Course: WVA 102 Food Preservation Methods

Reading

Historical Origins of Food Preservation
and
How Do I Pickle?

Historical Origins of Food Preservation

The following article discusses the importance of food preservation as it applies to the historical development of food. Food preservation is important to all cultures and spans the history of man. In ancient times nature was important in preserving food as a way to survive. In frozen climates man froze meat on the ice, while in tropical climates food was dried in the sun. All foods begin to spoil once harvested. Food preservation enabled ancient man to settle in one place and form a community. Food no longer had to be consumed immediately and could be preserved for later use.

Please read the article to understand food preservation in a historical context.

Click here to download the article from The National Center for Home Food Preservation.

How Do I Pickle?

Pickling is a basic food preservation process that utilizes fermentation in a brine or salt/water solution to produce a highly acidic solution. This process usually uses vinegar because of the high acid content.  The resulting food is called a pickle. This procedure gives the food a salty or sour taste. Due to the high acid content the food is preserved in the liquid.

Read the following sections about pickling from the National Center for Home Food Preservation website:

- General Information on Pickling.
- Selection of Fresh Cucumbers.
- Low-Temperature Pasteurization Treatment.
- Salts Used in Pickling.
- Cucumber Pickles.
- Other Vegetable Pickles.
- Fruit Pickles.
- Relishes, Salads.
- Chutneys.
- Pickled Eggs.
- Pickles for Special Diets.
- Causes and Possible Solutions for Problems with Pickled Foods.

Click here to download the National Center for Home Food Preservation website.