These are commonly used food storage methods in American families. Do you have any of them?

 

Gourmet circle

The years of canning and drying have become the history of Chinese people. At that time, greenhouse vegetables were still novelty, and there were few long-distance transports of fresh fruits and vegetables across provinces and cities, so people would buy Seasonal Vegetables in large quantities to be canned or dried. I remember when it was cool in autumn, my parents bought a bunch of tomatoes, steamed them in glass bottles and sealed them into "earthen cans" to add color to the winter table.

 

In today's Chinese cities, there are many kinds of vegetables throughout the year. But in the United States, the way of processing and storing food is still a hobby of many people. In the hobby shop, H obby Lobby has a special area for selling cans. Especially in the home garden, harvest season is often food processing season: peppers, beans, okra, cucumbers, tomatoes, etc. can be made into canned, apples, plums, apricots, etc. can be made into jam, enough to let the housewife busy dry for several days. But the convenience of these foods is not small: Americans already like to buy canned vegetables, and even when fresh peas are on the market, some people prefer canned peas. It takes a while to make so many canned vegetables all at once, and those special glass cans are reusable, unlike cans bought in stores, which can't be opened again. Planting vegetables and canning can save a lot of money. In addition to canned canned fruit, canned pickles and canned sauces are also available. "C Anning" is an obsolete talent in the United States.

 

Drying is another way of food processing. Now American households are drying fruits and vegetables, instead of using the old way to spread them out in the sun, using a "food dehydrator".

 

The multi-layer food dehydration period takes up a small place and is fast drying, and it also avoids dust falling. If the store sells dried fruit with additives, it can use the dehydrator to make preserved fruit. Fruits such as apples and bananas that are easily blackened are dipped in lemon juice before entering the dehydrator to keep the color.  Vegetables, such as potatoes and carrots, which are often used for soups and stews, are not only easy to use if they are cut and dried, but also have a chewy head when they are stewed for a long time. Don't forget to slice the thick potatoes before boiling the potatoes.

 

The last food processing method commonly used by American families is freezing. Fruits and vegetables are rarely frozen, and nutritious value is better than canned and dried. Most fruits and vegetables can be washed, cut, and frozen directly; potatoes, eggplants, etc. should be chilled to break down and then frozen. Freezing is the easiest way to store food, but its benefits are not only storage, but also shorter cooking time. Why is that? We know that water expands when it freezes, that the water in the vegetable cell freezes and thaws, that the cell wall cracks and cooks quickly. Especially beans. Fried fresh beans are most afraid of not ripe enough to eat food poisoning; and frozen beans after thawing pot, as long as the fresh beans half the time to ripen through. Ziploc sealed plastic bags for refrigeration can be washed and reused as long as they are not loaded with meat.

 

Do you have a look at the food storage methods commonly used by American families?