Preserving the Harvest

Food preservation is crucial for extending perishable items’ shelf life and minimizing food waste. Techniques such as canning, freezing, and drying help maintain the quality and nutritional value of foods by inhibiting the growth of spoilage organisms and slowing down enzymatic processes. Canning involves sealing food in airtight containers, preventing bacteria and mold growth. Freezing preserves food by lowering temperatures to inhibit microbial activity while drying removes moisture to prevent spoilage. Each method has its advantages, and choosing the right one depends on the type of food and intended storage duration.