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Chapter Topic: Food PreservationChapter Title: Food Preservation for Future GenerationsA. IntroductionB. Challenges and SolutionsC. Dehydrating/CuringD. FreezingE. FermentingF. Jam/Jelly/PreservesG. Canning/PicklingIntroductionFood preservation is a technique that has been used throughout the world in many different cultures and climates to ensure that food stores would be accessible during times of scarcity and after the initial harvest. By treating and handling the food in such a way that would stop or slow the activity of harmful micro-organisms, food spoilage was decreased and food was able to be utilized in times of need. However, the use of beneficial micro-organisms has been used to enhance, preserve, or create a healthful food or drink that has increased quality of life for the people utilizing it. Depending on the surrounding climate, cultural traditions, and food preservation discoveries, methods differed quite dramatically and people adapted to ensure the best quality of their foodstuffs (1). So, now, let’s learn about fun ways to preserve foods! Glossary of Relevant Terms- Source: Merriam WebsterBlanching- to scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (as food for freezing).Freezing- to harden into or be hardened into a solid (as ice) by loss of heatDehydrate- to remove water from (as foods)Pectin- any of various substances in plant tissues that dissolve in water and produce a gel which is the basis of fruit jelliesSeal- to close or make secure against access, leakage, or passage by a fastening or coatingSterilization- to free from living microorganismsMicroorganisms- an extremely small living thing that can only be seen with a microscopepH- a number used in expressing acidity or alkalinity on a scale whose values run from 0 to 14 with 7 representing neutrality, numbers less than 7 increasing acidity, and numbers greater than 7 increasing alkalinity; also : the condition represented by such a numberAcid- sour tasting, have a pH less than 7, that are hydrogen-containing molecules or ions able to give up a proton to a base, or that are substances able to accept an unshared pair of electrons from a baseBase- any of various typically water-soluble and bitter tasting compounds that in solution have a pH greater than 7, are capable of reacting with an acid to form a salt, and are molecules or ions able to take up a proton from an acid or able to give up an unshared pair of electrons to an acidBoiling- to generate bubbles of vapor when heated —used of a liquidProbiotic- a preparation (as a dietary supplement) containing a live bacterium (as lactobacilli) that is taken orally to restore beneficial bacteria to the body; also: a bacterium of such a preparationEnzyme- any of numerous complex proteins that are produced by living cells and catalyze specific biochemical reactions at body temperatures Challenges and SolutionsBefore we explore fun ways to preserve foods, we first need to talk about a harmful micro-organism and food safety. Food-borne botulism is a very serious type of food poisoning that thrives in low acid and oxygen free environments that are present in canned food products. These bacteria will only be killed in very high temperatures of over 240 degrees. Clostridium botulinum is found in soil and untreated water throughout the world. It produces spores that survive in improperly preserved, prepared, or canned food where they produce various types of similar acting toxins. When eaten, even tiny amounts of these toxins can lead to severe poisoning. The foods most commonly contaminated are home-canned vegetables, cured pork products, smoked or raw fish, and honey which can contain spores. Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking them at 250 degrees Fahrenheit for 30 minutes will help to reduce the risk of botulism (2). Dehydration/CuringThere is evidence as early as 12,000 B.C. that ancient people would use techniques employing the sun and wind to dry various foodstuffs. To illustrate, Native Americans would thinly cut slices of game meat and the Japanese would dry rice and fish to store for later use. This tradition continues with much easier methods today ! Food can be preserved for long periods of time because dehydration takes out the moisture, so the growth of micro-organismisms is slowed or stopped (3). Curing most often refers to preserving various types of meat using one or a combination of salt, sugar, or smoke. By reducing the water content of the meat product, the activity and reproduction of harmful micro-organisms will be limited (4). An oven or an electric dehydrator is a fun, easy way to preserve food at home !Good foods to try dehydrating: freshly picked apples, berries, cherries, peaches, apricots, pears, peas, green beans, peppers, okra, corn, fish, and lean meats. Tips for Dehydrating: Blanch vegetables before dehydrating.Plums, cherries, grape, and blueberries have waxy exteriors that require being dipped in boiling water for 30-60 seconds then promptly dipped in cold water and toweled off with a paper towel.Dry similar flavored foods together so mild foods will not take on the flavors of stronger flavored foods.Cut the fruits or vegetables roughly the same width so they dry at a similar rate. Thinner is better !Fun ActivityHow to Make Fruit Leather IngredientsFresh fruit (apricots, peaches, plums, berries, apples, pears, grapes)WaterLemon juiceSugar (if needed)Spices such as cinnamon and nutmeg (optional)MethodRinse the fruit. If you working with stone fruit, take out the pits, chop the fruit. If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.Taste the fruit before proceeding. Note how sweet the fruit is. If very sweet (ripe Concord grapes for example) you will not need to add any sugar. If still a little tart, you may need to add some sugar in the next step.Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan. Taste the fruit and determine what and how much sugar, lemon juice, or spices to add. Add sugar in small amounts (1 Tbsp at a time if working with 4 cups of fruit), to desired level of sweetness. Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor.Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened another 5 or 10 minutes (or more). Note if you are working with grapes - strain the juice out of the mashed grapes to make grape juice. Force what is left behind, after straining, through a food mill, to make the purée for the next step. Put the purée through a food mill or purée it thoroughly in a blender or food processor. Taste again and adjust sugar/lemon/spices if necessary. The purée should be very smooth. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness. Place the baking sheet in the oven, try to keep any plastic wrap from touch the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn't folded back over on top of the purée. If this happens, the purée won't dry out. Heat the oven to a low 140°F. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. We usually keep it in the oven overnight, so about 8-12 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface.Alternatives to the oven. If you have a food dehydrator, this would be a great use of it. My mother suggested putting the tray in the weber grill, and leaving covered, in the sun all day. Sounds like a good trick, but I haven't tried it yet. My parents remember the traditional way of making fruit leather was just to tent the tray with some cheesecloth and leave it outside in the sun on a hot day. When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.Yield: 4 cups of fruit yield about one baking sheet of fruit leather (5).Freezing Freezing is one of the easiest and least time-consuming methods of food preservation. Most foods retain their natural color, flavor and texture better than when other methods of food preservation are used. In addition, the kitchen remains cool and comfortable during the process. Keep the freezer temperature at or below 0 degrees Fahrenheit to prevent the growth of spoilage organisms and to minimize changes in flavor, texture and nutritive value of food.Tips to follow for freezing:?Always label each package with what it contains and the date it was packed.?Frozen vegetables should be used within one year.?Always freeze fresh ripe produce. Do not try to freeze overripe produce. Freezing does not make bad food good.?Freeze your produce on the day that it was harvested if at all possible.?If you cannot freeze right away store your vegetables in a cool place. The refrigerator is best (6). FermentingFermentation was found by lucky accident! Many different cultures around the world have employed various methods to benefit from helpful micro-organisms that act on starchy sugars in grains, vegetables, and can also use dairy to create healthy, delicious fermented foods (7).Let’s try by making a recipe ! Apple & beetroot relishBy Jenny Published: January 6, 2010Yield: Approximately, 24 2-ounce portionsPrep: 10 to 20 minsCook: 3 – 4 days (minimum fermentation time) Ready In: 13 minsThis recipe yields approximately twenty-four 2-ounce portions. Don’t let the high yield of the recipe deter you; this apple and beetroot relish is rich in beneficial, lactic-acid-producing bacteria which naturally preserve the dish, ensuring that it will keep for approximately six weeks or longer when refrigerated. Ingredients-3 large large apples (about 1 ? pounds, cored but not peeled)-3 large beets (about 1 ? pounds, peeled)-2 star anise pods -1 tbsp whole cloves -1 tbsp unrefined sea salt -fermented vegetable starter culture (if desired)InstructionsShred apples and beets by hand, or in a food processor.Toss the shredded apples and beets together until well-combined and mixed together.Add the star anise and whole cloves to the apples and beetroot, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.In a mason jar or, preferably, a vegetable fermenter (see sources), layer the apple and beetroot.Periodically sprinkle unrefined sea salt or vegetable starter culture over the layers of apple and beetroot and mash with a wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a luscious brine to encourage the proliferation of beneficial bacteria.Ferment in a mason jar or vegetable fermenter for a minimum of three to four days, or longer, depending on the level of warmth in your kitchen.After your apple and beetroot relish has sufficiently cultured, remove it from the vegetable fermenter and gently pick out the star anise pods and whole cloves.Place the apple and beetroot relish into a blender or food processor and process until smooth ( 8).ORLacto-Fermented Ketchup■Makes 1 quart Ingredients: 3 cups canned organic tomato paste 1/4 cup whey 1/2 cup grade B maple syrup 1 T sea salt 1/4 teaspoon cayenne pepper 3 cloves garlic, peeled and mashed 1/2 cup fish sauce Preparation: Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days before transferring to the refrigerator. Thin down with tomato juice or water as needed (9).ORGinger Beer, “Wild Fermentation”, Sandor KatzJam/Jelly/PreservesJam, jellies, and