Ways to Lengthen the Shelf Life of Food
Perishable food items need special handling to ensure that they do not go rancid or develop harmful microbes. Care must be taken so that any foods you purchase have as long a shelf life as possible so that you receive the most economical return on your money. Not only are there ways to lengthen a food item's shelf life in the short term, there are ways to preserve food for an extended period of time. Does this Spark an idea?
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Short-Term Extension of Shelf Life
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Refrigeration helps to extend the shelf life of foods for a short period of time. Foods should be properly stored to ensure the full shelf life intended. Most foods will last and remain safe to eat longer when refrigerated properly rather than left to spoil at room temperature. However, refrigeration only benefits in the short run; refrigerated foods will still spoil eventually. Another short-term technique is to re-wrap items stored at room temperature in a way that does not allow air to dry out the food. For example, breads can be left at room temperature for several days as long as their packages are closed and fastened securely. Roll the tops down on bags of chips and secure them with a clothespin fastener. Foods that might be unstable in a humid environment, such as dried mashed potato flakes, oatmeal or other powdery substances, can be poured into a glass or plastic container with a tight-fitting lid.
Freezing
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Frozen foods can last for an extended period of time. A food item's shelf life can be extended for a protracted period of time via freezing. Take advantage of special sales on family-sized quantities of meats by packaging and freezing meal-sized portions. You can also freeze individual pieces of meat, such as boneless, skinless chicken breasts or hamburger patties, and store them in a larger bag, pulling out only what you need for a recipe. Preserve beans, peas, fruits and other vegetables by blanching and freezing them in containers intended for that purpose. Care must be taken to package frozen foods in such a way that air cannot reach the food and cause freezer burn.
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Canning
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Canning vegetables preserves them for future use. With the use of a water bath kettle or pressure cooker, you can can fruits and vegetables to extend their shelf life from season to season. However, canning must be done carefully to avoid any chance of botulism growth. Foods that can successfully with water baths are those with a high acid content, which acts as a further retardant to the growth of dangerous microbes. Tomatoes and many kinds of fruits are acidic enough for this method. Foods that are not high in acid, including most vegetables, must be processed in a pressure cooker to raise the sterilizing temperature above the boiling point of water. Canning jars are equipped with special lids to ensure safe seals on the foods.
Preservatives
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The sugar in jams and jellies helps to preserve them. Manufacturers use chemical preservatives so that their products not only remain edible for a longer period of time but also maintain their colors and fresh appearance, taste and nutrients. A quick look at the ingredient label of a food item will illustrate how extensively preservatives are used in it. Preservatives in nature include sugar and salt. For example, the sugar content of jams and jellies extends their shelf life. Salt, whether used as a brine or to encrust a meat product, will keep the food from going bad as quickly. Alcohol is used to keep flavored extracts fresh. Removing all the moisture from a food can also extend its shelf life. Dehydration preserves food by removing moisture from the item. These foods can be re-hydrated for use or eaten as a snack, as with beef jerky or fruit leathers.
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References
Resources
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