How to preserve food
After buying food at the market and spend any amount for dinner, it is clear that the surplus, still fresh and raw, must be preserved in some way to use it in the future is here when the question arises of how to conserve food.
The best known and perhaps the oldest is freezing, put food at very low temperatures for their decomposition process becomes much slower. While this method may be useful for small amounts are not practical when storing food in large portions, so it is advisable to distribute the food in separate containers to store food more comfortably.
A piece of good-sized meat can be cut into several smaller ones, for example in those who consume at each meal for a week. Thus less exposed to the elements of the environment, which further delayed the decomposition by preventing the action of freeze-thaw-freeze the same portion.
The fruits have other options besides the ice, can be prepared in the form of jellies or jams which are then kept in glass containers previously disinfected with hot water and then closed as tightly as possible. This practice, popular in the past, has not lost its usefulness in the present. It’s great to enjoy the taste of seasonal fruit even months after harvesting.
The parsley and mint, though not food itself, can be stored after drying in the sun on a few sheets of newspaper. The key to the preservation of food is in moisture, which houses the living conditions necessary for bacteria to reproduce and deteriorate the food.
If you remember removing and sterilizing fruits and vegetables, with a steam bath then go to cold water in order to lower your temperature, before freezing, they have pretty good chances of preserving food over during a long period.