This document discusses various basic food preservation techniques, including canning, pickling, drying, freezing, smoking, and heating. It explains that food preservation helps prevent the growth of bacteria and microorganisms that cause spoilage. Specifically, it outlines different methods for canning, pickling, drying, freezing, and smoking foods to extend their shelf life.

1. BASIC FOOD
PRESERVATION
TECHNIQUES,
PREPARATION
AND STORAGE

2. FOOD PRESERVATION
- is the process of prolonging the shelf life of
food. It helps prevent the growth of bacteria
through various processes such as canning,
pickling, drying, freezing, smoking, and heating.
These methods are not only applied to prevent
food spoilage
The Two major causes of food spoilage are
PATHOGENS or DISEASE- causing
microorganisms like molds and bacteria.

3. BIOCHEMICAL COMPOUND
-is any compound containing carbon, which is found
in every living thing. It is essential in the process of life
growth.

4. METHODS OF FOOD PRESERVATION
CANNING - is considered one of the simplest methods of
food preservation.
a. WATER BATH canning – is the easiest method
of canning as is best used in preserving high-acidic types of
food such as fruits, pickled foods, and tomatoes. Specific
period of time at a temperature of 212 degree F.
b. PRESSURE canning – it utilizes a large
pressurized pot that produces steam in a locked
compartment. It is most appropriate for low-acid foods like
meat, fish, poultry, and vegetable. 240 degree F.

5. PICKLING
-is where the food is soaked id a high acid solution that
make use of either salt or vinegar.
- through pickling the foods textures and flavors
enhances, which boost the appetite of most people.
a. PICKLING w/ SALT – is done through dry salt
and brine method where salt is added directly to vegetables.
This addition of salt releases water juices from vegetables
that will eventually combine with salt, juices from vegetables.
b. PICKLING w/ VINEGAR – does not require
vegetables to ferment. Salt is added to the food to add crisp
and flavor, and the drained.

6. DRYING
- is one of the conventional ways of preserving
food. In this process, food is exposed to a temperature
high enough to dehydrate it, but low enough not to cook
it.
FREEZING
- is done by lowering the temperature of the-freezer
to zero degree to prevent the growth of microorganisms
that causes food spoilage. However, freezing may
sometimes be less effective as compared with other
methods.

7. Techniques to avoid freezer burn
a. Wrap the food tightly to reduce its exposure to
air.
b. Keep the freezer’s temperature accurate by
opening it only when needed.
c. Avoid overfilling the freezer to retain normal air
circulation.

8. SMOKING
- is the process of exposing the cured meat and fish
products to wood smoke in order to preserve them. It helps
improve flavor and adds a perfect brownish color that
makes the food more palatable.
a. COLD smoking – is done with a temperature lower than
32 degree CELCUIS.
b. HOT smoking – is done with a temperature more than
70 degree C.
c. WET smoking – is done by placing a bowl of water in
the smoker to maintain the moisture of the food.
d. CURING – is the process of preserving meat and fish
where a curing mix is added by rubbing salt (dry curing)
or soaking in salt water (wet curing) before the actual
smoking process.

9. HEATING food with a temperature close to boiling point
is one of the best way to kill pathogenic organisms.
- This has been considered as one of the simplest and
most effective ways of preserving food.