Ways of Keeping Food Fresh

After these holidays, summer season in our country will come, and next is the rainy days again. Be prepare by preserving foods like this.

Here are some tips as to how we can naturally keep our food fresh and preserve them for the rainy days.

1. Sugar-- This method is mainly used for candied fruits and vegetables, jams, jellies, candied nuts, marmalades and sauces, bringing out a more concentrated flavor. Another good advantage is that bacteria does not grow in sugar.
2. Pickling-- It is the process of submerging your food in acid, particularly vinegar, for a long period of time. Since bacteria doesn't thrive in acid, thus gives us this benefit. Pickling can be done with vegetables such as cucumbers or green papayas, since they are kept and crunchy. Consider the 1, 2, 3 approach- combine 1 part sugar, 2 parts vinegar and 3 parts water and let simmer. Pour into your choice of vegetable and keep for a few days before consuming. My mother did this when we were young, she used "kamias". It's yummy.
3. Freezing-- This is by far the most common and widely used method. You can freeze almost anything. Freezing also doesn't change the taste and texture of the food, as long as it is properly handled. Freezing can be done in meats, breads and seafood. Wrap items in portions based on your requirements to prevent freeze-thawing.
4. Salting-- This method also goes in tandem with drying, especially for fish and other seafood. Salting has been done for centuries and the use of salt removes the moisture from the food thus reducing bacterial growth. This method however will still require refrigeration. Salting allows your food to last for a very long time.
5. Bottling and Canning-- There are two types of methods; Boiling water canning and pressure canning. Boiling water canning is the most basic method because you simply place the canned/bottled food product in a pan submerged in water, then allow it to boil continuously. Pressure canning, on the other hand, is the most used method but requires a pressure canner. This equipment allows you to heat food submerged in water to temperatures of 24 degrees-25 degrees to kill bacteria such as botulinum spores. The cans will be cooked under pressure, killing and reducing bacterial growth. Examples of such products are corned beef, sausages, luncheon meats, pork and beans, home made mushrooms, etc. Canned goods are best store in dry dark places that are relatively cool. This helps preserve vitamins and taste and minimizes spoilage. Avoid opening and consuming canned items that have bumps on dent on the can as this may be a result of spoilage snd bacterial growth.