- "Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats." - "This slows down the decomposition and rancidification process."
Methods for preserving and extending the shelf life of fresh ingredients.
Food safety: Understanding the risks associated with food preservation and how to avoid them.
Food preservation methods: Learning about various preservation methods including canning, freezing, dehydrating, pickling, fermentation, smoking, and curing.
Seasonal cooking: Understanding the importance of cooking with seasonal produce for optimal taste and nutrition.
Kitchen equipment: Identifying the necessary tools and equipment required for food preservation.
Sustainable cooking practices: Exploring ways to reduce food waste and decrease your overall carbon footprint.
Food storage: Understanding proper storage techniques, including temperature, humidity and lighting.
Food packaging: Exploring packaging options for preserved foods.
Recipe development: Developing or adapting recipes to best preserve seasonal produce.
Historical preservation techniques: Exploring traditional methods to better understand modern preservation techniques.
Food preservation and food allergies: Understanding the impact of food preservation methods on allergies.
Wildcrafting: Exploring use of edibles from wild plants.
Herbs: Different types of herbs used for preserving.
Fermented Drinks: The process of making fermented drinks such as Kombucha, Herbal Soda.
Low Sugar preservation: Exploring techniques to use less or no sugar while preserving.
Drying: Exploring dehydration as a preservation method.
Insects: Exploring techniques to protect preserved foods from insects.
Pickling: Understanding more about pH, salt, vinegar, and how it all comes together in pickling.
Canning: Understanding the difference between acid and nonacidic preserving and how to safely can products in jars.
HACCP (Hazard Analysis and Critical Control Points): The planning process behind food preservation to meet food-safety standards.
Home Economics: Learning about food preservation but for use in household economics.
Canning: Food is preserved in airtight jars through heat processing to kill bacteria and prevent spoilage.
Freezing: Food is frozen at low temperatures to prevent the growth of microorganisms and slow down the oxidation process.
Drying: Water is removed from the food to prevent bacterial growth and spoilage.
Smoking: Food is flavored and preserved by exposing it to smoke from burning wood or other materials.
Fermentation: Food is preserved by allowing beneficial bacteria to consume sugars and produce lactic acid or alcohol, which inhibits the growth of harmful bacteria.
Pickling: Food is preserved by soaking it in vinegar or brine, which creates an acidic environment that prevents bacterial growth.
Salting: Food is preserved by coating it in salt, which draws out moisture and inhibits bacterial growth.
Pasteurization: Food is heated to a specific temperature and then rapidly cooled to kill bacteria and extend shelf life.
Vacuum sealing: Food is sealed in airtight bags or containers and air is removed to prevent oxidation and bacterial growth.
High-pressure processing: Food is subjected to high pressure to kill bacteria and extend shelf life without the use of heat.
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems." - "Improve food security and nutrition and contribute towards environmental sustainability."
- "Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation."
- "Preserving fruit by turning it into jam, for example, involves boiling, sugaring, and sealing within an airtight jar."
- "Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods."
- "Some methods of food preservation are known to create carcinogens." - "In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—as 'carcinogenic to humans'."
- "By preserving food, food waste can be reduced, which is an important way to... contribute towards environmental sustainability."
- "Improve food security and nutrition."
- "Preserving fruit by turning it into jam... involves boiling, sugaring, and sealing within an airtight jar."
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs."
- "Make food more resistant to microorganism growth and slow the oxidation of fats." - "Slow down the decomposition and rancidification process." - "Inhibit visual deterioration."
- "Boiling (to reduce the fruit's moisture content and to kill bacteria, etc.)"
- "Sugaring (to prevent their re-growth)"
- "Sealing within an airtight jar (to prevent recontamination)"
- "Increase the efficiency of food systems."
- "Improve food security and nutrition."
- "Preserving food includes processes that make food more resistant to microorganism growth."
- "Reduce the environmental impact of food production."
- "Some methods of food preservation are known to create carcinogens."
- "Processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—is classified as 'carcinogenic to humans'."