All About Food Preservation

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All About Food Preservation
Key Stage 4 
First Published 2015

People have found a great many ways to preserve foods. Foods decay at different rates and in earlier times it was important to preserve a range of foods for the winter months and other times when fresh produce was scarce. Methods include freezing, bottling, salting, drying, fermenting into alcoholic drinks, adding other ingredients such as sugars and spices, as well as packaging in the form of tins and bottles. In almost all cases the principle is the same: deactivate those things that cause food to decay, whether by killing the microorganisms, moulds, fungi or bacteria, or creating an environment in which they cannot thrive.

This resource goes through different methods of preserving covering scientific and historical aspects, health risks, selecting and preparing foods and the different approaches to preservation.

Sections

  • Decay and deterioration
  • Health risks
  • Which foods are appropriate?
  • Seasonality
  • History

Types of preservation

  • Cooking
  • Chilling and freezing
  • Drying
  • Curing
  • Sugars
  • Cheese
  • Pickling
  • Bottling
  • Industrial processes
  • Syrups, wines and liqueurs

Others in the series include:
All About Eggs
All About Fish
All About Vegetables
All About Garlic, Spices and Chilies
All About Meats

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