Description:
Storing food at low temperatures
Uses: Ideal
for perishable items like dairy, meat, fruits, and vegetables.
Benefits: Slows
down bacterial growth and maintains food freshness for several days to weeks
Freezing:
Description:
Freezing food at temperatures below 00 C to halt bacterial growth.
Uses: Meats,
vegetables, fruits, and prepared meals.
Benefits:
Keeps food preserved for months, prevents spoilage, and retains nutritional
value.
Canning:
Description:
Food is heated to kill bacteria, then sealed in airtight containers,
Uses: Vegetables,
fruits, soups, sauces, and jams.
Benefits:
Shelf-stable for years and does not require refrigeration.
Drying/Dehydration:
Description:
Removes moisture from food to inhibit bacterial growth.
Uses:
Fruits, vegetables, meats (jerky), and herbs.
Benefits: Lightweight,
long shelf life, and doesn’t require refrigeration.
Salting
and Curing:
Description: Salt is used to draw moisture from food and
inhibit bacterial growth.
Uses: Meats like ham, bacon, and fish.
Benefits: Preserves flavor and
prevents spoilage for long periods.
Fermentation:
Description: The natural process of converting carbohydrates
to alcohol or organic acids using microorganism.
Uses: Foods like sauerkraut, kimchi,
yogurt, and pickles.
Benefits: Enhances flavor, produces
beneficial probiotics, and preserves food.
Vacuum
Sealing:
Description: Removes air from food packaging to reduce
oxidation and spoilage.
Uses: Meats, cheeses, and bulk foods.
Benefits: Extends freshness and
prevents freezer burn.
Pickling:
Description: Preserving food in an acidic solution, such as
vinegar, or in saltwater brine.
Uses: Vegetables, eggs, and fish.
Benefits: Long shelf life with added
tangy flavor.
Sugaring:
Description:
Coating food in sugar or submerging it in sugary syrups to inhibit microbial
growth.
Uses: Preserves
fruits like jams, jellies, and candied fruits.
Benefits:
Long-lasting and enhances sweetness.
Root
Cellaring:
Description:
Storing food in cool, dark, and humid environments without refrigeration.
Uses: Root
vegetables, onions, garlic, and apples.