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.
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:
- Destroying all micro-organisms present in the food and the container, and preventing their re-entry by sealing the container.
- 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.
- Acid (Vinegar)
- Spices and Oil
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.
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
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.
what is the preservative used in commercial pickles?
I would like to know how to preserve sweet dishes prepaired with date palm atlest for period of 6monts.
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.
i want to do project on preservation of green cashew.so tell me about such methods of preservation of green cashew.
plz reply me
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.
my bro. is working there……………at CFTRI
HELLO MANISHA……….I CAN HELP U
Can you help me in guiding how to increase shelf life of grape juice concentrate, the receipe you have given worked well, but it stayed only for 2 weeks. can we increase its shelf life
Hi Kafil, I have suggested you add the preservative if you need to store it for a longer time. Please read once again – http://www.itslife.in/2010/05/grape-juice
i farhan rawal im a t.y student of hotel management & im doing ma research projct on preservation of fruits & vegetables can u help me or suggest me any idea to do that project completely if u hav any data or information then send me this data on ma email email@example.com
waiting fr ur reply
Whatever information I had, I have posted it on the website. If you need more information, you can contact CFTRI in Mysore, who can guide you. http://www.cftri.com/new/
I have posted a lot of procedure to preserve vegetables and fruits.
i wud like to know the procedure of dehydrating fruits n how long can it be stored?? is there any preservatives to be added to preserve it or just coating a layer of sugar is enough (after dehydration).
waiting for ur reply
Check this link http://www.itslife.in/category/vegetarian-recipes/condiments/preservation/dehydration-preservation-condiments-vegetarian-recipes
pls can u help me to know how to increse shelf life of jamun for transport
I am not sure on how to increase the shelf life of Jamun during transport. It is best to enquire a fruit vendor.