| Food spoils because of the growth of micro-organisms | | | | This is a very common method of preserving fruits |
| such as yeast, moulds or bacteria. These | | | | and vegetables like bananas, mustard greens, limes |
| micro-organisms are in the air and will settle on food | | | | and herbs. In drying, the moisture from the fruit and |
| which will give them suitable conditions for growth. | | | | vegetables is evaporated so that the microbes cannot |
| They need moisture, warmth, food and suitable soil for | | | | grow due to the absence of moisture. Bananas should |
| quick growth and multiplication. Extreme heat kills them | | | | be peeled and sliced, while limes should be scalded and |
| and extreme cold stops them growing. In preserving | | | | scored before drying. The dry season is best for |
| food the main aims are:- | | | | drying fruits and vegetables. Spread the cleaned and |
| 1. To kill the micros or prevent their growth. | | | | prepared fruit or vegetables out on big bamboo trays |
| 2. To make food safe to eat. | | | | and put them out in the sun for 2 or 3 days when the |
| 3. To retain as much of the food value in the food as | | | | fruit or vegetables will be dry and shriveled. Leave the |
| possible. | | | | dry food exposed to the air for another week to 10 |
| There are many methods of preserving food. The | | | | days to really dry it, then store it in earthenware of |
| more common methods are drying, pickling, bottling, | | | | glass jars and store it in a cool, dry place. |
| salting, smoking, freezing and canning. Of these | | | | Pickling |
| methods, only the first four can be done in the home. In | | | | In pickling, the fruit or vegetable is preserved by the |
| a country like Malaysia where fresh food is available | | | | addition of a preservative which can be vinegar, brine |
| the whole year round, it is better to eat fresh food | | | | or sugar. The preservative prevents the growth of |
| than preserved food. Sometimes, when there is a big | | | | microbes and so the food does not spoil. |
| season of some fruit and it is very cheap, it will be | | | | Preservatives must be used in as concentrated a |
| practicing real economy to buy the fruit in quantity for | | | | form as possible, otherwise they are not effective, |
| preserving. Home make jams and pickles are much | | | | example a jam make with too little sugar will go |
| cheaper than the cheapest imported or locally | | | | mouldy. Pickled food is often further preserved by |
| produced jams and pickles sold in the shops. | | | | bottling to seal it from the air which carries microbes. |
| Moreover, home make jams and pickles using | | | | Salting is pickling in salt where the salt acts as |
| ingredients which are fresh and pure have more food | | | | preservative and prevents the food from becoming |
| value. | | | | spoilt. |
| Drying | | | | |