Food Preservation
Food Preservation
Food Preservation
Food Preservation
Food Food Preservation - is generally defined as any act
or addition that inhibits undesired bacterial growth
Preservation or chemical changes. You likely practice it daily
without even knowing it. Among the oldest
methods of food preservation are drying, salting,
freezing, and processing.
1. It contributes to better nutrition for the family by preventing scarcity of food. Balanced
meals may be attained only if there is a year-round supply of fruits and vegetable.
2. It is a means of increasing the family income. When harvest is abundant and the food
supply is more than enough for the family, the excess products can be preserved and sold
in the market.
3. It helps in the economic development of the country since the excess foods can be
preserved and sold in the market.
4. Foods are made available throughout the year. They may be preserved in preparation for
the coming event like the town fiesta, Christmas, and other special occasions.
5. Food preservation makes food or harvest available in places where they are not prepared
or grown.
6. It is profitable as a hobby as well as means of livelihood.
Here are the Tools and Equipment used for Food Preservation:
Food Preservation
Food Preservation Guidelines
1. Use food in season.
2. Use properly sanitized and appropriate equipment.
3. Be clean and wear clean kitchen outfit.
4. Have all the needed ingredients and equipment on hand before
starting to work.
5. Select the best process and method for your product.
6. Be well organized, systematic, and quick while working.
7. Follow the recommended time and temperature in the recipe.
8. Seal the jars tightly, put proper labels, and store in a cool, dry place.
Guides in the Proper Selection for Good Food Preservation
of:
Fruits - smooth, natural smell, heavy and firm, good shape, right degree
needed for recipe, have a pleasing aroma, free from bruises and decays.
Vegetables - bright in color, free from insect bites, bruises, and worms, heavy
and firm, leaves, and stems are crisp, has well attached stem.
Fish - no foul odor, clear and bright eyes, bright red gills, shiny and
light scales, firm flesh.
Egg - sinks in water, clear when placed before the light, yolks
stands firm, shell is slightly rough
Meats - firm and fine texture, no foul odor, fats are well distributed, beef meat is red in
color, pork meat is pinkish in color, beef fat is yellowish, meat fat is white, skin have a
stamp of bureau of animal industry.
Food Preservation Can Be Done Safely and Sanitarily if the
following Steps are Done Correctly
1. Prepare the necessary tools, equipment, and ingredients before
starting the task.
2. Wash hands thoroughly before handling food and ingredients.
3. Concentrate on the task to avoid accidents in the work area.
4. As much as possible, sit down while doing the task to avoid getting
tired easily.
5. Be sure to know how to use the different tools and equipment in
food preservation.
6. Keep the work area clean.
7. Try to work as fast as possible to avoid air exposing
the food for so long.
8. Be sure to add labels to all ingredients to be used to
avoid the mistake of mixing the wrong ingredients.
9. Return everything to their respective storage once you
are done with the task
RECIPES
Preserved Langka
Ingredients:
% kilo langka fruit
2 cups sugar
1 cup water
Procedure:
1. Remove seeds of langka fruit.
2. Boil 2 cups sugar and 1 cup water until thick.
3. Add langka.
4. Cook for few minutes until done and transparent.
Note: You can use saba banana, camote using the same measurements .
Pineapple Jam
Ingredients:
2 cups chopped pineapple
2 cups refined sugar
Procedure:
1. Cook 2 cups chopped pineapple and 2 cups sugar until
slightly thick.
2. Put in sterilized jar.
Note: You can use eggplant, papaya, using the same measurement.
Pickled Papaya
Ingredients:
2 medium sized green papaya
1 pc carrot
2 pcs bell pepper
1 large pc ginger
2 cups vinegar
3 cups sugar
1 cup salt
Procedure:
1. Peel, slice papaya and remove seeds
2. Grate papaya using a small held grater.
3. Mashed with 2 tablespoon salt.
4. Squeeze with the use of a fishnet or unbleached musklin (katsa). Do not wash.
5. Flake and spread on a tray.
6. Slice carrots, bell pepper, ginger into strips.
7. Boil 2 cups vinegar, 3 cups sugar, 2 tbsps. salt and ginger for five minutes.
8. Add carrots, bell pepper, onion, garlic, and boil for 3 minutes.
9. Remove from stove.
10. Separate vegetable from vinegar and let cool.
11. Mix together when cold and add ampalaya.
12. Taste, add sugar or salt if necessary. If you want to add more vinegar, boil it first.
Tocino
Ingredients:
1 kilo sliced pork or chicken
1 cup sugar 1 tbsp. salt
Procedure:
1.Wash pork.
2.Sprinkle sugar and salt.
3.Mashed thoroughly until the sugar and salt dissolve.
4.Pack and refrigerate.
Salted Eggs
Ingredients:
12 pcs eggs
6 cups salt
6 cups water Jar
Procedure:
1.Wash eggs.
2. Boil salt and water for 10 minutes and stir continuously.
3. Let it cool.
4. Place in a jar, bottle or plastic container.
5. Soak the eggs for two weeks.
6. Cover tightly.
Tinapang Tilapia
Ingredients:
1 kilo tilapia
1 tbsp. salt
5 cups water
Procedure:
1.Clean the tilapia
2.Boil 5 cups of water, 1 tbsp. salt and tilapia in a frying pan until done.
3.Sundry for 15 minutes.
4.Prepare an improvised oven (big biscuit can) with sawdust metal grill and cover.
5.Open one side of the can from top halfway. Light up sawdust. Place the tilapia on the
grill.
6.Cover the opening of the can to contain smoke inside.
7.Removed from the improvised oven when the scales of tilapia turn brownish.
8. Pack in place zip. Remove air using a straw.