TRADITIONAL

PRESERVATION
TECHNIQUES
Canning

 Canning involves placing fruits and vegetables in airtight containers, typically

jars, and so prevent bacteria getting in to them.
 Canned good can be stored on shelves for years, if required.
Salting

 One of the oldest methods of preserving food.

 Salting can be used for meat and fish, as well as sliced vegetables.
 There are two methods of Salting: low salt to vegetable ratio and high salt to
vegetable ratio.
 Produce must be stored in the refrigerator.
Low Salt to Vegetable Ratio

 Contains 2% to 5% salt per weight of vegetables.

 This level of salting promotes the growth of the lactic acid bacteria, which in
turns inhibits the growth of other bacterial forms that could spoil the food.
 It also serves slightly pickle the vegetables.
High Salt to Vegetable Ratio

 Contains 20% to 25% salt per weight of vegetables.

 It preserves the freshness of the produce but adding a salty flavor when used,
even after the salt has been washed off.
Pickling

 Pickling is a method of preserving food in an edible, antimicrobial liquid.

 Can be broadly classified into two categories: Chemical Pickling and
Fermentation Pickling.
Chemical Pickling

 In Chemical Pickling, the food is placed in an edible liquid that inhibits or

kills bacteria and other microorganisms.
 Many Chemical pickling process also involve heating or boiling so that the food
being preserved becomes saturated with the pickling agent.
 Examples of Pickling Agents: Brine (high in salt), vinegar, alcohol, and
vegetable oil.
Fermentation Pickling

 In Fermentation Pickling, bacteria in the liquid produce organic acids as

preservation agents, typically by a process that produces lactic acid through
the presence of lactobacillales.
 Examples of Fermented Pickles : Sauerkraut, nukazuke, kimchi, and
surstromming.
Burial

 Burial of food can preserve it due to a variety of factors : lack of light, lack of
oxygen, cool temperatures, pH level, or desiccants in the soil.
 Burial can be combined with other methods of preservation such as salting or
fermentation.
Cooling
 Cooling Preserves food by slowing down the growth and reproduction of
microorganisms and the action enzymes that causes food to rot.
 Before the era of mechanical refrigeration, cooling food storage occurred in
the form of root cellars and iceboxes.
Freezing

 Freezing is also one of the most commonly used processes, both commercially
and domestically, for preserving a wide range of foods.
 Cold stores provide large-volume, long-term storage for strategic food stocks
held in case of national emergency in many countries.
Lye

 Sodium hydroxide (lye) makes food too alkaline for bacterial growth.