Cooking - Preserving, Why and How

If we wish to keep food from spoiling so that we can eat it safely at some time in the time to come we have to hold it. Preserving food will help store food and protect it from spoilage.

There are many thriving ways to hold food and for some it is quite a hobby. Some population like to dry out the food, which dates back to prehistoric times. Fermenting, brining, salting and smoking are other great ways to hold food. an additional one for real popular recipe of preserving food is preserving food in vacuum-sealed glass jars and this is known as canning. This term can be confusing as there are for real no cans involved just glass jars. These jars are often referred to as Mason jars after the inventive American John Mason who pioneered their design. Unfortunately John Mason let his patent lapse and other entrepreneurs were quick to jump on the band wagon!

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Canning is one of the most trustworthy methods of preservation of foods and it is just the process of establishment foods in airtight jars. Canning was first introduced by a Nicolas Appert in the 19th century at the ask of Napoleon to find a way of preserving food for his troops. It was not long after this that Louis Pasteur proved that food spoilage is caused by microorganisms that are present in air, water and soil. Because of this discovery there were supplementary developments in preserving methods and equipment.

Food preservation is based on uncomplicated principles. The only way to hold food is to operate the enzymes and microorganisms that plainly occur in food and causes them to spoil. This means that any box of preserved food must also be completely sealed so as to preclude the reintroduction of airborne microorganisms and to counteract oxidation.

The actual processing of preserving food arrests spoilage by heating it in a sealed container. The jars need to be sterilized and heated before the food is located in them. The food filled jars then are heated to a temperature enough to destroy spoilage agents. Air remaining in the food and in the space at the top the jar is driven out in the middle of the jar and the special canning jar lid during the heating process.

Once the jar and food begins to cool, the vacuum that has been created inside the jar sucks the lid inward and this is held tightly in place until the jar is opened. There will be no contamination of the food inside the jar unless the seal is broken. The food will declare its flavor for a long time without refrigeration. Preserves can be made without the heat process but food preserved this way has to be kept in the refrigerator and used within a short period.

Preserving food only requires a few basic utensils and using the definite tool will make preserving easier, safer and more successful. Most of the tool most population already have in their kitchens but there are some specially designed reasonable tools that will save time and frustration. Investing in some of these can make the canning touch a more pleasurable on.

Cooking - Preserving, Why and How

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