Salting Salting is a method closely related to that of drying. The main difference is that, instead

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To know the techniques of food preservation is very important especially in summer, when fruits decoration food and vegetables abound on the tables. Here are all the tricks in the kitchen to know to preserve food throughout the year.
Drying Drying is a great way to store herbs, fruits, vegetables decoration food and meat. Always human beings decoration food have left the sun and nature is occupied to remove liquids from foods, decoration food all over the world. For example, in Southern Italy are famous sun-dried tomatoes, in India the dried chillies, mango and many spices.
To dry herbs just tie them together and hang them in a sunny corner away from moisture. For drying fruits and vegetables, keep it in the sun on a clean surface for a few weeks. It is essential to a hot, dry climate. A more modern method? The electric machine to dehydrate the food.
Salting Salting is a method closely related to that of drying. The main difference is that, instead of exploiting the sun, salt is added to the raw material, especially meat and fish, to deprive it of moisture. This technique reduces the level of bacteria and makes the food can be eaten later in time. Add salt to animal proteins makes them more leathery. With this method you do bresaola and cod.
Canning to preserve canned foods need a heat source. This preservation technique was invented by a French chemist in 1795 to preserve food for the Napoleonic army. It is a very popular way of preserving fruits, vegetables and meats. Both the tin boxes that glass jars are suitable for this method, it is important to sterilize the containers in boiling water for a few minutes, including decoration food lids, after which they are ready to be filled with fruit or jam.
After being filled, close the lids firmly but not too strong. To conclude the operation refit the jars filled and closed in a pot of hot water and let it boil again for about ten minutes. Cooling, inside the jars you will create a vacuum that will help conservation.
Conservation pickle The main difference between canned conserve and preserve pickle is that for the latter method requires two ingredients: salt and something acid. You will need to soak your vegetables, such as cucumbers in a brine. When they were immersed for the time required will be transferred to a jar full of vinegar. At this point you can proceed as described in the previous section to put the vacuum everything. The beauty of conservation pickle is that does not change the texture of foods. The vegetables undergo a fermentation process that also increases the amount of vitamins contained: it is known that the level of vitamin B6 increases much in pickles.
Freezing In ancient times, to keep the food fresh, they used to keep the snow and ice of winter in pits dug deep into the ground, the so-called ice pits. Now we have freezers and refrigerators. Freezing decoration food foods can change the consistency of some fruits and some vegetables, but not that of meat and fish. During the summer you can freeze the berries to be able to make great smoothies at other times of the year. Tags Tricks in the Kitchen Share
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