Canning is the processing of food in special glass

jars with pressure-sealed lids. The jars are heated

up either by placing them in a boiling-water or are
pressure canned to a specific amount of
temperature and time.
Safe Canning Methods

• Boiling Water Bath Method

The boiling water bath method is safe for
tomatoes, fruits, jams, jellies, pickles and other
preserves. In this method, jars of food are heated
completely covered with boiling water (212°F at
sea level) and cooked for a specified amount of
time.
Safe Canning Methods

• Pressure Canner Method

Jars of food are placed in 2 to 3 inches of water in
a special pressure cooker which is heated to a
temperature of at least 240° F. This temperature
can only be reached using the pressure method. A
microorganism called Clostridium botulinum is the
main reason why pressure processing is necessary.
Safe Canning Methods

• Pressure Canner Method

Though the bacterial cells are killed at boiling
temperatures, they can form spores that can
withstand these temperatures. The spores grow
well in low acid foods, in the absence of air, such as
in canned low acidic foods.
Advantages of Canned Fruits

• Cheap
• Convenience
• Long shelf life
Disadvantages of Canned Fruits

• Taste Aspects
• Sodium and sugar content
• Exposure to BPA (Bisphenol A)
One of the earliest and easiest known practices,
drying refers to dehydrating the food. The purpose
is to remove all the moisture from the food which
inhibits the growth of yeast, bacteria and helps in
preserving food.
Drying of Fruits Outdoors
• Sun Drying
The high sugar and acid content of fruits make
them safe to dry in the sun. Fruits dried in the sun
are placed on trays made of screen or wooden
dowels. Screens need to be safe for contact with
food. The best screens are stainless steel, teflon
coated fiberglass or plastic.
Drying of Fruits Outdoors
• Sun Drying
Cover the trays with cheesecloth to help protect the
fruit from birds or insects.
Fruits dried in the sun must be covered or brought
under shelter at night. The cool night air condenses
and could add moisture back to the food, thus
slowing down the drying process.
Drying of Fruits Outdoors
• Solar Drying
Solar drying also uses the sun as the heat source. A
foil surface inside the dehydrator helps to increase
the temperature. Ventilation speeds up the drying
time. Shorter drying times reduce the risks of food
spoilage or mold growth.
Drying of Fruits indoors
• Food Dehydrator
Drying of Fruits indoors
• Oven Drying
An oven is ideal for occasional drying of fruit
leathers, banana chips or for preserving excess
produce like celery or mushrooms.
Oven drying is slower than dehydrators because it
does not have a built-in fan for the air movement.
It takes about two times longer to dry food in an
oven than it does in a dehydrator.
Disadvantages of Too Much Dried Fruits
• Gastrointestinal Problems
• Increased Calorie Count
• Tooth Decay
• Sugar Crash
Sugaring is a method of food preservation that
requires the food to be dehydrated and then to be
packed with either crystallized sugar or with the
liquids containing high amount of sugar such as
honey or molasses.
The Process of Sugaring
• Any fruit that has to be preserved is washed
thoroughly and desiccated by dehydration.
• The food is then cooked in liquid sugar product
or raw sugar until crystallized and the resultant
food is preserved in dried form.
• Some fruits are even glazed in sugar syrup, but
sold after being extracted from the liquid. The
sugary coating on the fruits and the internal
high sugar content increases the shelf life of the
food.
Advantages
• Does not require large number of ingredients
• Less time involvement
Disadvantage
• When the atmospheric moisture is high in
content, the yeast present in the environment
starts its action and sugar starts fermenting into
carbon dioxide and alcohol.
Pickling is an example of chemical preservation. In
the case of pickling, the product may be preserved
by the addition of salt, sugar, acetic acid (vinegar),
and alcohol. High sugar content also acts as a fruit
preservative by tying up all available moisture so
that microorganisms cannot grow.
Advantages
• Adds unique flavors
• Good sources of nutrients, including vitamins,
amino acids and healthy bacteria
• Decrease muscle cramps caused by heat
• Can be preserved longer than the food could be
eaten fresh
Disadvantages
• Alters the taste of foods
• Can cause higher blood pressure
Freezing is quick, convenient and the most popular
form of home based food preservation. The actual
freezing process is done at a much lower
temperatures of -0 F (- 18 C) or lower.
This is a process where the inside air of the food
package is removed before actually sealing the
package. The reduced atmospheric oxygen greatly
slows down the deterioration of food sources and
helps in retaining food quality for a longer time.
• Vacuum Pack Food With an Automatic
Machine

1. Clean and prepare the food that you wish

to vacuum pack.
• Scrub or peel fruits so dirt is not trapped inside
the vacuum seal.
Two Methods of Vacuum Sealing
• Vacuum Pack Food With an Automatic
Machine

2. Place the food inside the plastic bag.

• Most machines require using a specific brand of
bag.
Two Methods of Vacuum Sealing
• Vacuum Pack Food With an Automatic
Machine

3. Put the open edge of the bag into the

sealing machine.
Two Methods of Vacuum Sealing
• Vacuum Pack Food With an Automatic
Machine

4. Press the button, if necessary, to start the

vacuum and sealing process.
• Many vacuum pack food machines have an
automatic sensor that alerts the machine when a
bag has been placed inside and automatically
starts the sealing process.
Two Methods of Vacuum Sealing
• Vacuum Pack Food With an Automatic
Machine

5. Watch as the vacuum pack food machine

withdraws the air and the plastic bag
shrinks.
Two Methods of Vacuum Sealing
• Vacuum Pack Food With an Automatic
Machine

6. Wait for the machine to stop its operation,

which signaling that the plastic bag has
properly been sealed.
Two Methods of Vacuum Sealing
• Vacuum Pack Food With an Automatic
Machine

7. Remove the vacuum packed food and

store it in the pantry, fridge or freezer.