The reason foods perish easily is due to the high water content in them. This attracts bacteria, yeasts and mold. The enzyme and oxygen present in the food attracts microorganisms which multiply on the surface of the food. If you are a novice, then it is important that you read as much as you can on preserving foods through canning before you make the attempt. Here are a few valuable tips to help you get started.
Preserve foods by canning them correctly
It is important to ensure that the food you plan to can is fresh. Wash them thoroughly and leave to dry. You may have to peel some of the fresh foods. Given below are tips on how to attempt hot packing of foods, how to add acids to foods, how to use the jars and process them in a pressure canner or in boiling water keeping a sharp eye on the time.
The acidity of the food will help you decide whether to can the foods in a pressure canner or using the boiling-water method. Most foods such as fruits have a natural acid content. Meats, fish and poultry have pH values that are higher than 4.6 and these are considered low-acid foods. Milk and fresh vegetables can also be classified under this section. Figs and tomatoes have pH values higher than 4.6. These can be preserved by processing them in a boiling-water canner to lower their pH level to 4.6 with citric acid or lemon juice.
When you use the pressure canner method you are sure that the botulinum spores are destroyed as the foods are sterilized at temperatures ranging from 240 to 250 degrees F. The water bath canning is a simple method that you can use to can jellies, jams, pickles and whole tomatoes. You can also pickle berries, tomatoes or cucumbers in a vinegar solution. The jars are filled with the berries or tomatoes and vinegar and they are covered with lids and boiled in a pan of water. This forces the air out of the container and creates a vacuum in an environment where bacterial cannot survive.
Can food to maintain flavor and color
Oxygen should be removed from the jars as well as food tissues and the food enzymes should be destroyed as fast as possible. The foods that require canning should not have bruises and should be very fresh. Soak the cut fruits in a solution of ascorbic acid and water. Ascorbic acid can be purchased in a powder form or you can use 500 milligram Vitamin-C tablets for the solution. The hot pack method should be used to prevent discoloration especially when canning grapes, cherries, potatoes or mushrooms. Foods are boiled for 3 to 5 minutes before pouring them into the jars.
Foods that are not heated before canning are filled in jars and sufficient hot liquid is poured to cover the vegetables. Fill the fruits into jars making sure that you leave the headspace suggested in the recipes. The screw bands should be secured firmly. The jars should be stored in a cool place. The space that is not filled just below the lid is referred to as the “headspace.” Check the recipes to know how much headspace should be left for fruits, jams, jellies and vegetables. There is more expansion with air when you heat it at high temperatures than with food.
All about fermentation
Zymology is the study of fermentation. Foods have been fermented from time immemorial by our ancestors as part of their preservation techniques. Foods that are fermented properly have high nutritional value and are digestible as well as flavorful. Pickling foods is a product of fermentation though vinegar does not make the foods ferment. Yeast is used to ferment and raise bread. When you control fermentation good bacteria is encouraged and bad microbes are destroyed.
The foods undergo a biochemical change which aids in increasing the nutritional values. Nowadays people are becoming aware of the advantages of probiotic supplements for fighting many types of cancers and diseases. Yoghurt is made with a little starter culture that contains this good bacteria and it proves beneficial to people in many ways.
Various methods of drying foods
Drying is another method that has been used for preserving foods. The moisture from the foods is removed before storing and this type of preservation works is convenient. Nowadays dehydrators are available for drying foods, nuts and seeds and meats any part of the year. These types of foods provide excellent sources of protein and energy.
Foods have to dried at roughly 140 degrees F. Meats and poultry require a higher temperature of 160 to 165 degree F for starting the drying process. Consistent temperature is important when using the dehydrator to prevent food from cooking rather than drying. Drying should be down slowly and the temperature should remain constant. Low humidity is another plus factor for drying foods correctly.
Foods can also be dried in the oven or in the sun. If the humidity is below 60 percent, foods such as raisins and grapes can be dried outdoors. Never leave foods out in the night as the night air will introduce moisture again into the fruits.
How to dry herbs
Herbs should be left to dry naturally in an area that is well ventilated and not in the sun or they will lose both their color as well as flavor. Pluck the herbs early morning and ensure that you do not bruise the leaves. Rinse them gently in cool water and shake off excess moisture.
Herbs such as rosemary, thyme, sage and parsley should be hung and air dried after tying them in small bundles. Oregano, basil and mints have higher content of moisture and should be dried quickly. The best way to dry them out quickly is to suspend small bunches of herbs in a paper bag that has many holes punched and with the help of a rubber band close the top. Air currents should ideally circulate through the holes in the bag.
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