HOUSEHOLD VEGETABLE PROCESSING & PRESERVATION

Eco-friendly & Recreational Family Agricultural Resources Management ER FARM By: Frene C. Dela CruzAgricultural Technologist

Outline

I. Overview of Food Processing & Preservation

II. Methods of Processing & Preservation

III. Vegetable Processing IV. Sample Recipes of Processed

Vegetable

Food Processing & Preservation Definition

is the process of treating and handling food to stop or slow down spoilage thus allowing longer storage, it is also a way of converting perishable produce into a stable form so that it can be stored and brought to the market all year round.

Why is it necessary to process and preserve? Extends the availability of

agricultural produce Provides better storability and

transportability Retains the products nutritive value

& palatability

Transforms the produce into a new or more usable forms which offer more convenience to consumers

Increases profitability of the products specially when raw agricultural produce may not fetch the right market price

Methods of Processing & Preservation Drying

One of the most ancient food preservation techniques which reduces water or moisture content of the food to prevent or delay growth of microorganism.

Dried mushrooms

Dried vegetables

Dried tomatoes

Salting or curingSalt is used to preserve the food

wherein the moisture is drawn from the food through a process called osmosis.

Asparagus in brine

SugaringSugar is used to preserve the

foods usually used in preserving fruits.

Canning & BottlingInvolves cooking food, sealing it

in sterile cans, jars or bottles and boiling the containers to kill any remaining microorganisms.

Canned and bottled products

Bottled cabbage

Refrigeration and FreezingPreserves food by slowing down

the growth and reproduction of microorganisms and the action of enzymes which cause food to rot, in this process temperature is controlled to preserve the foods.

Frozen mixed vegetables

FermentationA process which preserves food

through conversion of carbohydrates to alcohols and carbon dioxide using bacteria, yeast or combination of both. It usually implies that the action of the microorganism is desirable.

PicklingOne of the fermentation process

which is relatively low cost method of preservation.

Pickled cucumber & atsarang labanos

kimchi

pickled radish, ampalaya, chili & papaya

Vegetable Preservation & Processing Drying Pickling Canning /Bottling Salting/Brining Freezing

Processed Vegetable RecipesTomato

sauce, catsup, jam, tomato juiceCabbage

kimchi, sauerkrautSquash

macaroons, kutsinta,halaya, maja

Sayoteatchara

Thank you!!!!

frene ‘11