Food Storage Types of Food Storage Canning Freezing

Food Storage

Types of Food Storage • • Canning Freezing Drying Cold Storage – Refrigerators – Root cellars – Basements

Canning • Pressure Canning: –Low Acidic Foods • Hot Water Bath Canner: –High Acidic Foods

• • Freezing Fast Holds colour and nutrients Suited to more foods than canning No additives required Blanching may be required to extend the life of the vegetables in the freezer.

Drying • Removes moisture • Three things needed: warm temperatures, low humidity, and air currents. • Can be dried: – Sun – Oven – Food dehydrator

Sun (solar) Drying • Fruits are safe to dry in the sun because they have a high sugar and acid content. • Vegetables and meats not recommended for sun drying. • Sun drying should be done on hot, dry, and breezy days. It takes several days outside, and due to unpredictable weather, this is risky. • Fruits are placed on screen trays (safe for food contact) and place on a stand or posts.

Oven Drying • An oven is ideal if you are only occasionally drying foods. The process is longer than in a dehydrator, since there is rarely adequate air flow. • Your oven should be able to be at 140 degree Farenheit. If it does not go this low, you cannot use it to dehydrate. It will actually cook the food. • NOT safe if you have children at home.

Dehydrator • Costs vary from $40 to $300. This is dependant upon the size of the racks, etc. • This is a small device designed to quickly dehydrate foods.

Cold Storage • There are many different types. Take into consideration how much space you will need. • You need high humidity, but you also want extra water to drain away. • Ventilation is a must. • Temperature: Needs to be low enough to preserve, but not too low as to freeze. • Ideal humidity is 80 -95%.

Cold Storage

Cold Storage