Conservation is a broader concept of different hoidistamisviiside. May be conserved at both high te

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The first data to preserve food come from 12,000 years before Christ, which is found written evidence of dried meat and fish consumption. Food canning del monte jobs or preserving food processing and handling the process of deterioration caused by micro-organisms in suspension or deceleration purposes. It is a safe and economical way to preserve horticultural home. While it can be time consuming, preserves the family and friends of the pleasure of eating, and offering a lot of pride in the thing. Not to mention del monte jobs the joy felt by friends / acquaintances who kept himself made an exciting Christmas DONATED.
Preserves are a good source of vitamin winter dining del monte jobs table. Although the heat treatment of the loss of a large vitamin, must also be considered that, in basements, or in the refrigerator Held vegetables lose their vitamins a day-to-day. When the vegetables are preserved ripe, immediately del monte jobs after picking, they can no longer be contained in vitamins than store sold vegetables in the winter.
Conservation is a broader concept of different hoidistamisviiside. May be conserved at both high temperatures, or pasteurized, or sterilized, but also at low temperatures, or freezing. For example, del monte jobs jams and compotes preserved with sugar that retains sufficient concentration to be better. Can also be preserved with salt, which is the curing. del monte jobs It fits such as fish, meat, vegetables and fungi, which likewise affected raw material to ensure longer durability. One has also konserveerimisviisidest pickling, which is boiled del monte jobs marinade which is often used in addition to the salt and sugar in a variety of spices, and the vinegar. Drying can be said that the drying was the first conservation method - a piece of meat that was left out of the sun and the wind, it seemed like a well-scented, long persisted, and it was easier del monte jobs to wear than the raw meat. Consequently, the animal had been killed immediately consumed, it could be transported to secure del monte jobs and maintain a sunny and airy. Such approach allows to organize the activities of its food supplies. Since the Romans loved very dried fruits and herbs, they built a special kuivatusmaju the Middle Ages, in areas where sunlight was not enough to dry. The heat required to achieve the fires were lit houses.
Sun and tuulekuivatus was suitable mainly hot and dry lands. With plenty of forested areas spread when smoked. Smoked fish and meat seemed delicious, and persisted longer del monte jobs because the smoke layer is kept away from the insects.
Freezing was well suited to areas where the temperature was very low, at least some part of the year. In order to keep frozen foods cold for a long time, store them in cellars, caves, cold rivers.
Fermentation is a process which has not been invented but rather discovered. Most likely, he finished his first beer (10,000 BC), when the fruit was exposed to rain and grain are microorganisms made the starch grain alcohol. The same may be true for its story of wine, sauerkraut del monte jobs and other fermented foods. Fermentation konserveerimismeetod was important because it not only helped preserve foods but they also supply added value and to prepare good food with few ingredients.
Fermented was beginning to get it when food was put into a container of clay or glass of wine or beer as a good pH environment in maintained. Probably went to ferment alcohol and acid occurred, but it still seemed like the food delicious.
The first case was actually dehydration salt retention. Already del monte jobs in prehistoric times was discovered by a person that sucks the tissue salt moisture, drying them and creating a bacterial retardant development environment that enables the hunted meat for a longer period of time to maintain. Ages of salt has become an important item of this was even after the war. Europe became the main foodstuffs salt fish and meat, especially at a time when the fish was the only protein rich foods.
Storing honey or sugar was already known in ancient times. In ancient Greece del monte jobs were put into small jars of dried quinces, honey, recipes complemented by the heat of the Romans and reached quinces, honey and boiling the steady, solid consistency. Nordic countries, where the sun was drying too little, housewives learned to cook the berries with the sugar and got jams and compotes.
When heated, maintaining the latest shooting, which was discovered in 1790, the French confectioner Nicolas Appert in the seventeenth century. He found that heating del monte jobs the jars of food reduces food spoilage. Based on the Englishman Peter Durand Appert'i teooraile used tins of the first year in 1810. Appert had found a new and successful way to preserve its character but he could not finish it. It was only in 1864, Louis Pasteur discovered del monte jobs a link between microorganisms and food spoilage. Immediately prior to his discovery patented by Raymond Chevalier-Appert pressure Retort (a can) in 1851, Ku