discuss 5 methods of food preservation.
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‘Canning’ is a process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes.
FREEZING / FREEZER
Freezing reduces the temperature of the food so that microorganisms cannot grow. Enzyme activity is slowed down (but not completely stopped) during freezing.
DRYING / DEHYDRATING
Drying or dehydrating removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down.
PICKLING
Pickling is another form of canning. Pickled products have an increased acidity that makes it difficult for most bacteria to grow. The amount of acid present is very important to the safety of the product.
JAMS AND JELLIES
These foods have a very high sugar content. The sugar binds with the liquid present, making it difficult for microorganisms to grow.