Natural and Simple Food Preservation

If you're single, feeding a family or cooking for the two, be sure that the food you store is safe and adequate for your needs.

Keep some dehydrated, freeze-dried and frozen foods on hand. Keep canned good (store bought or home canned) on hand.  

Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Maintaining or creating nutritional value, texture and flavor is important in preserving its value as food.

Preservation usually involves preventing the growth of  bacteria, fungi, and other micro-organisma, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discoloration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.

                            Preservation processes

Salt: Salt has been used as a natural food preservative since ancient times, especially for meat. Salted meat can last for many years.  Adding salt as a preservative is that it dehydrates microbes through the process of osmosis. Therefore, it inhibits the bacteria that cause food spoilage. Salt also protects food from yeasts and molds.

Sugar: Sugar, an organic compound in the form of carbohydrate, has been used as a natural food preservative in many of the food items. Sugar sweetens the food product and inhibits the growth of microorganisms. Sugar acts by drawing out water from the bacteria and other microorganisms, which either kills the bacteria or inhibits their growth.

Vinegar: Even though vinegar is acidic, it is not considered a harmful chemical or preservative and hence is used commonly as a natural food preservative. Vinegar contains acetic acid at 4-5% concentration. It is the acetic acid that kills microbes and hampers food spoilage. There are different types of vinegar depending upon the sugar base from which they have been made.

Rosemary Extract: Rosemary leaf extract, also known as rosemary oleoresin, has been used as a natural food preservative since a long time. It has been used traditionally for its pleasant aroma and flavor. Rosemary extract is prepared by distillation of rosemary leaves. They serve as a powerful antioxidant that prevents the oxidation of the food constituents, thus preserving the color and flavor of the food. Their antioxidant characteristic is due the presence of natural compounds such as phenolic diterpenes, carnosol, carnosic acid and rosmarinic acid.

Many synthetic food additives are available in the market. These chemical additives should be avoided as much as possible, many of them are sold without proper testing. There are artificial preservatives that are considered to be safe but it is observed that some toxins and carcinogens are found in them. To be on the safer side, I prefer only natural preservatives.

                               A Few Safety Tips To Consider

Hands: Hands can spread germs and bacteria. They can easily get into the food you are preparing. Wash your hands thoroughly with soap and very warm water:

• Before touching food
• After using the bathroom
• Touching pets
• Coughing, sneezing, blowing your nose
• Touching raw meat, fish or poultry

Handling raw meat: Salmonella and e-coli can easily enter foods. When handling meat, fish or poultry, eliminate contaminating other food by:

• Wash counter tops, chopping boards, utensils, knives (anything that has touched raw meat)
• Wash hands thoroughly after handling meat
• If a knife or other kitchen utensil has touched raw meat, don’t use it on any other food items until it has been thoroughly washed
• Always keep meat in the refrigerator
• Defrost meat in the refrigerator, not on the counter or in the sink
• Store meat in the bottom of the refrigerator (keeps it from dripping on other food)
• If meat drips, clean it up immediately
• Always thoroughly cook meats – never under cook
• Don’t refreeze meat after thawing unless it is cooked

Handling poultry, eggs, fish: These can contain e-coli if not handled and stored properly.

• Keep refrigerated until preparation
• Wash poultry in cold water before cooking
• Wash hands after handling poultry and eggs
• Never eat partially cooked or raw eggs
• Never eat rare poultry
• Cook until juices are clear and meat is white in the center
• Cook fish until it is flaky and white

Simply have fun and enjoy the works of your hands. Give your family a treat all year round, home canned foods can't be beat!