Food preservation methods

IN THIS article, we will learn about food preservation – particularly canning, freezing, pickling and drying, which is part of the Home Economics component of Technology and Livelihood Education (TLE) subject in school.

Food preservation is to prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Knowing how to preserve food has been essential throughout our history as humans. Consider that before the advent of refrigeration, which was originally devised in the 18th century, but was not perfected and widespread until the 20th century, most of civilizations had to make do without refrigeration and freezing.

Many of these techniques are still in place today and are used for preserving the bounty of produce during the summer months. Below are the most common ways of preserving food.

Drying is one and the oldest of methods known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook.