Food preservation and storage: Difference between revisions

The storage of food is done in a suitable environment. This often means a dry, cool place. The place in which food is stored is often a pantry (a room in the house, near the kitchen) or seperate food storage room (ie above ground, or even underground (even mere burial is possible) ). As such, atleast 1 food storage technique is often employed (cooling). The following list describes additional techniques we can use:

• Drying
• Jellying
• Pickling and Jugging
• Smoking
• Salting, and Sugaring
• Adding of other (artificial) food additives
• Canning and Home canning
• Biopreservation (ie keeping animals alive or using bacteria, ie fermentation)
• Vacuum packing, bottling and packing in a modified atmosphere (ie ULO)
• Refridgerating and Freezing

It should be noted however that each foodstuff is more suitable to one or another type of food storage (not all types are suitable for every foodstuff). As each food storage technique requires special equipment, the crops grown in each community are best selected carefully so that as little as possible different storage techniques are needed (hence allowing more cost-effective food storage).

Examples

• Canned beans
• Bulk dried foods such as flour, milk powder, soya powder, whole grains (brown rice, white rice, ...)
• Noodles ^[1]
• jam
• Alcoholic beverages as wine, mead, beer, spirits, ...
• Frozen fish/seafood/meat analogues (tofu, seitan, tempeh)/eggs, frozen vegetables
• Dried fruit and nuts
• Tea and coffee (ungrinded)
• ...

See also

• Appropriate nutrition manual 1: crops produced at the community should be complemenatry to each other in regards to the nutrients they contain

References

Template:Reflist

External link

• http://en.wikipedia.org/wiki/Food_preservation
• An example on how to combine crops, taking the food storage techniques/equipment into account