9.7 From Plate to Planet
backA step-by-step guide to food preservation methods:
Canning:
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- | Step 1: Wash and prep your fruits, veggies, or sauces.
Step 2: Heat the food and pack it into clean jars. Step 3: Seal jars with lids and process them in boiling water or a pressure canner to kill any bacteria. Step 4: Let jars cool, then check seals before storing. |
Drying/Dehydrating:
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- | Step 1: Slice foods like fruit or vegetables into thin, even pieces.
Step 2: Spread them out on drying racks or trays. Step 3: Dry foods in the sun, in an oven on low heat, or in a dehydrator until all moisture is removed. |
Fermentation:
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- | Step 1: Cut or shred the vegetables or prepare your chosen food.
Step 2: Add salt to create a salty brine. Step 3: Place the food in a jar, cover it, and let it sit at room temperature. Over time, natural bacteria ferment the food, creating lactic acid that preserves it. |
Pickling:
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- | Step 1: Prepare vegetables or fruits, usually cutting them into smaller pieces.
Step 2: Boil vinegar or make a saltwater brine. Step 3: Place the food in jars, pour the brine over it, and seal the jars tightly. |
Salting/Curing:
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- | Step 1: Rub salt (and sometimes sugar or spices) all over meats or fish.
Step 2: Let it sit for a while to draw out moisture. Step 3: Store in a cool, dry place or refrigerate until the salt has cured the food. |
Each method has its own way of stopping bacteria growth, making food last longer and saving it for later.