When you are lost and are trying to survive, this simple and essential guide to improvised cooking will help you live.
After all my articles on canning, I am sure that there are some readers who feel that they would like to actually try this “back to traditional type food preservation”. These individuals fully realize that those principles will offer the most to the consumer in the way of controlled food ingredients and the ability to control how your food is made. With this said I would like to introduce several basic tips which will help you towards getting started in canning and preserving your vegetables and fruits.
In the last few articles we have discussed the bare basics of food preservation and it is now time to engage in some serious canning processes. Let’s pretend that we are now standing in the kitchen and glancing at some pretty good-looking vegetables that have been previously picked from our garden. It would be a serious mistake to let all this good food go to waste so our goal will be to can each and every one of them.
In the past foods were buried in earth or sand or covered with oil to keep out air. Now, they are vacuum-packed or sealed under wax. Chemical preservatives and antibiotics have been developed that slow spoilage for restricted use.
Food preservation are classified as physical methods and chemical methods.
Why is it said that eating reheated cooked food and taking left over/ preserved food are not good for health?
Details the reasons why we should preserve food.
Food preservation is very important for people who care about their food to be served. Also, restaurants followed the systematic way of storing foods especially freezing. For example; Doughnuts: If frozen, the shelf life will be two months. How to freeze: pack in poly bags, remove as much air as possible.