5 Ways To Make Food Last Longer Without Preservatives

5 Ways To Make Food Last Longer Without Preservatives
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With time, the food industry continues to transform the way it prepares and maintains food, so you don’t have to worry about not finding what you are looking for. Unfortunately, to make these ingredients last, the industry relies on preservatives that not every consumer wants in their food.

If you are looking for alternative ways to cook and keep your meals available for more time, learn five ways to make food last longer without preservatives.

Freeze Cooked Meals

This is one of the most effective ways to keep your food fresh and make it last longer. You can freeze virtually anything you cook and store it inside your freezer for extended periods. Remember, you can typically only freeze the same meal once. Refreezing thawed meals requires more attention to detail, especially if the food has been at room temperature for more than two hours.

Dehydrate Meat

The traditional way to make meat last longer is to dehydrate it. This process requires time, patience, and technique to achieve better results. When getting the meat ready, you must remove the fat and cut the meat into small cubes.

The dehydration process will ensure that no bacteria or fungus will attack the meat and spoil it. You must place the meat cubes inside the oven at approximately 145 degrees Fahrenheit and let it dry between 6 and 10 hours.

Can Your Meals

Canning doesn’t require any added preservatives to keep your food cooked and ready. This technique consists of sucking all the air out of the can to prevent anything from growing inside. Canned products usually come with a suggested date for use months or years in the future, but it’s still crucial to understand expiration dates and ensure that even your preserved foods are suitable for eating.

Use Salt

Salt is a tried-and-true tool for making your food last longer without preservatives because it reduces moisture in meats, vegetables, and fruits. This process prevents bacteria and other external elements from growing and decomposing these products. To salt your food, coat each product in an even layer of salt and keep the item refrigerated at no less than freezing temperature.

Cover in Honey

Honey only works with certain products, especially those that get along well with a sweet flavor. The honey will act as protection similar to a resin, preventing any bacteria from developing. The main cause of food spoilage is moisture in the air; bacteria travels and attaches to the moist food before spreading quickly. A protective layer ensures the food within stays safe and ready for eating.

Written by Henry Johnson


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