Food Preservation

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Food Preservation

• By
• Elizabeth Wadey

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8 steps to preventing foodborne illnesses

1. Examine Food
2. Keep HOT foods HOT and COLD foods COLD!!!
3. Cook raw meats, poultry, milk, eggs, and seafoods
   thoroughly.
4. Cover and refrigerate leftovers promptly.
5. Wash hands and work surfaces well.

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8 steps to preventing foodborne illnesses cont..

• 6. Prevent cross-contamination
• 7. Reheat leftovers thoroughly
• 8. Care labels

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IF THE FREEZER STOPS...

• The first day off--try to keep the freezer door
  shut to keep in the cool air!
• The second day off--the food has probably started
  to thaw in which case the food will probably need
  to be discarded!!!
• Salvaging raw foods-- Breads, cookies, cakes, raw
  fruits, fruit pies, freezer jam, fruit juices,
  and foods that ordinarily could be held at room
  temperature for several days are safe to eat.

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How To Preserve Berries

• Spring berries are some of the most flavorful and
  the most colorful fruits. Their season is often
  short, so in which case if you dont have time to
  preserve them as jams, jellies, vinegars, and
  syrups now, just freeze them for later recipes.
• When you are freezing any food, pack it to allow
  10 expansion room.

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To Make Applesauce

• Wash, stem, and quarter apples. Cook until soft
  in a large, heavy saucepan with just enough water
  to prevent scorching. Stir occasionally and add
  more water if needed. If apples stick to the
  bottom, the scorched flavor will travel
  throughout the batch. Press apples and the
  cooking juice through a sieve or food mill to
  remove the seeds and peel.

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Preserving Tomatoes

• Crushed hot pack tomatoes--slip tomato skins by
  dipping in boiling water then plunging into cold
  water. Core and cut into quarters. Put a quart of
  tomatoes into a heavy saucepan and heat while
  crushing with a wooden spoon to press out juice.

http//www.youtube.com/watch?vhw4pnfdJPlIfeature
related
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Canning Corn

• Corn is a low-acid food and must be processed
  using a pressure canner. Boiling water processing
  will give a good seal, but cannot give adequate
  heat treatment for low acid foods so the corn
  would end up sealed in a jar with live bacteria
  that, during storage, could make toxin that would
  cause severe illness if consumed.

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Food Preservation Methods

1. Drying
2. Smoking
3. Refrigeration
4. Freezing
5. Adding Salt or Sugar
6. High Heat processing
7. Canning
8. Chemical Preservatives
9. Ionizing radiation

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Drying

• Advantages
• Produces concentrated form of food
• Inhibits microbial growth autolytic enzymes
• Retains most nutrients

• Disadvantages
• Can cause loss of some nutrients, particularly
  thiamin vitamin C.
• Sulphur dioxide is sometimes added to dried
  fruits to retain vitamin C, but some individuals
  are sensitive to this substance.

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Smoking

• Advantages
• Preserve partly by drying, partly by
  incorporation of substances from smoke.

• Disadvantages
• Eating a lot of smoked foods has been linked with
  some cancers in some parts of the world.

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Refrigeration

• Advantages
• Slows microbial multiplication.
• Slows autolysis by enzymes.

• Disadvantages
• Slow loss of some nutrients with time

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Freezing

• Advantages
• Prevents microbial growth by low temperature
  availibility of water.
• Generally good retention of nutrients.

• Disadvantages
• Blanching of vegetables prior to freezing causes
  loss of some B-Group vitamins and vitamin C.
• Unintended thawing can reduce product quality.

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WEBSITES

• http//healthyeatingclub.com/info/articles/food-pr
  oc/food-pres.htm
• http//www.foodpres.com/
• http//www.youtube.com/watch?vhw4pnfdJPlIfeature
  related