Ebook Guide To Canning And Preserving
Interior tissues are generally, but not invariably, sterile, and the majority of the surface-associated microflora can be removed by washing. Typically, vigorous washing of plant products in clean water will reduce microbial levels by 10100-fold, but does not ensure the complete elimination of risk or levels of risk reduction comparable to processes such as pasteurization or canning. The efficacy of washing can be improved slightly by incorporating antimicrobials such as chlorine in the wash water. For example, washing of lettuce leaves with water removed an average of 92.4 of the total microflora. This
Contaminants or inedible components can be present when jalapeno peppers, carrots, and onion are gathered for processing. Therefore it is necessary that the vegetables undergo one or more of the following washing, selection, classification, size reduction, and scalding. Canning also ensures an adequate edible quality of the product.
In tropical developing regions, fermentation is one of the main options for processing foods. In the absence of facilities for home refrigeration, freezing, or home canning, it serves as an affordable and manageable technique for food preservation. Fermentation can also increase the safety of foods by removing their natural toxic components, or by preventing the growth of disease-causing microbes. It imparts attractive flavor and nutritive value to many products. Fermentation is an attractive technique because it is low cost and low technology and it can be easily carried out at the household level, often in combination with simple methods such as salting, sun drying, or heating (e.g., boiling, steaming, frying).