wajiha practical.docx - FACULTY OF EASTERN MEDICINE TABLE...

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FACULTY OF EASTERN MEDICINE
TABLE OF CONTENT S.NO OBJECTIVES PG.NO TEACHER SIGNATURE 1 Canning of fruits and vegetables 2 Bottling of fruits and vegetables 3 Dehydration of fruits and vegetables 4 Freezing of fruits and vegetables 5 Blanching of fruits and vegetables 6 Chemical preservation of food products 7 Preparation of fermented food product 1 | P a g e
PRACTICAL NO.1 OBJECT: CANNING OF FRUTS AND VEGETABLES CANNING OF FRUITS MANGOES APRICOT 2 | P a g e
CANNING OF MANGOES AND APRICOT METHOD Material: Fruits Steam bleaching pad Jars Brix Cans Methods: Select a fruit. Wash the selected fruit. Peel or pit the fruit. Cut in slices or cubes. Steam bleaching is done on 99 °C for 3 min. Then pulp of fruit were packed in twice off glass jar for 15 min. Brix was added to each can as covering liquid. Pasteurization is done according to the time e.g. 5, 10 and 15 min. Canned fruits were stored for 7 days at room temperature for stabilization before analyses. Canned fruits are ready to serve or eat. CANNING OF VEGETABLES 3 | P a g e
CARROTS GREEN BEANS CANNING OF GREEN BEANS AND CARROTS METHOD MATERIAL: 4 | P a g e
Jars Pressure canner Vegetables Pot or kettle METHODS: Prepare jars and pressure canner. Wash the vegetables. Prepare and dice or slice the vegetables. Put the veggies in pot or kettle for 5 min, this is blanching. Fill the jars. Put the jars in the canner and lid on the canner (but still vented). Let the canner vent steam for 10 min. Put the weight on and let the pressure build. Process in the pressure canner for 75-90 min. Turn off the heat and let it cool. Remove the jars Once the jars are cool, we can check that they are sealed verifying that the lid has been sucked down. PRECATIONS: It’s important to know the health risks associated with eating improperly canned and preserved food. 5 | P a g e
Necessary precautions can result in botulism, which is caused by a bacteria-based toxin that thrives in a moist, oxygen-free area. Botulism, which can lead to nausea, vomiting, dizziness, headache, paralysis and even death, doesn’t affect the colour, smell, or taste of food. So, if you’re not sure you canned your food properly, get rid of it immediately. Being safe while canning and preserving means keeping everything clean—including yourself, kitchen surfaces and utensils, and the fruits you’re preparing. Be sure to wash your hands with soap and water for about half a minute before getting started. CONCLUSION: Canned foods are a convenient and affordable way to incorporate more fruits and vegetables into our diet. The process of canning ensures a long shelf life of at least one to five years. This may be beneficial for individual who often throw away fresh produce due to spoilage. Fruits and vegetables used for canning are picked at peak freshness, ensuring the best flavor and nutrients quality. Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients.

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