
The sharp taste of the preserved reminds us that even the fleeting can be given lasting character

Canning: is a popular food preservation method that involves sealing food in airtight containers and heating them to destroy bacteria, yeasts, and moulds. This process helps preserve fruits, vegetables, and even meats, ensuring their long shelf life.
Freezing: It is an effective preservation method where food is stored at sub-zero temperatures, inhibiting microbial growth and enzyme activity. It retains food items’ nutritional content and texture, widely used to preserve fruits, vegetables, meat, and seafood.

Non-thermal processing techniques – HPP, Irradiation, PEF (Pulse Electric Field), Ultrasonic, Cold Plasma, UV etc


Fermentation: Fermentation is an ancient preservation technique that uses natural fermentation processes to preserve food. It enhances flavours, improves digestibility, and extends the shelf life of items like yoghurt, pickles, and sauerkraut.
PART 2
Food processing and preservation are two crucial aspects for extending the shelf life of food, ensuring safety, and reducing waste. These methods of food processing help prevent spoilage by slowing down the growth of harmful microorganisms, making food safe for consumption. Processing techniques, like pasteurization and canning, maintain nutritional value while improving convenience. Preservation also allows for transporting and storing food over long distances, ensuring a steady supply year-round, and contributes to reducing foodborne illnesses by minimizing contamination risks.
The elimination of dangers such as microorganisms, bacteria, and toxins, along with food safety and hygiene contamination practices, is achieved through food processing and preservation. Food contamination during dairy, meat, and packaged food pasteurization, sterilization, and irradiation all help decrease the chance of foodborne sicknesses. It is essential for industry hygiene and health standards.
The application of preservation techniques such as canning, freezing, and dehydration helps in shelf-life extension by getting rid of or halting microbial activities. This greatly lowers food waste and increases access to seasonal foods all throughout the year. This kind of improvement also makes storage and distribution more efficient.


Food’s nutritional quality is assured with the aid of proper food processing that retains the vital nutrients like vitamins, minerals, and proteins. Consumers are able to enjoy the food and make the most out of it with minimum energy loss when it is fortified and underwent minimal processing, nutrients are also made with more preventative loss, hence, food is made and more available
Alongside creating employment opportunities, boosting exports, and contributing to the agricultural economy, the food processing industry also supports the growth of the economy. Farmers earnings greatly increase with processed food products meeting international standards. This sector also assists in providing more profitable raw materials through value addition.


Making pre-packaged food available and offering ready-to-eat and easy-to-cook options saves the consumer both time and effort, meaning food is now much more nutritious without sacrificing action packed lifestyles. This is essential for so many people in today’s fast-paced world.
Information about food preservation were compiled by Mehmet Ali, Kardelen, Sudennur, Uğur, Josipa, Mia, Jimena, Lily, Ayfer, Betül, Eda, Elvin, Lorena.
tried
by countries

FROZEN PEPPERS (Seyhan İsmet İnönü Vocational High
School Adana/TÜRKİYE)
Fresh peppers (any type: bell pepper, chili, etc.)
A knife
Freezer bags or containers
Instructions:
Wash the peppers well.
Remove the stems and seeds.
Cut the peppers into slices, strips, or cubes.
Lay the pieces on a tray (optional step – to freeze them separately).
Put the tray in the freezer for 1–2 hours (optional but helps prevent sticking).
Transfer the frozen pieces into freezer bags or containers.
Label the bag with the date and type of pepper.
Store in the freezer.

Salting meat in Croatia
By Mia Žderić and Josipa Birtić

Sugaring of citrus fruits
by Mia Žderić and Josipa Birtić, Croatia

By Mia - the most common way of preserving food in Croatia.


Strawberry Jam from Adana/Türkiye
Ingredients:
1 kg (2.2 lbs) fresh, ripe strawberries
800 g – 1 kg (4 to 5 cups) granulated sugar (adjust to taste)
Juice of 1/2 lemon
(Optional) A small piece of butter (to prevent foaming and boiling over)
Instructions:
1. Prepare the Strawberries:
Remove the stems and gently wash the strawberries in cold water.
Cut large strawberries in halves or quarters. Leave small ones whole for a better texture and appearance.
2. Macerate with Sugar:
Place the strawberries in a large pot.
Sprinkle the sugar evenly over the strawberries.
Cover the pot and let it sit for at least 5–6 hours, preferably overnight in the refrigerator.
The strawberries will release their juice during this time.
3. Cooking:
Place the pot on the stove and heat on medium until it begins to boil.
Once boiling, reduce the heat slightly and skim off any foam that forms on the surface.
(Optional) Add a small piece of butter to reduce foaming.
Simmer the jam for about 30–40 minutes, stirring occasionally.
4. Check the Consistency:
To test, place a few drops of the jam on a cold plate and let it cool.
If you run your finger through it and it leaves a clear line, the jam is ready.
5. Add Lemon Juice:
Add the lemon juice about 5 minutes before turning off the heat.
This helps prevent crystallization and preserves the color of the jam.
Storing:
While still hot, pour the jam into clean, dry jars.
Immediately seal the jars and turn them upside down to vacuum-seal.
Once cooled, store in a cool, dry place.

Freezing food in containers and preserving them for a later usage. Mia and Josipa
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The sharp taste of the preserved reminds us that even the fleeting can be given lasting character

Canning: is a popular food preservation method that involves sealing food in airtight containers and heating them to destroy bacteria, yeasts, and moulds. This process helps preserve fruits, vegetables, and even meats, ensuring their long shelf life.
Freezing: It is an effective preservation method where food is stored at sub-zero temperatures, inhibiting microbial growth and enzyme activity. It retains food items’ nutritional content and texture, widely used to preserve fruits, vegetables, meat, and seafood.

Non-thermal processing techniques – HPP, Irradiation, PEF (Pulse Electric Field), Ultrasonic, Cold Plasma, UV etc
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