Preserving Foods the Right Way
As a child spending lots of time at my grandmother's house, I learned a ton about growing foods and preserving them.
My grandmother had her own greenhouse and she taught me how to process food, though we used different methods from those utilized by many of the big food manufacturers.
People have been processing foods in order to make them last longer since before recorded history began.
Back then, it was a matter of survival; they froze, dried, or salted their meat and vegetables and kept roots in cool, dry places.
People still process and preserve their own foods at home today, though their methods are more sophisticated.
As a child, I learned a lot about growing, preserving, and preparing foods, including processing and canning fruits and vegetables, blanching and freezing vegetables, and processing meat in a pressure canner or just freezing it.
There are lots of food preservation methods that you can undertake right in your own home.
It's worth noting that while these foods were all processed, they weren't unhealthy in the way that most processed foods from major corporations are.
We used salt and sugar in the process but the foods were still quite healthy.
Since we know that it's possible to process foods and still keep them healthy, why are there so many additives in the food at the grocery store today? They do make the food last longer, but it doesn't seem like a very good deal to trade our health so that our food can have a longer shelf life.
My feeling is that corporations add these things to our food because they make it taste better.
For example, they know that our taste buds love salt, so they add it to our foods to make us more likely to keep coming back for more.
Now that we've all been eating foods high in sodium for so long, we expect that saltiness in all our food.
Food without salt just doesn't taste as good to us.
Fat and sugar are also added to many foods, with similar effect on our food preferences.
The situation has improved in recent years, however.
Under the scrutiny of nutritionists and the media for the unhealthy nature of many of the products in the grocery store, many food producers have moved toward foods prepared and preserved through more natural and healthy methods.
My grandmother had her own greenhouse and she taught me how to process food, though we used different methods from those utilized by many of the big food manufacturers.
People have been processing foods in order to make them last longer since before recorded history began.
Back then, it was a matter of survival; they froze, dried, or salted their meat and vegetables and kept roots in cool, dry places.
People still process and preserve their own foods at home today, though their methods are more sophisticated.
As a child, I learned a lot about growing, preserving, and preparing foods, including processing and canning fruits and vegetables, blanching and freezing vegetables, and processing meat in a pressure canner or just freezing it.
There are lots of food preservation methods that you can undertake right in your own home.
It's worth noting that while these foods were all processed, they weren't unhealthy in the way that most processed foods from major corporations are.
We used salt and sugar in the process but the foods were still quite healthy.
Since we know that it's possible to process foods and still keep them healthy, why are there so many additives in the food at the grocery store today? They do make the food last longer, but it doesn't seem like a very good deal to trade our health so that our food can have a longer shelf life.
My feeling is that corporations add these things to our food because they make it taste better.
For example, they know that our taste buds love salt, so they add it to our foods to make us more likely to keep coming back for more.
Now that we've all been eating foods high in sodium for so long, we expect that saltiness in all our food.
Food without salt just doesn't taste as good to us.
Fat and sugar are also added to many foods, with similar effect on our food preferences.
The situation has improved in recent years, however.
Under the scrutiny of nutritionists and the media for the unhealthy nature of many of the products in the grocery store, many food producers have moved toward foods prepared and preserved through more natural and healthy methods.
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