Food preservation techniques of Home Food Storage

We talk about the techniques of food preservation. We will use the following techniques in this article.

OR PRESSURE CANNING INDUSTRY
or water CANNING INDUSTRY
salt
Smoking or
OR DRY

PRESSURE CANNING INDUSTRY
The use of the method of pressure canning, you need a Pressure Canner. Use only clean mason jars to ensure that no cuts or cracks in the rim of the vessels. Before using the pressure Canner, tap inspect the safety valve and circles. They tested the gaugeannually according to the manufacturer's instructions. If Canner lid or has been dropped, why not use the cracks that may not be visible when under pressure and could explode. Use the Pressure Canner instructions.

Water bath canning and preserving
water bath canning method is used to, high acid foods such as pickles, fruits, jams and tomatoes. The fruit must be peeled, pitted and sliced or blocks that are life-size. They can be treated to preventdarkening with ascorbic acid or by soaking for several minutes in a solution of two tablespoons each of vinegar and salt in a liter of water. Jams are made from crushed fruit and sweetener. foods in brine, except cucumbers are boiled, then heated briefly in a solution of vinegar or herbs that may contain a sweetener. Tomatoes are peeled and then cut in half. The easiest way to do is to pour boiling water over the tomatoes and then the skins slip off easily. Tomatoes are acid freebut a teaspoon of salt should be added to each dish.

Salts
dry storage is different salts for the treatment of meat. First of all, steam or boil the vegetables for ten minutes, four cups of food mixed with a cup of salt. Then pack in coconut or container and cover with gauze. Brine will form within 4 hours. Store in a cool place and should be finished in 3 to 5 weeks. Scrape off the foam that may form on top.

SMOKING
Smoking hot, 10 degrees or aboveused to prepare food for immediate rather than long-term preservation. smoking cold, making the food in 70 to 120 degrees, the smoke is used for the preparation of storage. The food is dried and cured in the process. They must then be stored in a cool, dry place. Therefore, food quality smoked should be taught. You can buy smoking or learn how to make your smoker in home building.

DRYING
Drying is one of the simplest methods of food preservation. All vegetables are blanched inboiling water or in the trunk for 3 or 7 minutes to prevent changes in enzymes in the food after it has dried virus. Fruit should be halved or sliced, then treated with citric acid to prevent darkening. You can also enjoy fruit for 10 minutes in a quart of cold water with a tablespoon of salt and vinegar to avoid a blackout.

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