Two decades ago, Central Food Technology Research Institute (C.F.T.R.I) in Mysore conducted classes for women in Mysore regarding preservation of fruits and vegetables. Mom completed the course and to this day prepares amazing squashes, jams, jellies, murabba, ketchup, thokku, pickles and chutneys. I have learnt many procedures, tips and tricks from her regarding preservation of fruits and vegetables.
Introduction
People all over the world have been preserving food in some form or the other from immemorial times. The art of preservation of food hangs on the following two principles:
- Destroying all micro-organisms present in the food and the container, and preventing their re-entry by sealing the container.
- Making conditions extremely unfavorable for the growth and multiplication of micro-organisms (as in the case of pickles).
These two main principles are followed in a wide variety of techniques as given below. They are followed either in isolation or combination, but usually in combination.
- Heat
- Sugar
- Salt
- Acid (Vinegar)
- Spices and Oil
- Fermentation
- Dehydration
- Chemicals
- Refrigeration
Fruit and vegetable preservation is a fascinating field of activity, exercising these above techniques.
Jams, squashes, tomato preparation, syrups, sun dried products and a host of other preparations can be prepared at home. Products prepared at home are more economical and better suited to the tastes of the family members.
