Preservation of Fruits and Vegetables

Two decades ago, Central Food Technology Research Institute (C.F.T.R.I) in Mysore conducted classes for women in Mysore regarding preservation of fruits and vegetables.  Mom completed the course and to this day prepares amazing squashes, jams, jellies, murabba, ketchup, thokku, pickles and chutneys.  I have learnt many procedures, tips and tricks from her regarding preservation of fruits and vegetables.

Introduction
People all over the world have been preserving food in some form or the other from immemorial times. The art of preservation of food hangs on the following two principles:

1. Destroying all micro-organisms present in the food and the container, and preventing their re-entry by sealing the container.
2. Making conditions extremely unfavorable for the growth and multiplication of micro-organisms (as in the case of pickles).

These two main principles are followed in a wide variety of techniques as given below. They are followed either in isolation or combination, but usually in combination.

1. Heat
2. Sugar
3. Salt
4. Acid (Vinegar)
5. Spices and Oil
6. Fermentation
7. Dehydration
8. Chemicals
9. Refrigeration

Fruit and vegetable preservation is a fascinating field of activity, exercising these above techniques.
Jams, squashes, tomato preparation, syrups, sun dried products and a host of other preparations can be prepared at home. Products prepared at home are more economical and better suited to the tastes of the family members.

Tags: General Information on Preservation, Jams n' Jellies, Preservation, Preservation of Fruits and Vegetables, Thokku n' Pickles

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Filed under: Preservation

8 Responses to “Preservation of Fruits and Vegetables”

1. Roopa, on February 20th, 2009 at 10:37 am Said:

   I would like to try jellies, pickles, jams, chutneys, and fruit juices. I really do not the preparation adn its preservation, but i like to try. I would like to know some of the recipes. Please advice

2. Nirupama Sriram, on February 20th, 2009 at 1:50 pm Said:

   Hi Roopa,
   It is nice to know that you are interested in preservation of fruits and vegetables. I have already published some of the methods in Condiments > Preservation > Dehydration, Jams and Jellies, Thokku n’ Pickles. Regularly, I will adding more to this section.
   Regards,
   Nirupama

3. simi, on March 25th, 2009 at 1:23 pm Said:

   what is the preservative used in commercial pickles?

4. Ragini, on November 5th, 2009 at 8:36 pm Said:

   Hi,

   I would like to know how to preserve sweet dishes prepaired with date palm atlest for period of 6monts.

5. Nirupama Sriram, on November 6th, 2009 at 8:49 am Said:

   Hi Ragini,

   Do you mean dates / Kharjur? If it is dates, then I am sorry I do not know any sweet dish prepared with Kharjur that can last for 6 months.

   Regards,
   Nirupama

6. manisha katkar, on January 6th, 2010 at 5:41 pm Said:

   i want to do project on preservation of green cashew.so tell me about such methods of preservation of green cashew.

7. manisha katkar, on January 6th, 2010 at 5:49 pm Said:

   plz reply me

8. Nirupama Sriram, on January 6th, 2010 at 8:24 pm Said:

   Hi Manisha,
   I am sorry, but I really do not have idea on how green cashew is preserved. My suggestion would be to ask someone working in CFTRI.
   Regards,
   Nirupama

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