Slowing down the activity of microorganisms and enzymes or to abolish them altogether is the basic aim of preserving food items. They cannot survive in acidic or dry conditions; also includes sugar and salt, in high temperatures and in alcohol. A preserve always tends to apply different techniques; for an example – Jams cartel heat with a high concentration of sugar.
Now, since you already know the importance of preservation, you also need to focus on the different types of preservation techniques –
The colder is the food, the slower and lesser is the rate of deterioration. Bacterial actions can be diminished with refrigeration, while freezing can stop it altogether. With this, enzyme activity is the first thing that is completely slowed down. Firstly, the vegetables should be blanched in boiling to destroy microorganisms and enzymes. Apart from this, herbs can be mixed with oil and fruits should be spread with sugar to restrain the enzyme activity while it is frozen.
The enzyme activity and almost all microorganisms can be destroyed by boiling or blanching food at high temperatures. It easy to destroy microorganisms by heat if the food is acidic by nature such as fruits. All the boiled preserves should be packed in airless conditions, for an example airtight jars to extend their shelf life.
- Remove moisture
Microorganisms usually grow in moisture and die off in extreme dry conditions. By using warm air or oven, food can be dried; also sealing it in a concentrated solution of salt or sugar, helps in drawing out moisture by osmosis. Apart from these, use of strong concentrations and excluding air can also assist in preserving food effectively.
You need to preserve your food well because at the end of the day, there’s no sincerer love than the love of food.