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Save money and eat more healthy, learn to preserve food. Avoiding food wastage and making the most of fresh, in season produce is not only practical, it benefits your health, the environment and will save you money. With 107 pages, the Food Preserving ebook will show you ways in which you can preserve your food and even includes some great recipes for chutneys and jams.
There are many reasons why we may get involved in preserving food:
•To extend shelf life and become more Self Sufficient
•Convenience
•To retain nutritional value
•To improve flavour of food
•To reduce food waste
•To produce gifts for friends
•To start a business
Whatever your reason, this book is an exceptionally valuable introduction that covers all of the important techniques, and gives you a fundamental understanding of what can be preserved, and the various ways it can be preserved.
CONTENTS
CHAPTER 1 SCOPE AND NATURE OF FOOD PRESERVATION
Definition of food preservation
History of food preservation
Why do we preserve foods?
Overview of food preservation
Choosing a food preservation method
CHAPTER 2 HOW FOOD DETERIORATES AND BECOMES UNSAFE
Food spoilage
Food microbiology
Food spoilage by enzymes
Food-borne disease
Food-borne infections
CHAPTER 3 WAYS FOOD CAN BE PRESERVED
Food preservatives
Food preservation - use of salt
Food preservation - use of acid
Food preservation - use of sugar
Other natural food preservatives – a summary
Artificial preservatives
CHAPTER 4 FREEZING FOOD
Why freeze food?
History of freezing food
Which foods can be frozen?
How to freeze food
Freezing fruits
Freezing vegetables
Freezing meat and poultry
Managing the freezer
General considerations when freezing food
CHAPTER 5 PICKLES, CHUTNEY AND SAUCES
General guidelines
Pickles
Other pickles
Chutney
Sauces
Recipes
CHAPTER 6 JAMS AND JELLIES
Pectin
Jam
Jelly
Marmalade
Recipes
CHAPTER 7 CANNING/BOTTLING FOODS
Bottling
Preparation of ingredients
Bottling methods
Recipe
Demystifying preserving kits
CHAPTER 8 DRYING FOOD
Drying methods
Drying methods for selected produce
General tips with drying foods - a summary
CHAPTER 9 FERMENTATION
Foods fermented by yeast
Foods fermented by bacteria
CHAPTER 10 OTHER FOOD PRESERVATION TECHNIQUES
Smoking food
Pasteurisation and sterilisation
Sterilisation
Food irradiation
Vacuum packing
Food packaging materials
Using the freshest produce
CHAPTER 11 USING PRESERVED FOODS
Starting a food preserving business
Deciding what to grow
How to set up your business
CHAPTER 12 GLOSSARY OF FOOD PRESERVATION TERMS
AND TECHNIQUES