fatmagul S. Turkey

Vinegar is used in the home and is also known to many as a pesticide. Vinegar pickling (or quick pickling) is a simple process of conservation Water, salt and vinegar (and sometimes sugar) are combined and heated and then fruit or vegetables are immersed in that liquid

Savvoula K

Canning The canning process destroys the microorganisms and enzymes that spoil the food and protects it from a new contamination and the effects of the air. The key to the process is to thoroughly sterilize the container to be used in boiling water. Then fill it, close the lid - not too tightly - and put it in a pan filled with hot water, cover and let the water boil for about 10-15 minutes. Carefully remove it from the water, close it tightly and let it cool well. During the procedure, be careful not to touch the inside of the jars with bare hands, or with objects that have not been sterilized, so as not to contaminate the food.

Foteini A

Giwrgos K

Achilleas F

GIannis K

Aggelos S

Andreana Ch

Chris p.- DRYING.

drying is the oldest method of food preservation.This method reduces water activity which prevents bacterial growth.Drying reduces weight so foods can be carried easilly.Sun and wind are both used for drying as well as modern applications like Bed dryers,Spray drying and Commercial food dehydrators and Household oyen.Meat and fruit like apples,apricots and grapes are some examples of drying with this method

Chris P - DRYING.

Drying is the oldest method of food preservation. This method reduces water activity which prevents bacterial growth. Drying reduces weight so foods can be carried easily.Sun ☀️and wind 🌬️are both used for drying as well as modern applications like Bed dryers, Fluided bed dryers,Freeze Drying, Shelf dryers, Spray drying and Commercial food dehydrators and Household oven.Meat and fruit like apples🍎.apriots🥭 and grapes🍇 are some examples of drying with this method.

Mervenur G. Turkey

poster on methods of conservation-salting
Foods such as meat and fish can be preserved in salt, and so microbial growth can be prevented via of method salting

Sultan Ö. Turkey

Dehydration or drying is a method of food conservation. It is both very cheap and simple method through which microbial growth can be prevented due to lack of water

Kübra ERSAN, Turkey

Methods of food conservation

Sultan Ö. Turkey

Lyophilization

Zeynep S. Y. Turkey

Methods of Conservation- Refrigeration

Melike G. Turkey

Methods of Conservation-Lyophilization

Kübra B. Turkey

Methods of Food preservation: Chemical additives

Emlija A / Serbia

autumn is the ideal time to prepare for winter, and pickles can often be found in almost every household. Favorite salad because of the combination of various vegetables and fantastic sour-sweet taste. Its preparation is not complicated, you only need a few minutes and a little good will. For 5 liters of this winter, you need 2.5 - 3 kg of chopped vegetables, water, alcoholic vinegar, selected spices and, if you want, grapes. Before preparing for the winter, the jars should be thoroughly washed and sterilized. If you are preparing winter food without preservatives, then it is necessary to pasteurize it after preparation.

Jana Z.

Canning sauerkraut
Salting of cabbage can be done in fermentation vessels. In this case, the cabbage and salt are added in layers with simultaneous compaction, in order to expel the air as much as possible. In mechanized production lines, cabbage is salted using an automatic machine, which is placed above the conveyor. Sliced ​​cabbage arranged on a conveyor passes under a machine that continuously adds salt.
Cabbage fermentation is performed in wooden tubs, in concrete or plastic tanks. Concrete tanks must be coated on the inside with special resins, plastics or other inert materials. The coating must be permanent and completely inactive, ie. not to react with the ingredients of the product primarily with acids and sodium chloride, to have no odor and to be easy to clean. Recently, plastics have been used very successfully in combination with glass. 1 m3 can hold 910 to 920 kg of sliced ​​cabbage.

Ana J/Serbia

whole, cut or partially mashed fruit (usually 1 kg) is poured into the sherpa with a little water and cooked for 10-15 minutes;
add gelatin, well mixed with five times the amount of sugar and cook for another 1 to 2 minutes;
add the rest of the sugar, mixed with citric acid, and cook for 3 to 6 minutes from the beginning of boiling;
during cooking, remove the foam with a slotted spoon;
we test whether the jam is thick enough and after determining that it is cooked, we pour it into jars

Magdalena L

Ajvar is traditionally made in autumn, when the paprika season is full, and is used all year round. Ajvar is made from both hot and sweet peppers. It is prepared by hand in open pots on a wood stove. Before preparing the ajvar, the peppers are roasted, carefully peeled, drained and ground. Peppers are baked on the stove, stove, on the grill (grill) or on the so-called "drum" oven.

Before serving, usually add a little finely chopped, salted garlic. The name comes from the Turkish word havyar, which means "salted / salted caviar", and shares its etymology with caviar.

