Best Methods Of Preserving Fruits And Vegetables At Home
It is no secret that most of us, are now conscious of what we eat due partly to the age of information, and partly because we are eating more healthily. Now that summer is here, we naturally have an abundance of fresh fruits and vegetables, most of which are seasonal and we can get a lot cheaper than in other seasons. Also, some of us grow our own fruits, vegetables and herbs and we need to know the best methods of foods preservation that give us the utmost nutritional value, as well as preventing waste.
The method we choose will depend on the produce we want to preserve, and how we want to eat it, that is either directly in a salad, or cook with it, adding it as a sauce to cooking.
Pickling is one way to stop any fresh produce from practically going to waste due to the produce going bad and unfit for consumption.
Pickles are fresh produce preserved in a solution of hot brine of acid (the acid is derived from vinegar or lemon juice). The brine is made of water mixed with salt and acid, either from vinegar or lemon juice. So, which vinegar is best? Basically, all kinds of vinegar can be used, that is, distilled white vinegar, rice wine vinegar, white wine vinegar, red wine vinegar or apple cider vinegar. The only issue with red wine vinegar is that it will colour the vegetables/fruits red.
