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Traditional Preservation Techniques

Traditional food preservation techniques include canning, salting, pickling, burial, cooling, freezing, and using lye. Canning places foods in airtight containers to prevent bacterial growth. Salting and pickling use salt brines or fermentation to inhibit spoilage. Burial, cooling, and freezing slow bacterial growth by controlling temperatures. Lye raises the pH of foods to prevent bacteria. These methods allow foods to be stored safely for long periods.

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Lily Antonette Agustin
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50 views15 pages

Traditional Preservation Techniques

Traditional food preservation techniques include canning, salting, pickling, burial, cooling, freezing, and using lye. Canning places foods in airtight containers to prevent bacterial growth. Salting and pickling use salt brines or fermentation to inhibit spoilage. Burial, cooling, and freezing slow bacterial growth by controlling temperatures. Lye raises the pH of foods to prevent bacteria. These methods allow foods to be stored safely for long periods.

Uploaded by

Lily Antonette Agustin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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TRADITIONAL

PRESERVATION
TECHNIQUES
Canning

 Canning involves placing fruits and vegetables in airtight containers, typically


jars, and so prevent bacteria getting in to them.
 Canned good can be stored on shelves for years, if required.
Salting

 One of the oldest methods of preserving food.


 Salting can be used for meat and fish, as well as sliced vegetables.
 There are two methods of Salting: low salt to vegetable ratio and high salt to
vegetable ratio.
 Produce must be stored in the refrigerator.
Low Salt to Vegetable Ratio

 Contains 2% to 5% salt per weight of vegetables.


 This level of salting promotes the growth of the lactic acid bacteria, which in
turns inhibits the growth of other bacterial forms that could spoil the food.
 It also serves slightly pickle the vegetables.
High Salt to Vegetable Ratio

 Contains 20% to 25% salt per weight of vegetables.


 It preserves the freshness of the produce but adding a salty flavor when used,
even after the salt has been washed off.
Pickling

 Pickling is a method of preserving food in an edible, antimicrobial liquid.


 Can be broadly classified into two categories: Chemical Pickling and
Fermentation Pickling.
Chemical Pickling

 In Chemical Pickling, the food is placed in an edible liquid that inhibits or


kills bacteria and other microorganisms.
 Many Chemical pickling process also involve heating or boiling so that the food
being preserved becomes saturated with the pickling agent.
 Examples of Pickling Agents: Brine (high in salt), vinegar, alcohol, and
vegetable oil.
Fermentation Pickling

 In Fermentation Pickling, bacteria in the liquid produce organic acids as


preservation agents, typically by a process that produces lactic acid through
the presence of lactobacillales.
 Examples of Fermented Pickles : Sauerkraut, nukazuke, kimchi, and
surstromming.
Burial

 Burial of food can preserve it due to a variety of factors : lack of light, lack of
oxygen, cool temperatures, pH level, or desiccants in the soil.
 Burial can be combined with other methods of preservation such as salting or
fermentation.
Cooling
 Cooling Preserves food by slowing down the growth and reproduction of
microorganisms and the action enzymes that causes food to rot.
 Before the era of mechanical refrigeration, cooling food storage occurred in
the form of root cellars and iceboxes.
Freezing

 Freezing is also one of the most commonly used processes, both commercially
and domestically, for preserving a wide range of foods.
 Cold stores provide large-volume, long-term storage for strategic food stocks
held in case of national emergency in many countries.
Lye

 Sodium hydroxide (lye) makes food too alkaline for bacterial growth.

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