Ana B. Serbia

Sterilization is the exposure of a product to a temperature higher than 100⁰C, with an effect of 1 to 60 minutes. This procedure is most often applied to weakly acidic products that are packed in appropriate packaging.

Ana B. Serbia

Food drying.
The essence of this procedure is that removing water from the product prevents microbiological activities and biochemical changes, reduces the weight and volume of food, which reduces the costs of packaging, storage and transport.
When drying, the moisture content in fresh fruit drops to 20 - 25%, and in vegetables 8 - 15%.

Sofia P. Greece

Acidification
This procedure is carried done with the goal of lowering and eliminating practically all of the PH of the food in question in order to prevent the emergence of microorganisms that could cause significant diseases in humans. Soaking the lettuce and other vegetables in vinegar is a common example. This procedure mostly known as picled food ,stops amebiasis from spreading through this vegetable.

Rizzo A. Italy

Trifirò A Italy

Vasiliki B., Greece

Conservation
It is now one of the most popular methods of preserving fruits, vegetables and meat products. The canning process destroys the microorganisms and enzymes that spoil the food and protects it from a new contamination and the effects of the air. The key to the process is to thoroughly sterilize the container to be used (which can be glass or metal) in boiling water. Then it is ready for use. Then fill it, close the lid - not too tightly - and put it in a pan filled with hot water, cover and let the water boil for about 10-15 minutes. Carefully remove it from the water, close it tightly and let it cool well. During the procedure, be careful not to touch the inside of the jars with bare hands, or with objects that have not been sterilized, so as not to contaminate the food.

Rizzo A, Italy - IN SALT

Trifirò A, Italy

Dionysis.D Greece

Meat fat is a technique for preserving poultry and meats that involves cooking the meat in its own fat and then storing it in this fat in a covered container. Meat fat is an effective method for preserving meats because the fat seals off the oxygen that bacteria need to reproduce.

Milica

Sterilization is the exposure of a product to a temperature higher than 100⁰C, with an effect of 1 to 60 minutes. This procedure is most often applied to weakly acidic products that are packed in appropriate packaging.

Sara T. Serbia

Favorite salad- pickles because of the combination of various vegetables and fantastic sour-sweet taste. Its preparation is not complicated, you only need a few minutes and a little good will. For 5 liters of this winter, you need 2.5 - 3 kg of chopped vegetables, water, alcoholic vinegar, selected spices and, if you want, grapes. Before preparing for the winter, the jars should be thoroughly washed and sterilized. If you are preparing winter food without preservatives, then it is necessary to pasteurize it after preparation.

Tim S

Pickles are my favorite salad because of the variety of veggies and the amazing sour-sweet flavor. Its preparation is simple; all it requires is a few minutes and some goodwill. 2.5 - 3 kg chopped vegetables, water, alcoholic vinegar, selected spices, and, if desired, grapes are required for 5 liters of this winter. The jars should be carefully cleansed and sterilized before storing for the winter. Pasteurization is required after preparation if you are making winter meals without preservatives.

claire L Greece

Fermentation

Lorena,Austria

Frozen products

Katrin, Austria

pasteurisation

Eva, Austria

Sterilization

Anika, Stefanie, Austria

padlet methods of conservation

Austrain lessons

Katerina N, EK Nafpaktou

Fermentation

Maria k. Greece

Thermal process
It is the process in which food is heated near the boiling point of water with the aim of destroying pathogenic microorganisms. In this category you will find your well-known pasteurization and sterilization. Of course, in packaged foods where you find it, all you have to do is follow the preservation instructions on the package! But to know how it is done, learn that, in pasteurization, the food is exposed to 63o C or 75o C for 30 "or 15" during which the microbial load is reduced and the enzymes of the microbes are inactivated.Packaged food then needs to be refrigerated and such examples are milk, fruit juices, eggs. On the contrary, in sterilization the food is exposed packaged at 140o C for 1-3 '' in order to kill the microbial load. Food can be refrigerated and stored for up to 2 years (eg evaporated milk).

Ioanna Z, Greece

Water is one of the most important factors controlling the rate of deterioration of food, by either microbial or nonmicrobial effects. Reduction of water activity in foods prevents the growth of vegetative microbial cells, germination of spores, and toxin production by molds and bacteria.
The techniques that are based to the water removal, are:

Drying, that is considered one of the oldest methods used by man to preserve food.
Drying can be carried out to the sun, with hot air, with drum and lyophilization.
Condensation, that could also be combined with other preservation methods is carried out as evaporation and made use of reverse osmosis.
Adding of Sugars - Salt, which dissolve easily in water and have the ability to bind large amounts of water, thus contributing to low water activity of the foods to which they are added.

Areti A., Greece

My comic regarding the history of heat process

Ioanna Z, Greece

CAUSES OF FOOD DETERMINATION-Microorganisms affecting humans