FOOD PRESERVATION

Is the process of preparing

food for future consumption by
preventing its spoilage.
There are several ways of preserving food.
Some of these include keeping food at low
temperature:

1. DRYING
2. FREEZING
3. STERILIZATION
4. CANNING
5. ADDING PRESERVATIVES
1. DRYING
Having no or very little water or
liquid.
2. FREEZING
To become blocked or unable to
move because of ice.
3. STERILIZATION
To clean the foods by destroying
germs or bacteria.
4. CANNING
The food or drink that is in can.
Basic steps:
■ Preparation of the raw
materials
■ Filling of the container
■ Exhausting
■ Sealing
■ Sterilizing or processing
■ Cooling
 3 ways of canning:
■ Open-Kettle Method – The food is cooked until tender
and then placed in sterilized jars and sealed.

■ Cold-Kettle Method – Cold food is placed in a

sterilized jar. The jar is then filled with boiling liquid.

■ Hot-Kettle Method – The food is cooked or blanched.

When still hot, it is placed in hot sterilized jars. The jars
are then filled with boiling liquid.
5. ADDING PRESERVATIVES
Are substances that prevent undesirable
changes in flavor or texture.
Benefits of Food Preservation:
– Prevent from being spoiled.
– Can keep the canned foods for 1-2 years
of longer.
– Adds variety of the foods.
– Makes food stay fresh, look nice and taste
better.
DIRECTION:Identify whether the foods in the picture is done
through Drying, Freezing, Sterilization, Canning and Adding
Preservatives.

1. Dried Fish 6. Ice candy

2. Canned goods 7. Salt and sugar

8. Guava jam
3. Atsara
9. Frozen meat
4. Banana chips

5. Black pepper 10. Vinegar

ASSIGNMENT:

Make one recipe using the

process of Food Preservation. Bring
it to class and explain the process,
being used from the recipe.