Food Preservation Starter Kit

By Fabian Vartez

Preserving food today is an issue that we must be AWARE of. The current burden we are placing on our planet with overpopulation and all the food required to keep us alive makes it imperative that we learn not to waste food or regret it. 

 

The methods companies use to preserve food involve using many chemicals that they have not yet proven harmful to health. Therefore, it is important to find healthier ways for ourselves and the planet to preserve our food.

 

Right now, I seek to do our bit by teaching you the basics of food preservation in simple and easy-to-obtain ways to help our planet resist a little longer in the search for sustainable life. 

 

In this book, you will learn about storing food beyond your refrigerator, possibly avoiding having to throw away food or ingredients because they have gone bad. 

 

Among the food preservation techniques that you will find, the following stand out:

 

• Dehydration
• Salting
• Alcohol Immersion
• Preservation in Sugar

 

I invite you to learn with us how to have a healthier kitchen and pantry and thus remove chemical preservatives from your life.

 

When you are done reading this book, you will have gained a lifetime of experience in just a few short hours. The stories are interesting to follow, and the challenging concepts have been made easy to understand. So get ready to broaden your horizons and adjust your expectations because you are in for one hell of a ride!

 

Are you ready?

 

If you are,

 

Click Buy Now With 1-Click or Buy Now to get started!

• Language: English
• Publisher: Editorial Atelerix Creative Quill
• Release date: May 31, 2021
• ISBN: 9798201081836

Fabian Vartez

Hi! I am a modern Mexican writer with very creative ideas; I have many experiences to tell and many stories to tell; I have had a life that has had too many ups and downs throughout my youth. Additionally, I am a very modern person, all the time, and I am reading, watching videos, series, movies of all kinds, and amazed at how wonderful technology is. I hope to see you reflected on all my knowledge and experiences throughout all my books. Soon I will be publishing more and more as time goes by. I have many finished works, but the details and final editions are missing.

Book preview

10 Beginner-Friendly Ways to Preserve Food at Home | Including Instructional Illustrations & Simple Directions

INTRODUCTION

DRYING / DEHYDRATION

Advantages of Dehydration and Drying:

Disadvantages of Dehydration and Desiccation:

Dehydration Process at Home

Drying Process at Home

CANNING IN A WATER BATH

Nutritional Properties of Canned Food

Water Bath Canning Process

PRESERVATION IN SALT

Salting Food Process

PRESERVATION IN SUGAR

Treatments With Syrup

Preservation Process in Sugar: Jam

PRESERVATION IN BRINE

Preservation Process in Brine

FREEZING

Process for Freezing Food

FERMENTATION

Vegetable Fermentation Process

Olive Oil Immersion

Canning Process in Olive Oil Immersion

ALCOHOL IMMERSION

Preservation Process by Alcohol Immersion

ONE LAST ADDITION

Food Curing Process

CONCLUSION

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INTRODUCTION

A few years ago, I had the fortune to win a raffle in college. The raffle was simple, and you had to buy products from the school cafeteria, which earned you tickets that you put in a box for the last raffle. The prize, a complete pantry for a month. I honestly did not expect to win; I had never won anything in a raffle. Much less did I think it was going to become the worst food experience in my entire life. The reason? more than half of the earned pantry was spoiled.

Regardless of the courage and waste involved in having passed that unfortunate event, it was until much later in my life that I was able to notice the mistakes of the past, and most likely, this situation would have ended in a very different way with the information that I now have regarding proper preservation of food.

The state of the world today is something that should concern us all in an increasingly alarming way. That is why we at Small Footprint seek our books to raise awareness of how humanity treats the planet, and we try to provide in our books ways to help, even a little, improve things to have a home tomorrow.

Many centuries ago, man observed that food spoiled easily and in short periods, which affected public consumption and caused many diseases. These circumstances were the ones that caused man's concern about how to preserve food.

Since then, all the people began to take advantage of the possibilities offered by the region's climate where they lived. For example, the ancient Hebrews and Egyptians used the strong sun to dry meat (dehydration); the Romans isolated products from the air by covering them with a thin layer of wax; they made sweets and fruit juices, using sugar and preserving.

In 1802, Frenchman Nicolas Appert discovered that food products did not decompose in long periods if they were subjected to temperatures of 100 ° C and kept hermetically closed. Appert's discovery was a chance realization, as he was unaware of the causes of food spoilage and how they were avoided. However, the discovery of food preservation processes, made by the French scientist Luis Pasteur in 1860, made it possible to scientifically solve the problems related to the causes of food spoilage and the procedures to avoid it.

Many people believe that food will stay consumable for a short time. While this is true for some foods, most can be kept longer than is thought.