![\"methods](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/10\/canning-foods-fermented.jpg\")
<\/p>\nWe\u2019re spoiled for choice when it comes to food preservation. To extend the longevity of food used at home or in your food business, you can use refrigeration, freezing, canning, sugaring, salting, and even vacuum packing. Plus, food experts are constantly researching new preservation methods to expand our options.<\/p>\n
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Centuries of trial and error have taught us the safest methods of food preservation, which you must prioritise if you want to retain the quality and hygiene of stored food. The good news is that, with the right guidance and materials, you can easily do so in any setting.<\/p>\n
Food preservation refers to the processes you use to prepare food for safe, long-term storage, whether you plan to use it at home, for prep in a commercial kitchen, or to sell directly to consumers. Preservation methods help inhibit bacterial growth and other types of spoilage, meaning the food is safe and satisfying to eat in the future.<\/p>\n
Certain food preservation methods can be tricky, but chances are you\u2019ll gain a real sense of satisfaction and pride<\/strong> when you successfully apply them. Also, as many preservation methods require precision and care to maintain food safety, you\u2019ll strengthen your awareness<\/strong> of food hygiene risks and good practices.<\/p>\n Our Food Hygiene Training<\/a> is designed to ensure a comprehensive knowledge of all food safety and hygiene procedures.<\/p>\n<\/div>\n Food preservation methods range from the simple process of chilling to more complex procedures such as canning. Many are creative options that help you mix things up at home or sell food in various forms of packaging. Others help you keep your inventory in a commercial kitchen for much longer, which means you reduce waste and increase profit.<\/p>\n The 6 sections below look at various food preservation methods you can use and the safest, most effective way to do them.<\/em><\/strong><\/p>\n Although refrigeration is a basic storage method nowadays, it was once a luxury. Storing food at a low temperature is the simplest, and often safest, way to store many types of food, as the food you plan to chill usually requires minimal preparation \u2013 or it\u2019s already done for you.<\/p>\n Fridges preserve the quality and safety of food because the cold slows bacterial growth and minimises spoilage. Depending on the type of food, it can last between a few days and a few weeks in the fridge before the texture and taste deteriorate.<\/p>\n Throughout history, various civilisations cut and stored ice or snow to create conditions for refrigeration. Ice was even shipped around the world.<\/p>\n<\/div>\n<\/div>\n If stored properly, frozen food can last for months. In fact, because bacteria cannot grow when frozen, food you keep in the freezer can remain safe to eat for almost indefinite periods of time. However, it will eventually deteriorate in quality and become unappetising, so you should use most frozen food within a few months or a year.<\/p>\n If the power cuts, don’t open the freezer door. Food usually remains frozen for about 24 hours even if the freezer shuts off, so you shouldn’t have to throw anything away once the power returns.<\/p>\n<\/div>\n<\/div>\n Preserving food in a high-sugar environment stops bacterial growth by reducing the food’s water content. It works particularly well for fruit: you can make jam and marmalade that lasts for a long time, and you can use canning to store it (see the section below).<\/p>\n All sorts of sugary substances work well to preserve food, including sugar granules, sugar syrup, or honey. Some sugaring recipes even use alcohol alongside sugar to preserve certain foods.<\/p>\n Using an excessive amount of sugar comes with health risks, but if you reduce the amount of sugar to lower than what is necessary, you may allow the food to spoil. Make sure you follow suitable sugaring recipes shared online or in books to get the right amount, and be sure to consume sugared foods in moderation.<\/p>\n The average person consumes 24 kilos of sugar a year: six times the recommended amount.<\/p>\n<\/div>\n<\/div>\n Similar to sugaring, salt draws water out of food and stops bacterial growth. In high concentrations, it can even destroy bacteria cells, although by this point the food is likely unappetising.<\/p>\n As with sugar, excessive salt consumption can harm health, so you should follow suitable salting recipes found online or in published food preservation books. You also need to use salt specifically designed for pickling or a Kosher salt.<\/p>\n The Ancient Romans valued salt so highly as an ingredient for preserving food that they used it as a form of currency.