All posts tagged: microorganisms

PRESERVED FOOD

In a previous era preserving food was a common, everyday activity, dependant on the season, availability and local conditions. Summer fruit and vegetables were preserved when they were is season. Meat was slaughtered in late autumn with the first ground frosts. In the absence of refrigeration populations had no choice but to preserve food according to availability and the methods passed down from one generation to the next. Preserved food would have formed a much larger portion of mankind’s everyday diet than it does today. It is impossible to talk about preserving food without talking about spoilage for, at heart, food preservation is about preventing putrification and rot. Applying some very simple techniques can arrest the process of both and preserve food for lengthy periods of time allowing us to eat food either out of season, in times of scarcity or simply to relish the sheer number of strong, tangible and desirable flavours that preserved foods deliver. A number of factors cause food to decay: warmth, oxygen, moisture, light, enzymes and microorganisms. To prevent food …