Food Storage Techniques For Home Food Storage

Let's talk about food storage techniques. We will cover the following techniques in this article.

o PRESSURE CANNING

o WATER-BATH CANNING

o SALTING

o SMOKING

o DRYING

PRESSURE CANNING

To use the pressure canning method, you will need a pressure canner. Use clean mason jars only, making sure there are no nicks or cracks in the rim of the jars. Before using your pressure canner, inspect the petcock safety valve and rims. Have the pressure gauge tested annually according to the manufacturer directions. If the canner or lid has been dropped, don't use it because hairline cracks may not be visible and when under pressure it could cause it to explode. Use the pressure canner according to its instructions.

WATER-BATH CANNING

The water-bath canning method is used to can high acids foods such as pickles, fruits, jams and tomatoes. Fruits should be peeled, pitted and cut into slices or serving-size chunks. They can be treated to prevent darkening with Ascorbic acid, or by soaking for a few minutes in a solution of two tablespoons each of vinegar and salt in one gallon of water. Jams are made from crushed fruits and sweetener. Foods to be pickled, except cucumbers are briefly boiled then heated in a vinegar solution which may contain spices or sweetener. Tomatoes should be peeled and then cut in half. The easy way to do this is to pour boiling water over the tomatoes and then the peels just slip off. Tomatoes are fairly acidic but a teaspoon of salt should be added to each jar.

SALTING

Dry salting for storage is different than curing meats. First, you steam or boil the vegetables for ten minutes, Mix four cups of food with one cup of salt. Then pack it into crocks or containers and cover with cheese cloth. Brine should form within 4 hours. Store in a cool place and it should be finished in 3 to 5 weeks. Scrape off any foam that may form on top.

SMOKING

Hot smoking, 10 degrees or higher, is used to prepare foods for immediate rather than long term storage. Cold smoking, keeping the food in 70 to 120 degree smoke is used for preparing storage. The food is dried and flavored in the process. Afterwards it should be stored in a cool dry place. Making quality smoked foods needs to be learned. You can buy smokers or learn to build your own homemade smoker.

DRYING

Drying is one of the easiest methods of preserving food. All vegetables should be blanched in boiling water or in stem for 3 to 7 minutes to inactivate enzymes to prevent changes in the food after it is dried. Fruits should be halved or sliced, then treated with citric acid to prevent darkening. You can also soak fruits for 10 minutes in a gallon of cold water with a tablespoon of salt and of vinegar to prevent darkening.

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Pressure Canning - Best Known Techniques To Can Perfect Preserves

Pressure canning is the process of using pressurized canner vessel for canning with a 240 degree Fahrenheit required temperature. Foods that are low in acid like vegetables such as carrots, green beans, corn, squash and okra can be preserved through pressure canning. Meat and poultry can be processed in this type of canning method also. These foods contain harmful micro organisms that cause botulism or food poisoning. Pressure canning is safer to use in these types of foods because not all bacteria can be killed through boiling but needs high temperature to kill the present bacteria. In this method, short cut processing is not recommended for it is unsafe.

In doing canning, the pressure canner should be checked and examined. Always use tested and reliable recipe for you to follow. Before starting in pressure canning, gather all ingredients, utensils and equipment needed. Use a durable jar with lids and bands and provide the right amount of headspace in every jar. Always check air bubbles, if ever there is, remove it with a rubber spatula. Sealing the jar properly is very important also to ensure freshness. Storing in cool and dry place is also a must. After few days, check if there are changes in your preserve to assure it is safe for eating.

In canning, all precautions must be followed. The pressure canner must be in good condition, for it is not safe to operate your canner if some of its parts are broken like its gauges and gasket. Never force to open your pressure canner after cooking wait till it cools down to prevent severe burn and injury. You can place the vessel under running water until it cools, if you are in a hurry. You can easily release the pressure in this way of cooling it. Never disregard any precautions in pressure canning for it is for your safety.

In pressure canning, remember to follow the right steps in preserving your food to assure good quality food. There are no rules hard for you to follow, its just discipline within. It's for your own good and even to your family. It will prevent waste of money, time and efforts in doing the proper way. Now you can have your delicious mouth watering preserve food the way you like to be.

Victoria Stewart is a home canning and preserving food expert.
Learn How You Can Effortlessly Can and Preserve Your Own Food,
In Your Own Home - And Save HUNDREDS Of Dollars Each Year!
Discover more information about Pressure Canning, visit http://www.guidetohomecanning.com.

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