<\/p>\n<\/div>\n<\/div>\n Keeping food canned significantly extends its lifespan \u2013 but only if done correctly. The canning process preserves food by removing oxygen through an airtight seal and containing food in an acidic, sugary, or salty environment, where bacteria cannot thrive.<\/p>\n It\u2019s critical that you follow a tested canning process to increase the longevity and safety of food. If improperly canned, food containing C. botulinum may produce toxins that cause botulism poisoning<\/strong>: a rare but life-threatening condition. Fortunately, C. botulinum remains inactive in high-acid environments, so make sure you follow any steps that require adding acids.<\/p>\n In response to Napoleon’s concern for soldiers dying from malnutrition, a man named Nicholas Appert invented canning in the early 1800s.<\/p>\n<\/div>\n<\/div>\n Similar to canning, vacuum packing deprives bacteria of oxygen<\/strong> by creating an airtight atmosphere. While food may not last for as long as canned goods, vacuuming still extends its storage life for much longer than keeping food in the fridge or in a cupboard.<\/p>\n Vacuum packing also has value as a preservation method because it preserves the quality without the need for other ingredients<\/strong> (unlike canning). It usually maintains the food\u2019s smell, colour, taste, and texture \u2013 which is particularly desirable for meat you intend to cook rare. In the absence of air, vacuum packed food also retains its moisture, which ensures optimum food quality.<\/p>\n Beyond preservation, vacuum packing also works well for food preparation. Many chefs vacuum pack specific ingredients and cook it at a precise temperature to produce unique results.<\/p>\n You can follow certain methods that don\u2019t require a machine to vacuum pack food if you like, but they usually sacrifice food safety and produce varying results. Remember: to prevent botulism, airtight packaging must be spot on. In a commercial setting, always use suitable equipment to vacuum pack. You\u2019ll preserve food safely and make it safe to eat at a later date.<\/p>\n You can vacuum seal a lot of foods, but you should avoid soft cheese, mushrooms, broccoli, cabbage, and Brussels sprouts. They give off gases that expand the bag and lead to spoilage.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n Food preservation methods help to extend the longevity of food. Find out what the most common methods are, and how to carry them out safely.<\/p>\n","protected":false},"author":8,"featured_media":36368,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[700,773],"class_list":["post-22264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-hygiene","tag-food-safety","tag-hospitality"],"acf":{"schema_disabled":false,"schema_properties_FAQPage_question_answer":null,"schema_properties_HowTo_howto_tools":null,"schema_properties_HowTo_howto_supplies":null,"schema_properties_HowTo_howto_steps":null,"schema_properties_WebPage_cssSelector":null,"schema_sameAs_repeater":null,"schema_custom_json_repeater":null,"schema_custom_json_override":false},"yoast_head":"\n\n\n\n![\"expert](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2019\/11\/expert-tip-icon.png\"){kind=icon}
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\nCommon Methods of Food Preservation<\/h2>\n
\nChilling
![\"drop](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2015\/09\/down53.png\")
<\/h3>\n\nTo safely refrigerate food, you should:<\/h4>\n
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![\"fridge](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/10\/fridge-food-preservation.jpg\")
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Freezing
<\/h3>\n\nTo safely freeze food, you should:<\/h4>\n
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![\"freezer](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/10\/freezer-food-preservation.jpg\")
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Sugaring
<\/h3>\n\nYou may use sugaring to preserve foods such as:<\/h4>\n
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Salting
<\/h3>\n\nThere are two forms of salting:<\/h4>\n
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Canning
<\/h3>\n\n![\"canning](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/10\/canning-jam.jpg\")
<\/strong><\/p>\nYou should follow a safe, proper canning process:<\/h4>\n
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Follow these canning steps:<\/h4>\n
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Vacuum Packing
<\/h3>\n\n![\"vacuum](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/10\/vacuum-packing-food-preservation.jpg\")
<\/p>\nTo safely vacuum pack food, you should:<\/h4>\n
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\nWhat to Read Next:<\/h3>\n
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