As you go about preserving your excess summer produce, have you ever thought about
gate posts should be sturdy, be set vertically into the ground and be well anchored. ❑ All the other posts, standards and droppers should stand erect and maintain the same height above ground level. In this way, the undulations of the ground are followed. ❑ Straining posts should not be too far apart – the closer they are and the closer the standards are together, the more sturdy the fence. ❑ Irrespective of the number and type of wire strands used, each should be at a what actually happens during the different processes that we use to preserve food? The basic idea behind all
specific height above ground level, be parallel to the other and be well secured to each standard in such a manner that it cannot be shifted vertically. The more wire strands in a fence of a particular height, the more difficult it is for man or stock to creep through them. ❑ Droppers must be so spaced that the distances between the standards are equally divided; they must stand erect and the wire strands must be securely tied to them at the same spacing as on the standard. A good fence can never be
IN THE KITCHEN
The science behind food preservation
From page 43 forms of food preservation ~ one of the oldest kitchen practices known to humankind ~ is either to slow down
FENCING erected with inferior material. Heavy galvanized wires are an investment for years to come. Remember to keep grass short near fences to prevent veld fire damage to the zinc coating( even a small lick of flame destroys the galvanizing in seconds). the activity of disease-causing bacteria or to kill the bacteria altogether. In certain cases, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolour quickly. An enzyme is a special protein that acts as a catalyst for a chemical reaction, and enzymes are fairly fragile. By increasing the temperature of o
food to about 66 C, enzymes
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