PRESERVATION The aim of food preservation is to preserve food for later use

USES AND ADVANTAGES OF PRESERVED FOOD prevents the food from being spoiled by enzymes, micro-organisms. increases the safe storage period of foodstuffs. it increases availability of food out of season. transportation of the food is easier. foods are easy to store, e.g. canned/dried fruit does not require refrigeration or freezing. it can save time and labour. Peeling, slicing labels offer nutritional information. 2

3 Method of Preservation Reason why this method preserves food Examples Removing moisture Drying (sun- drying, freeze- drying or spray-drying) All micro- organisms need moisture to grow; by removing the moisture, growth is retarded Fruit, meat, fish, vegetables, pasta soups, sauces, milk

4 Smoking Cold smoking – food is salted in brine and then smoked slowly Hot smoking – food is cooked during smoking Preserve partly by drying Chicken, fish, meat, cheese

5 Treating Salt Sugar Chemicals Benzoic acid Sodium benzoate Salicylic acid with additives : Makes water unavailable for microbial growth Bacteria can’t thrive in a salty environment Makes water unavailable for microbial growth Prevent microbial growth Prevents the growth of yeasts and bacteria Prevents the growth of yeasts and bacteria Dissolves easily in cold water. Prevents the d ecay of organic substances No unpleasant flavour food Meat, fish, vegetables Fruit (jam) Pickled meat, pork, jam, jelly, fish Pickles, fruit juices, acidic sauces Fruits, vegetables

6 Heat treatment Pasteurisation Sterilisation Inactivates enzymes Destroys micro- organisms Kills micro- organisms Prolongs shelf life Dairy products, eggs vegetables, fruit and milk Meat, poultry, fruit juices and milk

7 Reducing temperature Refrigeration Freezing Slows down bacterial growth on food Reduces the growth rate of bacteria due to the low temperature – bacteria is inactive Water is unavailable to bacteria because it has turned into ice Milk, fish, meat, poultry, fruit, vegetables

8 Excluding oxygen CanningHeat used during canning destroys micro-organisms Excluding air means micro-organisms can’t multiply Fruit, vegetables meat, fish, jam

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10 Drying

FOOD PRESERVATION AT HOME 1. Chutney and sauces / pickles 2. Jam 3. Fruit and vegetables (bottled) Open pot method [used for hard fruit e.g. Peaches] Water bath method [used for very soft fruit e.g. Grapes]

12 BRAND NAME NAME OF PRODUCT 14/01/ :30 Batch Number Name & Address Ingredient list and food additives BB 14/01/15 Best before Directions for use Storage Instructions Nutritional Information Barcode

Labels must include the following information (not all applicable on home made preserves) The brand name The name of the food product Lot identification/batch or serial number Name and address of supplier Mandatory warning statements Ingredient list Processing method

Labels on Homemade Preserved food

17 Preparation of peaches before preservation

18 Sterilisation of bottels for preservation

19 Strawberry Jam

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21 Testing jam

22 Bottling jam

Activity Evaluate the information on a can of soft drink (or other) by completing the tick list in your manual Checklist-Label.docx Brainstorm. 1 Preserves that you will make with your learners 2 How will you include these preserves in your menus. Checklist-Label.docx 23