Preserving food ensures that it lasts longer. This saves money in the long run as well as reducing unnecessary waste!
No food has an indefinite shelf life. But there are several ways with which you can preserve food for quite a while and stock up on it. Nowadays, people mainly work in the household with physical processes such as cooling, freezing or boiling. There are also chemical processes such as lactic acid fermentation, salting, sugaring, curing and smoking as well as soaking in acid, alcohol or other preserving solutions.
Below you can read an overview of the most common methods for preserving some popular foods and their possible storage times.
|Procedure||Type of conservation||Food Category||Recommended Storage Time|
|Cool||Heat removal to +2 to +15 ° C, inhibition of microorganism growth||Butter, eggs, milk, fish, meat, fruit, vegetables||1 day to several months (3-4)|
|Freeze||Removal of heat down to -18 ° C or colder, interruption of microorganism growth and reduction of enzyme activity||Vegetables, fish, meat, fruit, baked goods, home-made dishes||A few months to a year|
|Boiling down||Heat exposure between 75 ° C and 100 ° C, partial killing of microorganisms, inhibition of microorganism growth, reduction of enzyme activity, partial killing of spores||Fruit and vegetable juices, jams, jams, jellies, chutneys||Up to 1 year|
|Drying (drying)||Heat supply, dehydration, inhibition of microorganism growth and enzyme activity||Dried fruits, legumes, herbs, cereals||Up to 1 year|
|Sugar||Added sugar, exposure to heat, dehydration, inhibition of microorganism growth||Jam, jam, jelly, fruit syrup, candied fruits||From a few months to a year|
|Souring||Adding vinegar or acetic acid, lowering the pH value, inhibiting the growth of microorganisms, killing microorganisms at high concentrations||Cucumbers, mixed pickles, fish, sweet and sour pickled fruits and vegetables||Several months (3-4)|
|Soaking in alcohol||Addition of alcohol, inhibition of microorganism growth, microorganisms die at high concentrations||Rum pot, fruits in alcohol||Several months (3-4)|
|Soaking in preserving solutions||Preventing the ingress of air (e.g. with lime, water glass, oil), inhibiting the growth of microorganisms||Eggs, herbs, sheep cheese||Weeks (2) to months (3)|
|Lactic acid fermentation||Formation of lactic acid by lactic acid bacteria, inhibition of the growth of other microorganisms, lowering of the pH value||Sauerkraut, sour beans, cucumber||Several months|
|Salt||Addition of table salt, inhibition of the growth of microorganisms by removing water and partially killing microorganisms by nitrite||Fish, meat, meat products||Weeks (3) to months (3)|
|Curing||Adding curing salt, dehydration, inhibition of the growth of microorganisms and, in some cases, killing of microorganisms by nitrite||Meat, meat products||Several weeks (4)|
|Smoking||Addition of smoke and heat, dehydration, inhibition of the growth of microorganisms by dehydration and partial killing of microorganisms through bacteria-killing smoke ingredients||Meat, fish||Weeks (4) to months (4-6)|
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