Methods of preserving food are designed to prevent or control the growth of microorganisms and enzymes that can cause foods to spoil. Because molds, yeasts and bacteria are found everywhere — in the ...

When you discover spoilage in a food product or ingredient, time is of the essence to minimise the damage – both financially and to your reputation. To prevent more product from being impacted, you ...

Beans can be frozen, canned or even pickled. Yellow or wax beans are preserved the same as green beans. Both are called snap beans. The quality of frozen beans is better if they are blanched.

Refrigerating meat drops its temperature way below this point, bringing microbial and enzymatic activity going on in it to a near-halt - therefore slowing spoilage way down.

Tired of canning and freezing your garden produce? Drying fruits, vegetables and meats is a great food preservation option. Drying works to preserve foods by removing most of the water (about 90-95 ...

The storage of different fruits in separate areas helps preserve their quality. The production of ethylene gas by fruits ...

The 214 cultures of nongas-forming, spore-forming bacteria. isolated from spoiled and sound canned foods were studied to determine types significant in the production of flat sour spoilage. Two large ...

Rita Garrity has stiff competition this year. The food preservation enthusiast has competed in canning food and knitting at the Minnesota State Fair for 15 years. Last year, Garrity’s orange marmalade ...

According to the U.S. Department of Agriculture, more than 13.5 million American households have low or very low food security. That’s a lot of hungry families. At the same time, the USDA estimates ...