What are the different types of preservation of homemade food?

There are several types of preservation of domestic foods aimed at converting food into a condition that allows it to storage for a long time without spoiling some of the original texture and taste elements. Some very popular methods such as canning and pickling are easily accessible to anyone with time. Other methods such as dehydration, drying, fermentation and salting require advanced knowledge and sometimes special equipment to work properly. All methods used for preservation of domestic food use a certain technique to avert harmful bacteria and prevent their food from spoiling. Each domestic food protection technique solves this in a different way, sometimes by managing the moisture content in the food, sometimes by changing acidity and sometimes by creating an affection barrier to stop bacteria. Success or failure of techniques is tied to maintaining very accurate conditions throughout the process, which means it is important to prepare ingredients for protection according to tested techniques because changesIn the procedure, they can lead to unpredictable and sometimes harmful results.

Canning involves the use of the food that has been prepared, sometimes by cooking and placing in a sterile container filled with liquid. Glass containers with specially mounted lids are commonly used. The glasses are sterilized and filled with food that is clean and liquid or brine. Filled containers are closed and cooked or exposed to pressure to seal them firmly, preventing bacteria from entering the can to destroy the food. Almost anything from meat to vegetables can be preserved, allowing them to maintain for one year or more.

Using breaking as a homemeter of food protection means relying on the brine brine in the fight against bacteria. Pickled foods must sometimes be chilled and not always last if some other methods. Meat and vegetables are commonly pickled, although objects such as eggs and sausages can beKé to dispose of. Changing acidity in Solace and the strength of salt maintains food preserved, even if it also changes taste and texture over time.

Dehydration can be used to reduce the moisture content in food. When used to preserve homemade food, the lack of humidity means that bacteria will have nowhere to take root, allowing food to remain edible for a much longer time. Fruits, some vegetables and some meat can be dehydrated and then either eat dry or reconstructed later with water. The process can be carried out with a special dehydration machine or in the open air in controlled conditions.

food fermentation can be used to protect home food. This involves enabling the benefit of the bacteria for food interaction in a way that creates elements such as lactic acid, creating a hostile environment for harmful bacteria. Depending on the type of fermentation, food can be stored for a long time in the correct conditions, sometimes allowing fermentation to continue. Other techniques fromThey astonate the fermentation process and then can be food for long -term storage.