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TRADITIONAL AND MODERN

METHODS TO PRESERVE
FOOD

[Type the document subtitle] | c manjula

 Traditional Food Preserving Methods
 Preserved Lemon
 Preseved meat
 Preserved mango

 Modern Food Preserving Methods

 Preserved apples
 Preserved beans
 Preserved strawberries
Clean and quarter 5 or 6 limes or more according to the jar you are using.

Cover the Limes with as much salt as you can and then put them in a clean and dry glass jar.

Cover the bottle and set aside for a day.

Uncover and place the bottle in direct sunlight during the day-time. Cover the bottle in the
night and store in cool, dry place. Repeat the process for around 7 to 10 days.

After 7 or 10 days, squeeze the juice of 10 limes (or you can use your discretion). Add the
turmeric powder, crushed fenugreek seeds and crushed chilies to the juice.

Pour the juice mixed with the spices into the jar of sun-dried limes. The juice needs to cover
the limes in the bottle. So if the need be, squeeze more lime juice into the bottle.

Repeat the covering and uncovering process under sunlight for another 5 days.

At the end of around 15 days, the lime pickle is ready to be eaten.

The salted limes are dried when the skins become light brown. The longer the drying time, the
better.

Gently remove the excess salt from the dried limes. Quarter them. Place the cut limes in a
large glass jar.

Add ground mild pepper, ground kochchi miris (pepper), white peppercorns and sugar. Add
cloves and cardamom.

Pour vinegar into the jar until all the limes are submerged. Shake the jar lightly until all the
ingredients are well mixed.

Close the jar tightly and place it in a cool, dry place for several weeks. The more it matures,
the better.
Honey-preserved meat is an extremely rare find now-a-days.

A popular food preservation methods by the Veddahs, meats and fruits can be
immersed in bee honey.

While acting as an antibacterial substance, bee honey keeps the meat/fruits

safe from exposing to oxygen.

Plus, it adds a complementary sweetness to them, improving their flavour.

Wash the mangoes and dry them.

Peel and cut mangoes into very thin and long slices removing the seeds.

Chop garlic very fine and cut ginger into thin and long slices.

Cook the mango slices, garlic and ginger in water on a low fire.

When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and
blanched almonds and stir until thick and becomes golden.

Remove from the fire, add raisins and mix well.

Cool and put in an airtight jar.

Store in a cool and dark place.

Enzymes in light colored fruits such as apples, pears and peaches can cause
oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss
of vitamin C. Because fruits are usually served raw they are not usually blanched
to prevent this discoloration. Instead, chemical compounds are used to control
enzymes in these fruits.

The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be
used in its pure form or in commercial mixtures of ascorbic acid and other
compounds. Browning can also be halted temporarily by placing fruit in citric
acid or lemon juice solutions or in sugar syrup. However, these measures are
not as effective as treatment with ascorbic acid in its pure form.

Apples, as well as other fruits, retain better texture and flavor if packed in sugar
or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits
packed in syrup are generally best used for uncooked desserts, those packed in
syrup or unsweetened are best for most cooking purposes, because there is
less liquid in the product.
 Let’s see how to preserve beans by freezing.

Get your fresh green beans (by purchasing them or sourcing them from the
garden).

Rinse.

Cut off the ends on both sides.

Bring a large pot of water to a boil.

Prepare a large bowl filled with ice cold water. Set aside.

Add green beans to the pot. Boil for 2 minutes.

Drain.

Rinse with cold water.

Place beans in the bowl filled with ice cold water for 3 minutes.

Drain.

Pat dry with paper towels. Make sure they are dry, so they don’t stick to
each other once frozen.

Place on a baking sheet, leaving some space between the beans.

Freeze on the baking sheet for 1 hour.

Take out of the freezer and place in zip lock bags. Alternatively use a Food
Saver machine to seal the green beans before freezing.

Freeze for up to 3 months.

  Only three ingredients are need to make delightful homemade
strawberry preserves, two pounds of strawberries, granulated sugar, and
lemon juice. This allows the flavor of the berries to really shine. Another
bonus: making jam or preserves is a great way to use up less than perfect
fruit. This recipe can be doubled or tripled to make a larger batch of jam.
If you want the preserves to last longer than three weeks in the
refrigerator, and need to process the jars in in a hot water canning bath

 Step 1

Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally,
over low heat until juices are released, about 40 minutes. Stir in sugar.

 Step 2

Bring to a boil over medium heat. Cook, stirring occasionally, until mixture
registers 210 degrees on a candy thermometer, about 15 minutes. Let cool
completely; skim foam from surface with a spoon.