- Cereals and legumes

- Drying processed food

When you start preparing your pantry, grains and legumes are probably the first things that come to mind. This type of food seems easy to preserve, but in fact, it Also put some thought into it. It is not recommended to store this type of food outdoors to avoid moisture, insect or rodent damage. To store grains and legumes in large quantities, purchase appropriate containers, securely tighten lids and cover them with layers, and consider using desiccants and Deoxidizer. For small quantities of grains and legumes (up to 10 pounds or about 4 kilograms), plastic containers can be used. Ways to Dry Food You can dry almost any food. Some people use commercial food dryers, while others use traditional Oven drying method allows you to dry food at home.

- Suitable for vegetables

- Immerse in boiling water and cool quickly

- Bagged and frozen to preserve freshness and aroma

Blanching: Submersing food in boiling water (i.e. starting the cooking process), then removing the food and immediately immersing it in cold water. Then immediately bag and chill Freezing preserves the freshness and aroma of food. The blanching method is best for vegetables.

- Sealed and served hot

- Canned meat, fruit and vegetables

The cooked food is sealed in cans while it is still hot to kill bacteria. Keep canned food at room temperature and away from light. With a little practice, you'll be fine. Canned meats, fruits and vegetables can be stored for years. The jars won’t be wasted and can be freed up to contain new foods, saving money.

- Make a brine with cold water, sugar and salt

- Suitable for meat

- Soak for six to twelve hours depending on the size of the meat

Braised method The brine is made of cold water, sugar and salt (this brine is not my Chinese brine. It is actually salt water plus sugar). The brine method is mainly used for meat. Will The meat is immersed in the brine for six to twelve hours, depending on the size of the meat.

- Ancient preservation methods

- Dehumidify with salt to avoid bacterial growth

- Be sure to use a lid or plastic wrap

Salting is the oldest food preservation method. The principle is to use salt to remove moisture and prevent the growth of bacteria and microorganisms. Please pay attention after salting meat, be sure Use a lid/container to secure it, or wrap it in plastic.

- Make a fire with hardwood

- Place the meat on the fire and control the temperature

- Vacuum bags for long-term storage

- Preserved in oil or honey

- Submerge the meat in oil or honey

To smoke meat, make a fire with hardwood and place the meat over the fire at a temperature of 6-70 degrees Celsius. Smoking time depends on the type of meat Class and weight. Smoked food can be stored in vacuum bags (consider clothing vacuum compression bags) for long-term storage.

- After sanitization, it can be stored permanently