From page 45
are destroyed. A food that is sterile contains no bacteria. Unless sterilised and sealed, all food contains bacteria. Drying is a process that people have used for centuries. The removal of the moisture in the foodstuff inhibits the growth of bacteria, yeasts and mould. Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that cause food to rot. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. Boiling liquid food items can kill any existing microbes, which is why we boil water
to purify it. Salting or curing draws moisture from a substance through a process of osmosis. Foodstuffs are cured with salt or sugar, or a combination of the two. We use sugar as a means of preservation, because sugar tends to draw water from the microbes( plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. We preserve fruit by boiling and storing it in a syrup.
IN THE KITCHEN
Pickling is a method of preserving food in an edible anti-microbial liquid such as vinegar, alcohol, brine or vegetable oil. Smoking is used to lengthen the shelf life of perishable food items. This effect is achieved by exposing the food to smoke from burning plant materials such as wood. Smoke deposits a number of pyrolysis products on to the food, which aid in the drying and preservation of meats and other foods.
Bottling or home canning is the process of preserving food, in particular fruits, vegetables and sometimes meat, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage. Fermentation works through the use of specific microorganisms that combat spoilage from other lessbenign organisms. This process is used in the making of cheeses, wine and beer.
Bottling
Bagging for the freezer
Biltong and fuit dryer
Air drying herbs
47 www. sasmallholder. co. za