The methods we use to preserve food are the methods we learn from our parents and grandmothers. But are these methods the best possible ways to preserve food?
In this article, we try to acquaint you with the best and safest ways to preserve food so that you can use these methods to prevent food spoilage and be diligent in preserving food.
1. Preservation of meat, poultry and seafood
Uncooked meat, chicken and seafood can be refrigerated for up to 2 days. While meat can be stored in the freezer for a longer period of time for several months. But once you take the meat out of the freezer and after it has thawed, it should not be re-frozen and then refrigerated for a maximum of one day.
The best way to preserve thawed meat is to cook it and then freeze it again. For this reason, it is better to divide raw meat into small quantities and store it in separate containers. This way you can melt exactly the amount you need each time you cook. You should also make sure that raw meat is well covered and kept away from cooked food in the refrigerator, as raw meat can contaminate your food with dangerous bacteria.
2. Storage of animal products
The milk on the market is either pasteurized or heat pasteurized. Before opening, the warmed milk can be stored at room temperature, while pasteurized milk should be stored in the refrigerator.
Heat-treated milk can last longer than pasteurized milk before and after opening. Milk can also be frozen to make a dessert or later to drink water, but its taste and texture may be affected.
Butter and milk should be refrigerated, while cheese can be refrigerated or at room temperature.
In the case of eggs, the method of storage may depend on the country in which you live or how they are processed on the farm or factory from which you purchase. This is because in some places eggs are washed to prevent Salmonella infection, but at the same time the process damages the thin layer around the shell and facilitates the entry of harmful bacteria into the egg. Therefore, in this case, it is recommended to keep the eggs in cartons in the refrigerator.
It is best to keep eggs in the refrigerator, not the lid, as temperature fluctuations that occur when the refrigerator lid is opened and closed can increase bacterial activity. Eggs can last longer than the time specified on the label, the only problem with this is that the eggs may dry out and be stored for a long time.
If you live in an area where the eggs are not washed and processed carefully during the production process, you can keep them at room temperature but they will last longer in the refrigerator. You can also keep the egg whites and yolks separately in the freezer for up to 12 months.
3. Storage and processing of canned products
Canned food can be stored in a cool, dry place for years before opening. However, you should always check the food carton before buying.
Make sure that your can does not swell or rust and that its edges are not damaged. Once opened, food should be refrigerated.
It is recommended to keep canned food in a clean or plastic container as soon as it is opened and closed to maintain its desired quality, rather than if it is metal if it is inside the box, as it may be Change due to exposure to air and metal.
4. Store “dry” food
Dried grains and legumes are known for their longevity because they can be stored for years as long as they are stored safely in a clean, dry place.
Exposure to water or moisture can cause food to spoil faster. Although dried beans can be stored for a long time, they can be too dry to absorb water after a while. In this case, you can always crush it and use it as flour.
In the case of flour, once stored in the refrigerator, it can be valid for up to a year. However, if you do not have enough space in the refrigerator, if stored in an air-conditioned container in a cool, dry place, it can last up to 8 months to prevent the flour from rotting.
There are different types of flour and the shelf life of each type may be different. As a general rule, the longer the processed or processed food, the longer it will last.
Therefore, whole wheat flour spoils faster than general purpose refined flour.
When the flour becomes unusable, it changes color and smells sour.
This rule applies to pasta and rice. Wholemeal pasta and brown rice have a shorter shelf life than refined samples. As it becomes unsuitable for consumption, the color, texture and smell also change.
5. Bread storage
A loaf of bread lasts longer before it is sliced. So if you buy a lot of bread or do not eat it right away, it is better to buy a whole loaf without slices, cut as needed and pack the rest tightly.
If you want your bread to be more durable, you should freeze it in the freezer and not just refrigerate it, because frozen bread retains its quality for a longer time compared to the cooler.
6. Fresh fruits and vegetables
Garlic and onion can be stored side by side at room temperature in a dry, dark place. Potatoes should be stored at room temperature and not in the refrigerator, as cooling causes the starches to turn into sugars, which affects their taste and texture.
In the case of carrots, it is best to cut the green leaves to absorb the moisture from the carrots, then store them in a sealed bag in the refrigerator.
If you need to ripen tomatoes and bananas at room temperature, you can store them on the table. Once ripe, it can be stored in the refrigerator to slow ripening as much as possible. Bananas may turn black in the refrigerator, but the bananas themselves will last for a few days.
Some fruits and vegetables produce ethylene gas, which causes ripening. Others may be sensitive to ethylene gas. Therefore, placing ethylene-producing fruits or vegetables next to ethylene-sensitive fruits or vegetables can accelerate the ripening of the second plant.
If you do not want fruits and vegetables to ripen quickly, keep this in mind.
Examples of ethylene-producing fruits and vegetables: apples, avocados, bananas, melons, kiwis, peaches, pears, peppers, and tomatoes.
Examples of ethylene-sensitive fruits and vegetables: apples, asparagus, avocados, bananas, cantaloupes, cauliflower, eggplant, grapes, kiwis, lemons, lettuce, lime, mangoes, onions, peaches, pears, peppers, sweet potatoes , Melon.