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Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest. It involves storing the material in a prescribed condition immediately after harvest.
It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in the pot. Hot water is added to cover the jars. Water is brought to a boil (212 °F (100 °C)) and held there for at least 10 minutes.
Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century.
Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler , and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives .
When water is used to make beer, the boiling during the brewing process may kill bacteria that could make people sick. The barley and other ingredients also infuse the drink with nutrients, and the microorganisms can also produce vitamins as they ferment. [5] However, the common belief that premodern people avoided drinking ordinary water is a ...
The reusable water bottle industry has had many darlings. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Mail. Sign in ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
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