Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discoloration that can occur during food preparation such as the enzymatic browning reaction in apples after they are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.
Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallization, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.
UT Extension offers Food Preservation classes several times each year at various locations around Chattanooga.
To be added to the interest list for the next Food Preservation Classes, please call the Extension Office at (423) 855-6113 or email Agent June Puett at jpuett1@utk.edu.
Additional Resources:
- USDA National Center for Home Food Preservation: https://nchfp.uga.edu/
- Basic videos (3-8 minutes each) from University of Minnesota: https://extension.umn.edu/preserving-and-preparing/food-preservation-videos
- Canning Timer & Checklist App from Oregon Extension Service – Generate a checklist and timer for processing over 50 popular foods. Set jar size, pack type, canning method, and elevation. Designed for people with previous canning experience.
- Penn State University Webinars – Free and inexpensive ($5).
- For how-to videos, updates on local events and educational posts, follow us on: www.Facebook.com/TennesseeSavesChattanoogaChapter