VEGETABLE PRESERVATION
Refers to the process of extending the shelf life of vegetables while retaining their quality, flavor, and nutritional value.
Benefits of vegetable preservation.
- Preserved vegetables provide a family with better diet year-round.
- Preservation ensures quality flavor, color and nutrients.
- Preserving vegetables increases shelf life.
- Reduces bulkiness and weight so eases storage and transportation.
Requirements for vegetable preservation.
- Water
- Fresh vegetable to be preserved.
- Salt.
- Source of heat.
- Polythene sheet for drying.
- Bag for storage
Procedure.
- Fresh vegetables are washed to remove dirt, after which it is dipped in salted boiling water for 1-2 minutes, process known as blanching.
- Blanching stops the development of enzymes thus preserving color, flavor and nutrients. After blanching, vegetables are dipped in cold water for 1-2 minutes to cool thus prevents cooking of the vegetables.
- Once cooled, vegetables are removed, drained and spread thinly on a polythene sheet (net-like) placed in a raised platform in partial sun. Drying process continues for 3-4 days depending with the temperature and humidity. This area should be netted to keep away flies.
Packaging and Storage.
- Pack dried vegetables in an airtight moisture proof plastic container or carton. Seal the bag, container or carton and store in a cool and dry place.
