01 of 07
Why Preserve Food?
Preserving the harvest and storing food for the winter months has always been an intrinsic part of survival. In the days before freezers, supermarkets, and ordering on the internet, it was down to the individual (usually the woman of the house) to fill the store cupboard ready for the dearth of winter. Jams, jellies, pickles, chutneys, smoking, salting, drying, canning or bottling, were all part of the cook's repertoire.
Preserving food is, for many, no longer necessary for survival, but it is a great way stretch the budget. Preserving extends the shelf life of foods picked up cheaply and if the method used is done quickly, and correctly will often maintain the "goodness" in the produce.
On the following pages are some of the most common methods of keeping foods today.Continue to 2 of 7 below.
02 of 07
Jams, Jellies and Marmalade
Think of preserves and usually the ones that first come to mind are jams, jelly and marmalade. Who doesn't love homemade jam spread on a freshly baked scone or marmalade on a slice of toast? Making jam or jelly is an excellent way to make the most of the plentiful summer fruits, and it can be made with the minimum amount of fuss or equipment.
Continue to 3 of 7 below.
03 of 07
Pickling, the Backbone of British Food
Pickling has been a way of preserving foods for centuries. The addition of vinegar (pickling) to food acts as an antiseptic, creating an acidic environment which prevents the growth of the bacteria which spoils food. Pickled cucumbers, onions, beetroot, fish, even fruits, are much loved pickled foods.
A great way of using up slightly overripe fruits and vegetables is a long, slow cooking with sugar and vinegar to produce a chutney, relish or ketchup. What would a piece of cheese or slice of cold beef be without them?Continue to 4 of 7 below.
04 of 07
100 years ago the thought of being able to freeze food in the home was unheard of and probably just a dream. In that dream, how wonderful to be able to make the most of the fresh food, meat, fish vegetables or fruits and preserve it simply and quickly for eating later, and still almost as fresh as the day it was frozen.
Few foods can't be frozen, but, there are some, so always check before you do. Diana Rattray, Southern Food Expert, has great tips on freezing food including what can and can't be frozen and a time guide on freezing food.
Continue to 5 of 7 below.
- Freezing Food
- Freezing Fish and Seafood
- Can I Freeze That?
05 of 07
Summer Cordials, Liqueurs and JuicesContinue to 6 of 7 below.
06 of 07
Canning or Bottling
Canning, or bottling, as it is called in the UK, is the method of preserving food in jars. The food is packed into jars, sealed and sterilised to a high temperature. The foods are usually submerged into a sugar syrup (fruit) or a saltwater brine (vegetables). Meats or fish are processed - maybe a paté, or cooked and covered in fat, a 'confit, then sterilised. Because the food is 'cooked' to a high temperature, all that's required is to open the jar and reheat - fast food at its best. It's important when canning that care and attention are paid to ensure the food is safe.Continue to 7 of 7 below.
07 of 07
Smoking and Salting
There are other methods of preserving food which are not as accessible, or take longer than the ones above but are also a great way to preserve food. Smoking food is so much fun and how great to serve your own-smoked food to guests.
- Smoked Salmon Anyone?
- How to Buy a Smoker
- Smoking 101
Salting, though out of favor with many through the fear of too much salt in the diet even though most of the salt is washed away once the food is cured, is still a great way to preserve food. Ever tried making Graved Lax without it.
Drying is so easy to do and one of my favorite's to dry are herbs. it is rare there isn't some herb or other drying in my kitchen Drying herbs is one of the best ways to preserve herbs for use year-round.