Name 3 methods of TRADITIONALLY preserving foods and give an example on each method?

Question

No Funny Answers, please.

Answer 1

'Pickling': pickled onions, gherkins, cabbage etc: Raw placed in jars and covered with vinegar.

'Smoking': Ham, fish and such put in a small room (smaller versions can be small containers) and small fires of specially selected woods used. The smoking does not cook the food but acts as a preservative. Smoked Salmon is not cooked after smoking, but bacon must be.

'Preserves': The making of jams and jellies from plentiful fruit by boiling the fruit with sugar. The resulting jam is then placed in jars (jam-jars) and sealed with greaseproof paper or lids.

One for good measure: 'Salting' - especially meat, pounded with salt and sometimes brine (salted water) is pumped into the flesh and left to dry. A very good preservative............

Answer 2

Salt Cure: The Smithfield Hams
Salt Cured Ham

Ingredients

(1 servings)

2 pt Salt
1 Ham

CURING PROCESS:


Instructions

To salt down a ham you will again need a FRESH ham. If at all possible, find some Jefferson Island Salt. We have less trouble loosing hams when we use that. If not, use canning salt -- DO NOT USE IODIZED SALT. For each ham use two pints of salt. Rub salt in well to all sides of ham, filling bone cavity. (cont) )) I suppose that I should have told you prior to this that you have to have a salt box constructed of wood -- a very strong salt box. It may have to withstand the assault of neighborhood dogs. Box should be large enough to hold hams in a single layer. (Ours is 3'x5' on the bottom and about 2' high.) Size doesn't matter much as long as hams don't butt up against each other and it's not so small that the dogs can move it. On to curing: You will have salt left after rubbing on hams. Place a thin layer of the salt in the bottom of the box. Place ham on this, skin side down. Pour the ))) remaining salt on the ham. Place top on box and secure. Find a handy calendar and mark down three weeks. Okay, ham comes up then. Wash salt off ham and LIBERALLY coat with black pepper. (Use dust mask from workshop if pepper bothers you.) Place in cloth sack (old pillow case will do nicely) and hang. Do not cut for at least 6 months, 1 year is better. All of this should be done when the temp is 35 to 50 degrees. Good luck. No guarantees. (Sugar cure is better!) Virginia (KY)


Canning: Jams, Jellies, Veggies

Bumbleberry Jam
recipe by Jan in Lanark

6 jars
25 minutes 20 mins prep
1 cup raspberries, crushed (about 2 C. berries)
1 cup strawberries, crushed (about 2 C. berries)
1 cup blueberries, crushed (about 2 C. berries)
6 cups sugar
1 (85 ml) packet liquid pectin

Sterilize 6-250 ml jars by the method you choose- I put the clean jars in a 225 oven for about 20 minutes. Heat sealer lids in warm water until soft- do not boil. Combine fruits in a large stainless steel saucepan. Add 6 cups sugar all at once and bring to a rolling boil, stirring constantly. You can add 1/2 t. butter to reduce foaming if you like. Boil hard for one minute, stirring. Remove from heat, add pectin and stir for 3 minutes to distribute fruit.
Pour into sterilized jars and seal.

Drying: Beef Jerky

Beef Jerky
CDKitchen http://www.cdkitchen.com

Category: Beef Jerky
Serves/Makes: 2 lbs | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients:
2 pounds flank steak sliced thin
1/2 cup soy sauce
1/4 cup honey
6 Cloves garlic minced
1 tablespoon ginger grated -- heaping
1 1/2 tablespoon red pepper flakes
OR
30 grinds black pepper freshly ground
1 teaspoon sesame oil
1 teaspoon worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon liquid smoke flavoring

Directions:
Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4 inch). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator or in oven on lowest temp.

Answer 3

I know of smoking and canning. Google it, I am not an author.

Answer 4

sugar=jams
oil=pickles
salt=fish