Food Preserving - pdf ebook

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Learn about preserving food.

Do you remember your mother, or your grandmother making their own delicious jam? Or tasty chutneys and pickles?

Many people have fond memories from the past of homemade preserves, but with the easy accessible ready made products on the supermarket shelves the motivation to make their own has been waning... until now! The value of "home made" is seeing a welcome resurgence, but have we lost the knowledge?

ACS's food preservation e-book comes to the beginner's rescue, introducing the reader to a range of ways to preserve food.

The benefits of food preservation is two-fold - it transforms food into tantalising dishes, and prevents food wastage. Learning these skills are useful for the passionate foodie, the conscious house holder, and the busy mother. Passionate foodies get to learn new ways of creating delicious meals - the basics are explained then you can use your creativity to add your own unique flavour to your preserves. The conscious house holder prevents food wastage, and knows exactly what is in their creations - know sneaky sweeteners, additives or preservatives. The busy mother will learn simple strategies to have flavourful, healthy and easy food on hand for their family.

There are many reasons why we may get involved in preserving food, here are some more:
•    To extend shelf life and become more Self Sufficient
•    Convenience
•    To retain nutritional value
•    To improve flavour of food
•    To reduce food waste
•    To produce gifts for friends
•    To start a business

Whatever your reason, this book is an exceptionally valuable introduction that covers all of the important techniques, and gives you a fundamental understanding of what can be preserved, and the various ways it can be preserved.

Contents
CHAPTER 1 SCOPE AND NATURE OF FOOD PRESERVATION
Definition of food preservation
History of food preservation
Why do we preserve foods?
Overview of food preservation
Choosing a food preservation method

CHAPTER 2 HOW FOOD DETERIORATES AND BECOMES UNSAFE
Food spoilage
Food microbiology
Food spoilage by enzymes
Food-borne disease
Food-borne infections

CHAPTER 3 WAYS FOOD CAN BE PRESERVED
Food preservatives
Food preservation - use of salt
Food preservation - use of acid
Food preservation - use of sugar
Other natural food preservatives – a summary
Artificial preservatives

CHAPTER 4 FREEZING FOOD
Why freeze food?
History of freezing food
Which foods can be frozen?
How to freeze food
Freezing fruits
Freezing vegetables
Freezing meat and poultry
Managing the freezer
General considerations when freezing food

CHAPTER 5 PICKLES, CHUTNEY AND SAUCES
General guidelines
Pickles
Other pickles
Chutney
Sauces
Recipes

CHAPTER 6 JAMS AND JELLIES
Pectin
Jam
Jelly
Marmalade
Recipes

CHAPTER 7 CANNING/BOTTLING FOODS
Bottling
Preparation of ingredients
Bottling methods
Recipe
Demystifying preserving kits

CHAPTER 8 DRYING FOOD
Drying methods
Drying methods for selected produce
General tips with drying foods - a summary

CHAPTER 9 FERMENTATION
Foods fermented by yeast
Foods fermented by bacteria

CHAPTER 10 OTHER FOOD PRESERVATION TECHNIQUES
Smoking food
Pasteurisation and sterilisation
Sterilisation
Food irradiation
Vacuum packing
Food packaging materials
Using the freshest produce

CHAPTER 11 USING PRESERVED FOODS
Starting a food preserving business
Deciding what to grow
How to set up your business

CHAPTER 12 GLOSSARY OF FOOD PRESERVATION TERMS
AND TECHNIQUES
APPENDIX

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