Food and nutrition.pdf

Chutneys, Pick!.efi, Salted Vegetalrles and Sauces,FermentChecktemperatureand, al;>~enceof insectsFiII&Seal +- Jars!~ lids Check fill-Cool, Label & Store weight": ' " .and ., ,corre~tly.seal.ed PC;lckCheck label,(refracto-, meteroptional),,COvered,pansfunnel orpasicfiller,scales247, destroys enzymes and ,,:,miCJ:o-~rganisItlS :which, ';toge*er with high s~gar ,level, spices & acid ,fJ;'QIDthe vinegqr, helps to " ,,preserve product., Naturalf.ermentatipu over·2-3: days peoduces ~cidsto assist preservation.Traditionally such produ- "cts were not pasteutised. . "Packaging contains thecontents and prevents/te.::.' .vcontamination. Hot till 'into pre7$teri1~sed jal's,andhaIKi, seC}llids, - see textfor alternatives.& storage ,In boxes, ,on I;acks, with ~conditionscool ciry atmosphere.,or shredded vegetabtesuch as cabbage~ with layers 6£ salt in 'a sealed drutrt.The salt' has two preservative actions: it draws out water from thevegetabie's by osmosis to form a concentrated brine in the base of the drum;and salt also has a direct anti-microbial action. ",,',The high levels of salt are reduced by washing the products before'they are eaten.' , , c'. Examples of Different Types of Fruit' or VegetablePickfes,Pr9d~l;t, Salt Sugar Vinegar ProcessFermented 5% then 3%sweet pickleFer~ented 5% then 3%s~ur pickleSalt-stock ,.,1, ~5%., rf'!qu(r;ed. Then wash.,.> ¥ ." - • ~ _,! ~' ;!. -Stor~, tW}til_ {out salt and repack as;unfen'nented picl