Transcript Preserving Food

Preserving Food
Nate Holmy
Ways to do it
• Canning
• Freezing
• Drying
Canning
• When you can food you use vinegar as
your main preservative. Vinegar is very
acidic and it is able to pickle items. This
causes a bitter taste but also makes the
food last longer. It is a solvent because
there is more vinegar than water. A great
example of this is pickles
Canning continued
• You put the can under high heat to make a
air tight seal ( seal happens when it cools )
• Air carries bacteria and when you can
something you keep it at standard temp
• Any air can put bacteria into food which
loves to grown in a can and can make you
sick
Freezing
• You have a freezer
• The faster you put food into the freezer
and the colder your freezer the quicker it
will freeze. You want your food to freeze
quickly because crystals that are small will
form through out the entire meat this
makes a equal thawing and less freezer
burn. Taste will still be of high quality.
Liquid nitrogen
• Freezes food the quickest and is the best
form of freezing food. It has the smallest
ice crystals that form
Drying
• It is the oldest form
• It is also the most natural
• You need a dry climate to prevent moisture
to go in with the food
• Moisture lets bacteria grow which makes
you sick
• You can put it into your oven at 170 F or
you can hang it out on a dry hot day
Drying continued
• Chemical process
• Moisture evaporates and leaves the fruit
• Sugar then condenses and when cools
forms crystals.
• Food tastes sweeter because of the sugar
concentration is now much higher.
• Water left changing the solution. Same
amount of sugar but less water = more
sweet
Importance
• When back packing food needs to be
persevered because you are in all different
climate of hot and cold
• Food being persevered can help you in a
emergency and you will be able to eat and
not worry about getting sick if you
preserve food correctly.
• Eat all food with in 2 years of preserving it.