preserves are made using various kinds of fruits and sometimes vegetables that are preserved using the addition of sugar. Jam contains pieces of whole fruit or vegetables, while jelly normally contains only fruit juices. Sugar acts in the similar way that salt does by drawing water out of the food product that is necessary for microbial and bacteria growth. By creating a higher concentration of sugar outside of the fruit; which acted as a semi-permeable membrane where the higher concentration of sugar on the outside, draws the higher concentration of water from the inside to the outside in an attempt to reach equilibrium (10). Here a great recipe to try !Strawberry JamIngredients1000 g. (about 7 cups) washed, hulled and cubed strawberries 1000 g. (about 5 cups) granulated white sugar 1 lemon, sliced 1 packet dry pectin 1 Tbsp butter (optional, to reduce foaming)Directions Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1" and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the jam: Reserve 1/4 cup of sugar in a small bowl; add the pectin and whisk to combine. Set aside. Combine the strawberries and remaining sugar in a large, nonreactive pot; enamel or stainless steel are best (do not use copper or aluminum pots with this method). Let stand for at least 20 minutes, up to two hours or even overnight, refrigerated. Cook the jam: Stir the contents of the pot well, and put over medium-high heat. Add the lemons. Stir frequently, taking care not to burn the sugar. Bring to a boil, add the pectin-sugar mixture, and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add the butter. Test for set: Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220F on a candy thermometer for one full minute. Turn off the heat. Remove the lemon slices. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jam. Turn the heat under the canner to high. Use a ladle to pour the jam into the jars through a canning funnel, leaving 1/2" headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for five minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening (11).ORStove Top PreservesIngredients4 pints fresh strawberries, washed, cored and quartered 1/2 cup sugar Pinch salt Pinch black pepper 2 lemons, juiced 1 teaspoon freshly chopped rosemary leavesDirections: In a skillet with high sides, add all ingredients and stir to combine. Bring up to a boil and lower heat to a simmer until thick and spoonable, about 30 minutes. Transfer preserves to a bowl and let cool to room temperature. Serve with toasted bread or baked goods (12).Canning/ Pickling Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside. It is very important to make sure canned goods seal properly and are dated so you know it is safe to consume (3).History related to topicBefore agrarian times, tribes of people wandered over the world, hunting and gathering from whatever food sources were available. It was important that they make the most of any windfall or good fate afforded them. Thus, food preservation was integral to their survival. For example, if ancient people fished the streams during a time of plenty, cavemen would use freezing or drying dependent on what weather conditions were available; either hot or cold. More examples of historical food preservations include: use of either salt or honey to preserve meats, fruits, and vegetables. Greeks first used alcoholic beverages to pickle vegetables, as wine and beer have a low pH that is useful to the pickling process (3).Cultural tidbits related to topic (art, music, poetry, etc.)People from the Middle Ages were particularly ingenious by creating structures that concentrated the sun’s light to dry various foods for long term storage. In the U.S., refrigeration in its primitive stages entailed blocks of ice to store food in cold temperatures. The icebox swiftly turned into mechanical refrigeration by the 1800’s and changed food preservation by increasing ease of use and convenience. Fermentation was used throughout most societies. For example, kimchee is a spicy fermented cabbage product that is consumed in Korean culture. Sauerkraut is another fermented cabbage product eaten in German cultures. Both have healthful probiotics that encourage good bacteria to multiply thus, helping foods to be properly digested and absorbed. Wine and beer are near universal examples of fermentation that have occurred all over the world! Fun fact! Ketchup started as fish brine that traveled across the spice route from Asia to America! As it evolved, sugar and tomatoes were eventually added leading us to the product we are accustomed to today!-Quince is an apple like fruit that the Grecian people would combine with honey, partially dried and packed closely together into containers. Romans were also known to use quince but cooked it to turn the quince and honey into a homogenous mixture.