.
Foods have varying degrees of natural protection against spoilage and may require that the final step occurs in a pressure cooker.
High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal vegetables such as carrots require longer boiling and addition of other acidic elements.
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can cause gas production and the can may swell or burst.
However, there have been examples of poor manufacture (under-processing) and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death.
This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, however. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating.
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As we come to the conclusion of the new ways to preserve your foods you should know that there are many other methods of preserving your foods without damaging the healthy nutrients which are the main benefits of the foods which I may have not listed among the options I had provided above, Nevertheless, as you consider the options I provided, you can as well click here to discover more new ways to preserve your foods.