Since time immemorial, humans have been employing various techniques to prolong the shelf life of their food to stabilize its supply.
Although some of these ways are fairly new, many date back to the old times. While the processes may have been refined and mechanisms better understood by many people, the basic concepts are still the same today. The following are some of the safest, most common methods to preserve food at home in a detailed schedule.
Keeping your food at subzero or zero degrees temperature can preserve freshness and prevent spoilage. Most foods like vegetables, fruits, dairy, meats, and prepared foods may be frozen.
This process involves heating and sealing food in jars or cans, as a type of sterilization or pasteurization to kill or weaken bacteria. Canning has existed since early 19th century to preserve many kinds of foods, including vegetables, fruits, meats and sea food.
Dehydration or drying is the removal of moisture from foods, normally through the application of air circulation and heat to induce evaporation so there’s inadequate moisture to aid microbial activity. Dehydration can be done on most foods, including meats, vegetables, fruits, sea food, legumes, grains, and nuts.
This involves adding salt to food to kill bacteria. The salt can be added in dry form directly or in a liquid solution (known as brining). If you add salt directly, it’ll dry your food. In this process, a small quantity of salt is applied on meat to deter the formation of bacteria. body beast review
Smoking is another method of food preservation that has been in existence for much of our history. Although smoke is an antioxidant and antimicrobial, it’s usually used with other preservation methods, such as curing and drying. The most common foods smoked include meat and fish, but smoking is also for flavoring cheese, vegetables, tea, spices, whisky, beer etc.
This process involves soaking food in any antimicrobial solution—usually brine (salt solution), alcohol, oil, vinegar, or in its own liquid of preservation, for instance fermentation pickling. Pickling is often used alongside another method of preservation, such as canning.
This process involves adding more “good” bacteria to check “bad” bacteria that normally cause food spoilage. A broad range of foods may be fermented, such as vegetables, fruits, grains, legumes, eggs, dairy, and meats. Fermentation may be done at home and doesn’t require any special tools and equipment.
Not only does this method preserve food, it also makes food taste better. Acidification can be done on carrots, leeks, turnips, kale, beets, peppers, cauliflower, green beans, zucchini, asparagus as well as many other foods. You can use any vinegar flavor and flavors like apple cider, champagne, and balsamic give food a great taste.