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Prepper’s Guides
Prepper Survival Guides A Free Resource for fellow Preppers Everything From Survival Guides to Farming, Engineering and Construction
Keep readingPerfect for survivalists, preppers, and outdoor enthusiasts.
Prepper Survival Guides A Free Resource for fellow Preppers Everything From Survival Guides to Farming, Engineering and Construction
New Guides Added Every Week
Prepper-Inspired Handmade Gifts by Retrosheep in Wales
Discover unique and high-quality prepper-inspired gifts including t-shirts and engraved items handmade by Retrosheep in Wales.
Prepper Survival Guides A Free Resource for fellow Preppers Everything From Survival Guides to Farming, Engineering and Construction
Keep readingHow To SURVIVE NUCLEAR War crisis survival guides #Prepper Ultimate Survival Disaster Crisis Prep Guides on USB Flash Drive 1000’s Ultimate Survival Disaster Crisis Guides Doomsday Prep Medical Food Free Energy And So Much More Huge Pack Of Survival Guides Teaches You How To Survive A Major Disaster From Nuclear Food Medical Energy Crisis…
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Preserving food is more than an art; it is a science. Scientists and home economists have established that certain procedures are essential for a given food to make it safe, as well as retain its colour, flavour, texture and nutrients. Standard recipes are designed with these research findings in mind and, when carefully followed, insure both a high-quality and a safe product.
Food is preserved by using methods that destroy or hinder the growth of microorganisms, such as mold’s, yeast and bacteria. These organisms may be present in the soil, on the food, in the air, on equipment or on work surfaces.
Yeasts, mold’s and bacteria must be destroyed during processing to prevent the food from spoiling. The correct amount of time to process varies with the kind of food. Sufficient heat for a specified length of time kills microorganisms and insures a safe product. Processing also helps to secure an airtight seal when using closures containing sealing compound.
Preventing enzymatic changes in food is another concern when preserving food. Enzymes are chemical substances found in all animals and plants .Tese enzymes aid in the maturing and ripening processes. If not destroyed or inactivated, enzymes cause changes in colour, favour and texture. In the canning process, enzymes are destroyed by heat.
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