It is imperative to pack food items appropriately in order to help reduce the rate of spoilage especially when the food items are to be transported or stored for some time. The following are some of the ways by which food packing techniques will assist in the preservation of the flavor, texture, nutrition and safety: This ultimate guide outlines widely used and successful methods for food packing as well as the recommended practices associated with each process.
Vacuum Sealing
Vacuuming means putting foodch in a vacuum bag and then expelling air from the bag before heat sealing it. This technique has multiple advantages:This technique has multiple advantages:
- Make sure that the patient does not come into contact with any source of oxygen. This reduces the speed of food spoilage and freezer burn as well as slows down the growth of aerobic bacteria due to reduced availability of oxygen.
- Retains food quality in case it is stored for some time before preparing to be eaten. For instance, vacuum sealing of foods can help the food product last 2-5 times more than packaging that does not incorporate vacuum sealing.
- It is an excellent conductor of moisture and flavor. Vacuum compression help in preservation by preventing food essences and liquids from evaporating.
- Saves freezer space. Reduction of air volume in the packs through vacuum removal enhances the reduction of pack volume.
- Facilitates sous vide cooking process. Vacuum bags are suitable for slow cooking with the help of water bath, when food is heated at a definite temperature. Great for very soft cuts of meat – though not very versatile, and doesn’t really suit any particular cuisine.
Best practices for vacuum sealing:Best practices for vacuum sealing:
- Choose pleated vacuum bags that are made of industrial strength materials and vacuum cleaners that are specifically built for food processing industry rather than cheaper multipurpose ones.
- Select small bag sizes that can contain the particular size of the foods to reduce on unnecessary space and expel as much air as can be.
- In the case of liquids, it is recommended to first freeze the contents in a bag or use specific vacuum canisters that will avoid the creation of suction overflow when in the process of vacuuming.
- Double seal both ends of bags for additional strength and easy reseal whenever necessary.
Canning
Canning is a method where the food products that are to be preserved are placed in jars and are pasteurized at high temperatures for bacteria and enzymes that cause spoilage to be neutralized. Benefits include:
- Distribution of the product over a period exceeding 1 year without freezing.
- If unopened, the convenience of storing them at room temperature is magnificent.
- Less costly relative to freezing or freeze drying.
- Enables one to preserve at home fruits, vegetables, meats, stocks and sauces grown at a home farm.
Best practices for canning:
– This should be done using only acceptable methods of canning and recipes which have been developed for home canning purposes. It is advisable NOT to try and modify commercial recipes for canning – there are many ways to set the wrong processing time/ method and deadly botulism bacteria may not get killed.
– Pre-treat products with a low concentration of acid, such as vegetables prior to processing. This halts C. bot development.
– Make sure all of them are in good condition; the equipment, the jars and their lids. Always employ mason canning jars and special self bawning two piece lids for home canning.
– Following filling of jars, degas the jars and check headspace, then place desired lids on the jars and screw the ring bands tightly.
– For high acid foods, process filled jars in a racked hot water bath and for low acid foods, process filled jars in a high pressure canner depending on the jar size and the contents placed in it.
– Let the jars cool down completely and then check the sealing buttons in the center of the lids to ensure proper vacuum seal before placing them in the storeroom.
Freezing
Freezing food prevents bacteria action, deterioration and enzymatic action that leads to decomposition. Key advantages include:
- This helps to retain the freshness of food for months without having to be frozen.
- There are benefits of pickling that enables it to retain the original texture and taste of food better, compared to canning or drying.
- Some materials can be stored with ease, and they do not require thermal processing.
- Due to this, portion control can easily be made using bags and containers.
Best practices for freezing:
- Always use freezer bags, containers or wrappings used in freezing foods to prevent contamination by external factors such as air. It is due to the availability of low-quality versions that one may smell fridge odor or freezer burn.
- Try to minimize the amount of air being included in the product before sealing the packages.
- It is recommended that all the frozen foods should be labeled with their name and the freeze date using Freezer safe markers.
- Place similar items such as berries or meat patties in a single layer on the trays culture before packing them in bags so that they can be separated with ease.
- Introduce blanching where the vegetables are boiled for a short time before packaging in order to prevent ripening enzymes.
- Stack foods such as hamburger patties with wax papers in between to avoid stickiness through the freezing process.
- If the extracted sample will be stored for more than four months, ensure that the ultra-low freezer temperature remains at or below 0°F.
Dehydrating
One way of dehydrating food through low consistent heat eliminates moisture content in foods, making them unfavorable for bacterial growth and spoilage enzymes. Benefits include:
- Store in shelf-stable condition at room temperature for months or even years provided they are sufficiently dehydrated.
- Free from the weight and bulkiness of the frozen or canned food products, making transport easier.
- Greater retention of nutrients compared to high temperatures as in the case of canning all foods.
- Some of the unique features include, the capacity to process fruits, vegetables, herbs, jerky among others without using preservatives thus making them shelf stable.
Best practices for dehydrating:
- Reduce the size of cut pieces or slice more thinly to reduce the time required for drying due to slower moisture removal.
- This will require regular rotation of the trays and stirring of the mixture once in awhile.
- If using a home dehydrator, check the correct temperature requirements for each kind of foods.
- Some vegetables and meats must be fully pre-cooked or blanched to remove organisms before the drying process is done.
- Cook food sufficiently so that it is not merely warm or crispy but actually dry to minimise the likelihood of mould – check the water activity.
- To help eliminate the possibility of oxidation and insects getting into the food, source for oxygen absorbers for use once the foods are packed in air-tight containers.
In this way, proper procedures for packing particular types of foods are guaranteed to remain fresh even if they are transported for a long distance and stored in the household for months or years. Find the desired method that would match with your goals of preservation – from freezing berries for a smoothie to dehydrating meals to be taken on a backpacking trip or canning some summer produce to be savored throughout the chilly winter months. Following guidelines for proper packing for each of these styles helps to ensure that your home processed foods remain as nutritious and tasty as possible for as long as possible.
