Getting Started: Explaining the Canning Methods. There are two home canning methods: water bath canning and pressure canning. Understanding the components and difference between the two processes will help you choose the method best for the foods you want to preserve.
A root cellar is an old-fashioned winter food storage preservation method. In the broadest sense, cellaring is any form of storage that holds food in optimum condition for an extended period by controlling the temperature, humidity, and light. Today’s modern “root cellar” is the refrigerator.
Dehydration is one of the oldest methods of food preservation and was used by prehistoric peoples in sun-drying seeds. The North American Indians preserved meat by sun-drying slices, the Chinese dried eggs, and the Japanese dried fish and rice.
Oven drying. Takes two to three times longer to dry food in an oven than in a dehydrator; the oven is not as efficient and uses a great deal more energy than a dehydrator. Drying in an oven is slower than in a dehydrator because ovens do not have built-in fans for the air movement.
Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.
Pickling means preserving food in brine (salt solution) or marinating in vinegar (acetic acid) and in Asia, oil is used to preserve foods. Salt kills and inhibits growth of microorganisms at 20% of concentration. There are various methods of pickling like chemical pickling and fermentation pickling.
Freezing: Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking.