Preserving Fruit Vegetables and Other Foods
A course for home gardener and hobby farmers through to commercial food producers and processors. It expand your ability to get better value out of fruit, vegetables and other foods; reduce wastage, and diversify the products you can create from primary produce.
- Farmers can learn how to value add to the produce from their farm
- Families can learn how to store food safely, and to make pickles, jams, preserves and other food products
- Food retailers and restaurant staff will better understand how to handle the food they deal with, to improve the shelf life and quality of produce.
Learn to better understand canning/bottling, pickling, freezing, drying, and much more.
Lesson 1 SCOPE AND NATURE OF FOOD PRESERVATION
Definition of food preservation
History of food preservation
Why do we preserve foods?
Overview of food preservation
Choosing a food preservation method
Lesson 2 HOW FOOD DETERIORATES AND BECOMES UNSAFE
Food Spoilage by Enzymes
Lesson 3 WAYS FOOD CAN BE PRESERVED
Food preservation - Use of Salt
Food preservation - Use of Acid
Food preservation - Use of Sugar
Other natural food preservatives – a summary
Lesson 4 FREEZING FOOD
Why freeze food?
History of freezing food
Which foods can be frozen?
How to freeze food
Freezing meat and poultry
Managing the freezer
General considerations when freezing food
Lesson 5 PICKLES, CHUTNEY AND SAUCES
Lesson 6 JAMS AND JELLIES
Lesson 7 CANN ING/BOTTLING FOODS
Preparation of Ingredients
Demystifying preserving kits
Lesson 8 DRYING FOOD
Drying methods for selected produce
General tips with drying foods - a summary
Lesson 9 FERMENTATION
Foods fermented by yeast
Foods fermented by bacteria
Lesson 10 OTHER FOOD PRESERVATION TECHNIQUES
Pasteurisation and sterilisation
Food packaging materials
Using the freshest produce
Lesson 11 USING PRESERVED FOODS
Starting a food preserving business
Deciding what to grow
How to set up your business
Lesson 12 GLOSSARY OF FOOD PRESERVATION TERMS AND TECHNIQUES