Home Food Preservation || Food Marketing and Technology

 Rich fruits and vegetables from lush gardens, or bulk shopping at farmers' markets, can leave the chef thinking about how to extend supplies to the kitchen. By learning how to store food by industry-graded Food processing and preservation techniques safely at home, you can enjoy the benefits of a good harvest of fruits and peppers in a large pot while you're eating at the last minute in your pantry or freezer. If you want to enjoy market produce all year round, storing food at home is a healthy and affordable option. Enjoy the blessings of summer deep in winter, such as berry jam, pickled peppers, and grilled cherries, using the storage methods below.

How to preserve food at home?

Cold storage. Refrigerating food is the easiest way to store food. It occurs in cool and dark places such as refrigerators, basements, basements without heating, and pantries. Refrigeration preserves food by slowing the growth of microorganisms that lead to food spoilage. Before the invention of the refrigerator, refrigeration for storing food was common in basements and freezers. The ideal foods for root cellar storage are potatoes, sweet potatoes, onions, garlic, apples, cabbage,  beets, turnips, and carrots.

 

Food drying. Food processing and preservation in industries commonly use this technique. Drying food removes water and suppresses the growth of bacteria, yeast, and mold. Dehydration has long been done by prehistoric people drying their seeds in the sun. Electric dehydrators, ovens, and freeze-drying speed up processes traditionally done in the sun and air. Foods that are good at dehydration are fruits, vegetables, legumes, spices, meat, and fish.

 

Canned. Water bath. In the 18th century, a French chef named Nicolas Appert, known as the "father of canning," invented the packaging, heating, and sealing techniques that are still used in food. In this process, food is bottled and heated to high temperatures to destroy microorganisms that spoil the food. During the heating process, the air is pushed out of the jar and a vacuum seal is formed as the can cool. Storage in a  boiling water bath is ideal for highly acidic foods such as fruits, fruit juices, pickles, salsa, chutney, vinegar, and seasonings. Canned water baths require longer low-temperature cooking times to destroy mold, yeast, and spoilage-causing enzymes while creating a vacuum seal for long-term storage.

 

 

For more articles on food Marketing, agrotech, and technology related to the Indian food industry, check out FMTmagazine. FMT Magazine is an edition of the German publication. It is a comprehensive food and beverage magazine that connects the buyers and the sellers through content that is of international quality. The magazine over the entire spectrum of the food industry including content on policies. FMT Magazine stands for Food Marketing & Technology Magazine. The magazine carries articles on ingredients, processing, packaging, food safety, and marketing, along with interviews with top personalities in the Indian food industry. It also has periodical FMT issues that have engaged articles in Food Marketing and Technology sectors. Check Out FMTmagazine for more!