A jar of pickled cucumbers. Pickles are usually made with vinegar, which helps preserve them.
Effective food preservation efforts depend significantly on the use of proper storage techniques, whether it be proper packaging prior to freezing, proper sterilization and other preparation prior to canning, or simply placing chilled foods in the refrigerator and dry products in the pantry. Temperature plays an important role in food preservation, because some foods that spoil quickly at room temperature can last for months with a little refrigeration. Packaging is also important, whether the food is left in its original container or moved to another at some point.
Food can be stored in containers for a period of time.
Proper food storage in the freezer can keep some foods safe and nutritious for months, saving you money in the process by allowing you to buy clearance items in bulk that would otherwise spoil before you can eat them. Foods to be placed in the freezer should first be sealed in leak-proof, moisture-resistant packaging, such as freezer bags, and then kept at 0° Fahrenheit (about -17° Celsius). Freezers are most efficient when they are full but not overloaded. Packages that are in the process of freezing should be placed in the coldest section of the freezer with enough space between them for air to circulate, while fully frozen packages can be stored together. Packages must be labeled with a note about the contents and the date they were frozen.
Many types of food can be placed in a refrigerator for temporary preservation.
Dairy-based foods require proper storage in a refrigerator. Food preservation involving dairy-based foods is, again, not only a food safety issue, but also a cost saver, because dairy products spoil quickly when not refrigerated. Most dairy products are fine at temperatures of 34° to 40°F (about 1° to 4°C). Deterioration will occur rapidly when temperatures exceed 40°F (about 4°C). All dairy products should be kept covered and stored in the main part of the refrigerator, as the temperature of products stored in the door can fluctuate.
Yams should be stored at room temperature and washed just before use.
Salmonella and E-coli are two examples of bacteria that can cause illness if meat is stored improperly and food preservation efforts fail. Meat, as well as fish and poultry, should be stored in the coldest part of the refrigerator and kept at about 37°F (about 3°C). Meat used in freezer meals must be thoroughly cooked before freezing to prevent illness.
Many dairy products spoil easily and should be kept refrigerated to prevent spoilage.
Dry goods often pose a food storage problem because it’s not always obvious when to throw them away. Expiration dates on dry goods must be adhered to and all foods must be stored in their original container or in airtight containers that are labeled with the expiration date and contents. Some foods are safe past their expiration date, but they won’t be as nutritious or tasty.
Food can be wrapped in plastic wrap to preserve freshness as a temporary measure.
Fruits and vegetables benefit from good food preservation. Food storage methods vary depending on the type of fruit or vegetable. Bananas should not be refrigerated unless fully ripe, for example, while citrus should not be washed before storage to prevent spoilage due to moisture. Onions, yams, potatoes, and sweet potatoes do not need refrigeration, while beans should be in moisture-proof bags in the crisper drawer.
Cooked meals can be stored in the freezer for several months.
Preserving food, especially fruits and vegetables, for long-term storage and use is another inexpensive method of food preservation. People often store freshly picked summer fruits and vegetables in well-sealed glass jars for consumption during the winter months when some of these items are hard to find. The key to the success of canning as a method of food preservation is to properly sterilize all the tools used in the process, including jars, seals and lids, and to properly prepare the food in question before it is packaged for storage.