Cooking tips on preserving and freezing the food

Oct 09

Cooking tips on preserving and freezing the food

Canning & freezing are the one main ways to store foods for year-round enjoyment. In canning, heat destroys troublesome organisms in food, & the sealed containers prevent recontamination of the food. During freezing, the very cold temperature slows down the growth & activity of organisms & enzymes. In freezing, quick freezing at low temperature (O degree F or below) is important. If the storage temperature increases above O degree F, the length of storage time decreases. For canning & freezing, the quality of the food & sanitation are both important. Select quality fruits & vegetables & wash them carefully. Also, it Is important to keep your work area clean & dry. For canned foods, label jars with contents & date, & if you’re canning several batches on the same day, include the batch number. After jars are properly sealed, remove the metal screw bands from the flat metal lids if its type of closure is used. Store canned products in a dry, icy, dark place. Labeling is essential for both canned & frozen products. You may reckon you will remember what is in a container & when it was packed, but after a time you may forget details about seasoning & the date packed. For frozen foods, include the amount of food as well as the contents & date of packaging on the label. For handy reference of frozen foods, keep an inventory beside the freezer indicating when the foods were added so that you can use the products within their specified storage time limits. Cross off foods as they are removed from the freezer. Sandy is an advocate in natural health as well as healthy diet. They enjoys sharing her thoughts & experience on health tips & recipes.

In freezing, quick freezing at low temperature (O degree F or below) is important. If the storage temperature increases above O degree F, the length of storage time decreases.

For canning & freezing, the quality of the food & sanitation are both important. Select quality fruits & vegetables & wash them carefully. Also, it Is important to keep your work area clean & dry.

For canned foods, label jars with contents & date, & if you’re canning several batches on the same day, include the batch number. After jars are properly sealed, remove the metal screw bands from the flat metal lids if its type of closure is used. Store canned products in a dry, icy, dark place.

Labeling is essential for both canned & frozen products. You may reckon you will remember what is in a container & when it was packed, but after a time you may forget details about seasoning & the date packed.

For frozen foods, include the amount of food as well as the contents & date of packaging on the label. For handy reference of frozen foods, keep an inventory beside the freezer indicating when the foods were added so that you can use the products within their specified storage time limits. Cross off foods as they are removed from the freezer.

Sandy is an advocate in natural health as well as healthy diet. They enjoys sharing her thoughts & experience on health tips & recipes.

Cooking is an art. I love to cook. http://www.planyourdinner.com

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