Since the dawn of civilization, people have searched for the best ways to keep fresh food edible and healthful for as long as possible. Although the invention of the refrigerator drastically changed the game, some of the most common methods of food preservation date back much before that appliance or even electricity.
There are plenty of reasons home chefs want to have an arsenal of preservation techniques at their disposal. Bumper crops from home gardens, farmers’ markets or even sales all need to be preserved to enjoy in later seasons. People who harvest or butcher their own meats also have a variety of preservation methods from which to choose. Even though it might sound daunting, there are plenty of simple ways to store food safely.
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1. Cellaring
Using a temperature- and light-controlled environment to preserve foods is a method people have employed for centuries and continue to use today. Any type of cool, dark environment such as a cellar or basement can preserve many kinds of vegetables, cured meats, fine wines and home canned goods. Vegetables such as potatoes, apples, onions and carrots are traditionally stored in root cellars.
Using a temperature- and light-controlled environment to preserve foods is a method people have employed for centuries and continue to use today. Any type of cool, dark environment such as a cellar or basement can preserve many kinds of vegetables, cured meats, fine wines and home canned goods. Vegetables such as potatoes, apples, onions and carrots are traditionally stored in root cellars.
2. Freezing
Freezing food it extend its life is so common that the recommended “freeze by” date is often printed on the packages of meat products. Many foods can be safely frozen such as meats, seafood, baked goods and fruit. To protect food in a freezer, it is important the package is airtight. Wrapping meats and seafood in a layer of plastic wrap before wrapping them in aluminum foil or a freezer bag helps ensure no air is trapped with the food, which can shorten its life.
Freezing food it extend its life is so common that the recommended “freeze by” date is often printed on the packages of meat products. Many foods can be safely frozen such as meats, seafood, baked goods and fruit. To protect food in a freezer, it is important the package is airtight. Wrapping meats and seafood in a layer of plastic wrap before wrapping them in aluminum foil or a freezer bag helps ensure no air is trapped with the food, which can shorten its life.
3. Sugar
In airtight and watertight circumstances, sugar can prevent the growth of bacteria. Sugar is most often used as a preservative with fruits, as well as in jellying. The two most prevalent methods of using sugar are as a syrup and as crystals. The syrup acts as a preservative for canned fruits such as peaches, for example. Sugar crystals are employed for foods such as crystallized ginger or candied citrus peels.
In airtight and watertight circumstances, sugar can prevent the growth of bacteria. Sugar is most often used as a preservative with fruits, as well as in jellying. The two most prevalent methods of using sugar are as a syrup and as crystals. The syrup acts as a preservative for canned fruits such as peaches, for example. Sugar crystals are employed for foods such as crystallized ginger or candied citrus peels.
4. Vacuum sealing
By creating a vacuum in a container, no bacteria can grow because of the lack of oxygen. Relatively inexpensive (generally $50 to $150), vacuum sealers render dried fruits and nuts shelf stable for storage. Some people use vacuum sealers to create the airtight seal desired before freezing meat and seafood.
By creating a vacuum in a container, no bacteria can grow because of the lack of oxygen. Relatively inexpensive (generally $50 to $150), vacuum sealers render dried fruits and nuts shelf stable for storage. Some people use vacuum sealers to create the airtight seal desired before freezing meat and seafood.
5. Jellying
Cooking down fruits and some vegetables to form a gel constitutes jelly and jam making. Sugar prevents bacteria growth and is added to the fruit, along with pectin to solidify the cooked-down fruit. Fruit preserves, jellies, jams and marmalades are all examples of this method. It is an effective way to extend summer’s bounty into the winter.
Cooking down fruits and some vegetables to form a gel constitutes jelly and jam making. Sugar prevents bacteria growth and is added to the fruit, along with pectin to solidify the cooked-down fruit. Fruit preserves, jellies, jams and marmalades are all examples of this method. It is an effective way to extend summer’s bounty into the winter.
6. Fermenting
Fermentation is the process that encourages “good” bacteria to grow, thereby preventing the growth of the “bad” bacteria. Many types of food are consumed in fermented forms, such as vegetables (sauerkraut), dairy (yogurt), baked goods (sourdough bread) and of course beer and wine. The fermentation process extends the life of otherwise short-lived foods and transforms them. Because of the presence of the good bacteria, fermented foods are enjoying popularity as a health trend.
Fermentation is the process that encourages “good” bacteria to grow, thereby preventing the growth of the “bad” bacteria. Many types of food are consumed in fermented forms, such as vegetables (sauerkraut), dairy (yogurt), baked goods (sourdough bread) and of course beer and wine. The fermentation process extends the life of otherwise short-lived foods and transforms them. Because of the presence of the good bacteria, fermented foods are enjoying popularity as a health trend.
7. Pickling
Pickling and/or brining is a preservation method that incorporates a saltwater or vinegar mixture to extend the life of the food. Many foods can be pickled, but the most common are vegetables, eggs and seafood. The pickling process itself is very simple, but to render the product shelf stable, another preservation method must also be employed and a common next step is canning.
Pickling and/or brining is a preservation method that incorporates a saltwater or vinegar mixture to extend the life of the food. Many foods can be pickled, but the most common are vegetables, eggs and seafood. The pickling process itself is very simple, but to render the product shelf stable, another preservation method must also be employed and a common next step is canning.
8. Canning
Canning (or jarring) is the method of using heat and/or pressure to cook off the bacteria from a food and preserve it in sterilized jars. Though the process is relatively simple, there are a few rules that must be followed to prevent the growth of bacteria or the spoiling of the food. The time needed in the canning bath depends on the acidity of the food and the altitude at which the canning is being done. For those rules, the Food and Drug Administration and the US Department of Agriculture publish guidelines for home-processed canning.
Canning (or jarring) is the method of using heat and/or pressure to cook off the bacteria from a food and preserve it in sterilized jars. Though the process is relatively simple, there are a few rules that must be followed to prevent the growth of bacteria or the spoiling of the food. The time needed in the canning bath depends on the acidity of the food and the altitude at which the canning is being done. For those rules, the Food and Drug Administration and the US Department of Agriculture publish guidelines for home-processed canning.
9. Drying
Dehydrating food is a very common and very old preservation technique. It can be used with many types of foods such as fruits, vegetables, grains, legumes, meats and seafood. Some foods can be dried simply in an oven and some techniques require special equipment. Dried foods can then be used with a vacuum sealer to further increase its longevity.
Dehydrating food is a very common and very old preservation technique. It can be used with many types of foods such as fruits, vegetables, grains, legumes, meats and seafood. Some foods can be dried simply in an oven and some techniques require special equipment. Dried foods can then be used with a vacuum sealer to further increase its longevity.
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10. Curing
A traditional preservation technique for meats and seafood is the curing process. Salt and nitrates are added to the meat to reduce the amount of bacteria as well as the amount of moisture. Like sugar, salt also inhibits the growth of bacteria and is therefore a common additive to preserve food. Bacon, pepperoni and dried sausages are all examples of cured meats.
A traditional preservation technique for meats and seafood is the curing process. Salt and nitrates are added to the meat to reduce the amount of bacteria as well as the amount of moisture. Like sugar, salt also inhibits the growth of bacteria and is therefore a common additive to preserve food. Bacon, pepperoni and dried sausages are all examples of cured meats.