-In northern climates that do not have enough sunlight to successfully dry fruits housewives learned to make preserves—heating the fruit with sugar. (Montana)- In the 1790’s, a French confectioner by the name of Nicolas Appert heated food sealed in glass bottles and found that it saved the food from rotting (3).STEM (Science, Technology, Engineering, Math) related to topicScience- Science is the very core of food preservation! All food contains bacteria. The way that food preservation works is either by decreasing the growth and proliferation or killing the bacteria that causes disease or illness.In some instances, food preservation works by inhibiting enzymes found in the food product that increase the rate of spoilage. In driving up the temperature of the food to at least 150 degrees or for it to remain below 40 degrees Fahrenheit, the enzymatic activity is halted because enzymes can only operate in a very specific range of temperature and food will stay fresh longer. To extend the life of food bacteria must be removed by killing all bacteria present via sterilization and sealing it to ensure no additional bacteria are able to enter. For example, milk is heated to a high heat, and then sealed. By putting food like produce into the refrigerator, bacteria is not killed, but the rate of reproduction is slowed enough to prolong the shelf life of the food (13). Technology- Food technology is the use of food science throughout all areas of food production, distribution and production to create a integral approach to food safety (14). Math- Canning can involve lots of math! Below are some simple charts showing possible yield and common conversion factors. See? Math can be useful!Table 1: Estimated yield of fruit and vegetablesFruits and TomatoesQuantityyieldApples (sliced)1 bushel15-20 quartsApples(sauce)1 bushel15-18 quartspeaches1 bushel14-18 quartsTomatoes, whole1 bushel 15-20 quartsTomatoes, juice1 bushel12-16 quartsBeans( green or snap) 1 bushel12-20 quartsBeets1 bushel15-24 quartsCarrots1 bushel16-25 quartsunitequalsAlso equals1 cup8 fl oz? pint1 pint16 fl oz 2 cups1 quart32 fl oz2 pints1 liter34 fl oz 1 quart plus ? cup1 gallon128 fl. Oz.4 quartsEngineering- Build your own recipe- can you think of a food that is currently abundant and in season? Why not try to build your own recipe and see how it turns out. Example- is it zucchini season? Why not try to pickle a zucchini? Find a recipe for pickles and swap the cucumbers for zucchini instead and see how it tastes! Can you think of another recipe you could build on? Get creative!Cool facts/statistics related to topicOne in every five houses does their own canning of goods. Out of these goods, 65% of them are vegetables. The other 35% is a mixture of fruits, jams, relish, etc. Ideas for - or- a real story featuring youth in MT related to the topicIdea for a story is the following: Montana kid makes money selling homemade fruit roll-ups to children at school for snacks!1+ Activity (Written Exercise)Have the kids design their own label for the food they preserve. It can include a fun logo the date it was processed and a use by date. Have them think of creative uses for their canned item. Create a recipe using the strawberry jam, such as strawberry cheesecake or a homemade pop tart with strawberry filling.1+ Activity (Hands-On)Strawberries 3 ways! Learn how to preserve strawberries. Have the children participate in helping make jam to can, freeze strawberries and have them help make homemade fruit roll-up using a food dehydrator using strawberries as the main ingredient!Reflection activity/exerciseFact or Myth ?Most vegetables do not require blanching before freezing.Myth. It is important to break down the protein structure to ensure a quality product.Fermented foods contain probiotics that are healthful and good for digestion.Fact. Ketchup started as a mixture of tomato, sugar, and salt.Myth. Ketchup originated from the orient and was first composed of fish brine. Canning is a good way to preserve vitamins and minerals.Myth. Freezing or fermenting are better options of preserving the nutritional value of food.By heating food to a very high heat for a prolonged period of time and then sealing it, food becomes sterile and the majority of bacteria will be dead.True.Research a person who contributed to our knowledge about food preservation and write a one page paper about this person. Some good options are: Nicolas Appert, Sandor Katz, or Louis Pasteur. Wally Waste-Not the Wonderful Worm Cartoon Ideas for text, jokes, imagesWally the worm says “Yes we can!" (Have the worm holding a jar of canned goods and wearing a red bandana)Photo and/or illustration ideas Source: "Food Preservation." . Kansas Historical Society , n.d. Web. 8 Jun 2013. <;. "Botulism." CDC. Center for Disease Control and Prevention, 26 Jul 2011. Web. 8 Jun 2013. <, Brian A. . "Historical Origins of Food Preservation." National Center for Home Food Preservation. University of Georgia, Athens, GA, n.d. Web. 9 Jun 2013. <, Brian A., and Elizabeth L. Andress. "Curing and Smoking Meats for Home Food Preservation." National Center for Home Food Preservation. University of Georgia, Athens, GA. Web. 9 Jun 2013. < , Elise. "How to Make Fruit Leather." Simply Recipes. Web. 9 Jun 2013. <;."Freezing of fruits and vegetables." . Agriculture and Consumer Protection, n.d. Web. 9 Jun 2013. <, Sandor. Wild Fermentation`. Ist ed. White River Junction: Chelsea Green Publishing Company, 2003. Print."Probiotic Apple & Beetroot Relish." Nourished Kitchen. Web. 9 Jun 2013. <, Sally, and Mary Eniq. Nourishing Traditions. Revised 2nd ed. Washington, DC: New Trends Publishing Inc, 1999. 104. Print."How do salt and sugar prevent microbial spoilage? ." . Scientific America, 21 Feb 2006. Web. 13 Jun 2013. <, Sean. "Strawberry Jam Recipe." Food Network. Food Network. Web. 13 Jun 2013. <, Michael. "Stove-Top Preserves." Food Network. Food Network. Web. 13 Jun 2013. <, Marshall. "How Food Preservation Works." How Stuff Works. N.p.. Web. 14 Jun 2013. <;."Food Preservation." Food Freshly. Federal Republic of Germany, n.d. Web. 14 Jun 2013. < for further learning about this topic ................
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